Mediterranean

Number of Servings:  4 Ingredients:  20 - U/15 Ocean Garden Mexican® White Shrimp-peeled & deveined, tail on 24 - paper thin slices of Pancetta-Cured but not smoked rolled bacon ½ cup - olive oil 4 cups - sliced Shitake mushrooms ½ cup - chopped shallots ¼ cup - balsamic vinegar mixed with ½ cup olive oil ¾ cup - Sweet Vermouth 2 Tbsp. - butter 20 - Belgium endive leaves 2 - 4oz packages Daikon sprouts* 4 - radicchio leaves Saffron Risotto 3 cups - chicken stock ½ cup - white wine 1 tsp - saffron threads 2 Tbsp - unsalted butter ½ cup - yellow onion (finely chopped) 1 cup - Aborio rice ¾ cut - freshly grated Reggiano Parmesan 1 cup - fresh English peas or frozen peas Instructions:  Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn’t need a toothpick to serve. Shoots of the long white radish. Sometimes sold as radish sprouts in 4oz plastic hinged containers. In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is aldente (tender but slightly chewy) for about 20 minutes. Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm. In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add shitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss. Presentation--On four large dinner plates, place raddichio leaves to form a cup. Fan five endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve. Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA

Think Mediterranean! Fresh, easy and bursting with flavor. Number of Servings:  4 Ingredients:  4 5-7 oz. fresh Tropical™ Tilapia fillets salt & pepper 2 Tbls. olive oil 2 medium tomatoes, chopped 2 Tbls. capers, drained 2 1/2 Tbls. butter 1 1/2 Tbls. Worchestershire sauce 1 Tbls. lemon juice Instructions:  Seed and dice the tomatoes. In a hot frying pan, heat 1/2 Tbls. of the butter. Add the diced tomatoes, capers, Worchestershire sauce, lemon juice, salt and pepper. Cook on low heat quickly for about 2 minutes. Remove from heat and stir in remaining 2 Tbls. of butter and set aside. DO NOT REHEAT. Salt and pepper the fillets. Heat a frying pan; then add the oil. When oil is hot, add the fillets and brown on both sides, turning only once. This will take about 3 minutes per side. Remove to a plate and spoon the tomato sauce over the fillets. Source: Tropical Aquaculture Products, Inc.

Number of Servings:  6 Ingredients:  2 lbs Pacific/True Ling Cod fillets 2 tblsp vegetable oil 3 cloves garlic, slivered 1 medium eggplant 3 med. onions, cut into wedges 2 green peppers, cut in 1-inch squares 1/4 tsp pepper 3/4 cup water 2 1/2 tsp salt 1 egg 1 cup seasoned bread crumbs 1/3 cup vegetable oil 1/4 tsp dried dill weed 3 medium tomatoes 1 tblsp chopped fresh dill or 1 tblsp dried dill weed Instructions:  Rinse fish with cold water; pat dry with paper towels. Cut fish into 6-8 equal size serving portions, then set aside. In large skillet over medium heat, sauté garlic in 2 tablespoons oil until golden. Discard garlic, reserving oil in pan. Add eggplant and onion; cook until vegetables are browned, stirring frequently (about 5 minutes). Stir in green pepper, pepper, water and 1/2 tsp salt. Cover and cook for 5 minutes, stirring occasionally. Remove cover and continue cooking until all water has evaporated. Remove vegetables to bowl and keep warm. Sprinkle remaining 2 tsp salt over fish. In pie plate, beat egg slightly. On wax paper, combine bread crumbs and dill. Dip fish in egg; coat with bread crumb mixture. In same skillet, over medium heat, heat 1/3 cup oil. Place breaded fish portions in hot oil and cook for 6 minutes. Turn and cook for additional 4-5 minutes, or until fish flakes easily when tested with a fork. Transfer fish to warm serving platter; keep warm. Return vegetables to skillet. Sprinkle 1/4 tsp dill weed over tomatoes. Add to vegetable mixture in skillet. Cook over medium heat, stirring frequently, until tomatoes are heated through. Transfer vegetables to same platter as fish. Source: Thanks to West Coast Fisheries

The long, hot days of summer are here, and the National Fisheries Institute has a simple and delicious recipe to help cool you down. This dish can help work toward your goal of eating seafood at least twice a week this summer and throughout the year! Number of Servings:  4 Ingredients:  Herbed Lemon Garlic Mayonnaise King Crab Topping 1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces ¼ c. mayonnaise 1 Tbsp. lemon juice (1/2 lemon) 1 tbsp. sundried tomatoes, packed in oil, sliced 1 clove fresh garlic, minced or 1/8 tsp. garlic powder 1/4 tsp. dried basil or 1 tsp. fresh leaves, chiffonade Freshly ground black pepper Salad base 2 Tbsp. Red Onion slivers 1 Tbsp. sliced Pimento stuffed green olives 2 Tbsp. sliced Black Olives 1 c. Baby Field greens or spring mix 1 c. Romaine, chopped Garnish 1 ea. Roasted red pepper, sliced into julienne strips 2 ea. Plum Tomatoes, quartered Instructions:  In medium bowl, blend all dressing ingredients together, except crab meat. Fold in crab meat. Chill 1 hour or until ready to serve. In medium mixing bowl, mix all salad base ingredients together. Mound ½ c. salad base onto plate. Top with approx. 1/3 c. portion crab salad. Garnish each plate with julienne strips red pepper and 2 quarters plum tomato. Source: Phillips Foods, Inc.

This shrimp dish will take you on a gastronomic vacation to warmer climates. Serve with a Caesar salad and some bruschetta for an enjoyable seafood dinner. Number of Servings:  4 Ingredients:  1- 16 ounces package SeaPak® Shrimp Scampi (frozen) 1 zucchini, chopped 1 14-oz can of quartered artichoke hearts, well drained ¼ cup sun dried tomatoes 1 Tbsp capers Juice of 1 lemon (about 2 TBS) 1 ¼ cups uncooked orzo pasta (may substitute rice) Instructions:  Heat large 12’’ skillet* for 1 minute on medium high heat. Add shrimp and zucchini sauté for 8 minutes, stirring periodically. Add artichokes, sun dried tomatoes, capers and lemon juice and stir. Continue sautéing for 3-5 minutes (or until shrimp is fully cooked) stirring periodically. Serve over orzo pasta. *Cooking Note: Smaller skillet will require increased cook times* Source: SeaPak Shrimp Company

Kick off National Seafood Month with this amazing shrimp recipe! Shrimp is great on the grill and makes for a easy & quick dinner on a cool fall evening. Number of Servings:  4 Ingredients:  32 Ocean Garden Mexican white shrimp Size 16/20 count peeled, peeled and deveined with tail on 32 12 inch bamboo skewers (soaked in water) Orzo Pasta 1 pound orzo pasta (cooked aldente). Reserve Sun-Dried Tomato Butter 1 lb unsalted butter (softened) 1 cup sun-dried tomatoes (soaked in hot water to soften) Arugula Oil 2 cups extra virgin olive oil 4 oz. fresh arugula 1 Tb. lemon juice salt and pepper Garnish 30 Kalamata olives 30 teardrop tomatoes 1 cup crumbled feta cheese Instructions:  Cook orzo aldente. Reserve. For Sun-Dried Tomato Butter: In Food Processor, puree butter and tomatoes until it has a whipped butter consistency. Reserve For Arugula Oil: In a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt, and pepper to taste; place in squeeze bottle. Reserve Preheat grill until hot. Place shrimp on skewer in a “Ying Yang” design (tails and heads going opposite ways). Place skewers on grill and cook on both sides until done (about 3 minutes each side). Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta. On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front, and against the pasta. Garnish with the crumbled feta cheese, kalamata olives, teardrop tomatoes, and drizzle all with arugula oil. Source: Courtesy,Ocean Garden Chef Scott Boone Mill Creek Country Club Mill Creek, WA