Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Camarones Enchilados

Number of Servings: 
4
Ingredients: 
1 pound Ocean Garden® Mexican Shrimp, peeled and deveined
6 tablespoons Spanish olive oil
3 large cloves of garlic finely chopped
1 large sweet onion finely chopped
1 ½ cups chopped tomato
1 tablespoon tomato paste
1 bay leaf
½ cup dry sherry
½ cup pimentos finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon minced hot chili pepper of choice
Juice of 1 lime
Kosher salt to taste
Toasted and ground black pepper to taste
2 oz steamed white rice
Fresh cilantro for garnish
Instructions: 

To prepare the Sofrito, sauté the garlic, and onions until tender.
(do not brown the garlic.) Add tomatoes, paste, bay leaf, sherry,
pimentos, Worcestershire, salt, pepper, and chili pepper and cook until
the mixture has thickened. Add Shrimp and cook until they are opaque.
In a large bowl spoon the rice into the center of the bowl, then place
the shrimp around the rice. Pour the sauce over the shrimp and garnish
with the fresh cilantro.

Source: Courtsey of Ocean Garden and Executive Chef Tom Rhyneer, Everett Golf & Country Club in Washington

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INDUSTRY SCOOP

  • 2014 Spring Political Conference
    NFI's Annual Spring Political Conference will be held on May 12-15, 2014 at the St. Regis Washington Hotel. The conference room rate is $385 plus tax. To reserve your sleeping room for the conference, call 1-888-627-8087 and mention National Fisheries Institute to receive the negotiated rate.