November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines…or saving room for dessert.
Number of Servings:
6
Ingredients:
4 Ounce lasagna noodles
28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe
6 Ounce package cooked salad shrimp, thawed and drained
4 Ounces Surimi Seafood, thawed and thinly sliced
1/2 Cup low-fat ricotta cheese
1/4 Cup freshly grated Parmesan cheese
1 Tablespoon minced fresh parsley
1/8 Teaspoon black pepper
2/3 Cup shredded low-fat mozzarella cheese
Instructions:
Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.
Nutrition Information:
Protein: 17g
Fat: 10.5g
Calories: 314
Cholesterol: 71mg
Sodium: 1006mg
Number of Servings:
4
Ingredients:
1 – pound U/12 Ocean Garden® Mexican Shrimp
1 – 8 ounce package angel hair pasta
1 – teaspoon chopped garlic
2 – 28 ounce cans Italian style diced tomatoes, drained
½ - cup dry white wine
¼ - cup chopped parsley
3 – tablespoons chopped fresh basil
3 – tablespoons freshly grated Parmesan cheese
Instructions:
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp and cook for 3 to 5 minutes. Remove shrimp from the skillet and set aside. Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Source:
Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ
Number of Servings:
4
Ingredients:
16 - U/15 Ocean Garden® Shrimp
2 - whole fresh pears of you choice, cut in ½ (core and stem removed)
2 - tablespoons olive oil
Salt and pepper to taste
2 - ounces dried cranberries
2 - ounces candied cashews
12 - ounces mixed baby greens
5 - ounces balsamic vinaigrette
½ - tablespoon pure maple syrup
1 - teaspoon Dijon mustard
2 - ounces croutons made with cinnamon and raisin bread
Instructions:
Mix 1 ounce balsamic vinegar with Dijon mustard and 1 tablespoon oil and coat shrimp. Season with salt and pepper and grill 1 ½ minutes per side until done and keep warm. Toss pears with remaining oil, season with salt and pepper and roast in 450° F oven for 14 minutes and allow to cool.
Mix remaining balsamic vinegar and maple syrup in a medium sized bowl and toss in mixed greens and gently coat, add croutons, cranberries and cashews.
To serve: Divide greens onto 4 plates, arrange 4 grilled shrimp per plate and top with a sliced roasted pear half and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
Number of Servings:
6
Ingredients:
1 lb. Ocean Garden® Mexican Shrimp
10 oz. Farfale (bowtie pasta)
1 cup Cucumber, seeded and sliced
1/4 cup Green onions, chopped
2-Jan Red pepper, julienne cut
2 Tbsp. Capers
Red Wine Vinaigrette
3 to 4 Tbsp Red wine vinegar
1 tsp Oregano, dried
1 clove Garlic, crushed
1/2 to 1 tsp Red pepper, dried, crushed
1/2 cup Olive oil, extra virgin
Salt and pepper to taste
Instructions:
Cook shrimp in a large pot of boiling water until opaque. Remove
from water with a skimmer and rinse under cold running water; set
aside. Reserve cooking water for cooking pasta, if desired. Cook pasta
as directed. Rinse under cold water. Drain thoroughly. Combine shrimp
and pasta in a large bowl. Add cucumber, green onions, red pepper and
capers.
Red Wine Vinaigrette
Shake or beat vinegar, oregano, garlic, crushed red pepper, olive
oil and salt and pepper together until well mixed. Pour dressing over
shrimp and pasta; toss to mix well. Cover and refrigerate at least 2
hours to blend flavors. Serve cold; with or without greens.
Source: Courtsey of Ocean Garden
