Number of Servings: 4Ingredients: 20 - U/15 Ocean Garden Mexican® White Shrimp-peeled & deveined, tail on24 - paper thin slices of Pancetta-Cured but not smoked rolled bacon½ cup - olive oil4 cups - sliced Shitake mushrooms½ cup - chopped shallots¼ cup - balsamic vinegar mixed with ½ cup olive oil¾ cup - Sweet Vermouth2 Tbsp. - butter20 - Belgium endive leaves2 - 4oz packages Daikon sprouts*4 - radicchio leavesSaffron Risotto3 cups - chicken stock½ cup - white wine1 tsp - saffron threads2 Tbsp - unsalted butter½ cup - yellow onion (finely chopped)1 cup - Aborio rice¾ cut - freshly grated Reggiano Parmesan1 cup - fresh English peas or frozen peasInstructions: Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn’t need a toothpick to serve.
Shoots of the long white radish. Sometimes sold as radish sprouts in 4oz plastic hinged containers.
In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is aldente (tender but slightly chewy) for about 20 minutes.
Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm.
In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add shitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss.
Presentation--On four large dinner plates, place raddichio leaves to form a cup. Fan five endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA
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Think Mediterranean! Fresh, easy and bursting with flavor.Number of Servings: 4Ingredients: 4 5-7 oz. fresh Tropical™ Tilapia filletssalt & pepper2 Tbls. olive oil2 medium tomatoes, chopped2 Tbls. capers, drained2 1/2 Tbls. butter1 1/2 Tbls. Worchestershire sauce1 Tbls. lemon juiceInstructions: Seed and dice the tomatoes. In a hot frying pan, heat 1/2 Tbls. of the butter. Add the diced tomatoes, capers, Worchestershire sauce, lemon juice, salt and pepper. Cook on low heat quickly for about 2 minutes. Remove from heat and stir in remaining 2 Tbls. of butter and set aside. DO NOT REHEAT. Salt and pepper the fillets. Heat a frying pan; then add the oil. When oil is hot, add the fillets and brown on both sides, turning only once. This will take about 3 minutes per side. Remove to a plate and spoon the tomato sauce over the fillets.
Source: Tropical Aquaculture Products, Inc.
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Number of Servings: 6Ingredients: 2 lbs Pacific/True Ling Cod fillets2 tblsp vegetable oil3 cloves garlic, slivered1 medium eggplant3 med. onions, cut into wedges2 green peppers, cut in 1-inch squares1/4 tsp pepper3/4 cup water2 1/2 tsp salt1 egg1 cup seasoned bread crumbs1/3 cup vegetable oil1/4 tsp dried dill weed3 medium tomatoes1 tblsp chopped fresh dill or 1 tblsp dried dill weedInstructions: Rinse fish with cold water; pat dry with paper towels. Cut fish into 6-8 equal size serving portions, then set aside. In large skillet over medium heat, sauté garlic in 2 tablespoons oil until golden. Discard garlic, reserving oil in pan. Add eggplant and onion; cook until vegetables are browned, stirring frequently (about 5 minutes). Stir in green pepper, pepper, water and 1/2 tsp salt. Cover and cook for 5 minutes, stirring occasionally. Remove cover and continue cooking until all water has evaporated. Remove vegetables to bowl and keep warm. Sprinkle remaining 2 tsp salt over fish.
In pie plate, beat egg slightly. On wax paper, combine bread crumbs and dill. Dip fish in egg; coat with bread crumb mixture. In same skillet, over medium heat, heat 1/3 cup oil. Place breaded fish portions in hot oil and cook for 6 minutes. Turn and cook for additional 4-5 minutes, or until fish flakes easily when tested with a fork. Transfer fish to warm serving platter; keep warm. Return vegetables to skillet. Sprinkle 1/4 tsp dill weed over tomatoes. Add to vegetable mixture in skillet. Cook over medium heat, stirring frequently, until tomatoes are heated through. Transfer vegetables to same platter as fish.
