Boiled

Number of Servings:  4 Ingredients:  One 16 oz. can tomatoes 1 onion, chopped 4 cloves garlic, minced 2 bay leaves 2 tsp. cumin 1 1/2 tsp. oregano 2 tbsp. Vinegar Salt and pepper 2 lb. shrimp in the shell Instructions:  In a saucepan, place the tomatoes, onion, garlic, bay leaves, cumin, oregano and vinegar. Bring to a boil, cover, lower the heat and simmer for 15 minutes, while you peel the shrimp. Taste the sauce, correct the seasoning, and add the shrimp. Cook for approximately 5 minutes, until shrimp are firm and opaque.

Number of Servings:  6 Ingredients:  1 lb. Ocean Garden® Mexican Shrimp 10 oz. Farfale (bowtie pasta) 1 cup Cucumber, seeded and sliced 1/4 cup Green onions, chopped 2-Jan Red pepper, julienne cut 2 Tbsp. Capers Red Wine Vinaigrette 3 to 4 Tbsp Red wine vinegar 1 tsp Oregano, dried 1 clove Garlic, crushed 1/2 to 1 tsp Red pepper, dried, crushed 1/2 cup Olive oil, extra virgin Salt and pepper to taste Instructions:  Cook shrimp in a large pot of boiling water until opaque. Remove from water with a skimmer and rinse under cold running water; set aside. Reserve cooking water for cooking pasta, if desired. Cook pasta as directed. Rinse under cold water. Drain thoroughly. Combine shrimp and pasta in a large bowl. Add cucumber, green onions, red pepper and capers. Red Wine Vinaigrette Shake or beat vinegar, oregano, garlic, crushed red pepper, olive oil and salt and pepper together until well mixed. Pour dressing over shrimp and pasta; toss to mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve cold; with or without greens. Source: Courtsey of Ocean Garden

A quick burrito wrap sure to make your mouth water. Number of Servings:  5 Ingredients:  1 package (5 oz.) red beans and rice 1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked 1 cup (8 oz.) slasa con queso processed cheese blend* 5 (10-inch) flour tortillas 1 cup chunky salsa, if desired * 1 cup shredded mild cheddar cheese and 1/2 cup salsa can be substituted. Instructions:  Prepare beans and rice blend according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in slamon and processed cheese blend. Heat through 3 to 5 minutes. Portion 3/4 cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.

The kids are running in from practice and you need to get dinner on the table fast. Sound familiar? Tonight, serve them this quick clam chowder. Most of the ingredients are probably already in your pantry. Dinner in 15 minutes, kids! Number of Servings:  4 Ingredients:  2 cans clams, drained 2 celery stalks, chopped 2 tablespoons dehydrated onion 1 can cream of celery soup 1 can cream of mushroom soup 1 can cream of potato soup 1 pint half and half or milk Instructions:  Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.