Number of Servings: 4Ingredient: 1 lb. Ocean Garden® Mexican ShrimpCocktail Sauce1 1/2 cups Catsup1 1/2 cups Chili sauce1/3 cup Lemon juice, fresh1/3 cup Horseradish, prepared3 Tbsp Celery, minced3 Tbsp Green onion, minced1 Tbsp Worcestershire sauce1 tsp Chile pepperCrushed iceLemon slicesHerbs or baby salad greensInstructions: Peel and devein shrimp, leaving tails on. Cook shrimp in boiling
water until opaque (see cooking times below). Remove from water and
plunge in ice water. Drain immediately and refrigerate.
Cocktail Sauce
Combine catsup, chili sauce, lemon juice, horseradish, celery, green
onion, Worcestershire sauce and chili pepper; refrigerate. (Makes 3
cups.) Fill small bowl with sauce and place in crushed ice, in the
middle of a cocktail glass. Arrange shrimp around edges of glass.
Garnish with lemon slices and greens.
Source: Courtsey of Ocean Garden
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It's June so fire up the grill! Here is a perfect shrimp appetizer for Father's day! Remind Dad to eat seafood at least twice a week to help keep his mind and body healthy and strong.Number of Servings: 30Ingredient: 2 pounds large shrimp in the shell1/3 cup safflower oil1/2 cup fresh lime juice3 tablespoons dry white wine or vermouth1 tablespoon minced shallots or green onions (white part only)1 clove garlic minced1 teaspoon salt1 1/2 teaspoons minced fresh dill or 1/2 teaspoon driedseveral dashes Tabasco sauceInstructions: Place shrimp in a shallow ceramic or glass baking dish. Combine
remaining ingredients and pour over shrimp. Cover and chill several
hours or overnight. Drain shrimp and reserve marinade. Thread on
skewers or place in a wire grill basket. Grill shrimp over hot coals,
turning and brushing with reserved marinade, until pink and cooked
through, about 8-10 minutes. Serve with wooden picks.
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Number of Servings: 4Ingredient: 20 each Ocean Garden U/10 Mexican Shrimp4 tbsp. Jack Daniels BBQ Sauce (See Recipe Below)8 tbsp. Tomatillo Salsa (See Recipe Below)4 tbsp Cilantro Lime CreamBourbon BBQ SauceYield 4 cups12 oz wt. Dijon mustard¾ cup Soy sauce1 cup Jack Daniel's Bourbon1/3 cup Worcestershire sauce1.5 cup Brown sugar2 cup KetchupTomatillo SalsaYield 1 cup½ cup Tomatillo husked and dice ¼ inch¼ cup tomato, red and yellow diced ¼ inch2 tsp. Red onion cleaned and diced ¼ inch½ tbsp Cilantro washed and chopped fine1 tbsp Lime Juice2 tsp Olive oil½ tsp Jalapeño seeded and minced finePinch Kosher saltCilantro Lime CreamYield ½ cup½ cup Sour Cream2 tbsp Lime Juice½ tbsp Cilantro washed and chopped fineCreamy Parmesan PolentaYield 1½ cup6 fl oz Chicken stock or broth6 fl oz Heavy cream½ tsp Black pepper½ tsp Kosher salt½ cup Polenta1 oz Parmesan Cheese, gratedInstructions: Season and grill the prawns until translucent. Place 1 tbsp of Bourbon BBQ Sauce on top to baste.
Remove the prawns to a serving platter and top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta.
Bourbon BBQ Sauce
Combine
all ingredients and mix well. Store refrigerated until needed for use.
Before use heat in a saucepan and bring to a boil. (Caution: the
bourbon may produce a flame). Cook until the sauce thickens slightly.
Tomatillo Salsa
Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
Cilantro Lime Cream
Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
Creamy Parmesan Polenta
In
a heavy saucepan combine the chicken broth and cream and bring the
liquid to a boil. Add the salt and pepper then whisk in the polenta.
