These quesadillas are easy to make, chock full of good nutrition, and very tasty. The barbecue sauce adds a surprising kick of flavor. Number of Servings: 4Ingredients: 8 ounces cooked shrimp, diced1 orange bell pepper, roasted or grilled and finely diced2/3 cup fresh or frozen corn kernels, thawed1/2 cup reduced-fat shredded Cheddar cheese2 tablespoons all-natural barbecue sauceFour 10-inch flour tortillas2 teaspoons canola oilNutrition Information: 380 calories, 11g fat (3g saturated, 0.5g omega-3), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron
Instructions: Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas.
Cut into quarters and serve.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
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Here is tasty but quick dish for any evening!Number of Servings: 14Ingredients: 51oz can Sea Watch Whole Ocean Clams1 Pint Grape Tomatoes, halved1 Pint Mixed Pitted Olives, rough chopped½ Cup Basil, sliced2 Cloves Garlic, minced2 Tbsp Italian Spices½ Cup Extra Virgin Olive OilShaved hard cheese or crumbled soft cheeseInstructions: Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese
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These bite size crab cakes are easy to make and fun to eat! Perfect as an appetizer or snack.Number of Servings: 6Ingredients: 16 ounces cooked crabmeat2 cups fresh whole wheat bread crumbs*One 14-ounce can artichoke hearts, drained and finely chopped¼ cup light canola mayonnaise2 large eggs, beaten2 tablespoons fresh chopped chives½ teaspoon celery saltFreshly ground black pepperPaprikaTarragon Tartar Sauce1/3 cup light canola mayonnaise1 tablespoon sweet relish1 tablespoon lemon juice1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon½ teaspoon onion powderSalt and freshly ground pepperNutrition Information: 210 calories, 7g fat (0.5g saturated, 0.7g omega-3), 680mg sodium, 17g
carbohydrate, 2g fiber, 21g protein, 15% calcium, 10% iron
Tarragon Tartar Sauce
50 calories, 4g fat (0g saturated, 0.4g omega-3), 130mg sodium, 3g carbohydrate, 0g fiber, 0g protein
Instructions: Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan
with nonstick cooking spray and set aside. Stir together the crabmeat,
bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt
and a few turns of freshly ground black pepper until well combined.
Divide the mixture evenly between the muffin cups and smooth the tops.
Sprinkle with paprika. Bake until golden brown, about 15 minutes.
Serve with tarragon tartar sauce
Tarragon Tartar Sauce
In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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Start your new year off right with this light and tasty Tropical Shrimp Salad recipe. This is quick and easy dish to prepare. Make it tonight and raise a glass to your health!Number of Servings: 4Ingredients: 1 lb OLA! Raw Peeled & Deveined Shrimp2 garlic cloves (minced)4 tablespoons olive oil1/2 lb mixed greens1 ripe avocado cut in slices1 orange, peeled and cut in slices1 jicama, peeled and cut Julianne style1 red pepper cut Julianne styleLime Cilantro Dressing, 2 limes (juice)1/2 cup fresh cilantro (chopped)2 garlic cloves (minced)1/2 cup olive oilpinch oreganoInstructions: Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside. Dressing: Place all ingredients in a blender. Blend on low speed until smooth. Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.
Source: Sea Port Products Corporation
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Tip: Any smoked fish may be used. Spread may also be served with crackers.Number of Servings: 10Ingredients: 1 package (8 oz) cream cheese, softened2 tablespoons butter, softened4 ounces hot-smoked lake trout or salmon, flaked1/4 cup (2 oz) blue cheese, crumbled1/4 cup toasted finely chopped walnuts1-2 heads Belgian endive, separated into leavesInstructions: Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well.
Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.
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This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas.Number of Servings: 4Ingredients: 1 lb Ocean Garden® Shrimp1/2 cup Butter, unsalted3 Tbsp Cooking oil2 Tbsp Soy sauce1 Tbsp Lemon juice1/8 to 1/4 tsp Garlic powder1/4 to 1/2 tsp Tabasco1/4 cup TequilaTortillasInstructions: Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in a baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco in a sauce pan; bring to a boil, stirring to melt butter. Remove from heat and stir in tequila. Pour mixture over shrimp, making sure all are coated. Bake in a 425 (F) oven for 15 to 20 minutes, stirring once or twice. Transfer shrimp and remaining sauce mixture to a serving bowl. Serve with tortillas. Peel and eat at the table.
