Entrée

Number of Servings:  6 Ingredients:  1 tablespoon olive oil 2 teaspoons chopped garlic 1/3 cup diced onion 1/3 diced red bell pepper 1 cup sliced crimini mushrooms 1 tablespoon Navajo seasoning 2 tablespoons all purpose flour 1/2 cup clam juice 2 oz. sherry (crème) 2 oz. white wine 1 teaspoon Worcestershire sauce 1 dash Tabasco 1 tablespoon Creole mustard 1 tablespoon lemon juice (fresh) 1 cup heavy cream 2 tablespoons unsalted butter salt and pepper, to taste 24 shucked Texas oysters Andouille Corn Bread Waffles 1/2 cup Masa Harina 1 1/2 cups cornmeal 1/2 cup flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt 2 eggs 1 1/2 cups milk 1/4 cup vegetable oil 1 cup cream style corn 1/2 cup cooked andouille Instructions:  Saute onion and garlic with butter in hot skillet for 2 minutes. Add red pepper and cook 1 minute. Add mushrooms and cook until they are soft. Season with 1 tablespoon Navajo seasoning. Add flour. Cook while stirring for 2 minutes. Add wine and clam juice and cook until sauce starts to thicken (keep stirring). Incorporate cream and reduce until thick, add Worcestershire, Tabasco and Creole mustard. Strain oysters and add with sherry. Cook 3 minutes. Whisk in butter, one tablespoon at a time; add salt and pepper. Andouille Corn Bread Waffles Stir first 6 ingredients in a bowl. Stir together eggs and next 4 ingredients. Add to cornmeal mixture, stirring until dry ingredients are mixed with liquid. Bake in preheated waffle iron. To serve: Cut waffles into triangles; stack 2 pieces with oysters on top, sauce in between and sauce on top. Source: Recipe courtesy of Steve Howard, Navajo Grill and the Texas Department of Agriculture

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 recipe is a bundle of fun! Eat them with your hands, and use a spoon to pick up any tiny bits of veggies that escape. Number of Servings:  6 Ingredients:  4 teaspoons peanut oil, divided 3 to 4 medium carrots, shredded (about 1 ½ cups) One 7-ounce package mung bean sprouts 1 cup snow pea pods, sliced into ½-inch pieces 4 scallions, white part chopped 2 garlic cloves, minced 1 pound small cooked shrimp, fresh or frozen, thawed 1 cup cooked rice 1/3 cup lite teriyaki sauce 1/4 cup roasted peanuts, chopped 1 tablespoon brown sugar 1 tablespoon grated fresh ginger root 12 egg roll wraps Instructions:  Heat two teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the carrots, bean sprouts, snow peas, scallions and garlic and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the shrimp, rice, teriyaki sauce, peanuts, brown sugar, and ginger and heat through. To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the shrimp mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  330 calories, 7g total fat, 1g saturated fat, 710mg sodium, 45g carbohydrate, 4g fiber, 22g protein, 100% vitamin A, 40% vitamin C, 25% iron

Clean up is a breeze with this delightful, nutrient-packed salmon dish! Number of Servings:  4 Ingredients:  1/4 cup lite teriyaki sauce 1 tablespoon brown sugar 1 teaspoon toasted sesame oil 1 teaspoon minced fresh ginger * 1 teaspoon cornstarch 1 ½ cups snow pea pods (about 4 ounces), trimmed 1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup) Four 5-ounce salmon fillets, skin removed Salt and freshly ground pepper 1 tablespoon toasted sesame seeds, optional Instructions:  Preheat oven to 400°F. Cut four 12-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended. Divide the snow peas and carrots evenly and place in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired. * For convenience, use bottled minced ginger. Serve with rice and your favorite fruit on the side. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com Nutrition Information:  240 calories; 7g fat (1g saturated; 1.6g omega-3); 450mg sodium; 12g carbohydrate; 2g fiber; 33g protein; 110% vitamin A; 25% vitamin C

This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas. Number of Servings:  4 Ingredients:  1 pound Ocean Garden® Mexican Shrimp 1/2 cup unsalted butter 3 tablespoons of cooking oil 2 tablespoons of soy sauce 1 tablespoon lemon juice 1/8 to 1/4 teaspoon of garlic powder 1/4 to 1/2 teaspoon Tabasco® 2 teaspoon filé powder 1/4 cup tequila Optional: Flour tortillas Instructions:  Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco® in a saucepan; bring to a boil, stirring to melt butter. Remove from heat and stir in filé powder and 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 warm tortillas. Peel and eat at the table. Shrimp Cooking Guide Large shrimp (U/10 - 16/20) 3 1/2 -4 minutes Medium shrimp (21/25 - 41/50) 2 1/2 -3 minutes Small shrimp (51/60 and smaller) 1 1/2 -2 minutes Source: Recipe courtesy of the fine folks at Ocean Garden Products, Inc.

