American

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)

Number of Servings: 4Ingredient: 1 lb. Ocean Garden® Mexican ShrimpCocktail Sauce1 1/2 cups Catsup1 1/2 cups Chili sauce1/3 cup Lemon juice, fresh1/3 cup Horseradish, prepared3 Tbsp Celery, minced3 Tbsp Green onion, minced1 Tbsp Worcestershire sauce1 tsp Chile pepperCrushed iceLemon slicesHerbs or baby salad greensInstructions: Peel and devein shrimp, leaving tails on. Cook shrimp in boiling water until opaque (see cooking times below). Remove from water and plunge in ice water. Drain immediately and refrigerate. Cocktail Sauce Combine catsup, chili sauce, lemon juice, horseradish, celery, green onion, Worcestershire sauce and chili pepper; refrigerate. (Makes 3 cups.) Fill small bowl with sauce and place in crushed ice, in the middle of a cocktail glass. Arrange shrimp around edges of glass. Garnish with lemon slices and greens. Source: Courtsey of Ocean Garden 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: 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 Average: 0 No votes yet

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

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

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

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. 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)