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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This soup combines two super foods -- shrimp and collard greens -- for a simple delicious soup with a powerful dose of great nutrition.Number of Servings: 4Ingredient: One 32-ounce carton all-natural chicken broth (4 cups)One 14-ounce can lite coconut milkOne 10-ounce box frozen collard greens or spinach, or 2 cups fresh2/3 cup jasmine rice2 tablespoons bottled or fresh lime juice2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger1 teaspoon dried curry powder8 ounces small cooked shrimp, fresh or frozen, thawedNutrition Information: 210 calories; 7g fat (6g saturated, 0.3g omega-3); 620mg sodium; 19g carbohydrates; 3g fiber; 14g protein; 120% vitamin A; 60% vitamin C, 25% calcium
Instructions: Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes.
Stir in the shrimp, heat through, and serve.
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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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Lorem ipsumNumber of Servings: 8Ingredient: 2 tablespoons olive oil2 cups chopped onion2 cloves garlic, mincedOne 28oz can tomatoes3 tablespoons tomato paste1 bay leaf4 cups water1 cup dry white wineOne 8oz bottle clam juice1/2 pound shelled medium shrimp2 catfish fillets cut into 1 inch cubes1/2 teaspoon salt1/4 teaspoon peppercoriander (or parsley)lemon slicesInstructions: In large soup pan, heat oil. Sauté onion and garlic until onions are
transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer
25 minutes. Add water, wine, and clam juice. Simmer uncovered 45
minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or
until catfish flakes easily. Remove bay leaf. Garnish each serving with
chopped coriander and lemon wedges.
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