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:  4 Ingredients:  20 each Ocean Garden 21/25 Mexican shrimp Tempura Fried 4 tbsp. Ginger Lime Sauce 8 tbsp. Mango Papaya Salsa 4 halves Avocado (diced) 1 tbsp Sweet soy 1 tsp Black sesame seeds 4 each Lime Wedge 1 tbsp Cilantro (fresh chopped) Ginger Lime Sauce ½ tbsp Garlic 1½ tsp Serrano pepper (minced) ¾ tsp Sam bal chili sauce 2 tsp Ginger (fresh minced) 3 tbsp Fish sauce 1 ½ tbsp Limejuice 3 tbsp Sugar 2 tbsp Water Mango-Papaya Salsa ½ cup Papaya (seeded and diced ¼ inch) 2 tbsp Red onion (minced) 1 tsp pickled ginger (minced) 2 tbsp Limejuice 2 tbsp Cilantro (finely chopped) 6 tbsp Pineapple juice 1 cup Mango (seeded and diced ¼ inch) Tempura Fried Prawns 20 each Prawns 21/25 (peeled and de-veined, tail left on) 1 cup Rice flour 2 cups Tempura batter Tempura Batter 1 cup Rice flour 1 cup Soda water, cold ½ tsp Sesame oil ½ tsp Kosher salt 1 each Egg yolk Instructions:  Place the diced avocado in a 4 inch ring mold and press firmly to set. Tempura fry the prawns and rest five of them on top of the avocado. Place the mango-papaya salsa on top of the prawns. Drizzle the ginger lime sauce around the avocado on the plate. Drizzle the sweet soy in a zig-zag pattern over top of the salsa and prawns. Garnish with fresh cilantro, black sesame seeds and a fresh lime wedge. Ginger Lime Sauce Combine all ingredients and mix well. Store refrigerated until needed for use. Mango-Papaya Salsa Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Tempura Fried Prawns Right before assembly dip each prawn into the rice flour then shake to remove excess flour then dip the prawn into the tempura batter and place the into a 375 degree fryer and cook until golden (Be sure not to over crowd). Remove the fried prawn and let rest on a paper towel lined plate to remove excess oil. Assemble dish immediately. (Note: to keep the oil clean between use skim excess batter that floats to the top. Tempura Batter In a mixing bowl place the rice flour and pour in the cold soda water and mix well until there are no lumps. Add the egg yolk and mix well. Add the salt and sesame oil to season. Reserve cold until needed. Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson, Elliott’s Oyster House, Seattle, WA

Have this delicious recipe ready in minutes any day of the week! Number of Servings:  2 Ingredients:  1 lb SeaPak® Shrimp Scampi, frozen 1 tsp lemon pepper 2 TBS Dijon mustard ½ cup dry white wine Instructions:  Heat large sauté skillet on medium for 1 minute.Add frozen shrimp to pan and sauté 6 minutes. Whisk lemon pepper, Dijon mustard and wine in a small bowl. Pour mixture over shrimp. Stir well to incorporate all ingredients. Simmer for additional 3-5 minutes (or until shrimp are fully cooked), stirring frequently. Serve shrimp over pasta or rice. Source: SeaPak Shrimp Company

Number of Servings:  1 Ingredients:  1 Small individual ready made pizza crust 1 1/2 Ounces (3T) crab flavored surimi seafood, flake or chunk style 1/3 Cup combined vegetable toppings chosen from: thawed frozen loosepack corn, thawed frozen loosepack peas, thawed frozen loosepack broccoli cutes, thin slices red or green pepper, thin slices onion (separated into rings), thinly sliced mushrooms 1/4 Cup meatless spaghetti or pizza sauce 1 Slice or 2T grated mozzarella cheese Instructions:  Conventional method: Pre-heat oven to 400 degrees F. Place pizza "crust" on baking sheets; bake 5 minutes or according to package directions. Spread surimi seafood evenly, arrange 1/3 of vegetable toppings over surimi. Spoon sauce over vegetables, top with cheese. Bake 10-20 minutes, or until cheese is melted and sauce is bubbling hot. Nutrition Information:  Calories: 317 Protein: 19g Fat: 10g Cholesterol: 35mg Sodium: 713mg

Number of Servings:  4 Ingredients:  1/2 teaspoon black pepper 1 pound swordfish, 1/2" thick cutlets 1 tablespoon parsley, finely chopped 2 tablespoons lemon juice 2 teaspoons capers Lemon rounds Instructions:  Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds. Source: Recipe and photo courtesy of California Seafood Council and Try-Foods International, Inc. Nutrition Information:  Calories: 132 Protein: 19g Carbohydrates: 0.70g Fat: 5g Cholesterol: 60mg Sodium: 56mg