Source: Courtesy Ocean Garden
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Number of Servings: 4Ingredients: 20 each Ocean Garden 21/25 Mexican shrimp Tempura Fried4 tbsp. Ginger Lime Sauce8 tbsp. Mango Papaya Salsa4 halves Avocado (diced)1 tbsp Sweet soy1 tsp Black sesame seeds4 each Lime Wedge1 tbsp Cilantro (fresh chopped)Ginger Lime Sauce½ tbsp Garlic1½ tsp Serrano pepper (minced)¾ tsp Sam bal chili sauce2 tsp Ginger (fresh minced)3 tbsp Fish sauce1 ½ tbsp Limejuice3 tbsp Sugar2 tbsp WaterMango-Papaya Salsa½ cup Papaya (seeded and diced ¼ inch)2 tbsp Red onion (minced)1 tsp pickled ginger (minced)2 tbsp Limejuice2 tbsp Cilantro (finely chopped)6 tbsp Pineapple juice1 cup Mango (seeded and diced ¼ inch)Tempura Fried Prawns20 each Prawns 21/25 (peeled and de-veined, tail left on)1 cup Rice flour2 cups Tempura batterTempura Batter1 cup Rice flour1 cup Soda water, cold½ tsp Sesame oil½ tsp Kosher salt1 each Egg yolkInstructions: Place the diced avocado in a 4 inch ring mold and press firmly to set. Tempura fry the prawns and rest five of them on top of the avocado. Place the mango-papaya salsa on top of the prawns. Drizzle the ginger lime sauce around the avocado on the plate. Drizzle the sweet soy in a zig-zag pattern over top of the salsa and prawns. Garnish with fresh cilantro, black sesame seeds and a fresh lime wedge.
Ginger Lime Sauce
Combine all ingredients and mix well. Store refrigerated until needed for use.
Mango-Papaya Salsa
Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
Tempura Fried Prawns
Right before assembly dip each prawn into the rice flour then shake to remove excess flour then dip the prawn into the tempura batter and place the into a 375 degree fryer and cook until golden (Be sure not to over crowd). Remove the fried prawn and let rest on a paper towel lined plate to remove excess oil. Assemble dish immediately. (Note: to keep the oil clean between use skim excess batter that floats to the top.
Tempura Batter
In a mixing bowl place the rice flour and pour in the cold soda water and mix well until there are no lumps. Add the egg yolk and mix well. Add the salt and sesame oil to season. Reserve cold until needed.
Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson, Elliott’s Oyster House, Seattle, WA
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Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce. Number of Servings: 4Ingredients: Tarantula Legs1 pound cooked medium or large shrimp, peeled. Monster Mash Dipping Sauce1 cup reduced-fat mayonnaise3 tablespoons skim milk3 tablespoons chopped onions1 tablespoon fresh lemon juice1/4 cup sweet pickle relish1/4 cup chopped pimento3 Tablespoons chopped parsley1 tablespoon dry mustardNutrition Information: Tarantula Legs
Calories: 84
Protein: 18g
Carbohydrates: 0g
Total Fat: 0.9g
Sodium: 191mg
Fiber: 0g
Cholesterol: 166mg
Monster Mash Dipping Sauce
Calories: 34
Protein: 0g
Carbohydrates: 7g
Total Fat: 0
Sodium: 298mg;
Calories from fat: 7%
Fiber: 1g
Cholesterol: 0mg
Instructions: Monster Mash Dipping Sauce
In a small bowl, combine all the ingredients and mix well. Chill and serve.
Serving size: 1/4 cup
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Number of Servings: 2Ingredients: 1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready1/2 cup hot chunky salsa1 packet Sweet Spicy Sauce (included in SeaPak Wrapped Shrimp Package)2 tablespoons orange marmalade2 tablespoons chopped fresh cilantro leavesInstructions: 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
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Number of Servings: 1Ingredients: 3 oz. raw shrimp; peeled, deviened and cleaned1/4 cup Egg Beaters, Original1/2 cup Fiber One bran cerealsalt and pepper to tasteNutrition Information: Calories 180; Fat 2g; Sodium 420mg; Carbs 26g; Fiber 14g; Sugars 0.5g; Protein 26.5g
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
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