Grilled

Coconut Shrimp—A Taste of the Islands! You'll think you are on a tropical vacation as you savor this mouth-watering Caribbean shrimp recipe. It's an explosion of flavors which is enhanced by the unique "Island Pesto." Number of Servings: 6Ingredient: 1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked1/3 cup Coconut milk (canned & sweetened)2 Tbsp Lime juice1 Garlic clove, crushed1 tsp Red chili peppers, seeded and minced1 tsp Cumin, ground1/2 tsp Coriander, ground1/4 tsp White pepper, ground12 to 18 Pineapple chunks, freshIsland Pesto1 cup Flaked coconut1 cup Cilantro, chopped1 cup Green onion, chopped2 Tbsp. Lime juice, fresh2 Tbsp. Ginger, fresh, minced1 to 2 tsp. Garlic clove, minced1/2 tsp. Salt1/2 cup Peanut or olive oilInstructions: Peel and devein shrimp retaining tails, if desired; set aside. Combine coconut milk, lime juice, garlic red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Island Pesto Put coconut, cilantro, green onion, lime juice, ginger, garlic and salt in food processor; process until finely chopped. With processor running, slowly pour in oil. Refrigerate before serving to allow flavors to blend. Makes about 2 cups. Average: 0 No votes yet

It's June so fire up the grill! Here is a perfect shrimp appetizer for Father's day! Remind Dad to eat seafood at least twice a week to help keep his mind and body healthy and strong.Number of Servings: 30Ingredient: 2 pounds large shrimp in the shell1/3 cup safflower oil1/2 cup fresh lime juice3 tablespoons dry white wine or vermouth1 tablespoon minced shallots or green onions (white part only)1 clove garlic minced1 teaspoon salt1 1/2 teaspoons minced fresh dill or 1/2 teaspoon driedseveral dashes Tabasco sauceInstructions: Place shrimp in a shallow ceramic or glass baking dish. Combine remaining ingredients and pour over shrimp. Cover and chill several hours or overnight. Drain shrimp and reserve marinade. Thread on skewers or place in a wire grill basket. Grill shrimp over hot coals, turning and brushing with reserved marinade, until pink and cooked through, about 8-10 minutes. Serve with wooden picks. Average: 0 No votes yet

Number of Servings: 4Ingredient: 20 each Ocean Garden U/10 Mexican Shrimp4 tbsp. Jack Daniels BBQ Sauce (See Recipe Below)8 tbsp. Tomatillo Salsa (See Recipe Below)4 tbsp Cilantro Lime CreamBourbon BBQ SauceYield 4 cups12 oz wt. Dijon mustard¾ cup Soy sauce1 cup Jack Daniel's Bourbon1/3 cup Worcestershire sauce1.5 cup Brown sugar2 cup KetchupTomatillo SalsaYield 1 cup½ cup Tomatillo husked and dice ¼ inch¼ cup tomato, red and yellow diced ¼ inch2 tsp. Red onion cleaned and diced ¼ inch½ tbsp Cilantro washed and chopped fine1 tbsp Lime Juice2 tsp Olive oil½ tsp Jalapeño seeded and minced finePinch Kosher saltCilantro Lime CreamYield ½ cup½ cup Sour Cream2 tbsp Lime Juice½ tbsp Cilantro washed and chopped fineCreamy Parmesan PolentaYield 1½ cup6 fl oz Chicken stock or broth6 fl oz Heavy cream½ tsp Black pepper½ tsp Kosher salt½ cup Polenta1 oz Parmesan Cheese, gratedInstructions: Season and grill the prawns until translucent. Place 1 tbsp of Bourbon BBQ Sauce on top to baste. Remove the prawns to a serving platter and top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta. Bourbon BBQ Sauce Combine all ingredients and mix well. Store refrigerated until needed for use. Before use heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame). Cook until the sauce thickens slightly. Tomatillo Salsa Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Cilantro Lime Cream Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Creamy Parmesan Polenta In a heavy saucepan combine the chicken broth and cream and bring the liquid to a boil. Add the salt and pepper then whisk in the polenta. Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA Average: 0 No votes yet

