Number of Servings: 1Ingredients: 1 Small individual ready made pizza crust1 1/2 Ounces (3T) crab flavored surimi seafood, flake or chunk style1/3 Cup combined vegetable toppings chosen from: thawed frozen loosepack corn, thawed frozen loosepack peas, thawed frozen loosepack broccoli cutes, thin slices red or green pepper, thin slices onion (separated into rings), thinly sliced mushrooms1/4 Cup meatless spaghetti or pizza sauce1 Slice or 2T grated mozzarella cheeseNutrition Information: Calories: 317
Protein: 19g
Fat: 10g
Cholesterol: 35mg
Sodium: 713mg
Instructions: Conventional method: Pre-heat oven to 400 degrees F. Place pizza "crust" on baking sheets; bake 5 minutes or according to package directions. Spread surimi seafood evenly, arrange 1/3 of vegetable toppings over surimi. Spoon sauce over vegetables, top with cheese. Bake 10-20 minutes, or until cheese is melted and sauce is bubbling hot.
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Number of Servings: 4Ingredients: 1/2 teaspoon black pepper1 pound swordfish, 1/2" thick cutlets1 tablespoon parsley, finely chopped2 tablespoons lemon juice2 teaspoons capersLemon roundsNutrition Information: Calories: 132
Protein: 19g
Carbohydrates: 0.70g
Fat: 5g
Cholesterol: 60mg
Sodium: 56mg
Instructions: Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds.
Source: Recipe and photo courtesy of California Seafood Council and Try-Foods International, Inc.
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Seafood alternatives: tuna, halibut, shark, salmon, chilean sea bassNumber of Servings: 4Ingredients: 1 (28-ounce) can diced tomatoes, undrained2 cups cubed, peeled potatoes1 cup frozen whole kernel corn1 cup frozen lima beans1 cup frozen sliced carrots1/2 cup water1/4 cup onion, chopped2 teaspoons reduced-sodium Worcestershire sauce1/4 teaspoon garlic powder3 drops hot sauce3/4 pound swordfish, cut into ¾ inch cubesNutrition Information: Calories: 276
Cholesterol: 22.66mg
Sodium: 440.44mg
Fat: 2.80g
Protein: 19.09g
Sat. Fat: 0.76g
Instructions: Combine all ingredients except swordfish in a Dutch oven. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add swordfish; cover and simmer 10 minutes or until fish flakes easily.
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Number of Servings: 2Ingredients: 1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready1/2 cup hot chunky salsa1 packet Sweet Spicy Sauce (included in SeaPak Wrapped Shrimp Package)2 tablespoons orange marmalade2 tablespoons chopped fresh cilantro leavesInstructions: 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
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Alternative: ScallopsNumber of Servings: 4Ingredients: 1 Tablespoon vegetable oil12 Ounces shrimp, peeled and deveined1 Cup bell pepper strips1 Cup unsweetened pineapple chunks1/2 Cup canned bamboo shoots, drained1/2 Cup commercial sweet-sour sauceHot cooked riceNutrition Information: Calories: 283
Cholesterol: 121mg
Protein: 16.5g
Fat: 4.6g
Sodium: 164.7mg
Carbohydrates: 43.3g
Instructions: Heat oil in a wok or non-stick skillet; add shrimp and bell pepper. Saute 3 to 5 minutes or until shrimp turn pink and firm. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.
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Number of Servings: 4Ingredients: 1 tablespoon vegetable oil12 ounces shrimp, peeled and deveined or sea scallops1 cup bell pepper strips1 cup unsweetened pineapple chunks1/2 cup canned bamboo shoots, drained1/2 cup commercial sweet-sour saucehot cooked riceInstructions: Heat oil in a wok or nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.
