Fried

Add some excitement to your next party with these Shrimp! Number of Servings:  4 Ingredients:  1/2 lb. Ocean Garden® Mexican Shrimp 2 Tbsp Flour 2 Tbsp Cornstarch 2 Tbsp Seasoned dry breadcrumbs 1/2 tsp Ground black pepper 1 1/2 tsp Italian seasonings Water Dipping Sauce 2 Tbsp Olive oil 1 tsp Anchovy paste 1 tsp Garlic, minced 6 medium Italian tomatoes, peeled, seeded & chopped 2 tsp Capers 2 tsp Lemon juice 1/4 cup Dry white wine 2 Tbsp Soft butter or margarine Salt and pepper to taste 2 Tbsp Basil or parsley, chopped Cooking oil Dry red pepper flakes, optional Instructions:  Peel and devein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, breadcrumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside. Dipping Sauce Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired. To Cook Shrimp Heat oil to 365 degrees in a deep fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce. Source: Courtsey of Ocean Garden

Number of Servings:  6 Ingredients:  6 Texas Oysters, shucked 3 cups mixed greens 2 carrots, shredded Pineapple, Jicama, Kiwi & Habanero Chili Salsa 1 cup diced fresh pineapple 1/3 cup fresh diced jicama 1/3 skinned and diced kiwi 1 tablespoon minced shallot 3 tablespoons minced scallion 3 tablespoons white wine vinegar 1 teaspoon fine diced habanero chili 1 tablespoon fresh chopped cilantro "Ranch 616" Mixture 1 pound all purpose flour 2 cups cornmeal 1/8 cup paprika 1/4 cup chili powder 1/8 cup cayenne pepper 1/8 cup granulated garlic 1/8 cup Mexican oregano 1 tablespoon kosher salt 1 tablespoon black pepper 1 tablespoon mustard powder Instructions:  Pineapple, Jicama, Kiwi & Habanero Chili Salsa Combine all ingredients, except cilantro in a bowl. Mix well. Ass a pinch of salt and pepper. Let sit 10-15 minutes and then add cilantro; mix and reserve to serve at room temperature. "Ranch 616" Mixture Mix all ingredients in a bowl. Soak oysters in buttermilk, refrigerating overnight or at least 2 hours. Dredge Texas oysters from buttermilk into "Ranch 616" mixture. Deep fry in 375°F oil for 3 minutes. Assemble greens on the bottom of plate, then carrots, salsa in the middle and then stack oysters around the salsa. Source: Recipe courtesy of Kevin Williamson, Ranch 616 and the Texas Department of Agriculture

Number of Servings:  4 Ingredients:  16 - U/15 Ocean Garden® Mexican White Shrimp, peeled and deveined leaving tail on 1 lb. - Chinese long beans Tempura Batter 1 cup - Japanese tempura batter (Sun Luck) 1 ¼ cup - water Slaw Mix 3 cups - shredded Napa cabbage 8 - Snow pea pods (juilene biased cut) 1 cup - bean sprouts ½ cup - shredded red cabbage 1 Tbsp. - pickled ginger 1 Tbsp. - sugar ½ cup - Ponzu sauce Ginger Dipping Sauce ½ cup - Soy sauce ½ cup - Chinese black vinegar 2 cups - green onions, chopped 2 tsp. - fresh grated ginger 2 tsp. - chili flakes 2 tsp. - sugar 2 tsp. - Mirin Garlic Mint Dipping Sauce ½ cup - juliened mint leaves 2 tsp. - sugar ½ cup - soy sauce Juice of 2 limes 2 tsp. - garlic, minced Ponzu Sauce 12 oz - lemon juice 12 oz - Mirin 12 oz - soy sauce 12 oz - rice wine vinegar ½ - lemon ½ - onion, sliced ½ - sheet konbu 1 tsp. - Hon-Dashi Instructions:  Prawns (Shrimp)--Make 5 diagonal slices on underside of each shrimp (but not all the way through). Place cut side down and squeeze flattening the shrimp from head to tail. You want to break the muscle so the shrimp doesn’t curl when frying. Tempura Batter--In a small mixing bowl, mix by chopsticks. Do not over mix, batter should be loose and lumpy. Ginger Dipping Sauce--Add all together and mix to dissolve sugar. Garlic Mint Dipping Sauce--Combine all and stir to dissolve sugar. Ponzu Sauce--Mix all ingredients in saucepan. Heat to just before boiling and strain. Boiling soy sauce brings out bitterness. Konbu – dried sea kelp sold in 6x7 inch sheets. Hon-Dashi – dried bonita (tuna) flakes. Both available at any Asian specialty grocery. Cooking and Presentation--In a heavy saucepan or fryer, heat oil to 350 degrees. Holding tail end of shrimp dredge in tempura batter. Dip in oil and swirl back and forth to achieve a spidery light coating. Repeat with remaining shrimp. Fry to light golden brown. Drain well and stand (tail up) in glass. Place in center of plate. Cook long beans in same manner and place on plate at 12 o’clock. Place ponzu slaw in front of shrimp. Place dipping sauces on each side of glass and serve. Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA

Mexican Coconut Shrimp Maki Roll with mango, cucumber, and spicy coconut vinaigrette Number of Servings:  2 Ingredients:  8 large Ocean Garden Mexican white shrimp (rolled in flour, egg and coconut flakes) 1 mango cut in small strips 1 cucumber skin off, cut in small strips 1 cup sushi rice 4 each nori sheets 4 oz coconut spicy sauce 1 cup mayonnaise 1 tablespoon chili paste 2 oz coconut milk ½ tablespoon soy sauce Instructions:  For the sauce: simply blend all the ingredients together until you obtain a uniform emulsified sauce. For the rolls: take the nori sheets and spread the sushi rice evenly, then add the Ocean Garden Mexican shrimp previously fried, then the mango and the cucumber, carefully roll them tight and cut in 6 pieces. Serve with the spicy coconut sauce Source: Ocean Garden Products, Inc. and Chef Luis Nieto, Blue Water Grill, New York, NY

Number of Servings:  2 Ingredients:  6 oz. (30 pcs) King & Prince Maui Munchers Coconut Popcorn Shrimp 4 oz Cream Cheese (room temperature) 2 tbsp Pineapple, finely chopped (fresh or canned) 3 tbsp Pineapple Juice 3/4 tsp Curry Powder 6 pcs Radicchio Lettuce 6 sprigs Fresh Cilantro Instructions:  Bake or fry shrimp per label directions just prior to serving. Mix cream cheese, pineapple, pineapple juice, and curry powder with a wire whisk. Set aside. Presentation: Put 3 pieces of lettuce on each serving plate. Put one tablespoon of dressing on each piece, top with 5 shrimp and garnish with cilantro sprigs. Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer

Number of Servings:  12 Ingredients:  1/2 pound lobster meat, fresh 2 cups flour 1/2 teaspoon salt 3 dashes cayenne pepper, to taste 3 teaspoons baking powder 1 each egg, well beaten 1 cup milk 2 cups peanut oil for frying Instructions:  Pick over the lobster meat if necessary, and chop it up. In a large mixing bowl, sift together the flour, salt, cayenne pepper and baking powder. In another bowl, blend together the egg and milk, stir in the lobster meat. Add this to the flour mixture and mix well. Heat the peanut oil in a large skillet until hot but not smoking, or in an electric fryer set at 365 degrees. Drop the lobster mixture by rounded tablespoonfuls into the hot oil, fry 3 minutes or until golden. Don't crowd the pan. Drain on paper towels and keep warm until all are done. Serve piping hot as an appetizer or a first course with tartar sauce. Nutrition Information:  (per serving) Calories: 56.9 Cholesterol: 17mg Protein: 3.6g Sodium: 134mg Total Fat: 0.7g Dietary Fiber: 0.0g Carbohydrate: 8.7g Calcium: 63mg Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