Summer and grilling go hand in hand so fire up the grill and feast on these easy and delicious kebabs. Serve over brown or jasmine rice with a big green salad on the side.Number of Servings: 5Ingredient: 1 ½ pounds large shrimp (16-20 count), shelled and deveined1/3 cup lite teriyaki sauce2 red bell peppers, cut into 1-inch cubes½ fresh pineapple, cored and cut into 1-inch cubesNutrition Information: 150 calories; 1.5g fat (0g saturated fat, 0.4g omega-3 fat); 570mg sodium; 12g carbohydrates; 2g fiber; 23g protein; 35% vitamin A; 180% vitamin C, 20% iron Instructions: Combine the shrimp, teriyaki sauce, and bell peppers in a large bowl and let stand for about 30 minutes. Thread the shrimp (through the tail and front), pineapple, and bell peppers onto 10 wooden or metal skewers. Preheat the grill and coat with nonstick cooking spray. Cook kebabs until the shrimp is cooked through, about 3 minutes per side. 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

As an appetizer or a main meal (served with grilled asparagus and wild rice), this simple yet impressive dish is sure to please everyone at your table.Number of Servings: 4Ingredient: 1 pound large U-15 shrimp, peeled and deveined2 tablespoons extra virgin olive oil2 tablespoons lemon juice1 tablespoon honey2 garlic cloves, mincedPinch of salt3 ounces thinly sliced prosciutto15 basil leavesNutrition Information: 230 calories, 11g fat (2g saturated, 0.4g omega-3), 760mg sodium, 6g carbohydrate, 0g fiber, 24g protein, 15% iron Instructions: In a bowl, gently combine the shrimp, olive oil, lemon juice, honey, garlic, and salt and marinate for 5 minutes. Cut the prosciutto into strips, 6 inches long by 1-1/2 inches wide. Lay out each prosciutto strip and top with a basil leaf. Place the shrimp at one end and roll up so each shrimp is wrapped in the prosciutto and basil. Insert a toothpick through the shrimp to hold together. Repeat with the remaining prosciutto, basil leaves, and shrimp. Preheat the grill to medium-high. Coat the grill or a metal grill basket with nonstick cooking spray. Reduce the heat to medium and cook the shrimp bundles 2 to 3 minutes per side until cooked through. Serve immediately. 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

Happy New Year! Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry.Number of Servings: 4Ingredient: 12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.1 large red bell pepper, stemmed, seeded and cut into 20 squares1 large sweet onion, quartered and each quarter cut into half pieces separated12 sea scallops, about 3/4 lb.1 large green bell pepper, stemmed, seeded and cut into 20 squares1/2 teaspoon lime peel, grated1/4 cup fresh lime juice2 tablespoons vegetable oil2 teaspoons honey1 clove garlic, minced1/4 teaspoon pepper1/8 teaspoon salt8 (7 to 9-inch) flour tortillas, warmedRed and Green Salsa2 firm-ripe avocados, peeled, seeded and chopped into small squares2 teaspoons lime juice1-1/2 cups prepared salsaNutrition Information: Calories: 492 Carbohydrates: 48gm Cholesterol: 203mg Protein: 43gm Fat: 16gm Sodium: 643mg Instructions: Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes. Red and Green Salsa To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired. Average: 0 No votes yet

Number of Servings: 4Ingredient: 1 lb. Ocean Garden® Mexican Shrimp4 Filet mignon steaks (5 to 6 oz. each)2 Tbsp Tamari or soy saucePeanut Ancho Chile Sauce2 or 3 Ancho chile peppers (dried poblano peppers)Hot water3 Tbsp Rice vinegar1/4 to 1/3 cup Beef broth2 tsp Ginger, fresh shredded1/2 tsp Lime peel, fresh shredded1 clove Garlic, pressed or minced1 - 14 oz. can Unsweetened coconut milk2 Tbsp Brown sugar2 Tbsp Peanut butter1 Tbsp Tamari or soy sauce1 Tbsp Lime juice1 Tbsp Cilantro, choppedInstructions: Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside. Peanut Ancho Chile Sauce Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside. Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed. Puree in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return pureed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm. (Makes 2 cups.) To Cook Shrimp and Filets Brush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional. Source: Courtsey of Ocean Garden Average: 5 Average: 5 (2 votes)

