Baked

Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on www.phyllo.com. Number of Servings:  30 Ingredients:  1/2 cup olive oil 1/2 cup onions, finely chopped 1/2 cup green bell peppers, seeded and finely chopped 1/2 cup carrots, shredded 1 cup canned, diced tomatoes, drained 1 pound fresh shrimp, peeled, deveined and diced 4 tablespoons parsley, chopped 2 teaspoons curry powder 2 teaspoons ground turmeric Salt and pepper to taste 2 tablespoons butter 20 sheets Athens® Fillo Dough (9”x14”), thawed Instructions:  Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com.In a large skillet, heat 2 tablespoons oil over medium heat. Add onions, peppers, carrots, diced tomatoes and shrimp and cook for 3 - 5 minutes or until shrimp turns pink and vegetables are tender. Add parsley, curry powder, turmeric and salt & pepper to taste.In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 4 fillo sheets, brushing each with the butter-oil mixture. Cut six, 4-inch squares from fillo stack.Place 3 teaspoons of filling in the center of the square. Brush fillo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 more times to make 30 pouches. Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven for about 12 - 15 minutes or until golden brown. Serve warm. Source: Athens Foods

This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing. Number of Servings:  4 Ingredients:  1 pound large raw shrimp (U-15), shelled and deveined 1 tablespoon extra virgin olive oil 1 garlic clove, minced One 6-ounce bag baby spinach 1/2 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pecans, finely chopped 1/4 cup dried cranberries, coarsely chopped 2 tablespoons lemon juice 1 tablespoon unsalted butter, melted 1/4 teaspoon kosher salt Freshly ground black pepper to taste Instructions:  Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F. With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute.  Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop. Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste.  Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron

This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings:  4 Ingredients:  8 ounces dried whole wheat blend thin spaghetti 2 tablespoons extra virgin olive oil 1 small red onion, finely diced 1 garlic clove, minced ¼ teaspoon crushed red pepper flakes 1 pound large raw shrimp (16-20 count), shelled and deveined One 14.5-ounce can petite diced tomatoes, undrained Zest of 1 lemon ½ teaspoon dried basil Kosher salt and freshly ground black pepper to taste ½ cup crumbled feta cheese 2 tablespoons chopped fresh parsley, optional Instructions:  Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes.  Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired. *If you do not have a cast iron skillet use any large skillet with an oven-safe handle. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron

Here's a great, easy dish for any day of the week! Number of Servings:  4 Ingredients:  1- 13 oz package SeaPak® Oven Ready Crispy Light Shrimp 1 10-ounce romaine lettuce bagged salad (or 1 head of romaine lettuce chopped) 1 cup grape tomatoes 1/3 cup shredded Parmesan cheese 1 packet pineapple cayenne sauce (included in carton) 1/3 cup bottled Caesar salad dressing Instructions:  Cook the shrimp according to the package directions. Divide the lettuce, tomatoes, cheese and shrimp among 4 serving plates. Stir the cayenne sauce and salad dressing with a whisk or fork in a small bowl. Pour the dressing mixture over each serving of salad. Serve immediately. Source: SeaPak Shrimp Company

This recipe is a bundle of fun! Eat them with your hands, and use a spoon to pick up any tiny bits of veggies that escape. Number of Servings:  6 Ingredients:  4 teaspoons peanut oil, divided 3 to 4 medium carrots, shredded (about 1 ½ cups) One 7-ounce package mung bean sprouts 1 cup snow pea pods, sliced into ½-inch pieces 4 scallions, white part chopped 2 garlic cloves, minced 1 pound small cooked shrimp, fresh or frozen, thawed 1 cup cooked rice 1/3 cup lite teriyaki sauce 1/4 cup roasted peanuts, chopped 1 tablespoon brown sugar 1 tablespoon grated fresh ginger root 12 egg roll wraps Instructions:  Heat two teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the carrots, bean sprouts, snow peas, scallions and garlic and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the shrimp, rice, teriyaki sauce, peanuts, brown sugar, and ginger and heat through. To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the shrimp mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  330 calories, 7g total fat, 1g saturated fat, 710mg sodium, 45g carbohydrate, 4g fiber, 22g protein, 100% vitamin A, 40% vitamin C, 25% iron

This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas. Number of Servings:  4 Ingredients:  1 pound Ocean Garden® Mexican Shrimp 1/2 cup unsalted butter 3 tablespoons of cooking oil 2 tablespoons of soy sauce 1 tablespoon lemon juice 1/8 to 1/4 teaspoon of garlic powder 1/4 to 1/2 teaspoon Tabasco® 2 teaspoon filé powder 1/4 cup tequila Optional: Flour tortillas Instructions:  Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco® in a saucepan; bring to a boil, stirring to melt butter. Remove from heat and stir in filé powder and tequila. Pour mixture over shrimp, making sure all are coated. Bake in a 425°F oven for 15 to 20 minutes, stirring once or twice. Transfer shrimp and remaining sauce mixture to a serving bowl. Serve with warm tortillas. Peel and eat at the table. Shrimp Cooking Guide Large shrimp (U/10 - 16/20) 3 1/2 -4 minutes Medium shrimp (21/25 - 41/50) 2 1/2 -3 minutes Small shrimp (51/60 and smaller) 1 1/2 -2 minutes Source: Recipe courtesy of the fine folks at Ocean Garden Products, Inc.

