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: 4Ingredient: 12 Ounces cooked, peeled and deveined medium shrimp *1 Tablespoon margarine1 Small chopped onion1/4 Cup chopped red and green pepper, combined1 Clove garlic, minced3/4 Teaspoon curry powder1/2 Teaspoon chili powder1/4 Teaspoon ground ginger1/2 Cup sour cream1 Tablespoon lemon juice* Purchase 1 1/4 pound shell-on shrimp or 1 pound raw peeled and deveined shrimp. If using raw shrimp, follow same procedure as above, cooking until firm and pink.Nutrition Information: Calories: 207
Protein: 52g
Sodium: 211mg
Cholesterol: 177mg
Instructions: In a non-stick saucepan, melt margarine and saute onion, red and green pepper, garlic, and spices for 3 to 4 minutes. Add sour cream, lemon juice and shrimp. Cover and cook over low heat until hot, stirring occasionally. Serve over a bed of rice.
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Number of Servings: 2Ingredient: 1 lb OLA! Cooked Peeled & Deveined Shrimp3 lemons, juiced3 limes, juiced1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces1/2 cup red onion, finely chopped1 serrano chile, seeded and finely chopped1 cup seeded and diced tomatoes1 avocado, peeled, seeded, and chopped into 1/2-inch pieces1/2 bunch cilantro roughly chopped, plus leaves for garnishInstructions: Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips.
Source: Sea Port Products Corporation
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This fast and healthy dish is perfect for busy nights when it’s 5 PM and you have no idea what to make for dinner. Open your freezer, pull out a bag of frozen shrimp and shelled edamame, and dinner is served!Number of Servings: 5Ingredient: 10 ounces dried medium shells, (about 2 1/2 cups)1 1/2 cups frozen shelled edamame, thawed1 tablespoon olive oil2 cloves garlic, mincedOne 16-ounce bag frozen shrimp, thawed (any size is fine)2 tablespoons lemon juice (the juice of half a lemon)One 15-ounce can tomato sauce1/2 cup grated Parmesan cheeseSalt and pepper to tasteNutrition Information: 430 calories; 9g fat (2g saturated, 0.3g omega-3); 490mg sodium; 57g carbohydrates; 5g fiber; 30g protein; 20% vitamin A, 20% vitamin C, 15% calcium, 30% iron
Instructions: Cook the pasta shells according to package directions. Add the edamame at the beginning, and cook along with the pasta. When the pasta and edamame are done, drain and return to the saucepan.Meanwhile, while the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the shrimp and lemon juice, and cook until heated through, an additional 1 to 2 minutes. Mix the shrimp (and its juices), tomato sauce, and Parmesan cheese into the cooked pasta. Season with salt and pepper, heat through, and serve.
*Tip: Any pasta shape is fine for this dish, but the shells are nice because they “trap” the edamame.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
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Number of Servings: 4Ingredient: 1 pound large shrimp, peeled and deveined1 teaspoon sesame oil1 3/4 cups water2 (3 ounce) packages instant shrimp-flavored ramen noodles1/2 cup sliced green onions3 cups packaged coleslaw mix1 (11 ounce) can mandarin oranges1 package sliced almonds (optional)Nutrition Information: Calories: 154
Fat: 8.09g
Sat. Fat: 1.55g
Protein: 17.11g
Cholesterol: 61.69mg
Sodium: 426.98mg
Instructions: Sauté shrimp in hot oil in a nonstick skillet until pink and slightly browned. Remove from skillet and set aside.
In the same skillet, add water, ramen noodles (broken up), one seasoning packet from noodles, and green onion. Bring to a boil; cover, reduce heat and simmer 2 to 3 minutes. Stir in coleslaw mix; cover and simmer 2 to 3 minutes or until noodles are tender. Stir in shrimp and oranges; heat for 1 minute. Garnish with green onions and sliced almonds. Serve at once with soy sauce, if desired.
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Celebrate the Spring season & Cinco de Mayo with this great shrimp recipe. Make a grand entrance at your next special event with this one of a kind dish. It's easy to prepare and will put everyone in a festive party mood!Number of Servings: 4Ingredient: 1 (6.8-ounce) package Spanish rice and vermicelli mix2 tablespoons margarine, melted2 cups water1 (14 1/2 -ounce) can diced tomatoes, undrained3/4 pound large shrimp, peeled and deveined1 cup zucchini, chopped1/2 cup frozen whole kernel corn, thawed2 tablespoons ripe olives, sliced2 tablespoons tortilla chips, crushed1/2 cup Cheddar cheese, grated2 tablespoons green onion, chopped1 jar picante sauceNutrition Information: Calories: 390
Fat: 13.26g
Protein: 20.77g
Sodium: 16.30mg
Cholesterol: 115.72mg
Sat. Fat: 4.48g
Instructions: Sauté rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.
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Lorem ipsumNumber of Servings: 2Ingredient: 4 King & Prince Grillmaster Shrimp Skewers (5 count)1 tbsp Fresh Rosemary Finely ChoppedSalt & Pepper to tasteSalad Nicoise3/4 cup Fingerling Potatoes - cooked, peeled and sliced3/4 cup French Green Beans - Blanched out3/4 cup Grape Tomatoes, sliced in half1/3 cup Sliced Black Olives1/3 cup Red Onions, thinly sliced1/2 tbsp Finely Chopped, Fresh RosemaryDressing1/3 cup Mustard Vinaigrette dressing, store boughtGarnish6 pcs Thinly Sliced Lime6 pcs Hard Boiled Egg - sliced2 Large Martini GlassesInstructions: Grill shrimp per label directions just prior to serving. Just before shrimp are cooked, season with salt, pepper and rosemary. Finish grilling.
Toss all Salad Nicoise ingredients together, add dressing and fold together until completed mixed. Sprinkle with rosemary and fold in.
Presentation
Fill two large martini glasses with the salad. Set on a service plate along with two shrimp skewers. Garnish with egg slices and a lime.
Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer
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Lorem ipsumNumber of Servings: 1Ingredient: 6 King & Prince Golden Supreme Hand Breaded Butterfly Shrimp4 oz Kernel Corn2 tbsp Small Diced Green Peppers2 tbsp Small Diced Tomatoes1 tbsp Olive Oil1 tbsp Cider VinegarSalt & Pepper to taste2 Medium Plum Tomatoes1/2 cup Mashed Potatoes1/2 tbsp Prepared Horseradish1/2 tbsp Finely Chopped ChivesInstructions: Fry shrimp per label directions prior to serving.
Corn Relish: Mix corn, peppers, tomatoes, olive oil, vinegar, salt and pepper. Refrigerate for one hour. Cut tomatoes in half, take seeds out and fill with corn relish.
Mashed Potatoes: Prepare mashed potatoes per label directions; add horseradish and chives. Mix well.
Presentation: Put mashed potatoes in center of serving plate and stand shrimp around. Place 4 halved tomatoes filled with corn relish on plate. Garnish with chives.
Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer
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