My husband and I love seafood.
While I tend to stick with your basic fish fillets and shrimp, my husband is much more adventurous, often eating things such as calimari, crawfish or sushi.
What we both agree on, however, is that we love seafood.
While here in East Tennessee we are not privy to the abundance of fresh seafood and unique items that can be found in the costal communities, we do have quite a selection at the local grocery stores.
This week, I am going to share a few of my favorite seafood recipes.

Coconut Shrimp
with Pina Colada
Dipping Sauce
Shrimp:
1 cup plain bread crumbs
3⁄4 cup corn starch, divided
1 cup Sweetened coconut flakes
1⁄2 cup pina colada mix
1 tablespoon powdered sugar
2 tablespoons water
2 teaspoons rum extract or flavoring
Vegetable oil for deep frying
1⁄2 pound large shrimp, butterflied
Mix bread crumbs, 1⁄4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine pina colada mix, powdered sugar, rum extract or flavoring and water in a small mixing bowl and set aside. Place 1⁄2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then dip into the pina colada mix, then dust shrimp in bread crumbs and coconut mixture. Second coating place back into Pina Colada mix, then again into the bread crumb and coconut mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
Pina Colada Dipping Sauce:
1 cup pina colada mix
1⁄4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon plus 1tsp sweetened coconut flakes
3 tablespoon plus 1tsp powdered sugar
11⁄2 teaspoon corn starch
3 teaspoons cold water
Mix pina colada mix, 1⁄4 cup water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 – 12 minutes. Mix corn starch and 3 teaspoons water together, add to sauce and blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature.

Baked Parmesan Tilapia
1⁄3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1⁄2 teaspoon paprika
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1 egg
2 tablespoons milk
1 pound of Tilapia fillets
Preheat oven to 350 degrees.
In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper. In another bowl beat egg and milk together.
Dip fish fillets into the egg mixture, then coat with the Parmesan mixture. Arrange in a greased 13-by-9 baking pan.
Bake, uncovered, for 25-30 minutes, or until fish flakes easily with a fork.

Peach Glazed Grilled Salmon
1 cup butter, cubed
1 cup peach preserves
1 tablespoon lime juice
1 garlic clove, minced
1⁄2 teaspoon prepared mustard
2 pounds of salmon fillets
1⁄2 cup fresh or frozen sliced peaches
In a microwave safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in lime juice, garlic and mustard until blended. Cool. Set aside one cup for basting and serving.
Place the salmon fillets in a large re-sealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20-30 minutes.
Drain and discard marinade. Coat grill rack with non-stick cooking spray.
Place salmon skin-side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork. Serve with sliced peaches and remaining peach mixture.
Abby was born and raised in the Stoney Creek community of Carter County. Her love of cooking grew over the years as she worked in the kitchen alongside her mother and grandmother. Reach her at abby.frye@elizabethton.com.