Shrimp

This soup combines two super foods -- shrimp and collard greens -- for a simple delicious soup with a powerful dose of great nutrition. Number of Servings:  4 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) One 14-ounce can lite coconut milk One 10-ounce box frozen collard greens or spinach, or 2 cups fresh 2/3 cup jasmine rice 2 tablespoons bottled or fresh lime juice 2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger 1 teaspoon dried curry powder 8 ounces small cooked shrimp, fresh or frozen, thawed Instructions:  Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes. Stir in the shrimp, heat through, and serve. Nutrition Information:  210 calories; 7g fat (6g saturated, 0.3g omega-3); 620mg sodium; 19g carbohydrates; 3g fiber; 14g protein; 120% vitamin A; 60% vitamin C, 25% calcium

This potato recipe is perfect as an appetizer, side or the main course! Number of Servings:  4 Ingredients:  1 12 oz carton SeaPak® Shrimp Scampi, frozen 2 large baking potatoes ¾ cup shredded sharp Cheddar cheese ¼ cup sour cream black pepper Instructions:  Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked. Preheat oven to 400° F. Cut each potato in half lengthwise. Scoop out potato middles into a medium size mixing bowl. Set potato skin shells on a baking sheet. Saute shrimp scampi in a large skillet over medium heat for 6-7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside. Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste. Scoop potato and shrimp mixture into 4 potato skin shells. Bake filled shells for 10-15 minutes until thoroughly heated. Source: SeaPak Shrimp Company

Summer and grilling go hand in hand so fire up the grill and feast on these easy and delicious kebabs. Serve over brown or jasmine rice with a big green salad on the side. Number of Servings:  5 Ingredients:  1 ½ pounds large shrimp (16-20 count), shelled and deveined 1/3 cup lite teriyaki sauce 2 red bell peppers, cut into 1-inch cubes ½ fresh pineapple, cored and cut into 1-inch cubes Instructions:  Combine the shrimp, teriyaki sauce, and bell peppers in a large bowl and let stand for about 30 minutes. Thread the shrimp (through the tail and front), pineapple, and bell peppers onto 10 wooden or metal skewers. Preheat the grill and coat with nonstick cooking spray. Cook kebabs until the shrimp is cooked through, about 3 minutes per side. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com Nutrition Information:  150 calories; 1.5g fat (0g saturated fat, 0.4g omega-3 fat); 570mg sodium; 12g carbohydrates; 2g fiber; 23g protein; 35% vitamin A; 180% vitamin C, 20% iron

As an appetizer or a main meal (served with grilled asparagus and wild rice), this simple yet impressive dish is sure to please everyone at your table. Number of Servings:  4 Ingredients:  1 pound large U-15 shrimp, peeled and deveined 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon honey 2 garlic cloves, minced Pinch of salt 3 ounces thinly sliced prosciutto 15 basil leaves Instructions:  In a bowl, gently combine the shrimp, olive oil, lemon juice, honey, garlic, and salt and marinate for 5 minutes. Cut the prosciutto into strips, 6 inches long by 1-1/2 inches wide. Lay out each prosciutto strip and top with a basil leaf. Place the shrimp at one end and roll up so each shrimp is wrapped in the prosciutto and basil. Insert a toothpick through the shrimp to hold together. Repeat with the remaining prosciutto, basil leaves, and shrimp. Preheat the grill to medium-high. Coat the grill or a metal grill basket with nonstick cooking spray. Reduce the heat to medium and cook the shrimp bundles 2 to 3 minutes per side until cooked through. Serve immediately. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com Nutrition Information:  230 calories, 11g fat (2g saturated, 0.4g omega-3), 760mg sodium, 6g carbohydrate, 0g fiber, 24g protein, 15% iron

Try this great recipe as an entree or an appetizer Number of Servings:  4 Ingredients:  20 - U/15 Ocean Garden® Shrimp peeled, deveined and butterflied 10 - strips bacon 3 - ounces prepared horseradish 2 - ounces Dijon mustard 3 - ounces prepared or homemade mayonnaise Tabasco sauce to taste Worcestershire sauce to taste Salt and pepper to taste Instructions:  Mustard Sauce: Combine 1 ounce horseradish, the mustard, mayo, Tabasco, Worcestershire, salt and pepper. Shrimp: Fill each butterflied side with remaining horseradish and wrap with ½ strip of bacon; secure with a toothpick. Heat deep fryer to 350° F and deepfry shrimp for 6 minutes or until bacon is crispy. (An alternate method to cook shrimp would be to bake at 400° F for 15 minutes or until bacon is crispy). Drain shrimp and pat dry with paper towel to remove excess fat and oils. To serve: Place mustard sauce in a squeeze bottle and drizzle on 4 plates. Arrange 5 shrimp per plate and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ

Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal. Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Shrimp, uncooked 1/4 cup Onion, minced 1 or 2 Garlic cloves, minced 2 Tbsp Olive oil 4 to 5 cups Chicken broth 3 or 4 Dried mild chilies 1/4 tsp Cumin, ground Salt & cayenne to taste Garnish 2 cups Corn tortilla strips 1/4 to 1/2 cup Cilantro, fresh, chopped 1/4 to 1/2 cup Grated Colby Jack cheese Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas. Source: Ocean Garden

Here is a tasty favorite to serve to your family tonight. Shrimp is low in calories, saturated fat and free of trans fats. Not only will you be serving a dish that is delicious but healthy too! Number of Servings:  4 Ingredients:  1 pound broccoli crowns, cut into bite-size pieces 8 ounces dried whole wheat blend thin spaghetti or linguine 3 tablespoons olive oil, divided 1 pound large raw shrimp (16-20 count), shelled and deveined 4-6 garlic cloves, minced ¼ teaspoon crushed red pepper flakes ½ cup white wine 3 tablespoons lemon juice (juice from one lemon) 2 tablespoons chopped fresh parsley, optional Kosher salt and freshly ground pepper to taste Instructions:  Bring a large pot of salted water to a boil. Add the broccoli and cook for 1 minute. Remove with a slotted spoon and set aside. Add the pasta and cook according to package directions. Drain and set aside, reserving one cup of cooking water. While the pasta is cooking, heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side. Remove shrimp and set aside. Heat the remaining oil over medium heat, add the garlic, pepper flakes, and broccoli and cook until the broccoli is crisp-tender and the garlic is light golden, about 4 minutes. Return the shrimp to the skillet along with the wine, lemon juice, and parsley as desired. Raise the heat to high and simmer for 1 to 2 minutes. Combine the shrimp mixture with the linguine and toss until well combined. Add some of the reserved cooking water if necessary to keep moist. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  450 calories, 13g fat (2g saturated, 0.7g omega-3), 175mg cholesterol, 250mg sodium, 47g carbohydrates, 7g fiber, 32g protein, 70% vitamin A, 190% vitamin C, 20% iron

Try this recipe for a quick, elegant meal any night of the week! Number of Servings:  4 Ingredients:  1- 12 oz carton SeaPak® Shrimp Scampi (frozen) 1 bag (about 6-10 ounces) fresh baby spinach 1 can (14.5 ounces) diced tomatoes ½ of a 16 ounce package linguine, cooked and drained (about 4 cups) Grated Parmesan cheese Instructions:  Cook the shrimp in a 12-inch skillet for 6 minutes. Add the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink, and spinach wilts. Add pasta to the skillet and toss to coat. Portion onto plates and top with a sprinkle of parmesan cheese. Serve immediately. Source: SeaPak Shrimp Company

Try this recipe for a delicious meal any day of the week! Number of Servings:  4 Ingredients:  16 U/15 Ocean Garden® Shrimp peeled and deveined 2 cloves minced garlic 1 ounce olive oil 2 ounces whole butter cut into small cubes 2 ounces dry white wine 1 teaspoon chopped Italian parsley Juice of 1 lemon 6 ounces shrimp stock or chicken stock 4 ounces dry Capellini pasta or Angel Hair 2 roma tomatoes peeled, seeded and diced small Salt and pepper to taste Instructions:  Cook 4 ounces of dry pasta in 2 quarts salted boiling water until cooked to your taste, drain and reserve. Season the shrimp with salt and pepper and sautée the shrimp in olive oil turning once after 1 minute. Add garlic and sautée 1 more minute. Add tomatoes, wine and lemon juice, reduce by half. Add stock and parsley and bring to simmer. Slowly stir in whole butter and remove from heat. Adjust seasoning with salt and pepper. Add cooked pasta and toss to coat with sauce. To serve: Twirl pasta into 4 even portions in a medium pasta bowl or shallow plate. Place shrimp around pasta and spoon remaining sauce over pasta and shrimp. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ

Shrimp Scampi is a quick delicious recipe for any occasion! Number of Servings:  6 Ingredients:  1 ½ - pounds 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined ¼ - cup olive oil 2 – small cloves garlic, minced 2 – small red peppers, cut into strips 1 – cup onion, thinly sliced 2 – small green peppers, cut into strips ½ - cup tomato sauce ¼ - cup fresh parsley, chopped Capers Salt and pepper to taste Instructions:  Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds. Add shrimp and sauté for about four minutes, tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside. Add peppers and onion to skillet. Sauté six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley. Return shrimp to pan. Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste and add the capers. Plate and serve with warm bread. Source: Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