Source: Thanks to West Coast Fisheries
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The long, hot days of summer are here, and the National Fisheries Institute has a simple and delicious recipe to help cool you down. This dish can help work toward your goal of eating seafood at least twice a week this summer and throughout the year!Number of Servings: 4Ingredients: Herbed Lemon Garlic Mayonnaise King Crab Topping1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces¼ c. mayonnaise1 Tbsp. lemon juice (1/2 lemon)1 tbsp. sundried tomatoes, packed in oil, sliced1 clove fresh garlic, minced or 1/8 tsp. garlic powder1/4 tsp. dried basil or 1 tsp. fresh leaves, chiffonadeFreshly ground black pepperSalad base2 Tbsp. Red Onion slivers1 Tbsp. sliced Pimento stuffed green olives2 Tbsp. sliced Black Olives1 c. Baby Field greens or spring mix1 c. Romaine, choppedGarnish1 ea. Roasted red pepper, sliced into julienne strips2 ea. Plum Tomatoes, quarteredInstructions: In medium bowl, blend all dressing ingredients together, except crab meat. Fold in crab meat. Chill 1 hour or until ready to serve. In medium mixing bowl, mix all salad base ingredients together. Mound ½ c. salad base onto plate. Top with approx. 1/3 c. portion crab salad. Garnish each plate with julienne strips red pepper and 2 quarters plum tomato.
Source: Phillips Foods, Inc.
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This shrimp dish will take you on a gastronomic vacation to warmer climates. Serve with a Caesar salad and some bruschetta for an enjoyable seafood dinner.Number of Servings: 4Ingredients: 1- 16 ounces package SeaPak® Shrimp Scampi (frozen)1 zucchini, chopped1 14-oz can of quartered artichoke hearts, well drained¼ cup sun dried tomatoes1 Tbsp capersJuice of 1 lemon (about 2 TBS)1 ¼ cups uncooked orzo pasta (may substitute rice)Instructions: Heat large 12’’ skillet* for 1 minute on medium high heat. Add shrimp and zucchini sauté for 8 minutes, stirring periodically. Add artichokes, sun dried tomatoes, capers and lemon juice and stir. Continue sautéing for 3-5 minutes (or until shrimp is fully cooked) stirring periodically. Serve over orzo pasta.
*Cooking Note: Smaller skillet will require increased cook times*
Source: SeaPak Shrimp Company
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Kick off National Seafood Month with this amazing shrimp recipe! Shrimp is great on the grill and makes for a easy & quick dinner on a cool fall evening.Number of Servings: 4Ingredients: 32 Ocean Garden Mexican white shrimpSize 16/20 count peeled, peeled and deveined with tail on32 12 inch bamboo skewers (soaked in water)Orzo Pasta1 pound orzo pasta (cooked aldente). ReserveSun-Dried Tomato Butter1 lb unsalted butter (softened)1 cup sun-dried tomatoes (soaked in hot water to soften)Arugula Oil2 cups extra virgin olive oil4 oz. fresh arugula 1 Tb. lemon juicesalt and pepperGarnish30 Kalamata olives30 teardrop tomatoes1 cup crumbled feta cheeseInstructions: Cook orzo aldente. Reserve.
For Sun-Dried Tomato Butter:
In Food Processor, puree butter and tomatoes until it has a whipped butter consistency. Reserve
For Arugula Oil:
In a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt, and pepper to taste; place in squeeze bottle. Reserve
Preheat grill until hot. Place shrimp on skewer in a “Ying Yang” design (tails and heads going opposite ways). Place skewers on grill and cook on both sides until done (about 3 minutes each side). Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta.
On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front, and against the pasta. Garnish with the crumbled feta cheese, kalamata olives, teardrop tomatoes, and drizzle all with arugula oil.
Source:
Courtesy,Ocean Garden
Chef Scott Boone
Mill Creek Country Club
Mill Creek, WA
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