Ingredients: 2 lbs. large shrimp (peeled & deveined), 1 lb. lump crabmeat, 1 cup mayonnaise (Hellman's, Duke, or Kraft), ¼ cup horseradish, parmesean cheese (freshly grated)

Directions: Butterfly the shrimp and place cut side down in an oven proof dish. Fold ½ cup mayonnaise in lump crabmeat. Be careful not to break up the lumps. Mound a spoonful of crab mixture onto each shrimp. Push the tail into crab mixture so it is standing straight up. Mix ½ cup mayonnaise with the horseradish. Spoon over each shrimp. Top each shrimp with freshly grated parnesean cheese. Bake in a 325° preheated oven for 10-12 minutes (until shrimp turn pink). ENJOY!

Ingredients: 4 grouper filets, 4 eggs, Italian bread crumbs, olive oil, 1 stick butter, 1/4 cup white wine, 1 large lemon, 1/2 cup caper

Directions: Pat the grouper filets dry. Make an egg wash by beating the eaggs with a little water. Dip the filets in the egg wash, then coat with bread crumbs. Pan saute the grouper in a little olive oil. If filets are thick, brown in saute pan and finish cooking in 325 degree oven. Keep warm while preparing the picatta sauce. Melt butter in saute pan. Add wine, the juice of the lemon, and the capers. Heat until the alcohol evaporates. Place a filet on each plate top with 2 thin lemon slices and then the picatta sauce. ENJOY!

Ingredients: 1 pound shrimp (peeled & deveined, reserve shells), 2 Tbs Olive Oil, 1/2 cup diced yellow onion, 1 cup sliced mushrooms, 1 Tbs flour, 1 cup heavy cream, Cajun spices (to taste), 1 cup yellow grits, 4 cups chicken stock, 1/4 stick butter, 1/4 cup heavy cream, 1/4 cup shredded cheddar cheese

Directions: Put shrimp shells in medium pot and fill with water. Bring to a boil and reduce liquid to one cup. Saute onions and mushrooms with olive oil until soft. Add flour to make a roux. Slowly add shrimp stock. Bring to a boil to rid of any lumps and thicken. Add heavy cream and Cajun spices to taste. Let simmer on low while preparing grits. In medium pot, bring chicken stock to a boil and add grits. Stir and cover pot. Lower heat and simmer until grits thicken and absorb all liquid. Stir in butter and heavy cream. Add Cheese and stir. Add shrimp to the Cajun gravy and cook until pink. Serve over creamy cheddar grits. ENJOY!