Shrimp

Put dinner on the table fast tonight with this crowd-pleaser. Number of Servings:  4 Ingredients:  4 cups fresh or frozen broccoli florets 2 cups instant brown rice (about 4 cups cooked) 1 tablespoon canola or olive oil 1 small onion, finely chopped (about 1/2 cup) 1 1/2 to 2 teaspoons curry powder 1 teaspoon garlic powder 1/2 teaspoon salt 1 1/2 cups 1% lowfat milk 3 tablespoons all-purpose flour 1 pound small or medium cooked shrimp, fresh or frozen, thawed 1/2 cup reduced-fat sour cream 1/4 cup roasted cashews, optional Instructions:  Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired. Nutrition Information:  Calories: 400 Fat: 10g (3g saturated) Sodium: 570mg Carbohydrates 51g Fiber: 4g Protein: 31g Vitamin A: 45% Vitamin C: 100% Calcium: 20% Cholesterol: 210mg

Add some spice to your life with this Shrimp Curry recipe! Number of Servings:  4 Ingredients:  12 Ounces cooked, peeled and deveined medium shrimp * 1 Tablespoon margarine 1 Small chopped onion 1/4 Cup chopped red and green pepper, combined 1 Clove garlic, minced 3/4 Teaspoon curry powder 1/2 Teaspoon chili powder 1/4 Teaspoon ground ginger 1/2 Cup sour cream 1 Tablespoon lemon juice * Purchase 1 1/4 pound shell-on shrimp or 1 pound raw peeled and deveined shrimp. If using raw shrimp, follow same procedure as above, cooking until firm and pink. Instructions:  In a non-stick saucepan, melt margarine and saute onion, red and green pepper, garlic, and spices for 3 to 4 minutes. Add sour cream, lemon juice and shrimp. Cover and cook over low heat until hot, stirring occasionally. Serve over a bed of rice. Nutrition Information:  Calories: 207 Protein: 52g Sodium: 211mg Cholesterol: 177mg

Shrimp Ceviche is perfect as an appetizer or the main course! Number of Servings:  2 Ingredients:  1 lb OLA! Cooked Peeled & Deveined Shrimp 3 lemons, juiced 3 limes, juiced 1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces 1/2 cup red onion, finely chopped 1 serrano chile, seeded and finely chopped 1 cup seeded and diced tomatoes 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces 1/2 bunch cilantro roughly chopped, plus leaves for garnish Instructions:  Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips. Source: Sea Port Products Corporation

Start your new year off with this light and tasty Shrimp Caesar Salad recipe. This is quick and easy dish to prepare. Make it tonight! Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Ocean Garden® Mexican Shrimp, shell-on, uncooked 1/4 cup Olive oil 2 Tbsp Soy sauce 2 Tbsp Barbecue sauce 2 tsp Worcestershire sauce 2 Garlic cloves, minced Croutons 2 Tbsp Butter, melted 2 Tbsp Olive oil Salad Dressing 1/3 cup Olive oil 3 Tbsp Lemon juice 1 1/2 Tbsp Red wine vinegar 1/2 tsp Salt Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce. Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side. Croutons Sauté bread cubes and minced garlic in 2 Tbsp. each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 (F) oven, stirring occasionally as they brown. Salad Dressing Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing. To Serve Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp. Recipe Source: Courtsey of Ocean Garden Image Source: © Cappi Thompson - Fotolia.com

Shrimp Bruschetta with Black Olive & Anchovy Tapannade Number of Servings:  4 Ingredients:  1/2 lb. Ocean Garden® Mexican Shrimp 6 1/2-inch slices French bread 1 or 2 Garlic cloves Olive oil 1 cup Pitted black olives 1 or 2 Tbsp Anchovy paste 2 Tbsp Capers 2 medium Garlic cloves 2 to 3 Tbsp Lemon juice 3 to 4 Tbsp Olive oil 1 Tbsp each Butter and olive oil one Garlic clove, sliced Fresh basil leaves Plum tomatoes, chopped Plum tomatoes, chopped Olive oil and balsamic vinegar, optional Instructions:  Peel and devein shrimp, leaving tails on. Pat dry. Set aside. Toast bread slices until golden. Cut garlic in half and rub cut surface over toasted bread. Drizzle with olive oil. Keep warm. Tapannade Put olives, anchovy paste, capers, garlic and lemon juice in a food processor or blender. Process to form a paste. Slowly add 3 or 4 tablespoons olive oil while processing. (Makes one cup.) Heat 1 tablespoon butter and olive oil with sliced garlic; sauté for about 1 minute. Add shrimp and cook until opaque (see cooking times below). Spread garlic toast with a thin layer of tapannade. Top with basil leaves and tomato. Place shrimp on top of garlic toast. Serve with olive oil and balsamic vinegar, if desired. Source: Courtsey of Ocean Garden

