Shrimp

Popcorn Shrimp BBQ'd Nachos Number of Servings:  6 Ingredients:  1 package (16 oz) SeaPak® Popcorn Shrimp 1 large tomato, diced 8 oz white corn chips 8 oz sharp Cheddar cheese, shredded (about 2 ½ cups) ¼ cup pickled sliced jalapenos, roughly chopped (if desired) ½ cup barbecue sauce, plus more for serving 4 scallions (both white and green), thinly sliced Kosher salt Sour cream, for serving Instructions:  Preheat oven to 450° F. Prpare the shrimp according to package directions. Season the tomato with salt to taste and set aside. Toss, gently, the chips, shrimp, half the cheese and jalapenos in a 9” x 13” baking dish. Drizzle with barbecue sauce. Scatter the remaining cheese on top and bake until cheese melts and nachos are golden on top, about 10 minutes. Scatter the tomatoes and scallions over the nachos and serve immediately with additional sauce and sour cream. Source: SeaPak Shrimp Company

No fuss, no muss cooking means no pans to clean! The sweet sauce in this dish is especially yummy over rice. Number of Servings:  4 Ingredients:  One 8-ounce can unsweetened pineapple chunks 2 tablespoons honey 1 tablespoon lite soy sauce 1 tablespoon bottled or fresh minced ginger, or 1/4 teaspoon ground ginger 2 teaspoons cornstarch 1 pound large shrimp (16-20 count), shelled and deveined 1 small red bell pepper, cut into 1/2-inch pieces Instructions:  Preheat the oven to 400°F. Cut four 12-inch square pieces of aluminum foil and set aside.Drain the pineapple and reserve the juice in a large bowl. Whisk in the honey, soy sauce, ginger, and cornstarch. Add the pineapple chunks, shrimp, and bell pepper and toss to combine. Divide the mixture evenly and place in the center of each of the foil squares. Fold the foil and seal the edges with narrow folds. Place the packets on a baking sheet and bake until the shrimp is cooked through and the peppers are tender, about 10 minutes. Open the packets (be careful of the steam!), and serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  160 calories; 13g fat (1g saturated; 0.3g omega-3); 350mg sodium; 18g carbohydrates; 1g fiber; 19g protein; 15% vitamin A; 50% vitamin C; 15% iron

Here is a perfect shrimp dish to start off any meal. Celebrate the upcoming holidays with this festive appetizer. 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:  1 1/2 pounds Florida Shrimp, cooked, peeled and deveined 1 cup white vinegar 1 cup red onions, chopped (large pieces) 1/2 cup canola oil 2 tablespoons capers 2 teaspoons garlic, minced Instructions:  Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad green or pasta. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Nutrition Information:  Calories: 220 Protein: 22g Carbohydrates: 8g Fat Total: 11g Saturated Fat: 1g Calories from fat: 100 Cholesterol: 200mg

Petite Filet and Shrimp Number of Servings:  4 Ingredients:  4 - U/15 Ocean Garden® Shrimp peeled and deveined 4 - 4 ounce medallion fillet mignon 3 - ounces cleaned spinach leaves 10 - ounces flavored mashed potatoes (prepared, preferably gorgonzola flavor) 8 - ounces prepared demi-glaze Salt and pepper to taste 2 - ounces olive oil 1 - ounce of your favorite grilling marinade 1 - clove garlic minced Instructions:  Marinate shrimp for minimum of 1 hour and grill on both sides about 1 ½ minutes per side and keep warm. Season filets with salt and pepper and sear over high heat in 1 ounce oil to desired doneness and keep warm. Place remaining oil in a sauté pan with garlic and heat slowly until garlic is lightly toasted, add spinach until wilted, remove from pan and drain. To serve: Divide mashed potatoes on to 4 plates, place spinach onto mashed potatoes, place filet medallions on spinach, top each filet with a grilled shrimp and spoon heated demi-glaze around filets and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ

Personal Shrimp Pizza with Tomato/Basil Number of Servings:  4 Ingredients:  1/2 lb. Ocean Garden® Mexican Shrimp, IQF, Peeled & Deveined - defrosted 2 lbs. Prepared pizza dough 2-3 Tbsp Olive oil Tomato/Basil Sauce 20 Plum tomatoes, cut in half 1 Medium onion, minced 4 Garlic cloves, minced 1/4 cup Butter 1 tsp Salt 1 tsp Sugar 1/4 cup Basil, fresh, julienned To Cook Shrimp 1/4 cup Butter 1/4 cup Olive oil 1/4 cup Dry white wine 1 Tbsp Parsley, finely chopped To Make Pizzas 1 1/2 cups Mozzarella or fontina cheese, shredded or crumbled 2 to 4 heads Garlic roasted, optional Instructions:  Divide dough into 4 equal portions. Roll, pull or stretch dough to make 7 or 8 inch circles. Brush individual pizza pans with olive oil and sprinkle with cornmeal. Place dough in pans and brush with olive oil. Bake crusts at 350 (F) for 8 minutes. Brush with oil and refrigerate until ready to make pizzas. Tomato/Basil Sauce Sauté tomatoes until soft and press through a sieve. Return tomato pulp to skillet with onion, garlic, butter, salt, sugar and thyme. Simmer until thickened, stirring occasionally. Sprinkle tomatoes with salt and pepper; add basil and set aside. To Cook Shrimp Rinse shrimp under cold running water, drain well and pat dry. Heat 1/4 cup butter and olive oil together, add shrimp and stir fry for one half of cooking time. (See link). Add wine and parsley. Cook remaining amount of time until shrimp are opaque. Remove shrimp; cool slightly. To Make Pizzas Spread prepared crusts with thin layer of tomato sauce. Top crusts with sliced tomato and basil mixture. Sprinkle with selected cheese. Bake at 425 (F) for 10 to 15 minutes. Top with shrimp and additional cheese. Return to oven until cheese melts. Serve immediately; with roasted garlic. Source: Courtsey of Ocean Garden

