Entrée

Add some spice to party with these sweet and sour dippers! Number of Servings:  2 Ingredients:  1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready 1/2 cup hot chunky salsa 1 packet Sweet Spicy Sauce (included in SeaPak Wrapped Shrimp Package) 2 tablespoons orange marmalade 2 tablespoons chopped fresh cilantro leaves Instructions:  Prepare the shrimp according to package directions.Stir together the salsa, sauce, marmalade and cilantro in a small bowl. Serve the shrimp with sauce for dipping. Source: SeaPak Shrimp Company

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

Break out the wok for this tasty quick seafood Saute! Number of Servings:  4 Ingredients:  1 tablespoon vegetable oil 12 ounces shrimp, peeled and deveined or sea scallops 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 nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.

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.

Either alone or dipped in sauce, these shrimp will sure be a favorite Number of Servings:  1 Ingredients:  3 oz. raw shrimp; peeled, deviened and cleaned 1/4 cup Egg Beaters, Original 1/2 cup Fiber One bran cereal salt and pepper to taste Instructions:  Preheat oven to 350 degrees. Pour Egg Beaters into a bowl. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour Fiber One crumbs into a plastic container that has an airtight lid (or into a plastic food storage bag). Add as much salt & pepper to Fiber One as you like. Next, prepare the shrimp by ensuring that they are as dry as possible (use a paper towel to soak up moisture). Place shrimp in dish with Egg Beaters and coat them thoroughly. Transfer shrimp to Fiber One container or bag and secure lid/ seal bag. Then shake until shrimp are well coated. Place shrimp on a baking dish sprayed with nonstick cooking spray. Cook shrimp for 15 – 20 minutes (flipping them about halfway through), until outsides are crispy. Let ‘em cool; then serve 'em alone, with ketchup or with some cocktail sauce. Source: Hungry- girl.com Nutrition Information:  Calories 180; Fat 2g; Sodium 420mg; Carbs 26g; Fiber 14g; Sugars 0.5g; Protein 26.5g

Number of Servings:  1 Ingredients:  1 Filet (8 oz) 2 tsp Mitchell's Dust (or like seasoning) 1 Tbsp Olive Oil 1 Tbsp Parsley Butter 1 Lobster Tail (6 oz) 1 Tbsp Parsley Butter 1/4 tsp Salt and Pepper Mix 1/4 tsp Spanish Paprika Lemon Hollandaise 1/2 cup Egg Yolks 1/2 Tbsp Lemon Juice 1 1/2 Tbsp Water 1 1/2 cup Drawn Butter Salt to taste White Pepper to taste Tobasco to taste Lemon Juice to taste Tarragon Reduction 1.2 oz Dried Tarragon 2.5 oz Minced Shallots 1/4 Ground Black Pepper 1 cup Tarragon Vinegar Béarnaise Lemon Hollandaise Tarragon Reduction 1 Tbsp Minced Parsley Sea Salt Baked Potato 1 Idaho Potato 1/2 oz. Butter 1 tsp Sea Salt 1 Tbsp Whipped Butter 1 Tbsp Sour Cream 1 Tbsp Scallions, sliced thin Parsley Butter 1 lb Butter 1 lb Margarine 4 oz Minced Parsley (minced very fine and then weighed) Instructions:  Wash skin of potato under cold water until clean. Rub potato with butter and sprinkle with sea salt. Bake at 375 degrees for 40-45 minutes. For service, split open and top with butter, sour cream and scallions. You will need Hollandaise and Tarragon Reduction prepared in order to make the Béarnaise Sauce. For the Hollandaise, whip egg yolks with the lemon juice and water. Cook over simmering water. Stir vigorously, but do not scramble. Add drawn butter slowly to incorporate. Season with salt, white pepper and tobasco. Thin to proper consistency with orange juice. To prepare the Tarragon Reduction combine all ingredients and reduce to almost dry. Now fold Tarragon Reduction and parsley into the Hollandaise mixture and reserve Béarnaise for service. To prepare parsley butter bring butter and margarine to room temperature. Put butter and margarine into a mixing bowl. Mix until blended smooth, add parsley and mix for 30 seconds. Do not over mix, butter will turn green. Place filet on a seasoning platter. Dust with Mitchell's steak dust, lightly coat, and brush with oil. Grill steak to desired temperature and brush on all sides with parsley butter. Brush lobster tail with parsley butter. Season with salt and pepper and paprika. Bake in oven until cooked through. Brush with parsley butter. Serve filet, lobster tail and sea salt baked potato on a warm platter with béarnaise sauce, drawn butter and a lemon wrap. Garnish with a watercress sprig. Source: Cameron Mitchell Restaurants