Cook over low heat until the polenta grains are soft and the liquid is
absorbed. Fold in the Parmesan cheese and serve.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA
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Put a spicy twist in the upcoming holiday season and serve this tasty appetizer recipe from our friends at SeaPak Shrimp Company. Shrimp is always a holiday favorite and your family & friends will not be disappointed.Number of Servings: 4Ingredient: 1- 16 oz package SeaPak® Crispy Light Shrimp or 1 package (16 ounces) of SeaPak® Popcorn Shrimp1 cup mayonnaise2-3 chipotle pepper in adobo (add more or less to reach desired level of spiciness)2 tablespoon lemon juice2 clove garlic, peeled1 to 2 tablespoons chopped fresh cilantro leavesSalt and pepper to tasteInstructions: Prepare the shrimp according to package directions. Put the
mayonnaise, chipotle pepper, lemon juice and garlic in an electric
blender container. Cover and blend until smooth. Add the cilantro.
Season to taste with salt and pepper. Pulse just until the ingredients
are mixed. Serve sauce on the side for dipping OR toss shrimp with
sauce in a medium bowl and serve immediately with toothpicks.
Source: SeaPak Shrimp Company
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Number of Servings: 4Ingredient: Ocean Garden Mexican U-15 shrimp (peeled and de-veined, tail on)¼ cup olive oilPinch Plank spice rub1 cup Smoked tomato beurre blancSalmon RubMakes approximately 1 lb.¾ lb Brown sugar1 tsp. Chili powder1 Tbsp. Thyme dry spice10 Tbsp. Salt, kosher1 Tbsp. Pepper, black course½ cup Paprika¼ tsp. Cayenne pepper2 Tbsp. Thyme, herb fresh chopped¼ tsp. Pepper, white groundSmoked Tomato Beurre BlancMakes approximately 1 cup4 Roma tomatoes diced ¼ inch½ red onion diced ¼ inch¼ tsp. Kosher salt1/8 tsp. Fresh cracked black pepper2 tsp. Shallots, minced1 Tbsp. Lemon juice3 Tbsp. White wine1 ½ tsp. Heavy cream½ lb. Unsalted butter, cut in 1 inch cubes (We prefer "Plugra" brand - found at Whole Foods)¼ tsp. kosher saltInstructions: Rub both sides of an alder* plank with olive oil. Preheat plank in a
450-degree oven for 15 minutes. Remove plank from oven. Brush both
sides of the salmon filets with olive oil and then coat evenly with
salmon rub. Place filets presentation side down on plank. Place planked
prawns in the preheated oven and roast for 5 minutes. Remove from oven
and turn prawns over. Return to oven and roast approximately 6-7
minutes more or just until the shrimp loses its translucency. Remove to
warm serving platter (or serve on plank or individual warm plates) and
ladle 1/8 cup of the smoked tomato beurre blanc diagonally over the
filets.
*Purchase a plank cut to fit your oven from the lumber store or a specialty store such as “Sur la Table”.
Salmon Rub
Combine all ingredients and toss until evenly mixed. Store in a clean container until needed for use.
Smoked Tomato Beurre Blanc
To
smoke the tomato mixture, using an outdoor BBQ or smoker. Place in
aluminum foil some alder chips that have been soaked in water for 20
minutes and drained. Turn on the BBQ, and heat until smoke begins from
the alder. Turn off the BBQ and place the mixed, diced tomatoes, red
onion, salt, and pepper on a cookie sheet over top of the alder
and cover. Let smoke for 20 minutes and then remove and chill until needed for the beurre blanc.
Prepare the beurre blanc by combining the shallots, lemon juice, and
wine in a small saucepan and reduce over medium heat by 50%. Strain.
Return strained liquid to saucepan and add cream. Cook 1 minute.
Working on and off the heat, whisk butter in small pieces to form an
emulsion. Stir in salt and the pureed vegetables and hold warm in a
pre-heated thermos or a double boiler.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA
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Number of Servings: 4Ingredient: 1 12 oz carton SeaPak® Shrimp Scampi, frozen2 large baking potatoes¾ cup shredded sharp Cheddar cheese¼ cup sour creamblack pepperInstructions: Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked. Preheat oven to 400° F. Cut each potato in half lengthwise. Scoop out potato middles into a medium size mixing bowl. Set potato skin shells on a baking sheet. Saute shrimp scampi in a large skillet over medium heat for 6-7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside. Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste. Scoop potato and shrimp mixture into 4 potato skin shells. Bake filled shells for 10-15 minutes until thoroughly heated.
