Broiled

Number of Servings:  4 Ingredients:  1 tablespoon butter 1/4 cup chopped onion 1/4 cup chopped red pepper 2 tablespoons flour 2 cups diced potatoes 1 cup frozen whole-kernel corn 1 can (14.5 oz) vegetable broth 1 tablespoon chopped fresh thyme or 1 teaspoon dried 8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained 2 cups 2% milk Chopped fresh parsley Instructions:  Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender. Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender. Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.

Start your new year off with this light and tasty Shrimp Caesar Salad recipe. This is quick and easy dish to prepare. Make it tonight! Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Ocean Garden® Mexican Shrimp, shell-on, uncooked 1/4 cup Olive oil 2 Tbsp Soy sauce 2 Tbsp Barbecue sauce 2 tsp Worcestershire sauce 2 Garlic cloves, minced Croutons 2 Tbsp Butter, melted 2 Tbsp Olive oil Salad Dressing 1/3 cup Olive oil 3 Tbsp Lemon juice 1 1/2 Tbsp Red wine vinegar 1/2 tsp Salt Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce. Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side. Croutons Sauté bread cubes and minced garlic in 2 Tbsp. each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 (F) oven, stirring occasionally as they brown. Salad Dressing Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing. To Serve Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp.Recipe Source: Courtsey of Ocean GardenImage Source: © Cappi Thompson - Fotolia.com

Shrimp & Filet with Peanut Ancho Chile Sauce Number of Servings:  4 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp 4 Filet mignon steaks (5 to 6 oz. each) 2 Tbsp Tamari or soy sauce Peanut Ancho Chile Sauce 2 or 3 Ancho chile peppers (dried poblano peppers) Hot water 3 Tbsp Rice vinegar 1/4 to 1/3 cup Beef broth 2 tsp Ginger, fresh shredded 1/2 tsp Lime peel, fresh shredded 1 clove Garlic, pressed or minced 1 - 14 oz. can Unsweetened coconut milk 2 Tbsp Brown sugar 2 Tbsp Peanut butter 1 Tbsp Tamari or soy sauce 1 Tbsp Lime juice 1 Tbsp Cilantro, chopped Instructions:  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

Scallop and Shrimp Brochettes Number of Servings:  4 Ingredients:  8 medium-sized sea scallops 12 large shrimp, peeled and deveined 1 large red bell pepper, cut into 1 1/2-inch pieces Tropical Salsa (recipe follows) Tropical Salsa 1/2 cup mango, chopped 1/2 cup banana, chopped 1/2 cup peeled fresh orange, chopped 1/2 cup purple onion, finely chopped 1 1/2 teaspoons minced, seeded fresh jalapeno pepper 1 tablespoon cilantro, minced 1 teaspoon brown sugar 1/8 teaspoon cinnamon Instructions:  Thread scallops, shrimp and bell pepper pieces onto four 10-inch wooden skewers, using 2 scallops, 4 shrimp and 3 pieces pepper each. Place on a greased broiler pan; broil 4 to 5 inches from heat for 4 to 5 minutes on each side or until scallops are opaque and shrimp are pink and firm. Serve with Tropical Salsa. Tropical Salsa Combine all ingredients, stirring gently. Makes about 1-1/4 cups Nutrition Information:  Calories: 114 Fat: 1.33g Sat. Fat: 0.26g Protein: 11.88g Cholesterol: 75.43mg Sodium: 175.45mg

New Delhi Dreaming Shrimp Kabobs Number of Servings:  6 Ingredients:  4 dozen Whole California Ripe Olives 2 cups prepared stir-fry sauce 1 tablespoon Curry powder 1 teaspoon liquid smoke 36 Large shrimp (peeled) 12 Bamboo skewers (soaked in water) Instructions:  Measure ripe olives and reserve. Mix next three ingredients in large bowl or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp from marinade, reserving all liquid. Intersperse four olives and three shrimp on each presoaked skewer. Grill or broil kabobs over/under high heat for 3 minutes. Turn over and continue cooking for 2 more minutes. Baste frequently with remaining marinade. Source: Recipe Courtesy of the California Olive Industry.

Coconut Shrimp—A Taste of the Islands! You'll think you are on a tropical vaction 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:  6 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked 1/3 cup Coconut milk (canned & sweetened) 2 Tbsp Lime juice 1 Garlic clove, crushed 1 tsp Red chili peppers, seeded and minced 1 tsp Cumin, ground 1/2 tsp Coriander, ground 1/4 tsp White pepper, ground 12 to 18 Pineapple chunks, fresh Island Pesto 1 cup Flaked coconut 1 cup Cilantro, chopped 1 cup Green onion, chopped 2 Tbsp. Lime juice, fresh 2 Tbsp. Ginger, fresh, minced 1 to 2 tsp. Garlic clove, minced 1/2 tsp. Salt 1/2 cup Peanut or olive oil Instructions:  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.