For an added treat, top with freshly grated parmesean cheese immediately before serving. Number of Servings:  6 Ingredients:  8 oz cooked small or salad-size shrimp 4 ripe tomotoes, diced 4 T. balsamic vinegar 1/2 cup olive oil T. lemon juice 1/4 tsp. garlic powder 1/4 tsp. black pepper T. fresh chopped basil 1 loaf italian bread Instructions:  Preheat oven broil. Rinse shrimp and let drain in colander. In a mixing bowl, combine tomoatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well. Slice bread 1/4 inch thick, brush with olive oil and toast under broiler until lightly brown. Remove from oven. Spoon shrimp mixture on top of toasted bread and serve immediately. Source: Reprinted with permission from Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood.

Try this recipe for an elegant meal at home! Number of Servings:  4 Ingredients:  12 Ocean Garden U/15 Mexican Shrimp Fresh Porcini's (or frozen if unavailable) sliced thin ½ pound Heavy cream 1 cup Basil Pesto 4 tablespoons Arugula 2 ounces Salt mix (Kosher and Sea salt 50/50) To taste Fresh ground black peppercorns To taste Fettuccini 12 ounces Instructions:  Heat sauté pan medium-high with olive oil, add shrimp and sliced porcini mushrooms. Cook about two minutes on first side then flip over, add cream and pesto. Reduce cream by half then add arugula. Have a pot with boiling water and pasta basket for cooking of fettuccine. Once the arugula is added then add your fettuccini and toss well. Place in serving bowl and add fresh parsley to top and serve. Source: Ocean Garden Products and Chef Don Curtis at Volterra Restaurant in Seattle, WA.

Shrimp & Slaw Lettuce Wraps Number of Servings:  4 Ingredients:  2 tablespoons hoisin sauce 2 tablespoons lite soy sauce 2 tablespoons brown sugar 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger One 16-ounce bag broccoli slaw 1 pound small cooked shrimp, fresh or frozen, thawed 1/2 cup water 8 Boston Bibb or iceberg lettuce leaves, washed and dried 1/3 cup unsalted dry roasted peanuts, coarsely chopped Instructions:  Whisk together the hoisin sauce, soy sauce, brown sugar, sesame oil, cornstarch, garlic powder and ginger until well blended. Set aside. Place a nonstick skillet over medium-high heat. Add the broccoli slaw and water and cook, stirring frequently until tender, about 6 minutes. Add the shrimp and the sauce (rewhisk if necessary) and stir constantly until heated through and thickened, 2 to 3 minutes. Divide the shrimp mixture evenly among the lettuce leaves, top with peanuts, roll up, and serve. Nutrition Information:  310 calories; 11g fat (1.5g saturated) 720mg sodium 23g carbohydrates 6g fiber 30g protein 110% vitamin A 150% vitamin C 25% iron

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

This is a simple yet elegant salad for a beach-side picnic or an afternoon luncheon. You'll be sure to impress your friends! Number of Servings:  4 Ingredients:  1 cup dried Jasmine or sushi rice 1 pound medium cooked shrimp, fresh or frozen, thawed 1 ripe mango, cut into ½-inch cubes ¼ cup slivered almonds, toasted 10 fresh mint leaves, chopped 1 tablespoon extra virgin olive oil 1 tablespoon fresh lime juice 2 teaspoons honey 1 garlic clove, minced ½ teaspoon kosher salt Freshly ground pepper to taste Instructions:  Cook the rice according to package directions and set aside. Add the shrimp, mango, almonds, and mint and toss to combine. Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper and add to the rice mixture. Stir gently to combine. Serve warm or chill in the refrigerator for several hours and serve cold. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com Nutrition Information:  310 calories, 9g fat (1g saturated, 0.6g omega-3), 170mg cholesterol, 290mg sodium, 32g carbohydrate, 2g fiber, 26g protein, 25% vitamin A, 15% vitamin C, 20% iron