Shrimp

Here is a terrific lower-fat version of the classic New Orleans dish.

Can be prepared in 45 minutes or less. =

This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!

Active time: 1 hr Start to finish: 1 hr

Giving up fried shrimp is probably easier than giving up, say, chocolate cake, but only because so much fried shrimp is so badly prepared. Here is a terrific version, complete with tartar sauce for dipping.

This can be served immediately as a warm salad or made ahead and served chilled.

Thai food lovers will recognize this soup as the classic tom yaam goong. In its homeland the dish would have far more hot chilies. We've toned down the heat for newcomers to this cuisine, but veterans can add more chilies to make this soup as incendiary as they wish.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less but requires additional unattended time.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.

Feta cheese, cucumber, tomato and fresh dell enliven this simple salad.