Spice-Guy's Kitchen

Ingredients: 

1 pound shrimp, shells-on
2 bay leaves
1/2 teaspoon ground thyme
1 cup water
1 tablespoon olive oil
2 red bell peppers, coarsely chopped
One 15-ounce can tomato sauce
1/2 cup fresh parsley, coarsely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fresh garlic, minced
1/2 cup green onions, chopped
Salt, pepper and dried pepper flakes, to taste

Peel & de-vein shrimp, saving the shells, and set aside. Place shrimp shells in a skillet and add bay leaves, thyme and 1 cup water to make a stock. Bring to a boil and simmer for 10 minutes. Strain into bowl pressing shells to extract all liquid. Save liquid and discard shells.

Heat oil in skillet. Add bell peppers and saute until soft. Place peppers in blender. Add tomato sauce, parsley, salt, basil, oregano, red pepper flakes, garlic and reserved liquid. Blend until smooth. Pour tomato sauce mixture into skillet; add green onions and shrimp. Cook until shrimp turns pink. Serve over linguini.

Serves 4.

Ingredients: 

One 9-inch deep pie shell
2 tablespoons butter
1/4 green bell pepper, chopped
1/4 cup onion, chopped
2 cloves of fresh garlic, finely minced
One 3-ounce can mushroom pieces, drained
1/2 pound lump crab meat
1/2 pound shrimp, boiled and peeled
1 cup Cheddar cheese, grated, divided
1/2 cup Parmesan cheese, grated
1 tablespoon Tabasco sauce
1 egg, beaten
1/2 cup mayonnaise

Preheat oven to 350F. Partially bake pie shell at 400F for 5-7 minutes. Melt butter in large skillet and saute green onions, garlic and mushrooms.
Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan, sauce, egg, and mayonnaise, stirring until evenly moistened. Drain off excess liquid if necessary.
Spoon into pie shell and bake at 350F for 20 minutes.
Add remaining Cheddar cheese. Bake for 10 minutes. Serve hot with fresh green salad.

Serves- 6.
Original recipe borrowed from www.cajun-recipes.com