Salad

Keep cool this summer with this delightful salad with fresh salsa, herbs and fennel Number of Servings:  3 Ingredients:  1 lb. shrimp, 7-10 per lb., peeled and deveined, tails left on 1 head fennel 1 lemon ½ bunch flat leaf Italian parsley 7 sprigs mint 2 sprigs tarragon 2 sprigs dill 1 tablespoon capers, rinsed in water 2 cloves garlic 2 flat anchovies extra virgin olive oil salt and pepper for seasoning Instructions:  Begin by filling a large bowl with cold water and lots of ice cubes. Then sprinkle a generous amount of salt onto the floating ice. This will be for dropping the hot poached shrimp into immediately after cooking. For poaching liquid:

In a pot add two quarts water, 1/2 cup salt (preferably Kosher), and four sprigs of mint. Squeeze half of a lemon into the water and drop the squeezed half into the pot. Bring to a boil, drop all shrimp into the pot and turn heat down to medium. Let shrimp cook for three to four minutes, until just cooked through. You do not want the shrimp to cook so much that they curl up tightly and turn rubbery. Immediately remove shrimp from water and plunge into ice water bowl. This will shock the shrimp, and prevent any further cooking. For salsa verde:
Make sure herbs are washed of all grit and dried thoroughly. Pick all herbs from stems, and finely chop them. Add them to a mixing bowl. Mince the garlic and anchovy as much as possible, turning it into a paste. Finely chop the capers. Add everything into the bowl with the herbs. Crack a generous amount of black pepper into the bowl. Begin to stir everything together with a spoon while pouring about 1/2 a cup of extra virgin olive oil into the mix. The sauce is meant to be a bit oily. Almost like the consistency of a loose pesto sauce. Add salt to taste. Allow sauce to sit and get to know itself at room temperature for a few hours before serving.

 For the salad:

Pick the frawns, (the delicate green dill like looking ferns), from the fennel stalks, rough chop them, and save. Discard the stalks. Cut the fennel in half the long way and cut out the tough stem from the bottom of both halves. Slice the fennel as thin as possible; a French or Japanese mandolin comes in very handy for this part. In a bowl toss the fennel, the remaining frawns, a healthy squeeze of lemon juice, a healthy tablespoon or two of the olive oil, and season with salt. On a salad plate add a pile of the fennel salad. place the cooled and dried shrimp around the border off the salad. Spoon on generous amounts of the salsa verde directly onto the shrimp, and serve. Serves two to three. Created by Chef Sam Filloramo, Courtesy of Tropical Aquaculture Products, Inc.

Enjoy this classic summetime shrimp recipe. Shrimp is a great way to keep your diet healthy! Eating seafood twice a week is good for your heart, your brain and your entire body! Number of Servings:  4 Ingredients:  12 large shrimp, peeled (16-20 count) 1/2 cup prepared raspberry vinaigrette salad dressing, divided 5 cups torn fresh spinach 1/3 cup pecan halves, toasted 8 ripe strawberries 8 fresh asparagus spears, but into 2-inch pieces Instructions:  Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes. Drain; thread shrimp onto skewers. Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.

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 GardenImage Source: © Cappi Thompson - Fotolia.com

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, RD, Cofounders, 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

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.

Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings:  4 Ingredients:  1 pound cooked Florida shrimp, peeled and deveined 1 15-ounce can black beans, rinsed and drained 1 8 3/4-ounce can whole kernel corn, drained 1/2 cup chopped Florida red bell pepper 1/2 cup chopped Florida celery 1/4 cup chopped red onion 1/4 cup chopped cilantro or parsley 3 tablespoons chopped Florida green onions 1 jalapeño pepper, seeded and finely chopped 1/4 teaspoon cumin sliced Florida avocado, garnish Red Wine Vinegar Dressing (recipes follows) Red Wine Dressing 1/4 cup olive oil 3 tablespoons red wine vinegar 3 tablespoons lime juice Instructions:  Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices. Red Wine Dressing In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture. Yield: 1/2 cup. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Nutrition Information:  Calories: 220 Calories from fat: 21 Fat Total: 2g Saturated Fat: 0g Cholesterol: 174mg Total Carbohydrates: 16g Protein: 29g Red Wine Dressing Calories: 128 Calories from fat: 119 Fat Total: 13g Saturated Fat: 2g Cholesterol: 0mg Total Carbohydrates: 3g Protein: 0g

