Caribbean

Number of Servings:  2 Ingredients:  8 each Ocean Garden U-10 Mexican shrimp 6 tsp Jerk Seasoning (sub recipe below) 2 tbsp Salad oil (for cooking) 2 tbsp Hot mango chutney (sub recipe below) 4 each Sweet Rice Cabbage rolls (sub recipe below) 2 each Lime Wedge 2 sprig Cilantro Jerk Seasoning Yield 6 Tbsp 2 tbsp Allspice 1½ tbsp Dry mustard ½ tbsp Paprika ½ tsp Onion, granulated ½ tsp Lemon pepper ¾ tsp Red pepper, crushed ¾ tsp Black pepper course 1/3 tsp Cayenne pepper 1/3 tsp Garlic, granulated 1/3 tsp Cinnamon, ground 1/3 tsp Salt, kosher 1/4 tsp Thyme, dry Hot Mango Chutney Yield 8 tbsp 2 ounces Mango (seeded and diced ¼ inch) ½ tbsp Shallots (minced) ½ tbsp Rice wine vinegar ½ tsp Serrano pepper pinch Salt, kosher 2 tbsp Orange juice Sweet Rice Cabbage Roulade Yield 10 each 20 each Napa Cabbage (blanched and chilled) 1 lb Jasmine rice (cooked and chilled) 1 cup Pineapple (diced ¼ inch) ¼ cup Coconut (toasted) ¼ cup Green onion (sliced thin) ½ cup Red pepper (seeded and small dice) ¼ tsp Ginger, ground 2 tbsp Orange juice Instructions:  Season the prawns with the jerk seasoning about 2 tsp per shrimp. Lightly oil the prawns and place them onto and hot grill and cook until opaque. Sear the Sugar cane rice cabbage rolls until hot throughout then place them on the base of a serving plate. Place the grilled prawns on top of the cabbage rolls then top the prawns with the hot mango chutney and garnish with the lime wedge and sprig of cilantro. Serve. Jerk Seasoning Combine all ingredients and mix well to combine. Store in an airtight container until needed. Hot Mango Chutney Combine all ingredients into saucepan and cook on low heat until the liquid has evaporated and the mangos are tender. Cool in a shallow dish uncovered. Sweet Rice Cabbage Roulade Combine all ingredients except the cabbage and mix well to combine. Overlap two cabbage leafs at a time and place 3 ounces of the mixture on top of the cabbage at one end. Gently roll the rice mixture in the cabbage like rolling an egg roll, folding up the sides as you go. Repeat the process until all of the rice and cabbage is used. Hold chilled until needed for service. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA

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.

Impress your friends and family with this hearty shrimp dish. They don’t have to know how easy it is to make or how packed it is with good nutrition. Number of Servings:  5 Ingredients:  1 tablespoon all-purpose flour Pinch freshly ground black pepper 1 pound large shrimp (16-20 count), shelled and deveined 4 teaspoons canola oil, divided 1 pound sweet potato, peeled and cut into ¾-inch cubes One 14-ounce can lite coconut milk 2 tablespoons brown sugar 2 teaspoons red Thai curry paste One 8-ounce bag sugar snap peas, washed and trimmed 2 tablespoons lime juice (juice of 1 lime) ½ teaspoon kosher salt Zest of 1 lime, optional 3 cups cooked brown rice Instructions:  Combine the flour and pepper in a shallow bowl. Coat the shrimp in the flour mixture, shake off the excess and set aside. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the shrimp for 1 minute per side and transfer to a plate. Heat the remaining oil in the skillet over medium-high heat. Add the sweet potato and cook for 5 minutes, stirring frequently. Add the coconut milk, brown sugar, and curry paste, and bring the mixture to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 5 minutes. Add the sugar snap peas and continue simmering until the veggies are just tender, 3 to 5 minutes. Return the shrimp to the skillet along with the lime juice, salt, and lime zest as desired. Bring to a simmer and cook, uncovered, stirring occasionally, until the shrimp is cooked through, about 3 minutes. Season with additional salt and pepper to taste. Serve over the rice. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  (per serving) 390 calories, 11g fat (4.5g saturated, 0.6g omega-3), 410mg sodium, 51g carbohydrates, 5g fiber, 20g protein, 240% vitamin A, 35% vitamin C, 10% calcium, 25% iron