Salad (6)

Start your new year off with this light and tasty Shrimp Caesar Salad recipe. This is quick and easy dish to prepare. Make it tonight!Number of Servings: 6Ingredient: 1 to 1 1/2 lbs. Ocean Garden® Mexican Shrimp, shell-on, uncooked1/4 cup Olive oil2 Tbsp Soy sauce2 Tbsp Barbecue sauce2 tsp Worcestershire sauce2 Garlic cloves, mincedCroutons2 Tbsp Butter, melted2 Tbsp Olive oilSalad Dressing1/3 cup Olive oil3 Tbsp Lemon juice1 1/2 Tbsp Red wine vinegar1/2 tsp SaltInstructions: Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce. Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side. Croutons Sauté bread cubes and minced garlic in 2 Tbsp. each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 (F) oven, stirring occasionally as they brown. Salad Dressing Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing. To Serve Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp. Source: Courtsey of Ocean Garden Average: 0 No votes yet

This is a perfect salad for a warm summer evening! Not only is it delicious but it is loaded with heart healthy nutrients. Relax and enjoy!Number of Servings: 4Ingredient: 1 tablespoon extra virgin olive oil1 tablespoon chopped fresh cilantroJuice of one lime (about 2 tablespoons)1 pound medium or large cooked shrimp1 cup grape or cherry tomatoes, halved1 avocado, cut into ½-inch cubes¼ teaspoon kosher saltFreshly ground pepperNutrition Information: 220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron Instructions: Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight. Average: 0 No votes yet

Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings: 4Ingredient: 1 pound cooked Florida shrimp, peeled and deveined1 15-ounce can black beans, rinsed and drained1 8 3/4-ounce can whole kernel corn, drained1/2 cup chopped Florida red bell pepper1/2 cup chopped Florida celery1/4 cup chopped red onion1/4 cup chopped cilantro or parsley3 tablespoons chopped Florida green onions1 jalapeño pepper, seeded and finely chopped1/4 teaspoon cuminsliced Florida avocado, garnishRed Wine Vinegar Dressing (recipes follows)Red Wine Dressing1/4 cup olive oil3 tablespoons red wine vinegar3 tablespoons lime juiceNutrition Information: Calories: 220 Calories from fat: 21 Fat Total: 2g Saturated Fat: 0g Cholesterol: 174mg Total Carbohydrates: 16g Protein: 29g Red Wine Dressing Calories: 128 Calories from fat: 119 Fat Total: 13g Saturated Fat: 2g Cholesterol: 0mg Total Carbohydrates: 3g Protein: 0g Instructions: Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices. Red Wine Dressing In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture. Yield: 1/2 cup. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Average: 0 No votes yet

Here is a tasty treat you can serve to the entire family. Serve this dish either plain (no cocktail sauce needed!) or on top of a salad.Number of Servings: 4Ingredient: 2 tablespoons extra virgin olive oil2 tablespoons minced elephant garlic*3 tablespoons fresh lemon juice3 tablespoons minced fresh parsley1 pound large cooked shrimp, fresh or frozen, thawed Freshly ground black pepperNutrition Information: (per serving) 180 calories, 8g fat (1.5g saturated, 0.4g omega-3), 260mg sodium, 2g carbohydrate, 0g fiber, 24g protein, 10% vitamin A, 20% vitamin C, 20% iron Instructions: Heat the oil in a nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes. Remove from the heat and stir in the lemon juice, parsley, and shrimp. Season with pepper to taste. Refrigerate until ready to serve, either plain (no cocktail sauce needed!), or on top of a salad. * Elephant garlic is a large, mild-flavored garlic with huge cloves. If you can’t find it, use about half the amount of regular garlic. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 5 Average: 5 (1 vote)

Number of Servings: 2Ingredient: 6 – U/15 Ocean Garden® Authentic Mexican Shrimp½ - red bell pepper½ - green bell pepper½ - yellow bell pepper2 – slices red onion¼ – cup olive oil½ - lemon½ - cup chick peas10 – parsley leaveschili flakesInstructions: Cut the peppers in thin slices, grill shrimp 4 to 5 minutes. Mix in a stainless bowl, with remaining ingredients, season with salt. Serve in a small round bowl, garnish with onion slice. Source: Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec Average: 0 No votes yet

Number of Servings: 4Ingredient: 16 - U/15 Ocean Garden® Shrimp2 - whole fresh pears of you choice, cut in ½ (core and stem removed)2 - tablespoons olive oilSalt and pepper to taste2 - ounces dried cranberries2 - ounces candied cashews12 - ounces mixed baby greens5 - ounces balsamic vinaigrette½ - tablespoon pure maple syrup1 - teaspoon Dijon mustard2 - ounces croutons made with cinnamon and raisin breadInstructions: Mix 1 ounce balsamic vinegar with Dijon mustard and 1 tablespoon oil and coat shrimp. Season with salt and pepper and grill 1 ½ minutes per side until done and keep warm. Toss pears with remaining oil, season with salt and pepper and roast in 450° F oven for 14 minutes and allow to cool. Mix remaining balsamic vinegar and maple syrup in a medium sized bowl and toss in mixed greens and gently coat, add croutons, cranberries and cashews. To serve: Divide greens onto 4 plates, arrange 4 grilled shrimp per plate and top with a sliced roasted pear half and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ Average: 0 No votes yet