Mexican

This easy-to-make soup is perfect for any day of the week. Number of Servings:  6 Ingredients:  1 Tbsp Olive Oil 1 onion diced 3 stalks celery sliced 2 peeled carrots, sliced ¼ ‘ thick wheels 1 green bell pepper, diced ½ inch 1 yellow zucchini, sliced ½ “ thick rounds 1 green zucchini sliced ½ “ thick rounds 3 cloves garlic, minced 2-3 tsp ancho chile powder* 1 ½ tsp dried oregano ½ tsp – salt to taste 1 can (14.5 oz) diced tomatoes in juice 8 cups chicken broth ½ c corn kernals 1 lb Shrimp – peeled Instructions:  In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly.  Add spices, tomatoes and broth.  Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.  Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through.  Serve, garnished with fresh lime wheels. Courtesy: Sea Port Products Corporation

Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry. Number of Servings:  4 Ingredients:  12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb. 1 large red bell pepper, stemmed, seeded and cut into 20 squares 1 large sweet onion, quartered and each quarter cut into half pieces separated 12 sea scallops, about 3/4 lb. 1 large green bell pepper, stemmed, seeded and cut into 20 squares 1/2 teaspoon lime peel, grated 1/4 cup fresh lime juice 2 tablespoons vegetable oil 2 teaspoons honey 1 clove garlic, minced 1/4 teaspoon pepper 1/8 teaspoon salt 8 (7 to 9-inch) flour tortillas, warmed Red and Green Salsa 2 firm-ripe avocados, peeled, seeded and chopped into small squares 2 teaspoons lime juice 1-1/2 cups prepared salsa Instructions:  Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes. Red and Green Salsa To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.Recipe Image: © msheldrake - Fotolia.com Nutrition Information:  Calories: 492 Carbohydrates: 48gm Cholesterol: 203mg Protein: 43gm Fat: 16gm Sodium: 643mg

Prepare this heart healthy treat for your valentines's this month. This dish is loaded with those healthy omega-3 fats! Number of Servings:  6 Ingredients:  12 taco shells 1 tablespoon canola oil 1 pound fresh or frozen medium cooked shrimp, thawed 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon chili powder One 15 1/2-ounce can black beans, drained and rinsed 1 1/2 cups frozen corn kernels, thawed 1 cup mild salsa One 8-ounce can crushed pineapple, very well drained 1 cup preshredded reduced-fat Cheddar cheese Toppings (optional): 1 avocado, peeled, pitted, and sliced 1 tomato, chopped 1/2 cup reduced-fat sour cream 1 cup shredded lettuce Instructions:  Preheat the oven to 350°F. Bake the taco shells according to package directions. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute. Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted. Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  390 calories; 13g fat (3g saturated, 0.5g omega-3); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium, 20% vitamin C, 20% iron

Seafood-Topped Mexican Pizzas Number of Servings:  12 Ingredients:  12 thin 6-inch corn tortillas 1 1/2 cup canned enchilada sauce 1 cup shredded Cheddar cheese 8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meat or a combination of all three 1 can (2 1/4 oz.) sliced ripe olives, drained 1/4 cup sliced hot jalapeño chiles (nacho style) 1 cup shredded Monterey Jack cheese Instructions:  Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce.

Personal Shrimp Pizza with Tomato/Basil Number of Servings:  4 Ingredients:  1/2 lb. Ocean Garden® Mexican Shrimp, IQF, Peeled & Deveined - defrosted 2 lbs. Prepared pizza dough 2-3 Tbsp Olive oil Tomato/Basil Sauce 20 Plum tomatoes, cut in half 1 Medium onion, minced 4 Garlic cloves, minced 1/4 cup Butter 1 tsp Salt 1 tsp Sugar 1/4 cup Basil, fresh, julienned To Cook Shrimp 1/4 cup Butter 1/4 cup Olive oil 1/4 cup Dry white wine 1 Tbsp Parsley, finely chopped To Make Pizzas 1 1/2 cups Mozzarella or fontina cheese, shredded or crumbled 2 to 4 heads Garlic roasted, optional Instructions:  Divide dough into 4 equal portions. Roll, pull or stretch dough to make 7 or 8 inch circles. Brush individual pizza pans with olive oil and sprinkle with cornmeal. Place dough in pans and brush with olive oil. Bake crusts at 350 (F) for 8 minutes. Brush with oil and refrigerate until ready to make pizzas. Tomato/Basil Sauce Sauté tomatoes until soft and press through a sieve. Return tomato pulp to skillet with onion, garlic, butter, salt, sugar and thyme. Simmer until thickened, stirring occasionally. Sprinkle tomatoes with salt and pepper; add basil and set aside. To Cook Shrimp Rinse shrimp under cold running water, drain well and pat dry. Heat 1/4 cup butter and olive oil together, add shrimp and stir fry for one half of cooking time. (See link). Add wine and parsley. Cook remaining amount of time until shrimp are opaque. Remove shrimp; cool slightly. To Make Pizzas Spread prepared crusts with thin layer of tomato sauce. Top crusts with sliced tomato and basil mixture. Sprinkle with selected cheese. Bake at 425 (F) for 10 to 15 minutes. Top with shrimp and additional cheese. Return to oven until cheese melts. Serve immediately; with roasted garlic. Source: Courtsey of Ocean Garden

Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings:  4 Ingredients:  1 pound cooked Florida shrimp, peeled and deveined 1 15-ounce can black beans, rinsed and drained 1 8 3/4-ounce can whole kernel corn, drained 1/2 cup chopped Florida red bell pepper 1/2 cup chopped Florida celery 1/4 cup chopped red onion 1/4 cup chopped cilantro or parsley 3 tablespoons chopped Florida green onions 1 jalapeño pepper, seeded and finely chopped 1/4 teaspoon cumin sliced Florida avocado, garnish Red Wine Vinegar Dressing (recipes follows) Red Wine Dressing 1/4 cup olive oil 3 tablespoons red wine vinegar 3 tablespoons lime juice Instructions:  Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices. Red Wine Dressing In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture. Yield: 1/2 cup. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Nutrition Information:  Calories: 220 Calories from fat: 21 Fat Total: 2g Saturated Fat: 0g Cholesterol: 174mg Total Carbohydrates: 16g Protein: 29g Red Wine Dressing Calories: 128 Calories from fat: 119 Fat Total: 13g Saturated Fat: 2g Cholesterol: 0mg Total Carbohydrates: 3g Protein: 0g

Monterrey Shrimp Frittata Number of Servings:  4 Ingredients:  24 Ocean Garden Mexican White Shrimp Size 16/20, peeled and deveined with tail on Tossed in boiling water for 1 min., then cool in ice water. Shrimp should be half cooked. INGREDIENTS 3 cups salsa verde (recipe to follow) 4 cups black bean pico de gallo 1 cup sour cream (thinned and placed in squeeze bottle) 1 cup ancho chile mayonnaise (recipe to follow) 16 eggs (beaten) 16 green onions (cut into matchsticks and soaked in ice water to curl) SALSA VERDE 1 12oz. can of tomatillos (green tomatoes found in Hispanic grocery stores) 1 ½ bunch cilantro, chopped 1 Jalapeño pepper (seeds removed) Combine all in food processor and puree. BLACK BEAN PICO DE GALLO 4 cup black beans (cooked until soft, drain) ½ cup chopped cilantro 1 cup diced onion ½ cup lemon juice 1 cup diced tomatoes ½ cup chopped garlic In a mixing bowl, add all ingredients, toss, and let flavors blend ANCHO CHILE MAYONNAISE 1 cup mayonnaise 1 Tbsp. ancho chile paste or powder (available in Hispanic markets) Mix well in a bowl or food processor and put into squeeze bottle and chill. Instructions:  Preheat oven to 350 degrees. In a small non-stick omelet pan, place 2 tablespoons of butter or oil and heat until hot (not smoking). Ladle ¼ of the beaten egg, turn heat down, and place six shrimp in egg with tails curled towards the middle. Place pan in oven and cook until egg sets and shrimp are done. PLATING On a large dinner plate, pool ¼ of the salsa verde. Place shrimp frittata in the middle. Place 3 small rounds of black beans on every 1/3 of the plate. Place cooked matchstick onion in middle of the shrimp tails. Drizzle ancho mayonnaise and sour cream over oil. Source: Courtesy of Ocean Garden Chef Scott Boone Mill Creek Country Club Mill Creek, WA

Celebrate the Spring season & Cinco de Mayo with this great shrimp recipe. Make a grand entrance at your next special event with this one of a kind dish. It's easy to prepare and will put everyone in a festive party mood! Number of Servings:  4 Ingredients:  1 (6.8-ounce) package Spanish rice and vermicelli mix 2 tablespoons margarine, melted 2 cups water 1 (14 1/2 -ounce) can diced tomatoes, undrained 3/4 pound large shrimp, peeled and deveined 1 cup zucchini, chopped 1/2 cup frozen whole kernel corn, thawed 2 tablespoons ripe olives, sliced 2 tablespoons tortilla chips, crushed 1/2 cup Cheddar cheese, grated 2 tablespoons green onion, chopped 1 jar picante sauce Instructions:  Sauté rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce. Nutrition Information:  Calories: 390 Fat: 13.26g Protein: 20.77g Sodium: 16.30mg Cholesterol: 115.72mg Sat. Fat: 4.48g

(can substitute shrimp and/or any firm-textured fish) Number of Servings:  6 Ingredients:  2 tblsps vegetable oil, divided into two 1 tblsp portions 1 tblsp lemon juice 1 tsp ground cumin 1/2 tsp chili powder 1 clove garlic, minced 1 1/2 pounds medium sea scallops 1 large onion, halved lengthwise and finely sliced 1 large bell pepper, halved lengthwise and finely sliced 6 large (8-inch) flour or corn tortillas, warmed 6 tblsps prepared salsa, plus additional for serving 4 1/2 cups finely shredded lettuce 1 large avocado, peeled and sliced thin cilantro for garnish (optional) Instructions:  Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl. Stir in scallops and marinate in the refrigerator 20 minutes, stirring occasionally. Heat the remaining oil in a large skillet over medium-high heat. Sauté onion and bell pepper until tender (but not brown) about 5 minutes. Add scallops with marinade and continue to cook until scallops turn opaque, about 5 minutes. Set aside. Spread each tortilla with one tablespoon of salsa and divide the lettuce equally over the top. Spoon warm scallop mixture over lettuce and garnish with avocado slices. Sprinkle with cilantro, if desired. Serve with additional salsa.

Number of Servings:  2 Ingredients:  4– U/10 Ocean Garden® Authentic Mexican Shrimp Risotto Orange Zest Candied Cranberries (can be replaced with dried cranberries) Mint Wasabi Nori (Japanese Seaweed) Zucchini fan cut for presentation Mango curry sauce Instructions:  Grill lightly in a sauté pan and place in a lemon butter sauté to finish. Skewer the prawns with chopsticks for the presentation. The shrimp sits atop orange zest and candied cranberry risotto with mint and Wasabe. The Risotto is surrounded with Nori. A peppered mango curry is the sauce nappe and a zucchini fan compliments the plate color and brings out the Nori. Source: Ocean Garden Products and Chef James Tonkovich, The Windmill Club, Billings, MT