Number of Servings: 4Ingredient: 20 - U/15 Ocean Garden® Shrimp peeled, deveined and butterflied10 - strips bacon3 - ounces prepared horseradish2 - ounces Dijon mustard3 - ounces prepared or homemade mayonnaiseTabasco sauce to tasteWorcestershire sauce to tasteSalt and pepper to tasteInstructions: Mustard Sauce: Combine 1 ounce horseradish, the mustard, mayo, Tabasco, Worcestershire, salt and pepper.
Shrimp: Fill each butterflied side with remaining horseradish and wrap with ½ strip of bacon; secure with a toothpick. Heat deep fryer to 350° F and deepfry shrimp for 6 minutes or until bacon is crispy. (An alternate method to cook shrimp would be to bake at 400° F for 15 minutes or until bacon is crispy). Drain shrimp and pat dry with paper towel to remove excess fat and oils.
To serve: Place mustard sauce in a squeeze bottle and drizzle on 4 plates. Arrange 5 shrimp per plate and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
Average:
0
No votes yet
Number of Servings: 6Ingredient: 1 ½ - pounds 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined¼ - cup olive oil2 – small cloves garlic, minced2 – small red peppers, cut into strips1 – cup onion, thinly sliced2 – small green peppers, cut into strips½ - cup tomato sauce¼ - cup fresh parsley, choppedCapersSalt and pepper to tasteInstructions: Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds. Add shrimp and sauté for about four minutes, tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside. Add peppers and onion to skillet. Sauté six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley. Return shrimp to pan. Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste and add the capers.
Plate and serve with warm bread.
Source:
Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ
Average:
0
No votes yet
Number of Servings: 2Ingredient: 10 – 26/30 Ocean Garden® Authentic Mexican Shrimp½ - cup Arborio rice½ cup white wine1 – garlic clove, crushed1 – small onion1 ½ cup fish stock¼ cup cream4 – tablespoons butter¼ - cup chives½ - cup shrimp bisque2 – sprigs rosemaryolive oilInstructions: Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.
Rice should be aldente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.
Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
Average:
0
No votes yet
Shrimp Ravilogne is a treat for all your senses with a magnificent taste, color and aroma. This a great dish to share with family and friends over the holiday season!Number of Servings: 6Ingredient: 1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined1/2 lb. Green and/or yellow beans2 med Zucchini1 med Red bell pepper1 Garlic clove, minced3 Tbsp Olive oil2 Tbsp White wine1 tsp Italian herbs, fresh minced (thyme, basil, oregano)1 package Lasagna Noodles, cookedTomato Butter Sauce1 lb. Plum tomatoes3 Tbsp Butter1/2 cup Heavy creamInstructions: Cook lasagna noodles per package instructions. Reserve.
Cut shrimp in half lengthwise, if desired, reserving 6 for garnish. Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You should have 5 to 6 cups of vegetables. Set aside. Sauté garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp; add vegetables and sauté until lightly cooked. Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm.
Tomato Butter Sauce
Wash tomatoes and cut in half; place cut side down in a fry pan. Add butter. Cover and cook over medium-low heat until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds. Whip cream and fold into tomato sauce, season to taste. Keep warm.
To serve, roll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter Sauce and garnish with a perfect shrimp.
Source: Ocean Garden
Average:
0
No votes yet
Our Shrimp Pesto Linguine will make any weeknight dinner taste special. The sweet shrimp combined with the nutty flavor of the pesto will have everyone asking for seconds. Use already prepared pesto and dinner will be on the table in under 30 minutes!Number of Servings: 4Ingredient: 2 tablespoons olive oil1 large onion, coarsely chopped1 (10-ounce) package frozen peas1 tablespoon pesto sauce (purchased or homemade)1/4 teaspoon pepper1/8 teaspoon salt1 pound shrimp or crab-flavored surimi seafood, flake-style; or a mixture of both products8-10 ounces dried linguine, broken in half and cooked according to directions2 tablespoons fresh parsley, mincedNutrition Information: Calories: 365
Protein: 32g
Carbohydrate: 35g
Fat: 10g
Cholesterol: 221mg
Sodium: 473mg
Instructions: Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and saute until tender, about 5 minutes. Add the peas, pesto sauce, pepper and salt. Cook, stirring occasionally, about 5 minutes.
Add 1/2 cup of the pasta cooking liquid to the skillet and bring to a simmer. Add the shrimp or surimi seafood and cook until thoroughly heated. Divide the linguine among 4 bowls or shallow plates. Pour the sauce over the pasta and toss gently. Sprinkle with parsley.
