Tex-Mex Albacore
Number of Servings:
4
Ingredients:
1 1/2 pounds Pacific albacore, loin cuts or steaks
1/4 cup dry sherry
1/4 cup lime juice
2 teaspoons minced garlic
1 tablespoon vegetable oil
1 1/4 teaspoons chili powder
1/2 teaspoon dry mustard
1/2 teaspoon grated lime rind
Instructions:
Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1 1/2 inch cubes; set aside. Combine remaining ingredients except lime rind. Reserve 2 tablespoons marinade. Pour remainder over albacore and marinate in refrigerator a minimum of 30 minutes, turning once to recoat albacore. Divide albacore into 4 equal servings, discarding used marinade. Using metal or bamboo skewers, make kabobs. Place on well-greased grate 5-6 inches from hot briquettes. Cook 3-4 minutes, turning once and basting frequently with reserved marinade. Albacore should be pink in center when removed from heat. Sprinkle with lime rind just before serving.
Note: Albacore may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.
This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas.
Number of Servings:
4
Ingredients:
1 lb Ocean Garden® Shrimp
1/2 cup Butter, unsalted
3 Tbsp Cooking oil
2 Tbsp Soy sauce
1 Tbsp Lemon juice
1/8 to 1/4 tsp Garlic powder
1/4 to 1/2 tsp Tabasco
1/4 cup Tequila
Tortillas
Instructions:
Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in a baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco in a sauce pan; bring to a boil, stirring to melt butter. Remove from heat and stir in tequila. Pour mixture over shrimp, making sure all are coated. Bake in a 425 (F) oven for 15 to 20 minutes, stirring once or twice. Transfer shrimp and remaining sauce mixture to a serving bowl. Serve with tortillas. Peel and eat at the table.
Source: Courtesy Ocean Garden
Number of Servings:
8
Ingredients:
8 oysters, shucked
1 teaspoon fresh, minced jalepeno pepper
1 teaspoon olive oil
1 tablespoon lemon juice
1 teaspoon fresh, minced ginger
1/2 cup white corn meal
1 tablespoon sesame seeds
1 egg yolk
2 tablespoons water
1/2 cup flour
1 tablespoon butter
1 tablespoon olive oil
8 oz. spinach
1/4 cup chopped red onion
1 teaspoon preserved ginger
2 scallions, minced
1 clove garlic, minced
salt and pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
8 round nacho chips
2 tablespoons mayonnaise
1/4 teaspoon curry
Instructions:
Place shucked oysters in a dish with all of the above ingredients. Refrigerate about 4 hours.
Place the egg yolk in a small bowl and whisk in water. Toss the oysters with flour, pat excess, dip in egg wash, then dredge oysters in corn meal and sesame seed mix. Cook oysters with butter and oil in hot sauté pan 2 minutes each side, or until golden brown.
In a hot sauté pan, add butter, oil, onion, garlic, scallions, ginger and spinach and cook for 1-2 minutes, or until spinach is done. Add salt and pepper.
To assemble:
Place cooked spinach on top of the nacho chips. Put cooked oysters on the spinach. Put a teaspoon of curry and mayonnaise mixture on top of each and serve.
Source: Recipe Courtesy of the Texas Department of Agriculture.
Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal.
Number of Servings:
6
Ingredients:
1 to 1 1/2 lbs. Shrimp, uncooked
1/4 cup Onion, minced
1 or 2 Garlic cloves, minced
2 Tbsp Olive oil
4 to 5 cups Chicken broth
3 or 4 Dried mild chilies
1/4 tsp Cumin, ground
Salt & cayenne to taste
Garnish
2 cups Corn tortilla strips
1/4 to 1/2 cup Cilantro, fresh, chopped
1/4 to 1/2 cup Grated Colby Jack cheese
Instructions:
Peel and devein shrimp, retaining tails, if desired. Set aside.
In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.
Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.
To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas.
Source: Ocean Garden
Number of Servings:
4
Ingredients:
1 cup chopped onion
2 tablespoons olive or vegetable oil
1 can (16 oz.) tomatoes, coursely chopped
1 can (4 oz.) diced green chiles
8 ounces (2 cups) shredded low fat or regular Monterey Jack cheese
8 ounces (2 cups) shredded low fat chedder cheese
1 tablespoon cornstarch
8 ounces surimi seafood, flaked style, or chunk style, coarsely chopped
Instructions:
In 2-quart saucepan over medium heat, cook onion in oil until tender but not brown, stirring occasionally. Add tomatos and chiles, bring to a simmer and cook 5 minutes. Meanwhile, toss cheeses with cornstarch, gradually add to tomato mixture, stir until melted. Stir in surimi seafood, turn into top of chafing dish or fondue pot to keep warm over hot water, or alchol or candle burner. Serve with corn chips, crackers and raw vegetables for dipping.
