Number of Servings: 4Ingredients: 24 oz Squat Lobster Chunks1/2 cup mayonnaise1/4 teaspoon dry mustard1 teaspoon Worcestershire sauce1 stalk celery - diced small1 teaspoon orange zest - minced1/4 cup fennel - diced smallsalt and pepper to taste24 slices of beets18 pieces crackle bread8 ounces avocado - puree1/2 lemon juiced30 orange segments1/4 cup chives - mincedcracked black pepperInstructions: Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks.
Mix avocado with lemon juice and season.
To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice.
In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center.
Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright.
Source: Ambassador Seafoods
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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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Calamari doesn’t have to be fried to be delicious, especially when it’s tossed into this fast and healthy pasta dish. If fresh calamari is not available, use ultra-convenient frozen calamari rings instead.Number of Servings: 4Ingredients: 2 teaspoons bottled crushed garlic, or 2 garlic cloves, minced1/8 teaspoon crushed red pepper flakes16 ounces fresh or frozen calamari rings, thawedOne 14 ½-ounce can diced tomatoes1/3 cup chopped fresh basil, packed2 tablespoons Marsala wine1/4 cup milk (any kind is fine)1 tablespoon all-purpose flour1/4 cup grated Parmesan cheese, dividedNutrition Information: 430 calories; 11g fat (2g saturated, 0.8g omega-3); 410mg sodium; 50g carbohydrates; 4g fiber; 30g protein; 35% vitamin C; 15% calcium
Instructions: Cook the spaghetti according to package directions. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, 1 to 2 minutes. Stir in the calamari and cook an additional 2 minutes. Add the tomatoes (with the juices), basil, and wine, raise the heat and bring to a boil. Reduce the heat and simmer until the liquid reduces slightly, about 10 minutes.
Combine the milk and flour in a small bowl and whisk until well blended. Add the milk mixture to the tomato mixture and simmer, stirring constantly, until the mixture thickens slightly, about 2 minutes. Combine the sauce with the cooked, drained spaghetti and toss to combine. Serve in individual bowls and sprinkle with Parmesan cheese.
Source: By Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
http://www.MealMakeoverMoms.com
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This soup combines two super foods -- shrimp and collard greens -- for a simple delicious soup with a powerful dose of great nutrition.Number of Servings: 4Ingredients: One 32-ounce carton all-natural chicken broth (4 cups)One 14-ounce can lite coconut milkOne 10-ounce box frozen collard greens or spinach, or 2 cups fresh2/3 cup jasmine rice2 tablespoons bottled or fresh lime juice2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger1 teaspoon dried curry powder8 ounces small cooked shrimp, fresh or frozen, thawedNutrition Information: 210 calories; 7g fat (6g saturated, 0.3g omega-3); 620mg sodium; 19g carbohydrates; 3g fiber; 14g protein; 120% vitamin A; 60% vitamin C, 25% calcium
Instructions: Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes.
Stir in the shrimp, heat through, and serve.
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Number of Servings: 2Ingredients: 10 – 26/30 Ocean Garden® Authentic Mexican Shrimp½ - cup Arborio rice½ cup white wine1 – garlic clove, crushed1 – small onion1 ½ cup fish stock¼ cup cream4 – tablespoons butter¼ - cup chives½ - cup shrimp bisque2 – sprigs rosemaryolive oilInstructions: Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.
Rice should be aldente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.
Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
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Shrimp Ravilogne is a treat for all your senses with a magnificent taste, color and aroma. This a great dish to share with family and friends over the holiday season!Number of Servings: 6Ingredients: 1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined1/2 lb. Green and/or yellow beans2 med Zucchini1 med Red bell pepper1 Garlic clove, minced3 Tbsp Olive oil2 Tbsp White wine1 tsp Italian herbs, fresh minced (thyme, basil, oregano)1 package Lasagna Noodles, cookedTomato Butter Sauce1 lb. Plum tomatoes3 Tbsp Butter1/2 cup Heavy creamInstructions: Cook lasagna noodles per package instructions. Reserve.
Cut shrimp in half lengthwise, if desired, reserving 6 for garnish. Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You should have 5 to 6 cups of vegetables. Set aside. Sauté garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp; add vegetables and sauté until lightly cooked. Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm.
Tomato Butter Sauce
Wash tomatoes and cut in half; place cut side down in a fry pan. Add butter. Cover and cook over medium-low heat until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds. Whip cream and fold into tomato sauce, season to taste. Keep warm.
To serve, roll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter Sauce and garnish with a perfect shrimp.
Source: Ocean Garden
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Start the holidays off right with this tantalizing shrimp recipe. This is a perfect dish for family and friends to gather around for the joyous holiday season!Number of Servings: 4Ingredients: 1 lb. Asian Garden® black tiger shrimp (Peel and devein shrimp; set aside.)1 lb. Angel hair pasta1/4 cup Unsalted butter, melted4 oz. Smoked salmon, diced or salmon caviar2 Tbsp Olive oilCognac SauceOne Large leek1 quart Heavy cream1/4 cup CognacInstructions: Cognac Sauce
Cut leek in half lengthwise; discarding tough green tops. Wash thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil, reduce heat and cook at a slow boil until reduced and thickened, about 30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree in blender or food processor to make a smooth sauce. Adjust seasonings. Keep warm.
To Cook Shrimp
Brush shrimp with olive oil and broil or grill, 3 or 4 inches from heat, until opaque; turning once. Gently toss pasta with cream sauce and diced smoked salmon or caviar. Asparagus tips or chives, optional. Mound pasta on warmed serving plates; top with shrimp and garnish with asparagus trips or chives; if desired.
Source: Courtsey of Ocean Garden
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Number of Servings: 4Ingredients: 16 - U/15 Ocean Garden shrimp, peeled and deveinedSalsa1 - ripe mango (small), dice1 - ripe papaya (small), dice2 - roma tomatoes (small), dice½ - red onion (small), dice1 - red bell pepper (small), dice1 - green bell pepper (small), dice1 - bunch cilantro chopped (2 tablespoons)1 - lime, juiced1 - teaspoon honey1 ½ - tablespoons vegetable oilSalt and pepper to tasteGarnish4 - ounces prepared cocktail sauce4 - pitted green olives4 - Slices lime2 - ounces wasabi aioliInstructions: Poach shrimp in 2 quarts salted water until cooked through (3 minutes). Remove and chill in ice water.
Salsa: Mix all ingredients and season with salt and pepper.
To serve: Arrange 4 oversized martini glasses (about 10 oz) with salsa. Divide salsa evenly among the 4 glasses. Arrange 4 shrimp per glass. Garnish each with olive and lime slice. Make a web design on 4 separate plates with the cocktail sauce and wasabi, aioli. Place 1 glass on each plate and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
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For an added treat, top with freshly grated parmesean cheese immediately before serving.Number of Servings: 6Ingredients: 8 oz cooked small or salad-size shrimp4 ripe tomotoes, diced4 T. balsamic vinegar1/2 cup olive oil T. lemon juice1/4 tsp. garlic powder1/4 tsp. black pepperT. fresh chopped basil1 loaf italian breadInstructions: Preheat oven broil. Rinse shrimp and let drain in colander. In a mixing bowl, combine tomoatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well.
Slice bread 1/4 inch thick, brush with olive oil and toast under broiler until lightly brown. Remove from oven. Spoon shrimp mixture on top of toasted bread and serve immediately.
Source: Reprinted with permission from Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood.
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