Source: SeaPak Shrimp Company
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As an appetizer or a main meal (served with grilled asparagus and wild rice), this simple yet impressive dish is sure to please everyone at your table.Number of Servings: 4Ingredient: 1 pound large U-15 shrimp, peeled and deveined2 tablespoons extra virgin olive oil2 tablespoons lemon juice1 tablespoon honey2 garlic cloves, mincedPinch of salt3 ounces thinly sliced prosciutto15 basil leavesNutrition Information: 230 calories, 11g fat (2g saturated, 0.4g omega-3), 760mg sodium, 6g carbohydrate, 0g fiber, 24g protein, 15% iron
Instructions: In a bowl, gently combine the shrimp, olive oil, lemon juice, honey, garlic, and salt and marinate for 5 minutes. Cut the prosciutto into strips, 6 inches long by 1-1/2 inches wide. Lay out each prosciutto strip and top with a basil leaf. Place the shrimp at one end and roll up so each shrimp is wrapped in the prosciutto and basil. Insert a toothpick through the shrimp to hold together. Repeat with the remaining prosciutto, basil leaves, and shrimp. Preheat the grill to medium-high. Coat the grill or a metal grill basket with nonstick cooking spray. Reduce the heat to medium and cook the shrimp bundles 2 to 3 minutes per side until cooked through. Serve immediately.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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Number of Servings: 4Ingredient: 16 - U/15 Ocean Garden shrimp, peeled and deveinedSalsa1 - ripe mango (small), dice1 - ripe papaya (small), dice2 - roma tomatoes (small), dice½ - red onion (small), dice1 - red bell pepper (small), dice1 - green bell pepper (small), dice1 - bunch cilantro chopped (2 tablespoons)1 - lime, juiced1 - teaspoon honey1 ½ - tablespoons vegetable oilSalt and pepper to tasteGarnish4 - ounces prepared cocktail sauce4 - pitted green olives4 - Slices lime2 - ounces wasabi aioliInstructions: Poach shrimp in 2 quarts salted water until cooked through (3 minutes). Remove and chill in ice water.
Salsa: Mix all ingredients and season with salt and pepper.
To serve: Arrange 4 oversized martini glasses (about 10 oz) with salsa. Divide salsa evenly among the 4 glasses. Arrange 4 shrimp per glass. Garnish each with olive and lime slice. Make a web design on 4 separate plates with the cocktail sauce and wasabi, aioli. Place 1 glass on each plate and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
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October is National Seafood Month – so catch the wave this month and start the healthy habit of eating seafood at least twice a week. So, indulge in our Shrimp in a Tequila Garlic Sauce dish to kick off the month! Celebrate a healthy lifestyle.Number of Servings: 1Ingredient: 5 each Ocean Garden Mexican Shrimp U/10, peeled and deveinedSalt, pepper, paprika½ cup olive oil2 cloves garlic, sliced1 each jalapeno pepper, seeds and veins removed, diced¼ each green pepper, seeds and veins removed, diced¼ ounce parsley, chopped½ each lime2 ounces tequilaInstructions: Dry shrimp and sprinkle with salt, pepper and paprika.
In a shallow casserole or sauté pan, heat olive oil and garlic together. When garlic starts to brown, add peppers and parsley. Stir to coat. Add shrimp and sear on one side. Turn shrimp and pour in tequila. Cook for 4 minutes until tequila reduces to dry. Remove and sprinkle with a little paprika and squeeze in a little lime.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
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Number of Servings: 4Ingredient: 1/2 lb. Ocean Garden® Mexican Shrimp2 Tbsp Flour2 Tbsp Cornstarch2 Tbsp Seasoned dry breadcrumbs1/2 tsp Ground black pepper1 1/2 tsp Italian seasoningsWaterDipping Sauce2 Tbsp Olive oil1 tsp Anchovy paste1 tsp Garlic, minced6 medium Italian tomatoes, peeled, seeded & chopped2 tsp Capers2 tsp Lemon juice1/4 cup Dry white wine2 Tbsp Soft butter or margarineSalt and pepper to taste2 Tbsp Basil or parsley, choppedCooking oilDry red pepper flakes, optionalInstructions: Peel and devein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, breadcrumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.
Dipping Sauce
Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
To Cook Shrimp
Heat oil to 365 degrees in a deep fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.
Source: Courtsey of Ocean Garden
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