Stir-Fried

Alternative: Scallops Number of Servings:  4 Ingredients:  1 Tablespoon vegetable oil 12 Ounces shrimp, peeled and deveined 1 Cup bell pepper strips 1 Cup unsweetened pineapple chunks 1/2 Cup canned bamboo shoots, drained 1/2 Cup commercial sweet-sour sauce Hot cooked rice 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. Nutrition Information:  Calories: 283 Cholesterol: 121mg Protein: 16.5g Fat: 4.6g Sodium: 164.7mg Carbohydrates: 43.3g

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:  5 Ingredients:  2 cups instant brown rice (about 4 cups cooked) One 8-ounce can pineapple tidbits or chunks packed in juice 1/3 cup water or all-natural chicken broth 1/3 cup lite teriyaki sauce 2 tablespoons white wine vinegar or rice vinegar 2 tablespoons peanut butter, optional 2 tablespoons cornstarch 1 tablespoon canola oil One 16-ounce bag frozen Asian-style mixed vegetables, thawed 1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger 1 pound medium cooked shrimp, fresh or frozen, thawed Instructions:  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.

Number of Servings:  4 Ingredients:  1 pint shucked oysters 1 tablespoon dry sherry or rice wine 1 tablespoon reduced-sodium soy sauce 1 tablespoon tomato paste 1 teaspoon sugar 1/4 teaspoon chili powder 1 tablespoon oil 1 tablespoon green onion, thinly sliced 1 teaspoon grated ginger root 1/4 teaspoon sesame oil Hot cooked rice or rice noodles for serving Instructions:  Drain oysters; pat dry and reserve. To make sauce, combine rice wine, soy sauce, tomato paste, sugar and chili powder; reserve. Heat oil in large nonstick skillet over medium high heat. Add green onion and ginger; stir-fry briefly, about 15 seconds. Add oysters and stir-fry 45 seconds. Add sauce and stir-fry 3-4 minutes or until edges of oysters curl. Add sesame oil and stir-fry 30 seconds longer. Serve hot with rice or rice noodles if desired.

They say that April showers bring May flowers and it’s time to try a new shrimp dish to bring in sunnier days! This shrimp pad thai will knock your socks off! You will be pleased to know that you are providing your family a healthy and delectable meal. Number of Servings:  4 Ingredients:  Pad Thai Noodles, 10 oz. Sliced Shrimp, 6 oz. Bean Sprouts, 1 oz. Scallion, 1 oz. Whole Egg, 1 each Pad Thai Sauce, 4 oz. Ground Peanut, 1 tsp. Lime Wedge, 1 each Bean Sprouts, 1 oz. Pad Thai Sauce White Wine Vinegar 1 qts Tomato Paste 2oz Sugar 3 cups Fish Sauce 2 cups Minced Garlic 1/4 cup Jalapeños Minced 3 ea Chili Flakes 1 tbls Soy Sauce 2 cups Yield 2 quarts Instructions:  Bring heat to high on wok. Add oil, egg and noodles; stir; add all vegetables; mix well. Add Pad Thai Sauce and shrimp; stir very well. Garnish with nuts, lime and sprouts Source: Courtsey of Molly Woo's Asian Bistro, a Cameron Mitchell Restaurant

Prepare this heart healthy treat for your valentines's this month. This dish is loaded with those healthy omega-3 fats! Number of Servings:  6 Ingredients:  12 taco shells 1 tablespoon canola oil 1 pound fresh or frozen medium cooked shrimp, thawed 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon chili powder One 15 1/2-ounce can black beans, drained and rinsed 1 1/2 cups frozen corn kernels, thawed 1 cup mild salsa One 8-ounce can crushed pineapple, very well drained 1 cup preshredded reduced-fat Cheddar cheese Toppings (optional): 1 avocado, peeled, pitted, and sliced 1 tomato, chopped 1/2 cup reduced-fat sour cream 1 cup shredded lettuce Instructions:  Preheat the oven to 350°F. Bake the taco shells according to package directions. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute. Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted. Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  390 calories; 13g fat (3g saturated, 0.5g omega-3); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium, 20% vitamin C, 20% iron

Number of Servings:  8 Ingredients:  1 pound bow ties, radiatore or other medium pasta shape, uncooked 2 tablespoons white wine vinegar 2 tablespoons reduced-sodium soy sauce 2 cloves garlic, minced 2 teaspoons minced fresh ginger 1 tablespoon grated orange peel 1/4 cup fresh orange juice 8 ounces, peeled and deveined, uncooked shrimp 8 ounces sea scallops 1 tablespoon vegetable oil 1/2 teaspoon hot red pepper flakes (optional) 8 ounces fresh snow peas, cut in half 2 carrots, julienned 1 red bell pepper, ribs and seeds removed, julienned 2 teaspoons corn starch 1 tablespoon water Instructions:  Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add shrimp and scallops and toss them gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally. Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if desired. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly.

Seafood alternatives: swordfish, tuna, salmon, chilean seabass, shark Number of Servings:  4 Ingredients:  1 pound halibut 1/3 cup bottled picante sauce 2 tablespoons lime juice 1/4 cup chicken broth 1 1/2 teaspoons cornstarch 1/4 teaspoon chili powder 1 tablespoon vegetable oil 12 cherry tomatoes, halved 1 cup frozen whole kernel corn, thawed 1 (15 oz.) can black beans, rinsed and drained 2 tablespoons cilantro, minced Instructions:  Trim skin from halibut; cut into bite-size cubes. Combine fish, picante sauce and lime juice in a nonmetallic bowl. Stir well; cover and refrigerate 30 minutes. Combine chicken broth, cornstarch and chili powder; set aside. Drain fish. Heat oil in a nonstick wok or skillet; add fish and stir-fry 1 1/2 minutes. Add tomatoes, corn, beans and cilantro. Stir in broth mixture. Cover and cook, stirring occasionally until thickened. Serve over rice with additional picante sauce, if desired.

Number of Servings:  4 Ingredients:  1- 10 ounces carton SeaPak® Jumbo Coconut Shrimp 1 can pineapple chunks, drained and juice reserved 7 green onions, chopped into 1'' pieces 1 tablespoon vegetable oil 1 packet Orange Marmalade Sauce (included in SeaPak® Jumbo Coconut Shrimp package) 2 tablespoons low sodium soy sauce (may substitute regular soy sauce) 2 cups hot cooked white rice Instructions:  Prepare shrimp according to package directions. Heat oil a 12-inch grill pan over medium–high heat. Add pineapple and green onions and sauté for about 5 minutes stirring frequently. Stir together the orange marmalade sauce, soy sauce and reserved pineapple juice in a small bowl. Pour mixture into pan with pineapples and onions. Heat 2-3 minutes stirring frequently until mixture comes up to a low simmer. Remove from heat. Toss shrimp with pineapple and green onions mixture in a large bowl. Serve immediately over rice. Source: SeaPak Shrimp Company