Bacon Wrapped Pineapple Shrimp

Ingredients

1. 12 jumbo shrimp, deveined
2. 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
3. 6 slices center-cut bacon, cut in 1/2 crosswise
4. 12 wooden toothpicks

Instructions

1. Heat a nonstick skillet over medium-high heat.
2. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick.
3. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Alfredo Shrimp Primavera

Ingredients

1. 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
2. 2 slices bacon, cut into 1/2-inch pieces
3. 1 1/2 cups Green Giant® Valley Fresh Steamers® frozen sweet peas (from 12 oz bag)
4. 1/4 cup water
5. 1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
6. 3/4 cup refrigerated Alfredo sauce (from 10-oz container)
7. 2 tablespoons chopped fresh chives

Instructions

1. 1Cook and drain pasta as directed on package.
2. 2Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally. Add water; cover and cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink and firm.
3. 3Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.

Coconut Shrimp w/Mustard Sauce

Ingredients

1. Shrimp
2. 1 1/2 lbs. unpeeled jumbo shrimp
3. 3 cups flaked coconut
4. 2 cups biscuit mix (divided)
5. 1 cup beer (or seltzer water)
6. 1/2 teaspoon salt
7. 1/4 teaspoon cayenne pepper
8. Vegetable oil
9. Mustard Sauce
10. 1/2 cup Dijon mustard
11. 2 tablespoons brown sugar
12. 2 tablespoons orange juice
13. 1/4 teaspoon cayenne pepper

Instructions

1. Peel shrimp, leaving tails, devein and set aside.
2. Stir together 1 cup biscuit mix and beer until smooth. Combine remaining biscuit mix (1 cup), salt and pepper.
3. Coat shrimp with dry mix, dip in beer batter and allow excess to drip off. Gently roll in coconut.
4. Pour vegetable oil to 3 inches deep and heat to 350° F. Fry a few at a time until golden (3 to 4 minutes). Drain. Serve with Mustard Sauce.
5. Sauce: Stir together sauce ingredients and serve.

Paddy's Green Pudding Dessert

Ingredients

1. Makes 16 (1/2-cup) servings.
2. 3 1/2 cups cold milk
3. 1 teaspoon McCormick® Green Food Color
4. 2 packages (4-serving size each) vanilla instant pudding
5. 1 tub (8 ounces) frozen whipped topping, thawed
6. 1 package (18 ounces) chocolate sandwich cookies, coarsely crushed

Instructions

1. Pour milk into large bowl. Stir in food color. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping.
2. Layer crushed cookies and pudding mixture in 3-quart bowl, beginning and ending with crushed cookies.
3. Refrigerate 1 hour or until ready to serve. Garnish as desired with shamrock candies.

Orzo with Spinach

Ingredients

1. 8 ounces (1 1/4 cups) uncooked dried orzo pasta
2. 1 Half Stick (1/4 cup)  Butter with Olive Oil & Sea Salt (I used Land O'Lakes)
3. 1 1/2 teaspoons finely chopped fresh garlic
4. 1 (6-ounce) package (6 cups) fresh spinach, stems removed
5. 3/4 teaspoon salt
6. 1/4 teaspoon pepper
7. 1 1/4 cups shredded Parmesan cheese
8. 1 cup cherry tomatoes, cut in half
9. 1 teaspoon freshly grated lemon zest

Instructions

1. Cook pasta according to package directions; drain. Return to pan; keep warm.
2. Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 10-inch skillet until sizzling. Add garlic; cook, stirring occasionally, 2 minutes. Add spinach, salt and pepper; continue cooking, stirring occasionally, 2-3 minutes or until spinach is wilted. Remove from heat.
3. Add remaining 2 tablespoons Butter with Olive Oil & Sea Salt and 1 cup Parmesan cheese to cooked pasta in pan; stir until combined. Add cooked spinach, tomatoes and lemon zest; mix well. Spoon mixture into serving dish; top with remaining 1/4 cup Parmesan cheese. Serve immediately.

Raspberry Delight

Ingredients

1. 1 package (3 oz.) raspberry Jello
2. 2/3 cup boiling water
3. 1/2 cup cold water
4. 2 Tbsp. sugar
5. 1 8 oz. package low-fat cream cheese, softened
6. 1/4 cup skim milk
7. 2 9 oz. containers low-fat Cool Whip, thawed
8. fresh or frozen raspberries for garnish

Instructions

1. Place Jello in a large bowl. Add boiling water and stir until dissolved. Stir in cold water.
2. Cover bowl with plastic wrap and refrigerate for a half hour.
3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffy. Beat in milk. Stir in one container of Cool Whip.
4. Remove Jello mixture from refrigerator and stir in the remaining container of the Cool Whip until completely smooth.
5. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with the cream cheese-Cool Whip mixture. Top with the remaining raspberry Jello mixture.
6. Refrigerate until set, about an hour. Garnish with raspberries.

Pistachio Mallow Salad

Ingredients

1. 1 carton (16 ounces) frozen whipped topping, thawed
2. 1 package (3.4 ounces) instant pistachio pudding mix
3. 6 to 7 drops green food coloring, optional
4. 3 cups miniature marshmallows
5. 1 can (20 ounces) crushed pineapple, undrained
6. 1/2 cup chopped pistachios or walnuts

Instructions

1. In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts.