Number of Servings:
4
Ingredients:
20 - U/15 Ocean Garden Mexican® White Shrimp-peeled & deveined, tail on
24 - paper thin slices of Pancetta-Cured but not smoked rolled bacon
½ cup - olive oil
4 cups - sliced Shitake mushrooms
½ cup - chopped shallots
¼ cup - balsamic vinegar mixed with ½ cup olive oil
¾ cup - Sweet Vermouth
2 Tbsp. - butter
20 - Belgium endive leaves
2 - 4oz packages Daikon sprouts*
4 - radicchio leaves
Saffron Risotto
3 cups - chicken stock
½ cup - white wine
1 tsp - saffron threads
2 Tbsp - unsalted butter
½ cup - yellow onion (finely chopped)
1 cup - Aborio rice
¾ cut - freshly grated Reggiano Parmesan
1 cup - fresh English peas or frozen peas
Instructions:
Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn’t need a toothpick to serve.
Shoots of the long white radish. Sometimes sold as radish sprouts in 4oz plastic hinged containers.
In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is aldente (tender but slightly chewy) for about 20 minutes.
Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm.
In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add shitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss.
Presentation--On four large dinner plates, place raddichio leaves to form a cup. Fan five endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA
This shrimp dish will take you on a gastronomic vacation to warmer climates. Serve with a Caesar salad and some bruschetta for an enjoyable seafood dinner.
Number of Servings:
4
Ingredients:
1- 16 ounces package SeaPak® Shrimp Scampi (frozen)
1 zucchini, chopped
1 14-oz can of quartered artichoke hearts, well drained
¼ cup sun dried tomatoes
1 Tbsp capers
Juice of 1 lemon (about 2 TBS)
1 ¼ cups uncooked orzo pasta (may substitute rice)
Instructions:
Heat large 12’’ skillet* for 1 minute on medium high heat. Add shrimp and zucchini sauté for 8 minutes, stirring periodically. Add artichokes, sun dried tomatoes, capers and lemon juice and stir. Continue sautéing for 3-5 minutes (or until shrimp is fully cooked) stirring periodically. Serve over orzo pasta.
*Cooking Note: Smaller skillet will require increased cook times*
Source: SeaPak Shrimp Company
Kick off National Seafood Month with this amazing shrimp recipe! Shrimp is great on the grill and makes for a easy & quick dinner on a cool fall evening.
Number of Servings:
4
Ingredients:
32 Ocean Garden Mexican white shrimp
Size 16/20 count peeled, peeled and deveined with tail on
32 12 inch bamboo skewers (soaked in water)
Orzo Pasta
1 pound orzo pasta (cooked aldente). Reserve
Sun-Dried Tomato Butter
1 lb unsalted butter (softened)
1 cup sun-dried tomatoes (soaked in hot water to soften)
Arugula Oil
2 cups extra virgin olive oil
4 oz. fresh arugula
1 Tb. lemon juice
salt and pepper
Garnish
30 Kalamata olives
30 teardrop tomatoes
1 cup crumbled feta cheese
Instructions:
Cook orzo aldente. Reserve.
For Sun-Dried Tomato Butter:
In Food Processor, puree butter and tomatoes until it has a whipped butter consistency. Reserve
For Arugula Oil:
In a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt, and pepper to taste; place in squeeze bottle. Reserve
Preheat grill until hot. Place shrimp on skewer in a “Ying Yang” design (tails and heads going opposite ways). Place skewers on grill and cook on both sides until done (about 3 minutes each side). Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta.
On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front, and against the pasta. Garnish with the crumbled feta cheese, kalamata olives, teardrop tomatoes, and drizzle all with arugula oil.
Source:
Courtesy,Ocean Garden
Chef Scott Boone
Mill Creek Country Club
Mill Creek, WA