Number of Servings: 4Ingredient: 4 - U/15 Ocean Garden® Shrimp peeled and deveined4 - 4 ounce medallion fillet mignon3 - ounces cleaned spinach leaves10 - ounces flavored mashed potatoes (prepared, preferably gorgonzola flavor)8 - ounces prepared demi-glazeSalt and pepper to taste2 - ounces olive oil1 - ounce of your favorite grilling marinade1 - clove garlic mincedInstructions: Marinate shrimp for minimum of 1 hour and grill on both sides about 1 ½ minutes per side and keep warm. Season filets with salt and pepper and sear over high heat in 1 ounce oil to desired doneness and keep warm. Place remaining oil in a sauté pan with garlic and heat slowly until garlic is lightly toasted, add spinach until wilted, remove from pan and drain. To serve: Divide mashed potatoes on to 4 plates, place spinach onto mashed potatoes, place filet medallions on spinach, top each filet with a grilled shrimp and spoon heated demi-glaze around filets and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ Average: 0 No votes yet

Think Appetizer! These little bundles of flavor will be the hit of any party!Number of Servings: 2Ingredient: 1 lb. medium fresh Tropical™ Shrimp6 Tbls. extra virgin olive oil2 Tbls. fresh rosemary leaves, chopped2 Tbls. fresh garlic, chopped1/2 tsp. crushed red pepper flakes2 tsp. grated lemon zest1/2 lb. prosciutto - sliced very thinsalt and pepperInstructions: Peel and devein the shrimp, leaving the tails on. In a large bowl, combine oil, rosemary, garlic red pepper flakes, lemon zest, salt and pepper. Add the shrimp and toss to coat well. Let marinade in refrigerator for one hour. Preheat the grill and coat with oil or cooking spray to prevent sticking. Slice the prosciutto in half lengthwise. Remove the shrimp from the marinade and tightly wrap each in a slice of the prosciutto. Place the shrimp on the hot grill and cook for about 2 to 3 minutes per side until the shrimp is opaque (cut to test). Do not overcook. Serve with lemon wedges. Source: Tropical Aquaculture Products, Inc. Average: 4 Average: 4 (1 vote)

Fire up the grill! Have the gang over and eat under the stars tonight. Serving suggestion: Spinach salad, rice pilaf, served with chardonnay. For dessert, vanilla bean ice cream with fresh strawberries.Number of Servings: 4Ingredient: 20 Large (under 15 count) shrimp *2 Tablespoons plus 2 teaspoons olive oil, divided use1 Tablespoon lime juice1 Teaspoon ground fennel, divided use1 Tablespoon finely chopped onion2 Tablespoons brandy1/2 Cup dry white wine1/3 Cup heavy creamCooked rice*Note: One to 1 1/4 pound medium shrimp, 31 to 35 count, can be substituted. Grill about 1 1/2 minutes per side.Instructions: Peel and devein shrimp; reserve shells. Combine 2 tablespoons olive oil and lime juice in a glass bowl; crush and add 1/2 teaspoon ground fennel. Add shrimp and marinate 45 minutes, stirring occasionally. In large saucepan, combine reserved shrimp shells, 2 teaspoons olive oil and remaining teaspoon ground fennel; saute 3 minutes. Add onion and saute one minute. Add the brandy and flame with a match. Add the wine and cook over high heat until reduced to about 2 tablespoons of liquid. Add cream and bring to a boil; cook 2 minutes or until slightly thickened. Strain into a clean pan, pressing to extract as much liquid as possible. Keep warm. Place shrimp on 4 skewers, going through both top and tail of shrimp. Grill on hot grill 4-5 inches above hot coals about 2 minutes per side or until just opaque throughout. Place shrimp on plates and spoon warm sauce on top. Serve with rice. Average: 0 No votes yet