Boiled

Louis Kemp Crab Delights Flake Style surimi seafood Number of Servings:  4 Ingredients:  1 cup dried, cheese-filled tortellini 2 Tbsp. sour cream ¼ cup mayonnaise 2 Tbsp. chopped parsley 1 ½ tsp. fresh chopped dill 1 Tbsp. fresh lemon juice ½ cup asparagus, blanched & cut in 1-inch pieces ½ cup thinly sliced radish ½ cup thinly sliced celery 2 Tbsp. sliced green onion 1 – 8 oz. package Louis Kemp Crab Delights® Flake Style Instructions:  Cook tortellini per instructions on package, drain & rinse with cold water to chill. In a large bowl, whisk together next 5 ingredients until blended well. Gently toss in remaining ingredients & chilled tortellini until well coated.Source: Trident Seafoods

This easy-to-make soup is perfect for any day of the week. Number of Servings:  6 Ingredients:  1 Tbsp Olive Oil 1 onion diced 3 stalks celery sliced 2 peeled carrots, sliced ¼ ‘ thick wheels 1 green bell pepper, diced ½ inch 1 yellow zucchini, sliced ½ “ thick rounds 1 green zucchini sliced ½ “ thick rounds 3 cloves garlic, minced 2-3 tsp ancho chile powder* 1 ½ tsp dried oregano ½ tsp – salt to taste 1 can (14.5 oz) diced tomatoes in juice 8 cups chicken broth ½ c corn kernals 1 lb Shrimp – peeled Instructions:  In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly.  Add spices, tomatoes and broth.  Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.  Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through.  Serve, garnished with fresh lime wheels. Courtesy: Sea Port Products Corporation

Number of Servings:  4 Ingredients:  24 oz Squat Lobster Chunks 1/2 cup mayonnaise 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 stalk celery - diced small 1 teaspoon orange zest - minced 1/4 cup fennel - diced small salt and pepper to taste 24 slices of beets 18 pieces crackle bread 8 ounces avocado - puree 1/2 lemon juiced 30 orange segments 1/4 cup chives - minced cracked black pepper Instructions:  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

Number of Servings:  4 Ingredients:  1/2 teaspoon black pepper 1 pound swordfish, 1/2" thick cutlets 1 tablespoon parsley, finely chopped 2 tablespoons lemon juice 2 teaspoons capers Lemon rounds 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. Nutrition Information:  Calories: 132 Protein: 19g Carbohydrates: 0.70g Fat: 5g Cholesterol: 60mg Sodium: 56mg

Seafood alternatives: tuna, halibut, shark, salmon, chilean sea bass Number of Servings:  4 Ingredients:  1 (28-ounce) can diced tomatoes, undrained 2 cups cubed, peeled potatoes 1 cup frozen whole kernel corn 1 cup frozen lima beans 1 cup frozen sliced carrots 1/2 cup water 1/4 cup onion, chopped 2 teaspoons reduced-sodium Worcestershire sauce 1/4 teaspoon garlic powder 3 drops hot sauce 3/4 pound swordfish, cut into ¾ inch cubes 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. Nutrition Information:  Calories: 276 Cholesterol: 22.66mg Sodium: 440.44mg Fat: 2.80g Protein: 19.09g Sat. Fat: 0.76g

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:  4 Ingredients:  2 teaspoons bottled crushed garlic, or 2 garlic cloves, minced 1/8 teaspoon crushed red pepper flakes 16 ounces fresh or frozen calamari rings, thawed One 14 ½-ounce can diced tomatoes 1/3 cup chopped fresh basil, packed 2 tablespoons Marsala wine 1/4 cup milk (any kind is fine) 1 tablespoon all-purpose flour 1/4 cup grated Parmesan cheese, divided 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 Nutrition Information:  430 calories; 11g fat (2g saturated, 0.8g omega-3); 410mg sodium; 50g carbohydrates; 4g fiber; 30g protein; 35% vitamin C; 15% calcium

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:  4 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) One 14-ounce can lite coconut milk One 10-ounce box frozen collard greens or spinach, or 2 cups fresh 2/3 cup jasmine rice 2 tablespoons bottled or fresh lime juice 2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger 1 teaspoon dried curry powder 8 ounces small cooked shrimp, fresh or frozen, thawed 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. Nutrition 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

Try this quick recipe for an elegant meal at home! Number of Servings:  2 Ingredients:  10 – 26/30 Ocean Garden® Authentic Mexican Shrimp ½ - cup Arborio rice ½ cup white wine 1 – garlic clove, crushed 1 – small onion 1 ½ cup fish stock ¼ cup cream 4 – tablespoons butter ¼ - cup chives ½ - cup shrimp bisque 2 – sprigs rosemary olive oil Instructions:  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

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:  6 Ingredients:  1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined 1/2 lb. Green and/or yellow beans 2 med Zucchini 1 med Red bell pepper 1 Garlic clove, minced 3 Tbsp Olive oil 2 Tbsp White wine 1 tsp Italian herbs, fresh minced (thyme, basil, oregano) 1 package Lasagna Noodles, cooked Tomato Butter Sauce 1 lb. Plum tomatoes 3 Tbsp Butter 1/2 cup Heavy cream Instructions:  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

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:  4 Ingredients:  1 lb. Asian Garden® black tiger shrimp (Peel and devein shrimp; set aside.) 1 lb. Angel hair pasta 1/4 cup Unsalted butter, melted 4 oz. Smoked salmon, diced or salmon caviar 2 Tbsp Olive oil Cognac Sauce One Large leek 1 quart Heavy cream 1/4 cup Cognac Instructions:  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