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.
A great dish for anytime of the week!
Number of Servings:
6
Ingredients:
1 (28oz.) can whole peeled tomatoes, undrained
1 Cup chicken broth
1/2 Cup chopped onion
2 Cloves garlic, minced
1 1/2 teaspoons dried oregano
1 (6oz.) package saffron rice
1 (10oz.) package frozen peas, thawed
1 (9oz.) package frozen artichoke hearts, thawed
6 oven-roasted drumsticks (about 1 pound)
1 (10oz.) package frozen cooked shrimp, thawed
7 Ounces surimi seafood, crab or lobster flavored, chunk style
1 (10oz.) can whole baby clams, drained
Instructions:
Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.
Image Source: © Heidi Morton from iStockPhoto.com
Nutrition Information:
Calories: 524
Protein: 56g
Carbohydrates: 48g
Fat: 12g
Cholesterol: 200mg
Sodium: 1012mg
Percent Calories from fat: 20%
Number of Servings:
4
Ingredients:
4 oz. Ducktrap River® smoked mussels
4 oz. Ducktrap River® smoked scallops
4 oz. Ducktrap River® smoked shrimp
1/2 cup julienned red pepper
1/2 cup julienned green pepper
1/2 cup julienned daikon radish
1/2 cup julienned carrot
1/2 cup blanched snow peas
1/4 cup rough chopped cilantro
3 tbsps soy sauce
3 tbsps sesame oil
Juice of a lemon
2 tbsps balsamic vinegar
1/4 cup olive oil
2 tbsps toasted sesame seeds
Salt and pepper to taste
Instructions:
Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette.
Source:
Recipe created by Nelda McClellan, courtesy of the Ducktrap River Fish Farm.
Number of Servings:
2
Ingredients:
6 – 26/30 Ocean Garden® Authentic Mexican Shrimp
6 – mussels
4 – little neck clams
½ - cup colored peppers, cubed
¼ - cup white onions, cubed
¼ - cup chorizo, cooked & drained
½ - garlic clove, minced
2 – Bay leaves
1 ¾ - cup white wine
2 - cups fish stock
3/4 – cup tomato sauce
5 – fingerling potatoes, cooked
3 – pieces fish (2 ounces each piece)
Instructions:
In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