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Average: 4 (1 vote)
This deliciously sweet and slightly sour shrimp dish is a real family favorite. Kids love the taste while moms (and dads!) like the fact that it’s easy to make and ready to eat in less than 30 minutes.Number of Servings: 5Ingredients: 2 cups instant brown rice (about 4 cups cooked)One 8-ounce can pineapple tidbits or chunks packed in juice1/3 cup water or all-natural chicken broth1/3 cup lite teriyaki sauce2 tablespoons white wine vinegar or rice vinegar2 tablespoons peanut butter, optional2 tablespoons cornstarch1 tablespoon canola oilOne 16-ounce bag frozen Asian-style mixed vegetables, thawed1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger1 pound medium cooked shrimp, fresh or frozen, thawedInstructions: Cook the rice according to package directions. Set aside. Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Serve over rice.
Moms’ Kitchen Note:
If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes.
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Average: 3 (1 vote)
Number of Servings: 1Ingredients: 3 oz. raw shrimp; peeled, deviened and cleaned1/4 cup Egg Beaters, Original1/2 cup Fiber One bran cerealsalt and pepper to tasteNutrition Information: Calories 180; Fat 2g; Sodium 420mg; Carbs 26g; Fiber 14g; Sugars 0.5g; Protein 26.5g
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
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Number of Servings: 1Ingredients: 1 Filet (8 oz)2 tsp Mitchell's Dust (or like seasoning)1 Tbsp Olive Oil1 Tbsp Parsley Butter1 Lobster Tail (6 oz)1 Tbsp Parsley Butter1/4 tsp Salt and Pepper Mix1/4 tsp Spanish PaprikaLemon Hollandaise1/2 cup Egg Yolks1/2 Tbsp Lemon Juice1 1/2 Tbsp Water1 1/2 cup Drawn ButterSalt to tasteWhite Pepper to tasteTobasco to tasteLemon Juice to tasteTarragon Reduction1.2 oz Dried Tarragon2.5 oz Minced Shallots1/4 Ground Black Pepper1 cup Tarragon VinegarBéarnaiseLemon HollandaiseTarragon Reduction1 Tbsp Minced ParsleySea Salt Baked Potato1 Idaho Potato1/2 oz. Butter1 tsp Sea Salt1 Tbsp Whipped Butter1 Tbsp Sour Cream1 Tbsp Scallions, sliced thinParsley Butter1 lb Butter1 lb Margarine4 oz Minced Parsley (minced very fine and then weighed)Instructions: Wash skin of potato under cold water until clean. Rub potato with butter and sprinkle with sea salt. Bake at 375 degrees for 40-45 minutes. For service, split open and top with butter, sour cream and scallions.
You will need Hollandaise and Tarragon Reduction prepared in order to make the Béarnaise Sauce. For the Hollandaise, whip egg yolks with the lemon juice and water. Cook over simmering water. Stir vigorously, but do not scramble. Add drawn butter slowly to incorporate. Season with salt, white pepper and tobasco. Thin to proper consistency with orange juice. To prepare the Tarragon Reduction combine all ingredients and reduce to almost dry. Now fold Tarragon Reduction and parsley into the Hollandaise mixture and reserve Béarnaise for service.
To prepare parsley butter bring butter and margarine to room temperature. Put butter and margarine into a mixing bowl. Mix until blended smooth, add parsley and mix for 30 seconds. Do not over mix, butter will turn green.
Place filet on a seasoning platter. Dust with Mitchell's steak dust, lightly coat, and brush with oil. Grill steak to desired temperature and brush on all sides with parsley butter.
Brush lobster tail with parsley butter. Season with salt and pepper and paprika. Bake in oven until cooked through. Brush with parsley butter.
Serve filet, lobster tail and sea salt baked potato on a warm platter with béarnaise sauce, drawn butter and a lemon wrap. Garnish with a watercress sprig.
Source: Cameron Mitchell Restaurants
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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: 4Ingredients: 12 large shrimp, peeled (16-20 count)1/2 cup prepared raspberry vinaigrette salad dressing, divided5 cups torn fresh spinach1/3 cup pecan halves, toasted8 ripe strawberries8 fresh asparagus spears, but into 2-inch piecesInstructions: 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.
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Average: 3 (2 votes)
