Baked (89)

This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings: 4Ingredients: 8 ounces dried whole wheat blend thin spaghetti2 tablespoons extra virgin olive oil1 small red onion, finely diced1 garlic clove, minced¼ teaspoon crushed red pepper flakes1 pound large raw shrimp (16-20 count), shelled and deveinedOne 14.5-ounce can petite diced tomatoes, undrainedZest of 1 lemon½ teaspoon dried basilKosher salt and freshly ground black pepper to taste½ cup crumbled feta cheese2 tablespoons chopped fresh parsley, optionalNutrition Information: 430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron Instructions: Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes.  Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired. *If you do not have a cast iron skillet use any large skillet with an oven-safe handle. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

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 Average: 0 No votes yet

Number of Servings: 4Ingredients: 1- 13 oz package SeaPak® Oven Ready Crispy Light Shrimp1 10-ounce romaine lettuce bagged salad (or 1 head of romaine lettuce chopped) 1 cup grape tomatoes1/3 cup shredded Parmesan cheese1 packet pineapple cayenne sauce (included in carton)1/3 cup bottled Caesar salad dressingInstructions: Cook the shrimp according to the package directions. Divide the lettuce, tomatoes, cheese and shrimp among 4 serving plates. Stir the cayenne sauce and salad dressing with a whisk or fork in a small bowl. Pour the dressing mixture over each serving of salad. Serve immediately. Source: SeaPak Shrimp Company Average: 0 No votes yet

Number of Servings: 4Ingredients: 4 Maine Lobsters (1 to 1-1/4 pounds each)4 ears sweet corn4 small boiling onions2 pounds steamer clams, cleaned2 pounds mussels, cleaned12 small red potatoes2 cups water5 pounds seaweed*, preferably Maine Rockweed*if seaweed is unavailable, simply add 2 teaspoons of salt to cooking water and put down a layer of crumpled aluminum foil to raise the lobsters off the bottom of the pan.Instructions: In a large roasting pan (about 12"x16"), place a one-inch layer of seaweed. Parboil onions and potatoes. Shuck corn for innermost husks. Place Maine lobsters on the seaweed, arrange corn and onions between the lobsters and the sides of the pan. Place clams, mussels and potatoes gently over the lobsters, keeping the top of the bake level. Cover with remaining seaweed and add water to the pan. Cover tightly with foil and place on the stove or a preheated grill to cook (if using a grill, make sure the coals are very hot). Start timing the bake when you first see steam. Cook covered for 15 minutes. Remove from heat but leave covered for 5 more minutes. Serve with lemon, melted butter or margarine or your favorite lobster accompaniment. Average: 4.25 Average: 4.3 (4 votes)

This recipe is a bundle of fun! Eat them with your hands, and use a spoon to pick up any tiny bits of veggies that escape.Number of Servings: 6Ingredients: 4 teaspoons peanut oil, divided3 to 4 medium carrots, shredded (about 1 ½ cups)One 7-ounce package mung bean sprouts1 cup snow pea pods, sliced into ½-inch pieces4 scallions, white part chopped2 garlic cloves, minced1 pound small cooked shrimp, fresh or frozen, thawed1 cup cooked rice1/3 cup lite teriyaki sauce1/4 cup roasted peanuts, chopped1 tablespoon brown sugar1 tablespoon grated fresh ginger root12 egg roll wrapsNutrition Information: 330 calories, 7g total fat, 1g saturated fat, 710mg sodium, 45g carbohydrate, 4g fiber, 22g protein, 100% vitamin A, 40% vitamin C, 25% iron Instructions: Heat two teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the carrots, bean sprouts, snow peas, scallions and garlic and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the shrimp, rice, teriyaki sauce, peanuts, brown sugar, and ginger and heat through. To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the shrimp mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

Clean up is a breeze with this delightful, nutrient-packed salmon dish!Number of Servings: 4Ingredients: 1/4 cup lite teriyaki sauce1 tablespoon brown sugar1 teaspoon toasted sesame oil1 teaspoon minced fresh ginger *1 teaspoon cornstarch1 ½ cups snow pea pods (about 4 ounces), trimmed1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup)Four 5-ounce salmon fillets, skin removedSalt and freshly ground pepper1 tablespoon toasted sesame seeds, optionalNutrition Information: 240 calories; 7g fat (1g saturated; 1.6g omega-3); 450mg sodium; 12g carbohydrate; 2g fiber; 33g protein; 110% vitamin A; 25% vitamin C Instructions: Preheat oven to 400°F. Cut four 12-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended. Divide the snow peas and carrots evenly and place in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired. * For convenience, use bottled minced ginger. Serve with rice and your favorite fruit on the side. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Average: 4 Average: 4 (1 vote)

Number of Servings: 4Ingredients: 1 pound Ocean Garden® Mexican Shrimp1/2 cup unsalted butter3 tablespoons of cooking oil2 tablespoons of soy sauce1 tablespoon lemon juice1/8 to 1/4 teaspoon of garlic powder1/4 to 1/2 teaspoon Tabasco®2 teaspoon filé powder1/4 cup tequilaOptional: Flour tortillasInstructions: Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco® in a saucepan; bring to a boil, stirring to melt butter. Remove from heat and stir in filé powder and 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 warm tortillas. Peel and eat at the table. Shrimp Cooking Guide Large shrimp (U/10 - 16/20) 3 1/2 -4 minutes Medium shrimp (21/25 - 41/50) 2 1/2 -3 minutes Small shrimp (51/60 and smaller) 1 1/2 -2 minutes Source: Recipe courtesy of the fine folks at Ocean Garden Products, Inc. Average: 0 No votes yet

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 Average: 0 No votes yet

Number of Servings: 1Ingredients: 1 Small individual ready made pizza crust1 1/2 Ounces (3T) crab flavored surimi seafood, flake or chunk style1/3 Cup combined vegetable toppings chosen from: thawed frozen loosepack corn, thawed frozen loosepack peas, thawed frozen loosepack broccoli cutes, thin slices red or green pepper, thin slices onion (separated into rings), thinly sliced mushrooms1/4 Cup meatless spaghetti or pizza sauce1 Slice or 2T grated mozzarella cheeseNutrition Information: Calories: 317 Protein: 19g Fat: 10g Cholesterol: 35mg Sodium: 713mg Instructions: Conventional method: Pre-heat oven to 400 degrees F. Place pizza "crust" on baking sheets; bake 5 minutes or according to package directions. Spread surimi seafood evenly, arrange 1/3 of vegetable toppings over surimi. Spoon sauce over vegetables, top with cheese. Bake 10-20 minutes, or until cheese is melted and sauce is bubbling hot. Average: 0 No votes yet

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 Average: 0 No votes yet