Shrimp

Try this delicious meal any night of the week! Number of Servings:  4 Ingredients:  1 pound medium or large shrimp, peeled 1/2 teaspoon dried tarragon 1/2 teaspoon salt 1/2 teaspoon celery seed 1/8 teaspoon cayenne pepper 1 can beer Soy-Ginger Sauce 1/4 cup vegetable oil 4 tablespoons soy sauce 1/2 cup finely chopped green onion, tops included 1 tablespoon finely shredded ginger root Instructions:  Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack. Sprinkle with seasonings. Place in refrigerator for 30 minutes. Bring beer to boil in bottom of steamer. Place rack in steamer and cover. Steam until shrimp are done, about 5 minutes. Serve with sauce for dipping. Soy-Ginger Sauce In small bowl, combine oil, soy sauce, onion and ginger. Marinate at least 30 minutes before using.

Try this recipe to add some spice to your appetite! Number of Servings:  40 Ingredients:  1 Pound raw medium-size shrimp in the shell 2 Teaspoons oil 1 Tablespoon prepared seafood seasoning or recipe below Seafood seasoning 1 1/2 teaspoons celery salt 3/4 teaspoons paprika 3/4 teaspoon dry ground mustard 1/8 teaspoon ground hot pepper (cayenne) Instructions:  Coat shrimp with oil, toss with seafood seasoning. Place shrimp on a steamer rack over boiling water. Reduce heat and steam, covered , about 2-3 minutes or until bright pink and opaque throughout. Serve warm with your favorite spicy cocktail sauce. Seafood seasoning Combine all ingredients. Makes about 1 tablespoon. Nutrition Information:  Calories: 147 Cholesterol: 173mg Sodium: 733mg

Try this great pasta dish for a quick dinner! Number of Servings:  2 Ingredients:  1 lb SeaPak® Shrimp Scampi, frozen ½ lb linguine, uncooked 1 medium onion, thinly sliced 1 14.5 oz can diced tomatoes ½ cup dry white wine 1 ½ tsp Italian seasonings 1 tsp dried crushed red pepper (add more or less to taste) 1/3 cup shredded parmesan cheese, optional Instructions:  Cook linguini according to package directions until it is al dente. Saute shrimp in a large non-stick skillet on medium for 6 minutes. Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and sauté for 5 minutes until onions are translucent. Add diced tomatoes (including juice), wine, Italian seasoning, and red pepper to onions. Bring mixture to a low rolling boil. Boil mixture for seven minutes stirring occasionally. Add shrimp to pan with tomato sauce and continue sautéing for three minutes. Add cooked linguini and toss to coat and serve with shredded Parmesan, if desired. Source: SeaPak Shrimp Company

Here is a great shrimp dish you can get on the table in a hurry. This a true crowd-pleaser. Shrimp contains many vitamins that are essential for life--celebrate! Number of Servings:  4 Ingredients:  8 ounces whole wheat blend rotini 1 tablespoon canola oil 1 large red bell pepper, diced into 1/2-inch pieces 1 pound small cooked shrimp (tail removed), fresh or frozen, thawed 1/3 cup peanut butter 1/2 cup boiling water 2 tablespoons lite soy sauce 1 tablespoon toasted sesame oil 1 tablespoon bottled or fresh minced ginger, or 1/2 teaspoon ground ginger 1/8 to 1/4 teaspoon crushed red pepper flakes Instructions:  Cook the rotini according to package directions. Drain,return to the saucepan,and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. In a bowl, whisk together the peanut butter, water, soy sauce, sesame oil, ginger, and red pepper flakes until well blended. Add to the cooked red bell peppers along with the shrimp and heat through. Stir the shrimp mixture into the pasta, mix thoroughly, and serve. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  440 calories; 17g fat (3g saturated, 0.8g omega-3); 550mg sodium; 41g carbohydrates; 6g fiber; 31g protein; 25% vitamin A; 120% vitamin C, 15% iron

