Boiled

This easy-to-make soup is perfect for any day of the week. Number of Servings:  6 Ingredients:  1 Tbsp Olive Oil 1 onion diced 3 stalks celery sliced 2 peeled carrots, sliced ¼ ‘ thick wheels 1 green bell pepper, diced ½ inch 1 yellow zucchini, sliced ½ “ thick rounds 1 green zucchini sliced ½ “ thick rounds 3 cloves garlic, minced 2-3 tsp ancho chile powder* 1 ½ tsp dried oregano ½ tsp – salt to taste 1 can (14.5 oz) diced tomatoes in juice 8 cups chicken broth ½ c corn kernals 1 lb Shrimp – peeled Instructions:  In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly.  Add spices, tomatoes and broth.  Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.  Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through.  Serve, garnished with fresh lime wheels. Courtesy: Sea Port Products Corporation

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:  4 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) One 14-ounce can lite coconut milk One 10-ounce box frozen collard greens or spinach, or 2 cups fresh 2/3 cup jasmine rice 2 tablespoons bottled or fresh lime juice 2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger 1 teaspoon dried curry powder 8 ounces small cooked shrimp, fresh or frozen, thawed 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. Nutrition 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

Try this quick recipe for an elegant meal at home! Number of Servings:  2 Ingredients:  10 – 26/30 Ocean Garden® Authentic Mexican Shrimp ½ - cup Arborio rice ½ cup white wine 1 – garlic clove, crushed 1 – small onion 1 ½ cup fish stock ¼ cup cream 4 – tablespoons butter ¼ - cup chives ½ - cup shrimp bisque 2 – sprigs rosemary olive oil Instructions:  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

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:  6 Ingredients:  1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined 1/2 lb. Green and/or yellow beans 2 med Zucchini 1 med Red bell pepper 1 Garlic clove, minced 3 Tbsp Olive oil 2 Tbsp White wine 1 tsp Italian herbs, fresh minced (thyme, basil, oregano) 1 package Lasagna Noodles, cooked Tomato Butter Sauce 1 lb. Plum tomatoes 3 Tbsp Butter 1/2 cup Heavy cream Instructions:  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

Start the holidays off right with this tantalizing shrimp recipe. This is a perfect dish for family and friends to gather around for the joyous holiday season! Number of Servings:  4 Ingredients:  1 lb. Asian Garden® black tiger shrimp (Peel and devein shrimp; set aside.) 1 lb. Angel hair pasta 1/4 cup Unsalted butter, melted 4 oz. Smoked salmon, diced or salmon caviar 2 Tbsp Olive oil Cognac Sauce One Large leek 1 quart Heavy cream 1/4 cup Cognac Instructions:  Cognac Sauce Cut leek in half lengthwise; discarding tough green tops. Wash thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil, reduce heat and cook at a slow boil until reduced and thickened, about 30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree in blender or food processor to make a smooth sauce. Adjust seasonings. Keep warm. To Cook Shrimp Brush shrimp with olive oil and broil or grill, 3 or 4 inches from heat, until opaque; turning once. Gently toss pasta with cream sauce and diced smoked salmon or caviar. Asparagus tips or chives, optional. Mound pasta on warmed serving plates; top with shrimp and garnish with asparagus trips or chives; if desired. Source: Courtsey of Ocean Garden

This delicious appetizer is perfect for any party! Number of Servings:  4 Ingredients:  16 - U/15 Ocean Garden shrimp, peeled and deveined Salsa 1 - ripe mango (small), dice 1 - ripe papaya (small), dice 2 - roma tomatoes (small), dice ½ - red onion (small), dice 1 - red bell pepper (small), dice 1 - green bell pepper (small), dice 1 - bunch cilantro chopped (2 tablespoons) 1 - lime, juiced 1 - teaspoon honey 1 ½ - tablespoons vegetable oil Salt and pepper to taste Garnish 4 - ounces prepared cocktail sauce 4 - pitted green olives 4 - Slices lime 2 - ounces wasabi aioli Instructions:  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

For an added treat, top with freshly grated parmesean cheese immediately before serving. Number of Servings:  6 Ingredients:  8 oz cooked small or salad-size shrimp 4 ripe tomotoes, diced 4 T. balsamic vinegar 1/2 cup olive oil T. lemon juice 1/4 tsp. garlic powder 1/4 tsp. black pepper T. fresh chopped basil 1 loaf italian bread Instructions:  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.

Sampan Shrimp Number of Servings:  6 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked 1/2 lb. Mushrooms (white or brown) 3 to 4 Tbsp Butter 1 tsp Garlic clove, minced 1 tsp Ginger, fresh, minced 2 tsp Chives, chopped 1 tsp Lemon juice 6 Fried noodle rafts Roasted Pepper Sauce 1/2 cup Roasted red pepper, peeled, seeded and chopped 1 Tbsp Soy sauce 1 Tbsp Rice vinegar Cayenne, dash Ginger, fresh, minced 1/2 tsp (or 1/4 tsp ground ginger) Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. Clean mushrooms, removing stems. Cut mushroom caps into strips. Sauté shrimp in 2 Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each, minced garlic and ginger to pan, cook and stir a minute; add mushrooms and sauté lightly, adding butter as needed. Return shrimp to pan; sprinkle with chives and lemon juice. Keep warm. Roasted Pepper Sauce Combine red pepper, soy sauce, rice vinegar, crushed garlic, 1/2 tsp minced ginger and cayenne in a small food processor or blender; process until smooth. Makes 1/2 cup. To Serve Position noodle raft on serving plate; spoon mushrooms and shrimp atop. Spoon a trail of sauce around raft. Fried Noodle Rafts Cook 2 to 3 ounces curly Oriental noodles in boiling salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot oil (360 degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight container to retain crispness. Source: Courtsey of Ocean Garden

Peel-and-eat shrimp are delicious and fun to eat, but let’s face it, your hands get awfully messy after peeling just a few shrimp. This simple recipe, is not just easy to prepare, it takes the “mess” out of eating. Number of Servings:  4 Ingredients:  ½ cup white vinegar ½ cup water 1 stalk celery, sliced in half lengthwise and cut into 1-inch pieces 2 tablespoons Old Bay seasoning 6 thin slices lemon 1 pound large raw shrimp (16-20 count), shelled and deveined Instructions:  Place the vinegar, water, celery, Old Bay seasoning, and lemon in a medium saucepan and bring to a boil. Stir in the shrimp, reduce the heat and simmer, covered, until the shrimp is cooked through, about 5 minutes. Drain and serve. Recipe Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Image Source: © Viktorija - Fotolia.com Nutrition Information:  90 calories, 1g fat (0g saturated, 0.3g omega-3), 170mg cholesterol, 240mg sodium, 1g carbohydrate, 0g fiber, 18g protein, 10% vitamin C, 15% iron

Number of Servings:  2 Ingredients:  6 – 26/30 Ocean Garden® Authentic Mexican Shrimp 6 – mussels 4 – little neck clams ½ - cup colored peppers, cubed ¼ - cup white onions, cubed ¼ - cup chorizo, cooked & drained ½ - garlic clove, minced 2 – Bay leaves 1 ¾ - cup white wine 2 - cups fish stock 3/4 – cup tomato sauce 5 – fingerling potatoes, cooked 3 – 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