Celebrate National Seafood Month in October with these Recipes

How many times have you heard people say, "I'm on a seafood diet. I see food and then eat it." Fortunately, October is National Seafood Month. Kidding aside, seafood is excellent to eat for someone who is on a diet, or for someone who just wants to eat healthier. For instance, shrimp is a great source of protein, not to mention it is extremely delicious. And various kinds of fish are rich in Omega fatty acids that are good for your heart. If you have the opportunity to take a vacation in October, the East Coast is abundant with seafood festivals. Or if you are taking a stay-cation, go to your local fish market and get some shrimp and scallops and try the below recipes.

Shrimp and Angel Hair Pasta Casserole

2 eggs

1 cup half and half

1 cup plain yogurt

½ cup (4 oz) shredded Swiss cheese

1/3 cup crumbled feta cheese

1/3 cup chopped fresh parsley

1 teaspoon dried basil leaves, crushed

1 teaspoon dried oregano leaves, crushed

1 package (9 oz) fresh uncooked angel hair pasta

1 jar (16 oz) mild, thick and chunky salsa

1 pound medium shrimp, peeled and deveined

½ cup (4 oz) shredded Monterey Jack cheese

Preheat oven to 350°

Combine eggs, half and half, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in medium bowl; mix well. Spread half of the pasta on the bottom of a greased 12 by 8" pan. Cover with salsa. Add half of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle Monterey Jack cheese over top. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes before cutting into.

Yield: 6 servings

Scallop Stir Fry

6 oz uncooked ramen noodles or vermicelli

1 tablespoon olive oil

1 pound asparagus, cut into 1" pieces

1 red pepper, cut into thin strips

3 scallions, chopped

1 large clove of garlic, minced

1 pound sea scallops (cut in half if they are really big)

2 tablespoons soy sauce

1 teaspoon hot pepper sauce

1 teaspoon sesame seed oil

Juice of ½ a lime

Cook noodles according to package directions. Meanwhile, heat olive oil in large skillet over high heat. Add asparagus, red pepper and onions. Turn heat down a little and add garlic (so garlic doesn't burn). Stir fry two minutes. Add scallops and stir fry until scallops turn opaque. Watch carefully because you don't want to overcook the scallops. Stir in soy sauce, hot pepper sauce, sesame seed oil and lime juice. Add noodles and heat through.

Yield: 4 servings