Baked

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)

With a few minor modifications, we’ve lowered the fat and upped the fiber in our favorite baked stuffed shrimp. Number of Servings: 4Ingredient: 1 pound large raw shrimp (16-20 count), shelled and deveined2 tablespoons extra virgin olive oil1 tablespoon butter1 garlic clove, minced16 whole wheat butter crackers (such as Ritz), crushed (about 2/3 cup)¼ cup walnuts, finely chopped1 tablespoon lemon juiceKosher salt and freshly ground pepper to tasteNutrition Information: 280 calories, 17g fat (4g saturated, 1.0g omega-3), 175mg cholesterol, 290mg sodium, 10g carbohydrates, 1g fiber, 20g protein, 20% iron Instructions: Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 350°F. With a sharp knife slit shrimp deeply down back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently with a mallet or rolling pin.  Place shrimp on the prepared baking sheet and set aside. Heat the olive oil and butter in a nonstick skillet over medium heat.  Add the garlic and cook until golden, about 1 minute. Add the crackers, walnuts, and lemon juice and stir until well combined. Season with salt and pepper to taste. Divide the crumbs evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, about 18 minutes.   Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Average: 0 No votes yet

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 Average: 0 No votes yet

Number of Servings: 4Ingredient: Ocean Garden Mexican U-15 shrimp (peeled and de-veined, tail on)¼ cup olive oilPinch Plank spice rub1 cup Smoked tomato beurre blancSalmon RubMakes approximately 1 lb.¾ lb Brown sugar1 tsp. Chili powder1 Tbsp. Thyme dry spice10 Tbsp. Salt, kosher1 Tbsp. Pepper, black course½ cup Paprika¼ tsp. Cayenne pepper2 Tbsp. Thyme, herb fresh chopped¼ tsp. Pepper, white groundSmoked Tomato Beurre BlancMakes approximately 1 cup4 Roma tomatoes diced ¼ inch½ red onion diced ¼ inch¼ tsp. Kosher salt1/8 tsp. Fresh cracked black pepper2 tsp. Shallots, minced1 Tbsp. Lemon juice3 Tbsp. White wine1 ½ tsp. Heavy cream½ lb. Unsalted butter, cut in 1 inch cubes (We prefer "Plugra" brand - found at Whole Foods)¼ tsp. kosher saltInstructions: Rub both sides of an alder* plank with olive oil. Preheat plank in a 450-degree oven for 15 minutes. Remove plank from oven. Brush both sides of the salmon filets with olive oil and then coat evenly with salmon rub. Place filets presentation side down on plank. Place planked prawns in the preheated oven and roast for 5 minutes. Remove from oven and turn prawns over. Return to oven and roast approximately 6-7 minutes more or just until the shrimp loses its translucency. Remove to warm serving platter (or serve on plank or individual warm plates) and ladle 1/8 cup of the smoked tomato beurre blanc diagonally over the filets. *Purchase a plank cut to fit your oven from the lumber store or a specialty store such as “Sur la Table”. Salmon Rub Combine all ingredients and toss until evenly mixed. Store in a clean container until needed for use. Smoked Tomato Beurre Blanc To smoke the tomato mixture, using an outdoor BBQ or smoker. Place in aluminum foil some alder chips that have been soaked in water for 20 minutes and drained. Turn on the BBQ, and heat until smoke begins from the alder. Turn off the BBQ and place the mixed, diced tomatoes, red onion, salt, and pepper on a cookie sheet over top of the alder and cover. Let smoke for 20 minutes and then remove and chill until needed for the beurre blanc. Prepare the beurre blanc by combining the shallots, lemon juice, and wine in a small saucepan and reduce over medium heat by 50%. Strain. Return strained liquid to saucepan and add cream. Cook 1 minute. Working on and off the heat, whisk butter in small pieces to form an emulsion. Stir in salt and the pureed vegetables and hold warm in a pre-heated thermos or a double boiler. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA Average: 0 No votes yet

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)

