Pan-Fried (4)

Number of Servings: 4Ingredient: 1- 12 oz carton SeaPak® Shrimp Scampi (frozen)1 bag (about 6-10 ounces) fresh baby spinach1 can (14.5 ounces) diced tomatoes½ of a 16 ounce package linguine, cooked and drained (about 4 cups)Grated Parmesan cheeseInstructions: Cook the shrimp in a 12-inch skillet for 6 minutes. Add the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink, and spinach wilts. Add pasta to the skillet and toss to coat. Portion onto plates and top with a sprinkle of parmesan cheese. Serve immediately. Source: SeaPak Shrimp Company Average: 3.333335 Average: 3.3 (3 votes)

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 Average: 0 No votes yet

Number of Servings: 4Ingredient: 24 Ocean Garden Mexican White ShrimpSize 16/20, peeled and deveined with tail on Tossed in boiling water for 1 min., then cool in ice water. Shrimp should be half cooked.INGREDIENTS3 cups salsa verde (recipe to follow)4 cups black bean pico de gallo1 cup sour cream (thinned and placed in squeeze bottle)1 cup ancho chile mayonnaise (recipe to follow)16 eggs (beaten)16 green onions (cut into matchsticks and soaked in ice water to curl)SALSA VERDE1 12oz. can of tomatillos (green tomatoes found in Hispanic grocery stores)1 ½ bunch cilantro, chopped1 Jalapeño pepper (seeds removed) Combine all in food processor and puree.BLACK BEAN PICO DE GALLO4 cup black beans (cooked until soft, drain)½ cup chopped cilantro1 cup diced onion½ cup lemon juice1 cup diced tomatoes½ cup chopped garlic In a mixing bowl, add all ingredients, toss, and let flavors blendANCHO CHILE MAYONNAISE1 cup mayonnaise1 Tbsp. ancho chile paste or powder (available in Hispanic markets) Mix well in a bowl or food processor and put into squeeze bottle and chill.Instructions: Preheat oven to 350 degrees. In a small non-stick omelet pan, place 2 tablespoons of butter or oil and heat until hot (not smoking). Ladle ¼ of the beaten egg, turn heat down, and place six shrimp in egg with tails curled towards the middle. Place pan in oven and cook until egg sets and shrimp are done. PLATING On a large dinner plate, pool ¼ of the salsa verde. Place shrimp frittata in the middle. Place 3 small rounds of black beans on every 1/3 of the plate. Place cooked matchstick onion in middle of the shrimp tails. Drizzle ancho mayonnaise and sour cream over oil. Source: Courtesy of Ocean Garden Chef Scott Boone Mill Creek Country Club Mill Creek, WA Average: 0 No votes yet

Think Sweet! This is a simplified version of the restaurant favorite!Number of Servings: 4Ingredient: 24 medium fresh Tropical™ Shrimp3/4 cup flour1/2 tsp. garlic & herb seasoning1 egg, beaten1/4 tsp. black pepper1 cup shredded coconutvegetable oil for fryingInstructions: Preheat oil in a deep pan. Peel and devein the shrimp. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg and coconut in three small separate bowls. Dip the shrimp first in egg, then in flour and back in egg. Roll in coconut to coat completely. Drop coated shrimp in hot oil, taking care not to overcrowd pan. Fry until the shrimp is opaque and the coocnut is lightly browned and crispy. Serve immediately with your favorite dipping sauce. Source: Tropical Aquaculture Products, Inc. Average: 0 No votes yet