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

Your rating: None Average: 5 (3 votes)

INDUSTRY SCOOP

  • NFI's East Coast Sensory Workshop
    NFI in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in an introductory level course for anyone wishing to polish their sensory skills at Quirch Foods, Miami, FL on March 3 and 4, 2015.
  • NFI’s 27th Annual Chowder Party
    NFI’s 27th Annual Chowder Party registration is now open. Join us on Saturday, March 14th at 6:00pm – 7:30pm, at the beautiful Westin Boston Waterfront. For more information, please contact Suzanne at sarteaga@nfi.org or 703-752-8898.