This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas. Number of Servings:  4 Ingredients:  1 lb Ocean Garden® Shrimp 1/2 cup Butter, unsalted 3 Tbsp Cooking oil 2 Tbsp Soy sauce 1 Tbsp Lemon juice 1/8 to 1/4 tsp Garlic powder 1/4 to 1/2 tsp Tabasco 1/4 cup Tequila Tortillas Instructions:  Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in a baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco in a sauce pan; bring to a boil, stirring to melt butter. Remove from heat and stir in tequila. Pour mixture over shrimp, making sure all are coated. Bake in a 425 (F) oven for 15 to 20 minutes, stirring once or twice. Transfer shrimp and remaining sauce mixture to a serving bowl. Serve with tortillas. Peel and eat at the table. Source: Courtesy Ocean Garden

Add some spice to party with these sweet and sour dippers! Number of Servings:  2 Ingredients:  1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready 1/2 cup hot chunky salsa 1 packet Sweet Spicy Sauce (included in SeaPak Wrapped Shrimp Package) 2 tablespoons orange marmalade 2 tablespoons chopped fresh cilantro leaves Instructions:  Prepare the shrimp according to package directions.Stir together the salsa, sauce, marmalade and cilantro in a small bowl. Serve the shrimp with sauce for dipping. Source: SeaPak Shrimp Company

Either alone or dipped in sauce, these shrimp will sure be a favorite Number of Servings:  1 Ingredients:  3 oz. raw shrimp; peeled, deviened and cleaned 1/4 cup Egg Beaters, Original 1/2 cup Fiber One bran cereal salt and pepper to taste Instructions:  Preheat oven to 350 degrees. Pour Egg Beaters into a bowl. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour Fiber One crumbs into a plastic container that has an airtight lid (or into a plastic food storage bag). Add as much salt & pepper to Fiber One as you like. Next, prepare the shrimp by ensuring that they are as dry as possible (use a paper towel to soak up moisture). Place shrimp in dish with Egg Beaters and coat them thoroughly. Transfer shrimp to Fiber One container or bag and secure lid/ seal bag. Then shake until shrimp are well coated. Place shrimp on a baking dish sprayed with nonstick cooking spray. Cook shrimp for 15 – 20 minutes (flipping them about halfway through), until outsides are crispy. Let ‘em cool; then serve 'em alone, with ketchup or with some cocktail sauce. Source: Hungry- girl.com Nutrition Information:  Calories 180; Fat 2g; Sodium 420mg; Carbs 26g; Fiber 14g; Sugars 0.5g; Protein 26.5g

Number of Servings:  4 Ingredients:  20 U/12 Ocean Garden® Prawns 4 Large Red Bell peppers ½ oz. Brandy 8 oz. Heavy Whipping Cream 1 T. Finely Chopped Parsley 1 ½ T. Butter Salt, Pepper (white), Cayenne Pepper, Sugar Instructions:  Prawn Stuffing: Sauté 8 prawns in 1 T. butter on medium heat until done (approx. 2-3 minutes on each side). When shrimp has cooled, finely dice. Finely dice 1 red pepper then sauté in ½ T. butter, add ½ oz. Brandy and reduce until flame is gone. Add 6 oz. heavy cream then reduce slowly by ½. Add pinch of salt and white pepper to taste. Mixture should be a little thick. Add diced shrimp, chopped parsley and mix well. Set aside. Roasted Pepper Sauce: Take 3 large red peppers and roast off (on an open flame or broiler) until they turn black. When the peppers turn black, quickly cool them under cold water and peel off the black outer shell and discard along with the seeds and stem area. Take the peppers and puree them in a blender. In a saucepan, add 2 oz. heavy cream and the pepper puree. Then add salt, pepper and sugar to taste. Reduce on medium heat until the mixture slightly thickens. Hold on warm temp. Stuffed Prawns: Butterfly the remaining 12 prawns and fill them with the prawn stuffing.Place on a greased pan and bake in a 400º preheated oven for 7-9 minutes. Presentation: Pool the roasted pepper puree sauce onto a plate and present the cooked,stuffed prawns atop the sauce. Source: Ocean Garden Products, Inc. and Chef Mark Owsley, Gamekeeper Restaurant, Boise, Idaho