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: 
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

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)


  • NFI's 28th Annual Chowder Party
    Kick-off the 2016 Seafood Expo North America with old friends and new. Join us to celebrate NFI's 28th Annual Chowder Party to be held on Saturday, March 5th from 6pm - 7:30pm at the Westin Boston Waterfront Hotel conveniently located adjacent to the Boston Convention Center.