Number of Servings:  4 Ingredients:  20 Lobster Chunks - deep fried 4 tortilla skins 1 cup lettuce shredded Caribbean Salsa 1/4 cup tomato - small diced 1 tablespoon green pepper diced 1 tablespoon onion minced 1 tablespoon papaya - small dice 1 tablespoon cantaloupe - small dice 1 tablespoon mango 1/2 cup pineapple - small dice 1 tablespoon fresh cilantro - chopped 1 tablespoon extra virgin olive oil 1/2 lemon - juice 1/2 lime juice Salt and pepper to taste Tabasco to taste Instructions:  Caribbean Salsa Combine all Salsa ingredients and let sit. Bread frozen lobster chinks and deep fry or poach (unbreaded). Place in wrap, lettuce, 5 lobster chinks and add salsa. Source: Ambassador Seafoods

Number of Servings:  1 Ingredients:  8 King & Prince Golden Supreme Hand Breaded Shrimp 1 Small Acorn Squash Cut in 1/2 1 oz Raw Potatoes (julienne) or Matchstick Potatoes 2 Lime Wedges 1 Green Onion 1/2 cup Small Diced Mango 1/2 cup Small Diced Green Apples 1/8 cup Small Diced Red Onions 1/8 cup Small Diced Red Peppers 1/4 tsp Small Diced Jalapeno Peppers 2 tbsp Vegetable Oil 1 tbsp Rice Vinegar 1 tbsp Orange Juice Salt & White Pepper to taste Dash of Cayenne Pepper Alfalfa Sprouts Instructions:  Cook shrimp per label directions just prior to serving. Apple Mango Salsa: Mix vegetable oil, orange juice, rice vinegar, salt & pepper together. Add diced vegetables and apples. Add a dash of cayenne pepper. Mix well. Refrigerate for 1 hour. Presentation: Cut acorn squash in half; scoop out seeds. Put in microwave for 3 minutes. Cool. Fill with apple mango salsa. Set on large serving plate. Arrange shrimp on plate. Fry matchstick potatoes; put on plate and garnish with lime and green onions. Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer

Number of Servings:  2 Ingredients:  1- 10 oz package SeaPak® Coconut Shrimp 1 10-ounce mixed bagged salad greens (or 1 head of lettuce chopped) 1 mango, pealed and sliced 1/2 red bell pepper, diced 1 packet Orange Marmalade Sauce (included in SeaPak® Jumbo Coconut Shrimp package) 1/3 cup bottled ranch salad dressing 2 TBS macadamia nuts or pecans halves (if desired) Instructions:  Cook the shrimp according to the package directions. Divide the salad green, orange slices and diced pepper among 4 serving plates. Top with shrimp. Wisk together the orange marmalade sauce and salad dressing in a small bowl. Pour the dressing mixture over each serving of salad. Sprinkle chopped nuts over salads and serve immediately. Source: SeaPak Shrimp Company

Number of Servings:  6 Ingredients:  1 1/2 pints shucked oysters 1 cup cornmeal 2 cups flour pinch salt and pepper peanut oil for frying Collard Slaw 6 collard leaves, cut into chiffanode* 1/2 head white cabbage, shredded 1/2 cup mayonnaise 2 tablespoons black seedy mustard 2 tablespoons white vinegar 2 tablespoons sugar pinch salt and pepper Creme Fraiche 1 cup sour creme 2 ounces buttermilk 1/2 ounce fresh orange juice * Cut into ribbons. Instructions:  Mix meal, flour and seasonings together for dredge. Collard Slaw Mix this together and let set in refrigerator at least 1 hour. Creme Fraiche Mix all together and let stand overnight. To assemble: Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly so as to get crisp on the outside and still moist inside. Place on the slaw and place the creme fraiche on the side. Serve with pickled okra and deviled eggs. Source: Source: "Virginia Waterfront Cusine" Virginia Marine Products Board Nutrition Information:  (per serving) Calories: 407 Protein: 7% Saturated Fat: 29% Fat: 75% Carbohydrates: 16%