Shrimp

Shrimp & Filet with Peanut Ancho Chile Sauce Number of Servings:  4 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp 4 Filet mignon steaks (5 to 6 oz. each) 2 Tbsp Tamari or soy sauce Peanut Ancho Chile Sauce 2 or 3 Ancho chile peppers (dried poblano peppers) Hot water 3 Tbsp Rice vinegar 1/4 to 1/3 cup Beef broth 2 tsp Ginger, fresh shredded 1/2 tsp Lime peel, fresh shredded 1 clove Garlic, pressed or minced 1 - 14 oz. can Unsweetened coconut milk 2 Tbsp Brown sugar 2 Tbsp Peanut butter 1 Tbsp Tamari or soy sauce 1 Tbsp Lime juice 1 Tbsp Cilantro, chopped Instructions:  Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside. Peanut Ancho Chile Sauce Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside. Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed. Puree in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return pureed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm. (Makes 2 cups.) To Cook Shrimp and Filets Brush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional. Source: Courtsey of Ocean Garden

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

This is a perfect salad for a warm summer evening! Not only is it delicious but it is loaded with heart healthy nutrients. Relax and enjoy! Number of Servings:  4 Ingredients:  1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh cilantro Juice of one lime (about 2 tablespoons) 1 pound medium or large cooked shrimp 1 cup grape or cherry tomatoes, halved 1 avocado, cut into ½-inch cubes ¼ teaspoon kosher salt Freshly ground pepper Instructions:  Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight. Recipe Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RDCofounders, Meal Makeover Moms.comImage Source: © Marco Mayer – Fotolia.com  Nutrition Information:  220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron

Here’s an easy and delicious dip to serve at your next gathering. Spread the dip on thinly sliced whole grain baguette slices or whole grain crackers. Number of Servings:  8 Ingredients:  One 15-ounce can artichoke hearts, drained and rinsed, coarsely chopped 1 cup preshredded reduced-fat Cheddar cheese One 6-ounce can tiny cocktail shrimp, drained and rinsed ½ cup light canola mayonnaise ½ cup orange or red pepper, finely chopped ½ teaspoon garlic powder 2 tablespoons Parmesan cheese Instructions:  Preheat the oven to 350°F. Combine the artichoke hearts, cheese, shrimp, mayonnaise, orange pepper, and garlic powder in a bowl and mix thoroughly. Spread mixture evenly in a small shallow casserole dish and top with the Parmesan cheese. Bake for 20 minutes, or until bubbly and browned on top. Nutrition Information:  130 calories; 7g fat (1.5g saturated); 350mg sodium; 7g carbohydrates; 0g fiber; 9g protein; 15% calcium, 35% vitamin C

This fast and healthy dish is perfect for busy nights when it’s 5 PM and you have no idea what to make for dinner. Open your freezer, pull out a bag of frozen shrimp and shelled edamame, and dinner is served! Number of Servings:  5 Ingredients:  10 ounces dried medium shells, (about 2 1/2 cups) 1 1/2 cups frozen shelled edamame, thawed 1 tablespoon olive oil 2 cloves garlic, minced One 16-ounce bag frozen shrimp, thawed (any size is fine) 2 tablespoons lemon juice (the juice of half a lemon) One 15-ounce can tomato sauce 1/2 cup grated Parmesan cheese Salt and pepper to taste Instructions:  Cook the pasta shells according to package directions. Add the edamame at the beginning, and cook along with the pasta. When the pasta and edamame are done, drain and return to the saucepan.Meanwhile, while the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the shrimp and lemon juice, and cook until heated through, an additional 1 to 2 minutes. Mix the shrimp (and its juices), tomato sauce, and Parmesan cheese into the cooked pasta. Season with salt and pepper, heat through, and serve. *Tip: Any pasta shape is fine for this dish, but the shells are nice because they “trap” the edamame. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  430 calories; 9g fat (2g saturated, 0.3g omega-3); 490mg sodium; 57g carbohydrates; 5g fiber; 30g protein; 20% vitamin A, 20% vitamin C, 15% calcium, 30% iron

