Trying to feed a group of rather talkative women inspired life member Dorothy Bush Turner to come up with this seafood salad. “I was to attend a meeting of about 50 women quilters at a potluck supper,” she explains. “I wanted to prepare something cold because we talk so long that hot things get too cool.” She wasn’t inspired by the recipes she found, so she created her own. “I live in shrimping country on an island, and seafood is always appropriate and welcome,” Dorothy says. “I made a big pot of this dish, and not one piece was left.”

This chowder, made with half-and-half instead of cream, has a lighter consistency than traditional, heavy chowders. Be sure not to let it come to a boil because it will curdle. It can be made early in the day, but wait to cook the shrimp until just before serving so they don’t overcook.

PER SERVING: 340 calories, 21.5 g total fat (10.5 g saturated fat), 21 g protein, 16 g carbohydrate, 175 mg cholesterol, 645 mg sodium, 2 g fiber

The closing of her favorite Mexican restaurant spurred life member Emily E. Lane to try to recreate a much-loved dish. Although she runs a baking business from her home, this is the first original recipe Emily has developed. It’s full of shrimp and crab, and covered with a creamy cheese sauce.

PER SERVING: 460 calories, 23.5 g total fat (12.5 g saturated fat), 27.5 g protein, 33 g carbohydrate, 130 mg cholesterol, 1180 mg sodium, 1.5 g fiber

Life member Meg Campbell says she loves to entertain. For one holiday party, she had to create a dish that would appeal to a guest from China, who didn’t like American food. Meg decided to use shrimp, vegetables and linguine, figuring that the pasta would be a reasonable substitute for Asian noodles. Her solution worked. The dish was received enthusiastically, and the guests cleaned their plates. Meg recommends serving the pasta with garlic bread.

PER SERVING: 305 calories, 7.5 g total fat (1.5 g saturated fat), 24.5 g protein, 34.5 g carbohydrate, 165 mg cholesterol, 505 mg sodium, 3.5 g fiber

Nothing is fresher than tender spring vegetables. Treat them simply and with bright flavors as in this sauté of leeks, carrots, peas and shrimp. Use 12 ounces of fresh peas in their pods to get about 1 cup fresh peas. Serve over couscous or rice.

TIP *If using frozen peas, add with shrimp.

PER SERVING: 210 calories, 8 g total fat (1.5 g saturated fat), 20.5 g protein, 14 g carbohydrate, 160 mg cholesterol, 550 mg sodium, 4 g fiber

CALORIES 465(14% from fat); FAT 7.1g (sat 1g,mono 2.7g,poly 2.4g); PROTEIN 40.5g; CHOLESTEROL 259mg; CALCIUM 149mg; SODIUM 831mg; FIBER 2.1g; IRON 6.8mg; CARBOHYDRATE 57.3g

CALORIES 254(14% from fat); FAT 4g (sat 0.7g,mono 0.8g,poly 1.6g); PROTEIN 35.6g; CHOLESTEROL 259mg; CALCIUM 110mg; SODIUM 514mg; FIBER 1.9g; IRON 4.6mg; CARBOHYDRATE 17.6g

CALORIES 83(40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); PROTEIN 8.8g; CHOLESTEROL 127mg; CALCIUM 23mg; SODIUM 295mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 3.2g