Average:
0
No votes yet
Number of Servings: 4Ingredient: 16 - U/15 Ocean Garden shrimp, peeled and deveinedSalsa1 - ripe mango (small), dice1 - ripe papaya (small), dice2 - roma tomatoes (small), dice½ - red onion (small), dice1 - red bell pepper (small), dice1 - green bell pepper (small), dice1 - bunch cilantro chopped (2 tablespoons)1 - lime, juiced1 - teaspoon honey1 ½ - tablespoons vegetable oilSalt and pepper to tasteGarnish4 - ounces prepared cocktail sauce4 - pitted green olives4 - Slices lime2 - ounces wasabi aioliInstructions: Poach shrimp in 2 quarts salted water until cooked through (3 minutes). Remove and chill in ice water.
Salsa: Mix all ingredients and season with salt and pepper.
To serve: Arrange 4 oversized martini glasses (about 10 oz) with salsa. Divide salsa evenly among the 4 glasses. Arrange 4 shrimp per glass. Garnish each with olive and lime slice. Make a web design on 4 separate plates with the cocktail sauce and wasabi, aioli. Place 1 glass on each plate and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
Average:
0
No votes yet
Number of Servings: 2Ingredient: 8 Ounces cleaned medium shrimp* peeled and deveined, thawed1/4 Cup chopped onion2 Tablespoons chopped green pepper1 Clove garlic, crushed2 Tablespoons cooking oil1 Can (8 ounces) tomato sauce1/2 Can (3 ounces) tomato paste1/2 Cup water1 Teaspoon sugar1/2 Teaspoon basil1/2 Teaspoon oregano1/8 Teaspoon pepperCooked pasta*For variety substitute shucked drained clams, or 16 mussels or 16 clams in the shell. If using either clams or mussels in the shell, clean thoroughly, before using. Steam separately and add to pasta. Then pour sauce over calms or mussels and cooked pasta.Instructions: Cook onion, green pepper and garlic in hot oil until tender 1 quart skillet or soup pot. Add tomato sauce, tomato paste, water and seasonings. Cover and simmer for 15 minutes, stirring occasionally. Add shrimp. Cover and simmer for approximately 3 minutes longer or until shrimp are tender. Serve over cooked pasta.
Average:
0
No votes yet
Number of Servings: 4Ingredient: 1/2 lb. Ocean Garden® Mexican Shrimp2 Tbsp Flour2 Tbsp Cornstarch2 Tbsp Seasoned dry breadcrumbs1/2 tsp Ground black pepper1 1/2 tsp Italian seasoningsWaterDipping Sauce2 Tbsp Olive oil1 tsp Anchovy paste1 tsp Garlic, minced6 medium Italian tomatoes, peeled, seeded & chopped2 tsp Capers2 tsp Lemon juice1/4 cup Dry white wine2 Tbsp Soft butter or margarineSalt and pepper to taste2 Tbsp Basil or parsley, choppedCooking oilDry red pepper flakes, optionalInstructions: Peel and devein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, breadcrumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.
Dipping Sauce
Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
To Cook Shrimp
Heat oil to 365 degrees in a deep fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.
Source: Courtsey of Ocean Garden
Average:
0
No votes yet
A classic Italian shrimp dish.Number of Servings: 4Ingredient: 1 1/2 lbs. medium/large shrimp, peeled, uncooked1 (26 oz.) prepared marinara sauce2 cloves finely chopped garlic1 tsp. dried parsley1 T. olive oil2 T. buttercrushed red pepper to taste1 lb. angel hair pastaInstructions: Rinse and shrimp and drain in a colander, reserve.
In a large pot, boil water for pasta.
Heat butter and olive oil in a skillet over medium heat. Add garlic and reduce heat to low. Saute garlic until soft.
Add shrimp and cook uncovered for approximately 5 minutes on each side, until shrimp turns pink. Remove from heat and reserve.
In a separate saucepan, heat marinara sauce and season to taste with crushed red pepper. Add shrimp to marinara sauce and keep warm.
Add pasta to boiling water and cook for three minutes. Drain pasta and place in serving dish. Top with shrimp and marinara sauce.
Source: Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood.
Average:
0
No votes yet
For an added treat, top with freshly grated parmesean cheese immediately before serving.Number of Servings: 6Ingredient: 8 oz cooked small or salad-size shrimp4 ripe tomotoes, diced4 T. balsamic vinegar1/2 cup olive oil T. lemon juice1/4 tsp. garlic powder1/4 tsp. black pepperT. fresh chopped basil1 loaf italian breadInstructions: Preheat oven broil. Rinse shrimp and let drain in colander. In a mixing bowl, combine tomoatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well.
Slice bread 1/4 inch thick, brush with olive oil and toast under broiler until lightly brown. Remove from oven. Spoon shrimp mixture on top of toasted bread and serve immediately.
Source: Reprinted with permission from Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood.
Average:
0
No votes yet