Number of Servings:  4 Ingredients:  20 U/12 Ocean Garden® Prawns 4 Large Red Bell peppers ½ oz. Brandy 8 oz. Heavy Whipping Cream 1 T. Finely Chopped Parsley 1 ½ T. Butter Salt, Pepper (white), Cayenne Pepper, Sugar Instructions:  Prawn Stuffing: Sauté 8 prawns in 1 T. butter on medium heat until done (approx. 2-3 minutes on each side). When shrimp has cooled, finely dice. Finely dice 1 red pepper then sauté in ½ T. butter, add ½ oz. Brandy and reduce until flame is gone. Add 6 oz. heavy cream then reduce slowly by ½. Add pinch of salt and white pepper to taste. Mixture should be a little thick. Add diced shrimp, chopped parsley and mix well. Set aside. Roasted Pepper Sauce: Take 3 large red peppers and roast off (on an open flame or broiler) until they turn black. When the peppers turn black, quickly cool them under cold water and peel off the black outer shell and discard along with the seeds and stem area. Take the peppers and puree them in a blender. In a saucepan, add 2 oz. heavy cream and the pepper puree. Then add salt, pepper and sugar to taste. Reduce on medium heat until the mixture slightly thickens. Hold on warm temp. Stuffed Prawns: Butterfly the remaining 12 prawns and fill them with the prawn stuffing.Place on a greased pan and bake in a 400º preheated oven for 7-9 minutes. Presentation: Pool the roasted pepper puree sauce onto a plate and present the cooked,stuffed prawns atop the sauce. Source: Ocean Garden Products, Inc. and Chef Mark Owsley, Gamekeeper Restaurant, Boise, Idaho

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.

Stir fries are easy to make and fun to eat! Serve over white or brown rice. Number of Servings:  4 Ingredients:  2 tablespoons light soy sauce 2 tablespoons hoisin sauce 2 tablespoons water ½ teaspoon ground ginger 2 teaspoons cornstarch 1 to 2 tablespoons canola or peanut oil 1 pound medium or large shrimp, shelled and deveined 1 medium red bell pepper, cut into thin strips ½ pound snow peas Instructions:  Whisk together the soy sauce, hoisin sauce, water, ginger, and cornstarch and set aside. Heat the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 1 minute. Add the red bell pepper and snow peas and cook, stirring constantly, until the vegetables are crisp-tender, about 2 minutes. Rewhisk the soy sauce mixture and add to the pan. Reduce the heat and simmer, stirring constantly, until mixture thickens slightly, about 2 minutes. Serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  170 calories, 5g fat (0.5g saturated, 0.7g omega-3), 630mg sodium, 11g carbohydrate, 2g fiber, 21g protein, 25% vitamin A, 110% vitamin C, 20% iron

Exotic, Fragrant, Delicious! With ingredients like Chili Sauce, Kelp and Tobikko (ask your Sushi Chef for this!) this dish is spicy and tantalizing. Thanks to our friends at Ocean Garden and Chef Chris Hollis of the Blackstone Steakhouse. Number of Servings:  1 Ingredients:  5 each Ocean Garden Mexican U/10 shrimp, see below ½ teaspoon Guilin Chili Sauce (Can be found in Asian markets) 2 tablespoon sugar 3 ounces soy sauce 1 teaspoon red tobiko, optional ½ cup Japanese rice 1 teaspoon sugar 1 teaspoon rice vinegar 1 piece Kombu (kelp), optional Salt ¾ cup water Instructions:  For the rice: Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have Kombu take 3’x 3” piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, and Kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard Kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon. Preparing the shrimp: Leaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce. To finish: In a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Cuilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice. Garnish: Can be finished with peppers or asparagus. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York