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Shakka Martini

1 ounce Grape Shakka
1 ounce Smirnoff Strawberry Vodka
Splash Grenadine
Splash 7-Up
Ice

Fill martini shaker with ice and add remaining ingredients. Shake and strain into a martini glass with a sugar coated rim. Garnish with berries.
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Shrimp Cakes

1 pound large shrimps, peeled, deveined, and cut into one half inch pieces (1/2 inch)
3 tablespoons Paul Prudhomme’s Seafood Magic Seasoning Mix
One quarter cup plus 1 tablespoon olive oil (1/4 cup)
One half cup chopped yellow onions (1/2 cup)
One quarter cup chopped celery (1/4 cup)
One quarter cup chopped green bell peppers (1/4 cup)
1 teaspoon minced garlic
1 very cold large egg white
One quarter cup very cold heavy cream (1/4 cup)
One half cup chopped green onions (1/2 cup) green parts only
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
1 teaspoon finely chopped fresh parsley
One quarter cup chopped parsley for garnish (1/4 cup)
1 cup all- purpose flour
2 large eggs
1 cup panko

1. Toss the shrimp with 1 tablespoon of seasoning mix. Place the shrimp in the refrigerator until well chilled, about 20 minutes. Also place a food processor bowl and blade in the refrigerator to chill.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onions, celery, bell peppers, and garlic and cook, stirring for 3 minutes. Remove from the heat and spread on a plate to cool completely.

3. Place the chilled shrimp in the bowl of the food processor and process for 10 seconds. Add the egg white and process for 5 seconds. With the machine running, add the heavy cream in a steady stream.
Transfer to a large bowl. Add the cooked shrimp mixture, green onions, mustard, hot pepper sauce, and the 1 teaspoon of parsley and mix well. Form into 8 cakes.

4. In a shallow bowl, combine the flour with 1 tablespoon of the seasoning mix. In another bowl, beat eggs. In a third bowl, combine the panko with the remaining tablespoon of seasoning mix. One at a time, dredge the shrimp cakes first in the seasoned flour, then the eggs, and then the panko, shaking to remove any excess breading.

5. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add 4 of the cakes and cook until golden brown, about 2 and a half minutes per side. Remove and drain on paper towels. Heat the remaining 2 tablespoons oil and cook the remaining cakes. 

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Lobster and Crab Pot Pie

3 cups frozen vegetable mix, peas & carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
One and one half cup chicken broth (1 ½ cup)
One half cup heavy cream (1/2 cup)
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons parsley, minced
1 teaspoon salt
One half teaspoon fresh ground pepper (1/2 teaspoon)
1 cup cooked lobster meat, cubed
1 cup cooked Alaskan King Crab, cubed
1 package puff pastry
Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a sauté pan, heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and cream. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry powder and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt, and pepper. Toss the browned vegetables and the crab and lobster. Pour into a shallow baking pan or a large terra cotta pot base, lined with foil and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 15 minutes.