This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings: 4Ingredient: 8 ounces dried whole wheat blend thin spaghetti2 tablespoons extra virgin olive oil1 small red onion, finely diced1 garlic clove, minced¼ teaspoon crushed red pepper flakes1 pound large raw shrimp (16-20 count), shelled and deveinedOne 14.5-ounce can petite diced tomatoes, undrainedZest of 1 lemon½ teaspoon dried basilKosher salt and freshly ground black pepper to taste½ cup crumbled feta cheese2 tablespoons chopped fresh parsley, optionalNutrition Information: 430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron
Instructions: Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes. Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired.
*If you do not have a cast iron skillet use any large skillet with an oven-safe handle.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
Average:
4.5
Average: 4.5 (2 votes)
Bok choy, also known as Chinese white cabbage, is a mild vegetable with crunchy stalks and tender leaves. It pairs well with shrimp, and as a bonus, is also packed with good nutrition. Serve over white or brown rice.Number of Servings: 4Ingredient: 2 tablespoons lite teriyaki sauce2 tablespoons water1 tablespoon brown sugar1 tablespoon oyster sauce2 teaspoons cornstarch1 teaspoon toasted sesame oil½ teaspoon ground ginger1 tablespoon peanut oil, divided1 pound medium or large shrimp, shelled and deveined1 medium red bell pepper, cut into thin strips (about ¼-inch x 2 inches)1 clove garlic, minced1 bunch bok choy, choppedNutrition Information: 190 calories, 6g fat (1g saturated, 0.4g omega-3), 520mg sodium, 13g carbohydrate, 3g fiber, 22g protein, 210% vitamin A, 220% vitamin C, 25% calcium, 25% iron
Instructions: Whisk together the teriyaki sauce, water, brown sugar, oyster sauce, cornstarch, sesame oil, and ginger and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 1 minute per side. Remove from the skillet and set aside. Add the remaining 2 teaspoons peanut oil to the skillet along with the bell pepper and cook, stirring frequently, for 2 minutes. Add the bok choy and garlic and cook an additional 2 to 3 minutes until vegetables are crisp-tender. Return shrimp to the skillet. Re-whisk the teriyaki mixture and add to the pan. Reduce the heat and stir constantly until mixture thickens slightly, about 2 minutes. Serve right away.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors,The Moms' Guide to Meal Makeovers
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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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Number of Servings: 2Ingredient: 6 – 26/30 Ocean Garden® Authentic Mexican Shrimp6 – mussels4 – little neck clams½ - cup colored peppers, cubed¼ - cup white onions, cubed¼ - cup chorizo, cooked & drained½ - garlic clove, minced2 – Bay leaves1 ¾ - cup white wine2 - cups fish stock3/4 – cup tomato sauce5 – fingerling potatoes, cooked3 – pieces fish (2 ounces each piece)Instructions: In a small stock pot heat the oil, add the onions and chorizo and
simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and
remaining ingredients, cover and let cook for 5 to 8 minutes at medium
heat or until the clams and mussels open. Serve.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
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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: 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
Average:
4.8
Average: 4.8 (5 votes)
Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal.Number of Servings: 6Ingredient: 1 to 1 1/2 lbs. Shrimp, uncooked1/4 cup Onion, minced1 or 2 Garlic cloves, minced2 Tbsp Olive oil4 to 5 cups Chicken broth3 or 4 Dried mild chilies1/4 tsp Cumin, groundSalt & cayenne to tasteGarnish2 cups Corn tortilla strips1/4 to 1/2 cup Cilantro, fresh, chopped1/4 to 1/2 cup Grated Colby Jack cheeseInstructions: Peel and devein shrimp, retaining tails, if desired. Set aside.
In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.
Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.
To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas.
Source: Ocean Garden
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Number of Servings: 6Ingredient: 1 ½ - pounds 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined¼ - cup olive oil2 – small cloves garlic, minced2 – small red peppers, cut into strips1 – cup onion, thinly sliced2 – small green peppers, cut into strips½ - cup tomato sauce¼ - cup fresh parsley, choppedCapersSalt and pepper to tasteInstructions: Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds. Add shrimp and sauté for about four minutes, tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside. Add peppers and onion to skillet. Sauté six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley. Return shrimp to pan. Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste and add the capers.
Plate and serve with warm bread.
Source:
Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ
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Number of Servings: 2Ingredient: 10 – 26/30 Ocean Garden® Authentic Mexican Shrimp½ - cup Arborio rice½ cup white wine1 – garlic clove, crushed1 – small onion1 ½ cup fish stock¼ cup cream4 – tablespoons butter¼ - cup chives½ - cup shrimp bisque2 – sprigs rosemaryolive oilInstructions: Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.
Rice should be aldente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.
Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
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Put dinner on the table fast tonight with this crowd-pleaser.Number of Servings: 4Ingredient: 4 cups fresh or frozen broccoli florets2 cups instant brown rice (about 4 cups cooked)1 tablespoon canola or olive oil1 small onion, finely chopped (about 1/2 cup)1 1/2 to 2 teaspoons curry powder1 teaspoon garlic powder1/2 teaspoon salt1 1/2 cups 1% lowfat milk3 tablespoons all-purpose flour1 pound small or medium cooked shrimp, fresh or frozen, thawed1/2 cup reduced-fat sour cream1/4 cup roasted cashews, optionalNutrition Information: Calories: 400
Fat: 10g (3g saturated)
Sodium: 570mg
Carbohydrates 51g
Fiber: 4g
Protein: 31g
Vitamin A: 45%
Vitamin C: 100%
Calcium: 20%
Cholesterol: 210mg
Instructions: Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired.
Average:
5
Average: 5 (1 vote)
