Italian

Perfect for any holiday Number of Servings:  6 Ingredients:  For each plate: 3 each breaded Bell Perch fillets 1 Tbsp. basil, fresh shaved 1 Tsp. orange juice 1/4 Tsp. orange zest 2 c. (8 oz.) linguini, cooked 1 oz. olive oil 6 oz. roasted garlic tomato sauce 1/4 tsp. lemon zest 1/8 c. parmesan cheese, grated 2 slices garlic bread Roasted Garlic Tomato Sauce: 3 Tbsp. olive oil 1/2 c. onion 2 Tbsp. garlic, roasted 15.5 oz. (1 Ea.) diced tomato, canned 1/3 c. tomato paste 1.5 Tbsp. lemon juice 1 tsp. lemon zest 1/2 Tbsp. basil, minced fresh 1 tsp. salt 1/2 tsp black pepper Instructions:  Prepare the Main dish:1. Cook the linguini until al dente crisp to the bite and cool and reserve for reheating.2. Prepare the perch by pan frying in oil until golden brown and fully cooked.3. Heat the pasta in a pot of hot water, strain and add this to a large bowl and toss this with the pasta sauce, orange and lemon zest and orange juice.4. Separately add the perch to a bowl and toss fillets in olive add the basil and orange zest.5. Place the pasta seasoned with parmesan cheese in a serving bowl. Top with the perch and serve with garlic bread. Garnish with chopped basil for garnish and zest.Roasted Garlic Sauce: Serves 61. Preheat a medium sauce pan with the olive oil. Once hot enough to saute add the onions, garlic and cook until lightly brown on a medium heat.2. To this add the diced tomato, tomato paste, lemon zest and lemon juice.3. Bring to a slow simmer to 15 minutes add water to adjust thickness is to thick.4. Finish with the Basil and season with salt and pepper. Allow this to sit before serving. Source: Bell Aquaculture

Try this spin on a traditional pizza, enjoy this yourself or serve it as a tasty starter at your next party. Number of Servings:  1 Ingredients:  1 (6-oz.) pre-baked individual pizza crust 1/4 cup shredded mozzarella cheese 1/3 cup diced Roma tomatoes 1 teaspoon minced shallots 1/2 teaspoon red wine vinegar 2 teaspoons fresh-chopped basil 1/4 teaspoon fresh-crushed garlic 1 (5-oz.) can Chicken of the Sea® Genova Tonno in Olive Oil Instructions:  Preheat oven to 350º F. Place pizza crust on pizza pan. Sprinkle cheese over crust; bake until cheese is melted (about 7 minutes). Meanwhile in bowl, combine tomatoes, shallots, red wine vinegar and garlic; set aside. Remove pizza and flake Genova® Tonno Tuna evenly over pizza. Mix. Spoon tomato mixture over tuna; sprinkle basil over pizza. Return to oven and bake 5 minutes longer. Serve immediately. Makes one individual pizza.Source: Chicken of the Sea®. Nutrition Information:  Serving Size 1 pizza; Calories 788; Calories from Fat 277; Fat 30.8 g.; Saturated Fat 10.6 g.; Carbohydrates 78.9 g.; Fiber 3.8 g.; Sugars 4.8 g.; Protein 52 g.; Cholesterol 65.3 mg.; Sodium 1548.2 mg.; Vitamin A 15%; Vitamin C 14%; Calcium 67%; Iron 30%

Pickled King Crab Italian Salad Number of Servings:  4 Ingredients:  1 12 oz Jar Pickled King Crab 1 Small can Artichoke hearts 1/4 cup Carrots, shredded 1/4 Cup green olives, sliced 2 Tablespoons red onion, chopped 2 cups Giardineiria vegetable salad, drained 1/2 lb cooked pasta, bowties Dressing- 2 tbs olive oil 1 tbs Red wine vinegar 2 tsp coarse ground pepper 1/2 tsp salt 1 tsp Italian seasoning Instructions:  Cook pasta, drain and chill. Drain crab, set aside liquid. Mix together crab, artichoke hearts, carrots, olives, onion and giardiniera salad. Mix with pasta. in a sparate bowl, whisk dressing ingredients together, except for reserved crab liquid. Pour dressing over salad adding reserved crab liquid as desired.