Number of Servings:  4 Ingredients:  8 each Ocean Garden U/10 Mexican Shrimp ¼ cup olive oil 1 tsp. Kosher salt, mixed with ½ tsp. Fresh cracked black pepper 12 oz Roasted pepper salad 1 cup Grilled Parmesan polenta 3 tbsp Balsamic reduction Roasted Pepper Salad Makes approximately 1 ½ lbs 4 oz Green pepper halved and seeded 4 oz Red pepper halved and seeded 4 oz Yellow pepper halved and seeded 2 oz Golden raisins 1 ¼ cup Balsamic vinaigrette 4 oz Roma tomato (seeded and diced ½ inch) ½ cup Red onion (julienne ¼ inch) 1 tsp Garlic, minced 1 tsp Shallots, minced ¼ cup Pine nuts, toasted pinch Cayenne pepper to taste Kosher salt and pepper Balsamic Vinaigrette Makes 2 cups ½ cup Dark Balsamic vinegar 1 ½ cup Olive oil 1 tsp Garlic, minced fine 1 tsp Kosher salt ½ tsp. Pepper course ground Grilled Parmesan Polenta Makes approximately 2 lbs 8 oz Polenta, course 5 cups Chicken broth 1 oz Butter, whole ¼ cup Parmesan cheese, grated to taste Kosher salt and pepper Balsamic Glaze Yield-3 tbsp 8 tbsp Balsamic vinegar 1 tbsp Corn syrup Instructions:  Heat grill to medium and season both sides of the shrimp with salt and pepper. Place the presentation side down on the grill and sear cross marks and turn over and repeat the process and cook to an internal temperature of 125 degrees. To plate place the grilled Parmesan polenta on the center of the serving plate and place the grilled shrimp on top of the polenta. Top with the roasted pepper relish and then lightly drizzle the balsamic reduction over the top. Serve. Roasted Pepper Salad Place the peppers cut side down on a sheet pan and broil under high heat until the skin on the peppers begin to turn black and blister. Remove the peppers and cover with plastic wrap to allow the peppers to sweat and loosen the skin. Peel the peppers and cut them into ½ inch wide strips. Place all the ingredients into a large bowl and let marinate for at least 2 hours. Balsamic Vinaigrette Combine balsamic vinegar and minced garlic in a mixing bowl. While whisking slowly add the olive oil to form an emulsion. Season with salt and pepper and reserve under refrigeration until needed. Grilled Parmesan Polenta Place the polenta, chicken broth and butter into a heavy bottom sauce pan and heat the mixture stirring constantly until it becomes thickened. Add the grated Parmesan cheese and adjust seasoning with kosher salt and pepper. Prepare a wax paper lined cookie sheet then pour the polenta mixture into the pan evenly and chill to set. Once chilled remove the polenta from the pan by inverting it on a flat work surface then cut them into desired shapes. Lightly oil the polenta and place on a hot grill and cook until grill marks are present and polenta is hot throughout. Balsamic Glaze Combine all ingredients in a saucepan and reduce over low heat until a thick syrupy consistency. Remove from the heat and hold at room temperature until needed. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA

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.

Seafood Risotto Number of Servings:  4 Ingredients:  1 tablespoon olive oil 1/2 cup finely chopped onion 1 clove garlic, minced 1 cup long grain rice (arborio) 2 cups chicken broth, divided 1/2 cup diced zucchini 1/2 lb. raw medium shrimp, peeled, deveined and halved lengthwise* 1/2 lbs. scallops (quartered if large) 1/2 cup frozen peas, thawed 1/4 cup minced parsley 3 tablespoons grated Parmesan cheese, plus additional for serving *One pound shrimp or scallops can be substituted for the combination. Instructions:  Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, about 10 minutes, stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout (watch carefully at this point as rice may stick). Stir in Parmesan cheese.

Number of Servings:  8 Ingredients:  1 pound bow ties, radiatore or other medium pasta shape, uncooked 2 tablespoons white wine vinegar 2 tablespoons reduced-sodium soy sauce 2 cloves garlic, minced 2 teaspoons minced fresh ginger 1 tablespoon grated orange peel 1/4 cup fresh orange juice 8 ounces, peeled and deveined, uncooked shrimp 8 ounces sea scallops 1 tablespoon vegetable oil 1/2 teaspoon hot red pepper flakes (optional) 8 ounces fresh snow peas, cut in half 2 carrots, julienned 1 red bell pepper, ribs and seeds removed, julienned 2 teaspoons corn starch 1 tablespoon water Instructions:  Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add shrimp and scallops and toss them gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally. Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if desired. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly.

November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines…or saving room for dessert. Number of Servings:  6 Ingredients:  4 Ounce lasagna noodles 28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe 6 Ounce package cooked salad shrimp, thawed and drained 4 Ounces Surimi Seafood, thawed and thinly sliced 1/2 Cup low-fat ricotta cheese 1/4 Cup freshly grated Parmesan cheese 1 Tablespoon minced fresh parsley 1/8 Teaspoon black pepper 2/3 Cup shredded low-fat mozzarella cheese Instructions:  Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting. Nutrition Information:  Protein: 17g Fat: 10.5g Calories: 314 Cholesterol: 71mg Sodium: 1006mg