1/2 lb Uncooked Shrimp
1/2 lb Uncooked Crab
1/2 cup Ketchup
1 tsp Wasabi Habanero
1-2 Tbsp of Island Poke
Lemon Slices & Wedges


  • In a large pot of boiling water, cook the shrimp & crab for 5-6 minutes (longer if needed but don’t overcook)
  • Drain the hot water and cover the shrimp & crab in ice bath to cool off enough to peel the shells
  • Refrigerate & chill the seafood
  • Mix well the Ketchup and Wasabi Habanero (to individual taste)
  • Fill serving bowl with crushed ice, lay lemon slices flatly on top
  • Then arrange cold crab meat in the center & shrimps in an outer circle
  • Set dipping sauce on a side plate w/ lemon wedges, garnished w/ curly leaf parsley
  • Set Island Poke in a separate bowl w/ small spoon to sprinkle onto seafood as desired
  • Serve w/ Pop Corners popped-corn snack chips to catch any drippings
  • Delicious with grape tomatoes & green grapes combo for healthy noshing

Coconut Water Curry Shrimp

12 large shrimps uncooked (with shell)
2 cups of coconut water (fresh)
1/3 cup corn niblets
1/4 cup sliced water chestnut
1/4 cup sliced lotus roots
1/4 cup chopped chives
1/2 Tbsp Green Curry
1/4 tsp Honey Curry
1/4 tsp Apple Curry


  • Heat coconut water over medium high heat.
  • Drop in the cleaned raw shrimps.
  • Cook for 6-9 minutes (depending on size to just barely cooked)
  • Remove cooked shrimps & put 6 pieces in two individual bowls.
  • Turn the heat to medium and stir in the Green Curry, Honey Curry, & Apple Curry.
  • Mix well, then stir in corn, water chestnut, lotus roots, & chives. Cook for 3 minutes.
  • Ladle the coconut curry soup in two individual bowls.
  • Serve with white rice in another two bowls.
  • Peel & eat the shrimp by dipping in curry soup, follow with some rice.
  • Or pour curry soup in rice & top with peeled shrimps.
  • Garnish with toasted, chopped peanuts.

Sunshine Fish Fillets

2 lb fresh fish fillets
2 Tbsp olive oil
1 Tbsp softened butter
2 tsp grated orange rind
2 Tbsp fresh squeezed OJ
3 tsp Garden Lemon Citrus


  • Place desired serving size portions of fish in a single layer in a well greased baking pan.
  • Combine remaining ingredients & pour over fish.
  • Bake at 350 degree for 25-30 minutes or until fish flakes easily with a fork.
  • Garnish w/ lemon slices or wedges.

Serves 4 people.

Punch Bowl Fish Tacos

1 lb large Tilapia filets
1Tbsp olive oil
2 tsp Chili Ginger
2 tsp BBQ Pad Thai
Dashes of Island Poke
Avocado slices
Shredded napa cabbage
Fresh squeezed lime juice
Corn of Flour Tortillas


  • Lay fish filets on a plate & season w/ Chili Ginger & BBQ Pad Thai on both sides.
  • Heat oil in skillet over medium high heat.
  • Gently fry the fish filets, 3 minutes each side and remove from skillet – longer if fish is thick.
  • Warm tortillas on stove directly on low flame using tongs, flip over quickly, careful not to burn it (1 minute or less).
  • Cut fish into pieces to fit on the tortilla, shake dashes of Island Poke onto the fish.
  • Splash lime juice onto napa cabbage & add to tacos.
  • Top w/ avocado slices.

Serve with shredded Mexican cheese + fresh crema if desired.