Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways.Number of Servings: 4Ingredients: 2 teaspoons minced ginger1 cup sliced scallions, 1/4 inch thick1/8 to 1/4 teaspoon red chili flakesTwo 14.5 oz cans reduced sodium chicken broth12 medium mussels, scrubbed1/2 pound bay scallops, rinsed1/2 pound medium shrimp, peeled & deveinedInstructions: Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.
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This soup combines two super foods -- shrimp and collard greens -- for a simple delicious soup with a powerful dose of great nutrition.Number of Servings: 4Ingredients: One 32-ounce carton all-natural chicken broth (4 cups)One 14-ounce can lite coconut milkOne 10-ounce box frozen collard greens or spinach, or 2 cups fresh2/3 cup jasmine rice2 tablespoons bottled or fresh lime juice2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger1 teaspoon dried curry powder8 ounces small cooked shrimp, fresh or frozen, thawedNutrition Information: 210 calories; 7g fat (6g saturated, 0.3g omega-3); 620mg sodium; 19g carbohydrates; 3g fiber; 14g protein; 120% vitamin A; 60% vitamin C, 25% calcium
Instructions: Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes.
Stir in the shrimp, heat through, and serve.
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Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal.Number of Servings: 6Ingredients: 1 to 1 1/2 lbs. Shrimp, uncooked1/4 cup Onion, minced1 or 2 Garlic cloves, minced2 Tbsp Olive oil4 to 5 cups Chicken broth3 or 4 Dried mild chilies1/4 tsp Cumin, groundSalt & cayenne to tasteGarnish2 cups Corn tortilla strips1/4 to 1/2 cup Cilantro, fresh, chopped1/4 to 1/2 cup Grated Colby Jack cheeseInstructions: Peel and devein shrimp, retaining tails, if desired. Set aside.
In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.
Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.
To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas.
Source: Ocean Garden
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It’s March and to ward off the last of the winter chill try a seafood soup. Thank-you to our friends at Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante for this GREAT shrimp recipe!Number of Servings: 6Ingredients: 1 cup roasted pumpkin puree (Canned pumpkin or roasted butternut squash can be substituted)1 1/2 cup shrimp or chicken stock1 cup reduced shrimp or shellfish cream (1 ½ cups heavy cream)6 oz. Dry sherry1 sprig thyme1 medium onionGround ginger, allspice, cloves, nutmeg and cinnamon to taste1 tablespoon butter1 ½ tablespoons olive oil1 teaspoon minced chivesSalt and pepper to taste6 Roasted mini pumpkins hollowed out12 U-15 Ocean Garden shrimp peeled and de-veined (shells reserved)Instructions: Sautee the shrimp shells in half the butter until well colored, deglaze with the sherry and allow to evaporate. Add 2 cups heavy cream, thyme and simmer till reduced by half and strain. Sautee the onion with the remaining butter till translucent, add the pumpkin puree, shrimp stock, 6 diced shrimp and reduced shrimp cream and allow to simmer for 8 minutes. Add the spice blend, salt and pepper to taste. With a hand held immersion blender puree the mixture till smooth.
To serve season the remaining shrimp with salt and pepper and sear in hot skillet with olive oil till cooked through. Divide soup mixture evenly into the roasted mini pumpkins or warmed soup bowls. Garnish with seared shrimp and chives.
Source: Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante
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Number of Servings: 2Ingredients: 6 – 26/30 Ocean Garden® Authentic Mexican Shrimp6 – mussels4 – little neck clams½ - cup colored peppers, cubed¼ - cup white onions, cubed¼ - cup chorizo, cooked & drained½ - garlic clove, minced2 – Bay leaves1 ¾ - cup white wine2 - cups fish stock3/4 – cup tomato sauce5 – fingerling potatoes, cooked3 – pieces fish (2 ounces each piece)Instructions: In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.
Source:
Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec
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Number of Servings: 4Ingredients: 4 cups chicken broth1 cup thinly sliced mushrooms1/4 cup sliced bamboo shoots1/2 pound sea scallops, sliced horizontally (1/4") or bay scallops (rinsed under cold running water)1 tablespoon reduced-sodium soy sauce1/4 teaspoon white pepper2 tablespoons corn starch mixed with 3 tablespoons warm water1 egg, beaten3 tablespoons rice vinegar OR 2 tablespoons white wine vinegar1/3 cup thinly sliced green onionInstructions: Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Add scallops, soy sauce and pepper. Bring to a boil. Add corn starch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar; sprinkle with green onion. Serve immediately.
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Number of Servings: 8Ingredients: 2 tablespoons olive oil2 cups chopped onion2 cloves garlic, mincedOne 28oz can tomatoes3 tablespoons tomato paste1 bay leaf4 cups water1 cup dry white wineOne 8oz bottle clam juice1/2 pound shelled medium shrimp2 catfish fillets cut into 1 inch cubes1/2 teaspoon salt1/4 teaspoon peppercoriander (or parsley)lemon slicesInstructions: In large soup pan, heat oil. Sauté onion and garlic until onions are
transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer
25 minutes. Add water, wine, and clam juice. Simmer uncovered 45
minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or
until catfish flakes easily. Remove bay leaf. Garnish each serving with
chopped coriander and lemon wedges.
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