(can substitute shrimp and/or any firm-textured fish) Number of Servings:  6 Ingredients:  2 tblsps vegetable oil, divided into two 1 tblsp portions 1 tblsp lemon juice 1 tsp ground cumin 1/2 tsp chili powder 1 clove garlic, minced 1 1/2 pounds medium sea scallops 1 large onion, halved lengthwise and finely sliced 1 large bell pepper, halved lengthwise and finely sliced 6 large (8-inch) flour or corn tortillas, warmed 6 tblsps prepared salsa, plus additional for serving 4 1/2 cups finely shredded lettuce 1 large avocado, peeled and sliced thin cilantro for garnish (optional) Instructions:  Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl. Stir in scallops and marinate in the refrigerator 20 minutes, stirring occasionally. Heat the remaining oil in a large skillet over medium-high heat. Sauté onion and bell pepper until tender (but not brown) about 5 minutes. Add scallops with marinade and continue to cook until scallops turn opaque, about 5 minutes. Set aside. Spread each tortilla with one tablespoon of salsa and divide the lettuce equally over the top. Spoon warm scallop mixture over lettuce and garnish with avocado slices. Sprinkle with cilantro, if desired. Serve with additional salsa.

Here is a tasty treat you can serve to the entire family. Serve this dish either plain (no cocktail sauce needed!) or on top of a salad. Number of Servings:  4 Ingredients:  2 tablespoons extra virgin olive oil 2 tablespoons minced elephant garlic* 3 tablespoons fresh lemon juice 3 tablespoons minced fresh parsley 1 pound large cooked shrimp, fresh or frozen, thawed Freshly ground black pepper Instructions:  Heat the oil in a nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes. Remove from the heat and stir in the lemon juice, parsley, and shrimp. Season with pepper to taste. Refrigerate until ready to serve, either plain (no cocktail sauce needed!), or on top of a salad. * Elephant garlic is a large, mild-flavored garlic with huge cloves. If you can’t find it, use about half the amount of regular garlic. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.comImage Source: © Marco Mayer - Fotolia.com Nutrition Information:  (per serving) 180 calories, 8g fat (1.5g saturated, 0.4g omega-3), 260mg sodium, 2g carbohydrate, 0g fiber, 24g protein, 10% vitamin A, 20% vitamin C, 20% iron

Number of Servings:  2 Ingredients:  6 – U/15 Ocean Garden® Authentic Mexican Shrimp ½ - red bell pepper ½ - green bell pepper ½ - yellow bell pepper 2 – slices red onion ¼ – cup olive oil ½ - lemon ½ - cup chick peas 10 – parsley leaves chili flakes Instructions:  Cut the peppers in thin slices, grill shrimp 4 to 5 minutes. Mix in a stainless bowl, with remaining ingredients, season with salt. Serve in a small round bowl, garnish with onion slice. Source: Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec

Number of Servings:  4 Ingredients:  16 - U/15 Ocean Garden® Shrimp 2 - whole fresh pears of you choice, cut in ½ (core and stem removed) 2 - tablespoons olive oil Salt and pepper to taste 2 - ounces dried cranberries 2 - ounces candied cashews 12 - ounces mixed baby greens 5 - ounces balsamic vinaigrette ½ - tablespoon pure maple syrup 1 - teaspoon Dijon mustard 2 - ounces croutons made with cinnamon and raisin bread Instructions:  Mix 1 ounce balsamic vinegar with Dijon mustard and 1 tablespoon oil and coat shrimp. Season with salt and pepper and grill 1 ½ minutes per side until done and keep warm. Toss pears with remaining oil, season with salt and pepper and roast in 450° F oven for 14 minutes and allow to cool. Mix remaining balsamic vinegar and maple syrup in a medium sized bowl and toss in mixed greens and gently coat, add croutons, cranberries and cashews. To serve: Divide greens onto 4 plates, arrange 4 grilled shrimp per plate and top with a sliced roasted pear half and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