Seafood/Jane Marie/graciousliving/greenlightWRITE/Nancy Kamp

Cajun Jambalaya - Our Barbra's take on delicious

Easiest Marinade - Two ingredients, lots of variations. Wow.

Fettuccine Shrimp Scampi - An easy dish that's just plain wonderful

Fried Catfish - Golden and tasty

a Goodbye Lie favorite

Jambalaya - Easy and delicious

Oven Barbecued Shrimp - Hot and spicy!

Seafood Quiche - Cheesy, crabby goodness

Shrimp Faux Rémoulade - Heavenly shrimp salad or main dish

Tuna Salad - Tasty!

Tuna Tartlets - Warm and filling


	Jane Marie and I didn't grow up in New England, but it's the spiritual home of my stomach because of the proximity of fresh lobster. While I can't eat lobster as often as I'd like here in Oklahoma, I can make the most of this wonderful food when I do get my hands on my favorite crustacean by choosing a recipe to die for from *Lobster at Home* by Jasper White. Nancy
<map name="boxmap-p8" id="boxmap-p8"> <area shape="rect" coords="14, 200, 103, 207" href="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" /> <area coords="0,0,10000,10000" href="http://www.amazon.com/exec/obidos/redirect-home/quotaarticmor-20" /> </map> <img src="http://rcm-images.amazon.com/images/G/01/rcm/120x240.gif" width="120" height="240" border="0" usemap="#boxmap-p8" alt="Shop at Amazon.com" />	It's always a good idea to have a basic cookbook around, but it's really nice to have specialty cookbooks for those particular food groups you prepare often. The New York Times Seafood Cookbook is my fish standard. (That doesn't sound right, but you know what I mean, don't you?) Nancy