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
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Average: 4.5 (2 votes)
Bok choy, also known as Chinese white cabbage, is a mild vegetable with crunchy stalks and tender leaves. It pairs well with shrimp, and as a bonus, is also packed with good nutrition. Serve over white or brown rice.Number of Servings: 4Ingredient: 2 tablespoons lite teriyaki sauce2 tablespoons water1 tablespoon brown sugar1 tablespoon oyster sauce2 teaspoons cornstarch1 teaspoon toasted sesame oil½ teaspoon ground ginger1 tablespoon peanut oil, divided1 pound medium or large shrimp, shelled and deveined1 medium red bell pepper, cut into thin strips (about ¼-inch x 2 inches)1 clove garlic, minced1 bunch bok choy, choppedNutrition Information: 190 calories, 6g fat (1g saturated, 0.4g omega-3), 520mg sodium, 13g carbohydrate, 3g fiber, 22g protein, 210% vitamin A, 220% vitamin C, 25% calcium, 25% iron
Instructions: Whisk together the teriyaki sauce, water, brown sugar, oyster sauce, cornstarch, sesame oil, and ginger and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 1 minute per side. Remove from the skillet and set aside. Add the remaining 2 teaspoons peanut oil to the skillet along with the bell pepper and cook, stirring frequently, for 2 minutes. Add the bok choy and garlic and cook an additional 2 to 3 minutes until vegetables are crisp-tender. Return shrimp to the skillet. Re-whisk the teriyaki mixture and add to the pan. Reduce the heat and stir constantly until mixture thickens slightly, about 2 minutes. Serve right away.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors,The Moms' Guide to Meal Makeovers
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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.
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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
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Sticky Shrimp – Exotic, Fragrant, Delicious! With ingredients like Chili Sauce, Kelp and Tobikko (ask your Sushi Chef for this!) this dish is spicy and tantalizing. Thanks to our friends at Ocean Garden and Chef Chris Hollis.Number of Servings: 1Ingredient: 5 each Ocean Garden Mexican U/10 shrimp, see below½ teaspoon Guilin Chili Sauce (Can be found in Asian markets)2 tablespoon sugar3 ounces soy sauce1 teaspoon red tobiko, optional½ cup Japanese rice1 teaspoon sugar1 teaspoon rice vinegar1 piece Kombu (kelp), optionalSalt¾ cup waterInstructions: For the rice:
Wash rice thoroughly until water runs clear. Drain the water and
leave the rice to stand for ½ hour. If you have Kombu take 3’x 3” piece
and make a few cuts in it to release the flavor. Put the washed rice
into a heavy bottomed saucepan, and Kombu and water, and cover with a
tight fitting lid. Bring to a boil over medium heat resisting the
temptation to lift the lid. Once boiling (you can hear it) cook for 3-5
minutes more. Reduce the heat and simmer for 8-10 minutes, remove and
let stand for 10 minutes. Remove lid and discard Kombu. In a separate
pan heat the vinegar, sugar and a pinch of salt until the sugar and
salt have dissolved. Pour the vinegar mixture over the rice folding in
with a spoon.
Preparing the shrimp:
Leaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will
give a nice presentation and the shell will pick up the sauce.
To finish:
In a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Cuilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice.
Garnish:
Can be finished with peppers or asparagus.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
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Average: 2.7 (3 votes)
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.
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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
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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
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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
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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
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