This recipe starts with a frozen SeaPak brand Shrimp Scampi and it will make a great appetizer or small plate for your holiday. The serving size is three shrimp, which is about 50 calories and under 4 grams of fat. Number of Servings:  2 Ingredients:  1-16 oz package SeaPak® Shrimp Scampi (frozen) ¼ cup plain dry bread crumbs ¼ cup shredded Parmesan cheese 2 tablespoons chopped fresh parsley 1/8 teaspoon cracked black pepper 1 loaf crusty Italian bread, sliced Instructions:  PREHEAT the oven to 425˚F. ARRANGE the shrimp in a single layer in a large oven-safe serving dish. STIR together the bread crumbs, cheese, parsley and pepper in a small bowl until the ingredients are mixed. Sprinkle crumb mixture over the shrimp. BAKE for 15-20 minutes or until shrimp are thoroughly cooked. Serve immediately with bread for dipping. *Cooking Note: If you don’t have a baking dish large enough to get a single layer of shrimp increase cook time* Source: SeaPak Shrimp Company

Number of Servings:  4 Ingredients:  20 - U/15 Ocean Garden Mexican® White Shrimp-peeled & deveined, tail on 24 - paper thin slices of Pancetta-Cured but not smoked rolled bacon ½ cup - olive oil 4 cups - sliced Shitake mushrooms ½ cup - chopped shallots ¼ cup - balsamic vinegar mixed with ½ cup olive oil ¾ cup - Sweet Vermouth 2 Tbsp. - butter 20 - Belgium endive leaves 2 - 4oz packages Daikon sprouts* 4 - radicchio leaves Saffron Risotto 3 cups - chicken stock ½ cup - white wine 1 tsp - saffron threads 2 Tbsp - unsalted butter ½ cup - yellow onion (finely chopped) 1 cup - Aborio rice ¾ cut - freshly grated Reggiano Parmesan 1 cup - fresh English peas or frozen peas Instructions:  Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn’t need a toothpick to serve. Shoots of the long white radish. Sometimes sold as radish sprouts in 4oz plastic hinged containers. In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is aldente (tender but slightly chewy) for about 20 minutes. Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm. In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add shitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss. Presentation--On four large dinner plates, place raddichio leaves to form a cup. Fan five endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve. Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA

A great dish for anytime of the week! Number of Servings:  6 Ingredients:  1 (28oz.) can whole peeled tomatoes, undrained 1 Cup chicken broth 1/2 Cup chopped onion 2 Cloves garlic, minced 1 1/2 teaspoons dried oregano 1 (6oz.) package saffron rice 1 (10oz.) package frozen peas, thawed 1 (9oz.) package frozen artichoke hearts, thawed 6 oven-roasted drumsticks (about 1 pound) 1 (10oz.) package frozen cooked shrimp, thawed 7 Ounces surimi seafood, crab or lobster flavored, chunk style 1 (10oz.) can whole baby clams, drained Instructions:  Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through. Image Source: © Heidi Morton from iStockPhoto.com Nutrition Information:  Calories: 524 Protein: 56g Carbohydrates: 48g Fat: 12g Cholesterol: 200mg Sodium: 1012mg Percent Calories from fat: 20%

Oriental Skillet Shrimp Number of Servings:  4 Ingredients:  1 pound large shrimp, peeled and deveined 1 teaspoon sesame oil 1 3/4 cups water 2 (3 ounce) packages instant shrimp-flavored ramen noodles 1/2 cup sliced green onions 3 cups packaged coleslaw mix 1 (11 ounce) can mandarin oranges 1 package sliced almonds (optional) Instructions:  Sauté shrimp in hot oil in a nonstick skillet until pink and slightly browned. Remove from skillet and set aside. In the same skillet, add water, ramen noodles (broken up), one seasoning packet from noodles, and green onion. Bring to a boil; cover, reduce heat and simmer 2 to 3 minutes. Stir in coleslaw mix; cover and simmer 2 to 3 minutes or until noodles are tender. Stir in shrimp and oranges; heat for 1 minute. Garnish with green onions and sliced almonds. Serve at once with soy sauce, if desired. Nutrition Information:  Calories: 154 Fat: 8.09g Sat. Fat: 1.55g Protein: 17.11g Cholesterol: 61.69mg Sodium: 426.98mg

Number of Servings:  4 Ingredients:  4 oz. Ducktrap River® smoked mussels 4 oz. Ducktrap River® smoked scallops 4 oz. Ducktrap River® smoked shrimp 1/2 cup julienned red pepper 1/2 cup julienned green pepper 1/2 cup julienned daikon radish 1/2 cup julienned carrot 1/2 cup blanched snow peas 1/4 cup rough chopped cilantro 3 tbsps soy sauce 3 tbsps sesame oil Juice of a lemon 2 tbsps balsamic vinegar 1/4 cup olive oil 2 tbsps toasted sesame seeds Salt and pepper to taste Instructions:  Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette. Source: Recipe created by Nelda McClellan, courtesy of the Ducktrap River Fish Farm.