Tender, buttery lobster and shrimp are folded into fluffy, cheesy whipped potatoes and then baked to a luscious golden brown, making this an elegant side dish or entree you will come to again and again.

I love remoulade sauce with shrimp, crab cakes, oysters and even fish. Thought this time I'd turn shrimp remoulade into a salad.

These days, you rarely find my kitchen without avocados. The creamy texture and delicious taste make them irresistible and so healthy. I eat them whenever I can—on sandwiches, in salads, by themselves, as a snack or guacamole . When I want to show off a little bit, I make stuffed avocados. I usually stuff my avocados with bay shrimp, some celery, small tomatoes and fresh herbs with a light dressing. It's delicious, easy to make and people always like it. It makes a nice lunch or appetizer.

A spicy shrimp salad offset with cool creamy avocado.

Around here we like fried shrimp and remoulade ... this version has a crunch and a kick and is darn tasty. We set up the breading and frying station outside on the grill (which is off, of course) - see photo - then stand around and eat them as they come out of the fryer.

25 years ago, being low in funds, I did catering jobs to supplement my income. My preparations always got lots of compliments. Not sure why I did not pursue the catering thing…

Growing up, our family had a weekly dinner in Chinatown and this dish was always requested. When we moved out of NYC to a city without a Chinatown (gasp!) for college, we quickly learned how to prepare it on our own. This is our version with a little twist by adding some calamari. When we are feeling a little overindulged, we sometimes opt to saute the seafood instead. We like to serve it the traditional way with steamed broccoli and white rice.

A dumpling version of a Norwegian shrimp evening with shrimp, bread, mayo, dill, and white wine.