Asian

This recipe is a bundle of fun! Eat them with your hands, and use a spoon to pick up any tiny bits of veggies that escape. Number of Servings:  6 Ingredients:  4 teaspoons peanut oil, divided 3 to 4 medium carrots, shredded (about 1 ½ cups) One 7-ounce package mung bean sprouts 1 cup snow pea pods, sliced into ½-inch pieces 4 scallions, white part chopped 2 garlic cloves, minced 1 pound small cooked shrimp, fresh or frozen, thawed 1 cup cooked rice 1/3 cup lite teriyaki sauce 1/4 cup roasted peanuts, chopped 1 tablespoon brown sugar 1 tablespoon grated fresh ginger root 12 egg roll wraps Instructions:  Heat two teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the carrots, bean sprouts, snow peas, scallions and garlic and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the shrimp, rice, teriyaki sauce, peanuts, brown sugar, and ginger and heat through. To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the shrimp mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  330 calories, 7g total fat, 1g saturated fat, 710mg sodium, 45g carbohydrate, 4g fiber, 22g protein, 100% vitamin A, 40% vitamin C, 25% iron

Number of Servings:  4 Ingredients:  20 each Ocean Garden 21/25 Mexican shrimp Tempura Fried 4 tbsp. Ginger Lime Sauce 8 tbsp. Mango Papaya Salsa 4 halves Avocado (diced) 1 tbsp Sweet soy 1 tsp Black sesame seeds 4 each Lime Wedge 1 tbsp Cilantro (fresh chopped) Ginger Lime Sauce ½ tbsp Garlic 1½ tsp Serrano pepper (minced) ¾ tsp Sam bal chili sauce 2 tsp Ginger (fresh minced) 3 tbsp Fish sauce 1 ½ tbsp Limejuice 3 tbsp Sugar 2 tbsp Water Mango-Papaya Salsa ½ cup Papaya (seeded and diced ¼ inch) 2 tbsp Red onion (minced) 1 tsp pickled ginger (minced) 2 tbsp Limejuice 2 tbsp Cilantro (finely chopped) 6 tbsp Pineapple juice 1 cup Mango (seeded and diced ¼ inch) Tempura Fried Prawns 20 each Prawns 21/25 (peeled and de-veined, tail left on) 1 cup Rice flour 2 cups Tempura batter Tempura Batter 1 cup Rice flour 1 cup Soda water, cold ½ tsp Sesame oil ½ tsp Kosher salt 1 each Egg yolk Instructions:  Place the diced avocado in a 4 inch ring mold and press firmly to set. Tempura fry the prawns and rest five of them on top of the avocado. Place the mango-papaya salsa on top of the prawns. Drizzle the ginger lime sauce around the avocado on the plate. Drizzle the sweet soy in a zig-zag pattern over top of the salsa and prawns. Garnish with fresh cilantro, black sesame seeds and a fresh lime wedge. Ginger Lime Sauce Combine all ingredients and mix well. Store refrigerated until needed for use. Mango-Papaya Salsa Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Tempura Fried Prawns Right before assembly dip each prawn into the rice flour then shake to remove excess flour then dip the prawn into the tempura batter and place the into a 375 degree fryer and cook until golden (Be sure not to over crowd). Remove the fried prawn and let rest on a paper towel lined plate to remove excess oil. Assemble dish immediately. (Note: to keep the oil clean between use skim excess batter that floats to the top. Tempura Batter In a mixing bowl place the rice flour and pour in the cold soda water and mix well until there are no lumps. Add the egg yolk and mix well. Add the salt and sesame oil to season. Reserve cold until needed. 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

Add some spice to party with these sweet and sour dippers! Number of Servings:  2 Ingredients:  1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready 1/2 cup hot chunky salsa 1 packet Sweet Spicy Sauce (included in SeaPak Wrapped Shrimp Package) 2 tablespoons orange marmalade 2 tablespoons chopped fresh cilantro leaves Instructions:  Prepare the shrimp according to package directions.Stir together the salsa, sauce, marmalade and cilantro in a small bowl. Serve the shrimp with sauce for dipping. Source: SeaPak Shrimp Company

Alternative: Scallops Number of Servings:  4 Ingredients:  1 Tablespoon vegetable oil 12 Ounces shrimp, peeled and deveined 1 Cup bell pepper strips 1 Cup unsweetened pineapple chunks 1/2 Cup canned bamboo shoots, drained 1/2 Cup commercial sweet-sour sauce Hot cooked rice Instructions:  Heat oil in a wok or non-stick skillet; add shrimp and bell pepper. Saute 3 to 5 minutes or until shrimp turn pink and firm. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice. Nutrition Information:  Calories: 283 Cholesterol: 121mg Protein: 16.5g Fat: 4.6g Sodium: 164.7mg Carbohydrates: 43.3g

Break out the wok for this tasty quick seafood Saute! Number of Servings:  4 Ingredients:  1 tablespoon vegetable oil 12 ounces shrimp, peeled and deveined or sea scallops 1 cup bell pepper strips 1 cup unsweetened pineapple chunks 1/2 cup canned bamboo shoots, drained 1/2 cup commercial sweet-sour sauce hot cooked rice Instructions:  Heat oil in a wok or nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.

