Shrimp

Scallop and Shrimp Brochettes Number of Servings:  4 Ingredients:  8 medium-sized sea scallops 12 large shrimp, peeled and deveined 1 large red bell pepper, cut into 1 1/2-inch pieces Tropical Salsa (recipe follows) Tropical Salsa 1/2 cup mango, chopped 1/2 cup banana, chopped 1/2 cup peeled fresh orange, chopped 1/2 cup purple onion, finely chopped 1 1/2 teaspoons minced, seeded fresh jalapeno pepper 1 tablespoon cilantro, minced 1 teaspoon brown sugar 1/8 teaspoon cinnamon Instructions:  Thread scallops, shrimp and bell pepper pieces onto four 10-inch wooden skewers, using 2 scallops, 4 shrimp and 3 pieces pepper each. Place on a greased broiler pan; broil 4 to 5 inches from heat for 4 to 5 minutes on each side or until scallops are opaque and shrimp are pink and firm. Serve with Tropical Salsa. Tropical Salsa Combine all ingredients, stirring gently. Makes about 1-1/4 cups Nutrition Information:  Calories: 114 Fat: 1.33g Sat. Fat: 0.26g Protein: 11.88g Cholesterol: 75.43mg Sodium: 175.45mg

Sautéed White Shrimp with Butternut Squash Flan, Spaghetti Squash & Pancetta Hash and Tarragon Emulsion Number of Servings:  4 Ingredients:  12 Ocean Garden U12 Mexican White Shrimp (peeled and deveined) 1 small Butternut Squash (2 cups puree) 1 small Spaghetti squash ¼ pound Pancetta (diced & blanched) 1 bunch Tarragon 1 cup Spinach 3 cups Heavy cream 7 Egg yolks 1 whole Egg ½ cup Extra virgin olive oil 2 tbsp. Champagne vinegar 2 Shallots 2 cloves Garlic ½ cup Water Salt & Pepper Pommace Oil Instructions:  For the Flan: Split the squash in half lengthwise. Remove all the seeds and reserve for another use. Rub with extra virgin olive oil, salt and pepper. Place cut side down on a sheet pan with parchment paper. Roast @ 275º until soft and lightly colored. Let squash cool until you can handle it. Remove the meat from the skin and place in a heavy bottomed pot. Add 2 cups of cream and cook to a boil, adjust seasoning with salt and pepper. Puree with a stick blender and let mixture cool overnight. Next day, add eggs and last cup of cream and puree with a blender. Re-season and strain through a chinois. In 2.5 ounce ramekins, spray with non-stick spray. Pour in flan base ¾ full. Place in a hotel pan with tepid water ½ way up the molds. Cover the pan with foil and bake in a 225º oven for 12 minutes or until set. Let cool before removing from the molds and reserve. For the Hash: Split the spaghetti squash in half lengthwise. Remove all the seeds and rub with extra virgin olive oil, salt and pepper. Place cut side down on a sheet pan with parchment paper. Roast @ 275º until soft. Let cool down. Take a fork and run the fork lengthwise down the cut side of the squash. The flesh will come out like long strands of spaghetti. Reserve. Cut and blanch the pancetta and reserve. Mince 1 shallot and 2 cloves of garlic. Sauté them in pommace oil until fragrant. Add the pancetta and toss to coat. Add the squash and toss to coat. Adjust seasoning with salt and pepper. Add 1oz of water to pan and let boil down by ¾ . Swirl in 2 teaspoons cold butter and finish with some minced chives. Hold in a warm place. For the Tarragon Emulsion: Boil a large amount of heavily salted water. Blanch the tarragon and the spinach for 20 seconds and shock in an ice bath. Ring out all excessive water. In a blender, place the last minced shallot, the blanched greens, the vinegar and the salt and pepper. Puree, add water as needed to make the mixture move. When moving, drizzle in the oil until it is emulsified and semi-viscous. Reserve in a squirt bottle. For the Shrimp: Heat up a large sauté pan and coat with pommace oil. Season shrimp with salt and pepper and add to the hot sauté pan and cook over low heat until opaque. Drain cooked shrimp on a towel in a warm place. To Plate: On a rectangular plate, place the hash on the right side of the plate in the center, twirled like a birds nest. Place three shrimp on top of the hash. On the left side of the plate, pool some tarragon emulsion in the center left of plate. Place an un-molded flan wider side down on top of the emulsion. Garnish the top of the flan with some micro tarragon greens and around the shrimp with some chili oil. Source: Ocean Garden Products, Inc. and Executive Chef Jesse Paul, Star of the Sea