Think Italian! Close your eyes and you're in Tuscany. Number of Servings:  4 Ingredients:  4 5-7 oz. fresh Tropical™ Tilapia fillets salt and pepper 2 Tbls. olive oil 1/2 Tbls. flour Sauce 1 cup sugar 1 cup balsamic vinegar Instructions:  Place the sugar in a hot frying pan and caramelize, but do not burn it. Add the balsamic vinegar and a pinch of black pepper. The sugar may get hard, but as the vinegar boils, it will melt again. Boil for about 10 minutes. If the sauce is too thick, add vinegar until desired consistency is reached. Set aside. Combine the salt, pepper and flour and dredge each side of the fillets. Heat a large frying pan over medium high heat. When the pan is hot, add the olive oil and let it get hot. Add the fillets and brown on both sides, turning only once. Cook the fillets until they are golden brown, about 3 minutes per side. Remove to a plate and drizzle the balsamic sauce over the fillets. Source: Tropical Aquaculture Products, Inc.

Try this great recipe as an entree or an appetizer Number of Servings:  4 Ingredients:  20 - U/15 Ocean Garden® Shrimp peeled, deveined and butterflied 10 - strips bacon 3 - ounces prepared horseradish 2 - ounces Dijon mustard 3 - ounces prepared or homemade mayonnaise Tabasco sauce to taste Worcestershire sauce to taste Salt and pepper to taste Instructions:  Mustard Sauce: Combine 1 ounce horseradish, the mustard, mayo, Tabasco, Worcestershire, salt and pepper. Shrimp: Fill each butterflied side with remaining horseradish and wrap with ½ strip of bacon; secure with a toothpick. Heat deep fryer to 350° F and deepfry shrimp for 6 minutes or until bacon is crispy. (An alternate method to cook shrimp would be to bake at 400° F for 15 minutes or until bacon is crispy). Drain shrimp and pat dry with paper towel to remove excess fat and oils. To serve: Place mustard sauce in a squeeze bottle and drizzle on 4 plates. Arrange 5 shrimp per plate and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ

Shrimp Scampi is a quick delicious recipe for any occasion! Number of Servings:  6 Ingredients:  1 ½ - pounds 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined ¼ - cup olive oil 2 – small cloves garlic, minced 2 – small red peppers, cut into strips 1 – cup onion, thinly sliced 2 – small green peppers, cut into strips ½ - cup tomato sauce ¼ - cup fresh parsley, chopped Capers Salt and pepper to taste Instructions:  Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds. Add shrimp and sauté for about four minutes, tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside. Add peppers and onion to skillet. Sauté six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley. Return shrimp to pan. Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste and add the capers. Plate and serve with warm bread. Source: Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ

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

Our Shrimp Pesto Linguine will make any weeknight dinner taste special. The sweet shrimp combined with the nutty flavor of the pesto will have everyone asking for seconds. Use already prepared pesto and dinner will be on the table in under 30 minutes! Number of Servings:  4 Ingredients:  2 tablespoons olive oil 1 large onion, coarsely chopped 1 (10-ounce) package frozen peas 1 tablespoon pesto sauce (purchased or homemade) 1/4 teaspoon pepper 1/8 teaspoon salt 1 pound shrimp or crab-flavored surimi seafood, flake-style; or a mixture of both products 8-10 ounces dried linguine, broken in half and cooked according to directions 2 tablespoons fresh parsley, minced Instructions:  Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and saute until tender, about 5 minutes. Add the peas, pesto sauce, pepper and salt. Cook, stirring occasionally, about 5 minutes. Add 1/2 cup of the pasta cooking liquid to the skillet and bring to a simmer. Add the shrimp or surimi seafood and cook until thoroughly heated. Divide the linguine among 4 bowls or shallow plates. Pour the sauce over the pasta and toss gently. Sprinkle with parsley. Nutrition Information:  Calories: 365 Protein: 32g Carbohydrate: 35g Fat: 10g Cholesterol: 221mg Sodium: 473mg

This delicious appetizer is perfect for any party! Number of Servings:  4 Ingredients:  16 - U/15 Ocean Garden shrimp, peeled and deveined Salsa 1 - ripe mango (small), dice 1 - ripe papaya (small), dice 2 - roma tomatoes (small), dice ½ - red onion (small), dice 1 - red bell pepper (small), dice 1 - green bell pepper (small), dice 1 - bunch cilantro chopped (2 tablespoons) 1 - lime, juiced 1 - teaspoon honey 1 ½ - tablespoons vegetable oil Salt and pepper to taste Garnish 4 - ounces prepared cocktail sauce 4 - pitted green olives 4 - Slices lime 2 - ounces wasabi aioli Instructions:  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