Spice up any holiday with this Shrimp recipe! Number of Servings:  3 Ingredients:  1 teaspoon ground cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon dried thyme leaves, crushed 1 teaspoon dried basil leaves, crushed 1/2 teaspoon dried oregano leaves, crushed 1/3 cup margarine 1 1/2 teaspoons garlic, minced 1 teaspoon Worcestershire sauce 1 large tomato, diced coarsely 1 pound medium shrimp, thawed, peeled & deveined 1/4 cup beer, room temperature 3 cups cooked rice Instructions:  In a small bowl, combine the seasonings. (If necessary, clean and devein the shrimp under cold running water. Drain well, set aside.) In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add spices. When margarine is melted, add the tomato and shrimp. Cook for two minutes, stirring frequently. Add the beer and cover; cook for 1 minute longer. Remove from heat and serve over rice. Nutrition Information:  Calories: 567 Protein: 25.8g Cholesterol: 179mg Fat: 22g Sodium: 758mg.

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.

Number of Servings:  4 Ingredients:  1 tablespoon butter 1/4 cup chopped onion 1/4 cup chopped red pepper 2 tablespoons flour 2 cups diced potatoes 1 cup frozen whole-kernel corn 1 can (14.5 oz) vegetable broth 1 tablespoon chopped fresh thyme or 1 teaspoon dried 8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained 2 cups 2% milk Chopped fresh parsley Instructions:  Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender. Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender. Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.

Depending on where you live, October might be your last chance to grill outdoors. So, indulge in our Smoked Bacon Wrapped Shrimp and Scallops dish to kick off the month and continue to eat a variety of seafood! Number of Servings:  6 Ingredients:  12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined 12 each sea scallops, whole, cleaned and dried 7 each smoked bacon, sliced 1/8" thick 1 each red pepper, diced fine 1 each red onion, diced fine 1 each poblano pepper, diced 1 ounce sunflower sprouts, trimmed 1 tablespoon butter 2 pieces roasted chipolte, pureed 1 ounce capers, drained 8 ounces mayonnaise Salt and black pepper 3 each lemons Instructions:  For the Skewers: In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside. For the Mayonnaise: Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon. To serve: Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York

We’ve taken this shrimp appetizer that Janice enjoyed while growing up and made it over to be healthier and tastier (sorry Mom!). Number of Servings:  10 Ingredients:  5 whole wheat English muffins 1 tablespoon canola oil 1 small red bell pepper, finely diced (about ¾ cup) 1 garlic clove, minced 4 ounces semisoft goat cheese One 6-ounce can tiny cocktail shrimp, drained and rinsed Instructions:  Preheat the oven to 400°F. Slice the English muffins in half and place on a baking sheet. Set aside. Heat the oil in a small saucepan over medium heat. Add the bell pepper and garlic and cook until the pepper softens, about 2 minutes. Add the goat cheese and shrimp and mix well. Top each muffin half evenly with the shrimp mixture (about 2 tablespoons each). Bake until bubbly and golden, about 10 minutes. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com Nutrition Information:  130 calories; 6g fat (2.5g saturated, 0.25g omega-3); 310mg sodium; 13g carbohydrates; 2g fiber; 9g protein; 10% vitamin A; 35% vitamin C; 10% calcium

Chopped green peppers, onions, and celery are considered the culinary “holy trinity” of Creole cooking. This Simple Shrimp Creole recipe uses this trio and more to create a healthy, quick meal that is sure to please. Serve over rice or couscous. Number of Servings:  5 Ingredients:  1 tablespoon canola oil 1 large onion, chopped 1 large green bell pepper, chopped 4 celery stalks, thinly sliced 2 cloves garlic, minced 2 cups all-natural chicken broth One 28-ounce can diced tomatoes 10 ounces frozen corn kernels, thawed 1 tablespoon brown sugar ¼ teaspoon cayenne pepper 1 1/2 pounds shrimp, peeled and deveined Salt and pepper Instructions:  Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, pepper, celery, and garlic and cook until the vegetables soften, about 10 minutes. Add the chicken broth, tomatoes, corn, sugar, and cayenne pepper, bring to a boil, and then simmer 10 to 15 minutes. Bring the mixture back to a boil, add the shrimp, and cook until just cooked through, 3 to 5 minutes. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  240 calories: 4.5g fat (0.5g saturated; 0.6g omega-3); 860mg sodium; 26g carbohydrates; 4g fiber; 26g protein; 20% vitamin A; 100% vitamin C, 15% calcium; 20% iron