Sauteed Jumbo Shrimp Number of Servings:  4 Ingredients:  20 Ocean Garden U/15 Mexican Shrimp Diced Tomato(red on the vine)-1 medium size tomato Basil 3/4 oz Garlic 1 1/4 tablespoon White wine ½ cup Butter 6 tablespoons Salt (mix of Kosher and Sea salt 50/50) To taste Fresh Ground black pepper corns To taste Spinach for garnish 1 pound Instructions:  Heat sauté pan on medium-high with olive oil add garlic and shrimp. Sweat out garlic but do not brown. Add tomatoes, basil, salt, and pepper. After about one minute deglaze with white wine and put butter into pan. Reduce until the thickness desired and check for seasonings then place over top of baby spinach. Source: Ocean Garden Products and Chef Don Curtis at Volterra Restaurant in Seattle, WA.

Sampan Shrimp Number of Servings:  6 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked 1/2 lb. Mushrooms (white or brown) 3 to 4 Tbsp Butter 1 tsp Garlic clove, minced 1 tsp Ginger, fresh, minced 2 tsp Chives, chopped 1 tsp Lemon juice 6 Fried noodle rafts Roasted Pepper Sauce 1/2 cup Roasted red pepper, peeled, seeded and chopped 1 Tbsp Soy sauce 1 Tbsp Rice vinegar Cayenne, dash Ginger, fresh, minced 1/2 tsp (or 1/4 tsp ground ginger) Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. Clean mushrooms, removing stems. Cut mushroom caps into strips. Sauté shrimp in 2 Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each, minced garlic and ginger to pan, cook and stir a minute; add mushrooms and sauté lightly, adding butter as needed. Return shrimp to pan; sprinkle with chives and lemon juice. Keep warm. Roasted Pepper Sauce Combine red pepper, soy sauce, rice vinegar, crushed garlic, 1/2 tsp minced ginger and cayenne in a small food processor or blender; process until smooth. Makes 1/2 cup. To Serve Position noodle raft on serving plate; spoon mushrooms and shrimp atop. Spoon a trail of sauce around raft. Fried Noodle Rafts Cook 2 to 3 ounces curly Oriental noodles in boiling salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot oil (360 degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight container to retain crispness. Source: Courtsey of Ocean Garden

It’s March and to ward off the last of the winter chill try a seafood soup. Thank-you to our friends at Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante for this GREAT shrimp recipe! Number of Servings:  6 Ingredients:  1 cup roasted pumpkin puree (Canned pumpkin or roasted butternut squash can be substituted) 1 1/2 cup shrimp or chicken stock 1 cup reduced shrimp or shellfish cream (1 ½ cups heavy cream) 6 oz. Dry sherry 1 sprig thyme 1 medium onion Ground ginger, allspice, cloves, nutmeg and cinnamon to taste 1 tablespoon butter 1 ½ tablespoons olive oil 1 teaspoon minced chives Salt and pepper to taste 6 Roasted mini pumpkins hollowed out 12 U-15 Ocean Garden shrimp peeled and de-veined (shells reserved) Instructions:  Sautee the shrimp shells in half the butter until well colored, deglaze with the sherry and allow to evaporate. Add 2 cups heavy cream, thyme and simmer till reduced by half and strain. Sautee the onion with the remaining butter till translucent, add the pumpkin puree, shrimp stock, 6 diced shrimp and reduced shrimp cream and allow to simmer for 8 minutes. Add the spice blend, salt and pepper to taste. With a hand held immersion blender puree the mixture till smooth. To serve season the remaining shrimp with salt and pepper and sear in hot skillet with olive oil till cooked through. Divide soup mixture evenly into the roasted mini pumpkins or warmed soup bowls. Garnish with seared shrimp and chives. Source: Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante

