Shrimp Wonder
1 lb. large shrimp, cleaned
8 ozs light cream cheese
1 clove garlic, minced
1 Jalapenos pepper, seeded and minced
2 tblspns fresh cilantro, chopped
Boil shrimp for 45 secs or until pink.
 Drain shrimp and refresh with cold
 running water for 3 mins. Pat dry. Butterfly shrimp.
Mix cream cheese, garlic, jalapenos and cilantro.
Put mixture in a pastry tube and chill for 30 mins.
 Pipe the cheese in butterflied crevice of each
shrimp. Refrigerate for one hour.
Serves 6

Skinny Shrimp Scampi 
 2 tb Margarine
2 Garlic, minced
Salt
1 lb Uncooked large shrimp,
1 tb Minced fresh
2 tb Lemon juice
1/2 ts Butter-flavored
1/8 ts Black pepper
Shelled, deveined--abt 18-20
Parsley
In a shallow 1-1/2 quart microwave-safe dish,
microwave margarine on 100% power (HIGH)
55 to 60 secs or until melted. Stir in lemon juice,
 garlic, butter-flavored salt, and pepper.
Stir in shrimp. Microwave on 100% power
 (HIGH) 1-1/2 mins. Rearrange, moving outside
shrimp to center of dish. Microwave on 100% power
 (HIGH) 1-1/2 mins more or JUST until shrimp turn pink.
 Sprinkle with parsley. YIELD: 4 servings
 

Shrimp Bisque
2 lb Fresh shrimp OR
-Scampi, Lobster or Crayfish
1 tb Safflower ,OR-Virgin olive oil
1 Leek - cleaned & sliced coarsely
1 sm Carrot ,peeled and sliced
1 Celery stalk,sliced
2 Shallots, peeled and chopped
1 Garlic clove - peeled & minced
1 tb Tomato puree
1 1/2 c Dry white wine
2 qt Water
1 Chicken bouillon cube - crushed
1 pn Saffron
-HERB -BOUQUET--
1/2 ts Thyme,and 1/2 Bay leaf,
 6 Fresh parsley stems
-(tied in cheesecloth)
-FOR THE BISQUE-
Salt and pepper to taste
4 tb Cornstarch
4 tb Non-fat powdered milk
1/2 ts Cognac, Armagnac or brandy
4 Basil leaves,minced
1 t Tarragon, minced
1 tb Minced chives
SEPARATE THE TAIL from the shrimp and remove
 the meat, reserving all shells, claws, heads and so
 forth. If you wish, devein the tails, then cover and
refrigerate. Coarsely chop the heads and shells,
 reserving 4 heads for decoration, if you have them.
 In a large saucepan, heat the oil over moderate heat,
 then add the shrimp shells and cook them.
Stir slowly but continuously for 5 mins. Add the
 vegetables and tomato puree and cook another 5 mins,
stirring. Add the wine and bring to the boil for 30 secs,
scraping the bottom to dissolve any coagulated juices.
Add the water, bouillon cube, saffron and herb
bouquet. Return to a simmer and cook, covered, for 1 hr.
 Pour the stock through a fine strainer into a bowl,
 pressing down on the vegetables and shrimp shells
with a soup ladle to extract all of the liquid.
 (For a finer result, strain again through cheesecloth.)
Return the stock to the boil. Moisten the cornstarch in
 a little cold water, then add it to the saucepan and
 boil for 4 mins.
Taste for salt and pepper. (The recipe can be prepared
ahead to this point and refrigerated.) Bring the stock to
 a simmer. Add the shrimp tails and let them cook a bare
2 mins (for small or medium), or 3 mins for extra large.
 Remove immediately with a slotted spoon and divide
 them among 4 heated soup plates. Pour the stock into
a blender, add the powdered milk and cognac.
 Blend until smooth and homogeneous.
Pour immediately into the soup plates over the
 shrimp tails. Garnish each dish with an equal
 amount of the herbs and a shrimp head
(optional).
This rich-tasting bisque has only 90 calories per serving.

Angie Seafood Pasta Salad
Ingredients:
1 61oz. bottle Kraft® Zesty Italian Dressing
`should be 16 oz.

Shrimp and cocktail sauce.
  Yield: 4 Servings
1/2 C. Water;