Prepare this heart healthy treat for your valentines's this month. This dish is loaded with those healthy omega-3 fats!Number of Servings: 6Ingredient: 12 taco shells1 tablespoon canola oil1 pound fresh or frozen medium cooked shrimp, thawed1 teaspoon ground cumin1/2 teaspoon garlic powder1/4 teaspoon chili powderOne 15 1/2-ounce can black beans, drained and rinsed1 1/2 cups frozen corn kernels, thawed1 cup mild salsaOne 8-ounce can crushed pineapple, very well drained1 cup preshredded reduced-fat Cheddar cheeseToppings (optional):1 avocado, peeled, pitted, and sliced1 tomato, chopped1/2 cup reduced-fat sour cream1 cup shredded lettuceNutrition Information: 390 calories; 13g fat (3g saturated, 0.5g omega-3); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium, 20% vitamin C, 20% iron Instructions: Preheat the oven to 350°F. Bake the taco shells according to package directions. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute. Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted. Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 5 Average: 5 (1 vote)

Here’s an easy and delicious dip to serve at your next gathering. Spread the dip on thinly sliced whole grain baguette slices or whole grain crackers.Number of Servings: 8Ingredient: One 15-ounce can artichoke hearts, drained and rinsed, coarsely chopped1 cup preshredded reduced-fat Cheddar cheeseOne 6-ounce can tiny cocktail shrimp, drained and rinsed½ cup light canola mayonnaise½ cup orange or red pepper, finely chopped½ teaspoon garlic powder2 tablespoons Parmesan cheeseNutrition Information: 130 calories; 7g fat (1.5g saturated); 350mg sodium; 7g carbohydrates; 0g fiber; 9g protein; 15% calcium, 35% vitamin C Instructions: Preheat the oven to 350°F. Combine the artichoke hearts, cheese, shrimp, mayonnaise, orange pepper, and garlic powder in a bowl and mix thoroughly. Spread mixture evenly in a small shallow casserole dish and top with the Parmesan cheese. Bake for 20 minutes, or until bubbly and browned on top. Average: 0 No votes yet

No fuss, no muss cooking means no pans to clean! The sweet sauce in this dish is especially yummy over rice.Number of Servings: 4Ingredient: One 8-ounce can unsweetened pineapple chunks2 tablespoons honey1 tablespoon lite soy sauce1 tablespoon bottled or fresh minced ginger, or 1/4 teaspoon ground ginger2 teaspoons cornstarch1 pound large shrimp (16-20 count), shelled and deveined1 small red bell pepper, cut into 1/2-inch piecesNutrition Information: 160 calories; 13g fat (1g saturated; 0.3g omega-3); 350mg sodium; 18g carbohydrates; 1g fiber; 19g protein; 15% vitamin A; 50% vitamin C; 15% iron Instructions: Preheat the oven to 400°F. Cut four 12-inch square pieces of aluminum foil and set aside.Drain the pineapple and reserve the juice in a large bowl. Whisk in the honey, soy sauce, ginger, and cornstarch. Add the pineapple chunks, shrimp, and bell pepper and toss to combine. Divide the mixture evenly and place in the center of each of the foil squares. Fold the foil and seal the edges with narrow folds. Place the packets on a baking sheet and bake until the shrimp is cooked through and the peppers are tender, about 10 minutes. Open the packets (be careful of the steam!), and serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

This recipe starts with a frozen SeaPak brand Shrimp Scampi and it will make a great appetizer or small plate for your holiday. The serving size is three shrimp, which is about 50 calories and under 4 grams of fat. Number of Servings: 2Ingredient: 1-16 oz package SeaPak® Shrimp Scampi (frozen)¼ cup plain dry bread crumbs¼ cup shredded Parmesan cheese2 tablespoons chopped fresh parsley1/8 teaspoon cracked black pepper1 loaf crusty Italian bread, slicedInstructions: PREHEAT the oven to 425˚F. ARRANGE the shrimp in a single layer in a large oven-safe serving dish. STIR together the bread crumbs, cheese, parsley and pepper in a small bowl until the ingredients are mixed. Sprinkle crumb mixture over the shrimp. BAKE for 15-20 minutes or until shrimp are thoroughly cooked. Serve immediately with bread for dipping. *Cooking Note: If you don’t have a baking dish large enough to get a single layer of shrimp increase cook time* Source: SeaPak Shrimp Company 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