Roasted Garlic & Herb Shrimp Risotto Number of Servings:  6 Ingredients:  30 Individual Shrimp of King & Prince's Roasted Garlic & Herb Shrimp SauceSations 5 tbsp Extra Virgin Olive Oil 5 cups Chicken stock or broth 1 Medium Onion-diced 2 1/2 cups Arborio Rice 1/2 cup White Wine 1/2 cup Parmesan Cheese Salt & Pepper to taste Instructions:  Sauté onion in olive oil until soft. Add Arborio rice and mix until coated with oil. Add wine and stir constantly over a medium heat until the wine evaporates. Add enough broth to cover the rice and continue to stir until the liquid is absorbed. Keep adding the broth a little at a time, while constantly stirring until the liquid is gone. The rice will almost be done at this point. Add the shrimp and continue to stir until shrimp and rice are done. Stir the parmesan in and season with salt and pepper before serving. Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer

Roasted Corn and Shrimp Dip Number of Servings:  2 Ingredients:  1 cup frozen whole kernel corn 3 tablespoons green bell pepper, chopped 3 tablespoons red bell pepper, chopped 1 teaspoon vegetable oil 3/4 cup sharp Cheddar cheese, shredded 1/2 cup low-fat sour cream 8 ounces cooked salad shrimp 1 tablespoon lime juice cilantro for garnish melba toast, crackers or tortilla chips Instructions:  Combine corn, peppers and oil in a shallow baking pan. Bake at 425 degree F for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned. Transfer vegetables to a saucepan; stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts (do not boil). Stir in lime juice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm, serve with melba toast or tortilla chips. Nutrition Information:  Calories: 23 Cholesterol: 14mg Sodium: 29mg Fat: 1.15g Protein: 2g Sat. Fat: 0.67g

When the gang comes over to watch the game, wow them with this Tangy, mouth watering babrbque shrimp. Shrimp is so easy and quick to prepare that you can whip this up and have it ready by the seventh inning stretch. Number of Servings:  4 Ingredients:  BBQ Compound Butter 2# Butter 2 oz. Garlic, finely minced 2.5 oz. Worcestershire sauce 4 oz. Lemon juice 5 Tab. Ground Black Pepper 10-dash Tabasco sauce 3 Tab. Paprika 2 tsp. Ground Cayenne Pepper 1.5 Tab. Salt 2 tsp. Fresh Thyme, chopped fine 1 tsp. Fresh Rosemary, chopped fine 2 tsp. Fresh Oregano, chopped fine BBQ Butter Sauce 12oz. Beer, Dixie, Budweiser or any lighter beer 2 cups Heavy Whipping Cream 1.5 # BBQ Compound Butter Shrimp 16ea. 16-20 Size Shrimp, Ocean Garden Mexican White 4 ea. Green onions, green part only, cut on a severe bias cut. 1 oz. Canola oil 4 pieces crusty French bread, brushed with butter and grilled Crispy fried tobacco onions for garnish (optional) Salt Fresh Ground Black Pepper Blackening Spice, for seasoning Instructions:  BBQ Compound Butter Soften butter to room temperature. Place the butter in a food processor with all the rest of the ingredients and blend until smooth. Remove and chill completely. Yield 2.25 Pounds BBQ Butter Sauce In a saucepot add the beer and reduce by half. Add the cream and reduce the cream by half to three quarters. Remove from the heat and slowly add the BBQ butter stiring until all the butter is incorporated. Adjust the seasoning if needed with salt, pepper, lemon or Tabasco. Hold for service. Yield 1 Quart Shrimp Season both sides of the shrimp with salt, pepper and blackening spice. Place the oil in a sauté pan and heat over medium high heat until almost smoking. Add the shrimp and sauté until just translucent in the center and crisp on the outside, remove from the heat, and hold for service. Place bread in the center of the plate, pour the sauce around the bread and place the shrimp around the plate. Garnish with the crispy onions and the green onions. Source: Recipe compliments of Ocean Garden Products, Inc.and Executive Chef Gregg McCarthy, Atlanta