This deliciously sweet and slightly sour shrimp dish is a real family favorite. Kids love the taste while moms (and dads!) like the fact that it’s easy to make and ready to eat in less than 30 minutes. Number of Servings:  5 Ingredients:  2 cups instant brown rice (about 4 cups cooked) One 8-ounce can pineapple tidbits or chunks packed in juice 1/3 cup water or all-natural chicken broth 1/3 cup lite teriyaki sauce 2 tablespoons white wine vinegar or rice vinegar 2 tablespoons peanut butter, optional 2 tablespoons cornstarch 1 tablespoon canola oil One 16-ounce bag frozen Asian-style mixed vegetables, thawed 1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger 1 pound medium cooked shrimp, fresh or frozen, thawed Instructions:  Cook the rice according to package directions. Set aside. Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Serve over rice. Moms’ Kitchen Note: If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes.

Stir fries are easy to make and fun to eat! Serve over white or brown rice. Number of Servings:  4 Ingredients:  2 tablespoons light soy sauce 2 tablespoons hoisin sauce 2 tablespoons water ½ teaspoon ground ginger 2 teaspoons cornstarch 1 to 2 tablespoons canola or peanut oil 1 pound medium or large shrimp, shelled and deveined 1 medium red bell pepper, cut into thin strips ½ pound snow peas Instructions:  Whisk together the soy sauce, hoisin sauce, water, ginger, and cornstarch and set aside. Heat the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 1 minute. Add the red bell pepper and snow peas and cook, stirring constantly, until the vegetables are crisp-tender, about 2 minutes. Rewhisk the soy sauce mixture and add to the pan. Reduce the heat and simmer, stirring constantly, until mixture thickens slightly, about 2 minutes. Serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  170 calories, 5g fat (0.5g saturated, 0.7g omega-3), 630mg sodium, 11g carbohydrate, 2g fiber, 21g protein, 25% vitamin A, 110% vitamin C, 20% iron

Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  2 teaspoons minced ginger 1 cup sliced scallions, 1/4 inch thick 1/8 to 1/4 teaspoon red chili flakes Two 14.5 oz cans reduced sodium chicken broth 12 medium mussels, scrubbed 1/2 pound bay scallops, rinsed 1/2 pound medium shrimp, peeled & deveined Instructions:  Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.

They say that April showers bring May flowers and it’s time to try a new shrimp dish to bring in sunnier days! This shrimp pad thai will knock your socks off! You will be pleased to know that you are providing your family a healthy and delectable meal. Number of Servings:  4 Ingredients:  Pad Thai Noodles, 10 oz. Sliced Shrimp, 6 oz. Bean Sprouts, 1 oz. Scallion, 1 oz. Whole Egg, 1 each Pad Thai Sauce, 4 oz. Ground Peanut, 1 tsp. Lime Wedge, 1 each Bean Sprouts, 1 oz. Pad Thai Sauce White Wine Vinegar 1 qts Tomato Paste 2oz Sugar 3 cups Fish Sauce 2 cups Minced Garlic 1/4 cup Jalapeños Minced 3 ea Chili Flakes 1 tbls Soy Sauce 2 cups Yield 2 quarts Instructions:  Bring heat to high on wok. Add oil, egg and noodles; stir; add all vegetables; mix well. Add Pad Thai Sauce and shrimp; stir very well. Garnish with nuts, lime and sprouts Source: Courtsey of Molly Woo's Asian Bistro, a Cameron Mitchell Restaurant

Shrimp & Slaw Lettuce Wraps Number of Servings:  4 Ingredients:  2 tablespoons hoisin sauce 2 tablespoons lite soy sauce 2 tablespoons brown sugar 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger One 16-ounce bag broccoli slaw 1 pound small cooked shrimp, fresh or frozen, thawed 1/2 cup water 8 Boston Bibb or iceberg lettuce leaves, washed and dried 1/3 cup unsalted dry roasted peanuts, coarsely chopped Instructions:  Whisk together the hoisin sauce, soy sauce, brown sugar, sesame oil, cornstarch, garlic powder and ginger until well blended. Set aside. Place a nonstick skillet over medium-high heat. Add the broccoli slaw and water and cook, stirring frequently until tender, about 6 minutes. Add the shrimp and the sauce (rewhisk if necessary) and stir constantly until heated through and thickened, 2 to 3 minutes. Divide the shrimp mixture evenly among the lettuce leaves, top with peanuts, roll up, and serve. Nutrition Information:  310 calories; 11g fat (1.5g saturated) 720mg sodium 23g carbohydrates 6g fiber 30g protein 110% vitamin A 150% vitamin C 25% iron