Number of Servings:  4 Ingredients:  16 - U/15 Ocean Garden® Mexican White Shrimp, peeled and deveined leaving tail on 1 lb. - Chinese long beans Tempura Batter 1 cup - Japanese tempura batter (Sun Luck) 1 ¼ cup - water Slaw Mix 3 cups - shredded Napa cabbage 8 - Snow pea pods (juilene biased cut) 1 cup - bean sprouts ½ cup - shredded red cabbage 1 Tbsp. - pickled ginger 1 Tbsp. - sugar ½ cup - Ponzu sauce Ginger Dipping Sauce ½ cup - Soy sauce ½ cup - Chinese black vinegar 2 cups - green onions, chopped 2 tsp. - fresh grated ginger 2 tsp. - chili flakes 2 tsp. - sugar 2 tsp. - Mirin Garlic Mint Dipping Sauce ½ cup - juliened mint leaves 2 tsp. - sugar ½ cup - soy sauce Juice of 2 limes 2 tsp. - garlic, minced Ponzu Sauce 12 oz - lemon juice 12 oz - Mirin 12 oz - soy sauce 12 oz - rice wine vinegar ½ - lemon ½ - onion, sliced ½ - sheet konbu 1 tsp. - Hon-Dashi Instructions:  Prawns (Shrimp)--Make 5 diagonal slices on underside of each shrimp (but not all the way through). Place cut side down and squeeze flattening the shrimp from head to tail. You want to break the muscle so the shrimp doesn’t curl when frying. Tempura Batter--In a small mixing bowl, mix by chopsticks. Do not over mix, batter should be loose and lumpy. Ginger Dipping Sauce--Add all together and mix to dissolve sugar. Garlic Mint Dipping Sauce--Combine all and stir to dissolve sugar. Ponzu Sauce--Mix all ingredients in saucepan. Heat to just before boiling and strain. Boiling soy sauce brings out bitterness. Konbu – dried sea kelp sold in 6x7 inch sheets. Hon-Dashi – dried bonita (tuna) flakes. Both available at any Asian specialty grocery. Cooking and Presentation--In a heavy saucepan or fryer, heat oil to 350 degrees. Holding tail end of shrimp dredge in tempura batter. Dip in oil and swirl back and forth to achieve a spidery light coating. Repeat with remaining shrimp. Fry to light golden brown. Drain well and stand (tail up) in glass. Place in center of plate. Cook long beans in same manner and place on plate at 12 o’clock. Place ponzu slaw in front of shrimp. Place dipping sauces on each side of glass and serve. Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA

Number of Servings:  16 Ingredients:  2 lbs. - 16/20 Ocean Garden® Mexican White Shrimp-Peeled and deveined, tail off 1 egg 1 Tbsp. - minced fresh ginger 1 tsp. - sesame oil ½ cup - green onions, sliced 1/8 inch thick ¼ cup - chopped cilantro salt and pepper to taste ¼ cup - daikon sprouts (white radish sprouts) 16 to 20 lumpia wrappers 1 egg beaten with ¼ cup water (egg wash) Canola oil for frying Sweet Thai Chili Aoili 2 - egg yolks 2 Tbsp. - Sweet Thai Chili Sauce 1 ½ cup - Canola oil 1 Tbsp. lemon juice Salt and pepper to taste Instructions:  Filling--Combine shrimp, egg, ginger, and sesame seed oil in food processor, pulse to chop ingredients. Do not puree. Transfer to mixing bowl and fold in green onions, daikon sprouts, and cilantro. Rolling rolls--Place lumpia wrapper on work surface. Place about 2 Tbsp. of shrimp mixture closest to you. Fold corner nearest you over mixture. Brush edges with egg wash and fold towards middle. Then roll up a tight as you can ¼ to 1/8 inch diameter. Brush ends with egg wash and let sit. Once rolled, place seam side down to seal. Cooking and Presentation--Fill a fryer or heavy pot 1/3 full of oil and heat oil over high heat to 350 degrees. Add half of rolls and fry to golden brown. Remove and drain on paper towels. Repeat with remaining rolls. Stand rolls in tall glass or cut diagonally and stack on small rectangular sushi plate. Garnish with onion brushes and serve with dipping sauce. Sweet Thai Chili Aoili--In a food processor, combine the yolks, Thai chili sauce, and process. With machine running slowly, add to emulsify once. This allows the oil to be added faster. Mixture should be mayo like in texture. Add lemon juice and season to taste with salt and pepper. Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA