Number of Servings: 4Ingredients: 1/2 lb. Ocean Garden® Mexican Shrimp2 Tbsp Flour2 Tbsp Cornstarch2 Tbsp Seasoned dry breadcrumbs1/2 tsp Ground black pepper1 1/2 tsp Italian seasoningsWaterDipping Sauce2 Tbsp Olive oil1 tsp Anchovy paste1 tsp Garlic, minced6 medium Italian tomatoes, peeled, seeded & chopped2 tsp Capers2 tsp Lemon juice1/4 cup Dry white wine2 Tbsp Soft butter or margarineSalt and pepper to taste2 Tbsp Basil or parsley, choppedCooking oilDry red pepper flakes, optionalInstructions: Peel and devein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, breadcrumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.
Dipping Sauce
Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
To Cook Shrimp
Heat oil to 365 degrees in a deep fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.
Source: Courtsey of Ocean Garden
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Number of Servings: 6Ingredients: 6 Texas Oysters, shucked3 cups mixed greens2 carrots, shreddedPineapple, Jicama, Kiwi & Habanero Chili Salsa1 cup diced fresh pineapple1/3 cup fresh diced jicama1/3 skinned and diced kiwi1 tablespoon minced shallot3 tablespoons minced scallion3 tablespoons white wine vinegar1 teaspoon fine diced habanero chili1 tablespoon fresh chopped cilantro"Ranch 616" Mixture1 pound all purpose flour2 cups cornmeal1/8 cup paprika1/4 cup chili powder1/8 cup cayenne pepper1/8 cup granulated garlic1/8 cup Mexican oregano1 tablespoon kosher salt1 tablespoon black pepper1 tablespoon mustard powderInstructions: Pineapple, Jicama, Kiwi & Habanero Chili Salsa
Combine all ingredients, except cilantro in a bowl. Mix well. Ass a pinch of salt and pepper. Let sit 10-15 minutes and then add cilantro; mix and reserve to serve at room temperature.
"Ranch 616" Mixture
Mix all ingredients in a bowl.
Soak oysters in buttermilk, refrigerating overnight or at least 2 hours.
Dredge Texas oysters from buttermilk into "Ranch 616" mixture. Deep fry in 375°F oil for 3 minutes.
Assemble greens on the bottom of plate, then carrots, salsa in the middle and then stack oysters around the salsa.
Source: Recipe courtesy of Kevin Williamson, Ranch 616 and the Texas Department of Agriculture
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Number of Servings: 4Ingredients: 16 - U/15 Ocean Garden® Mexican White Shrimp, peeled and deveined leaving tail on1 lb. - Chinese long beansTempura Batter1 cup - Japanese tempura batter (Sun Luck)1 ¼ cup - waterSlaw Mix3 cups - shredded Napa cabbage8 - Snow pea pods (juilene biased cut)1 cup - bean sprouts½ cup - shredded red cabbage1 Tbsp. - pickled ginger1 Tbsp. - sugar½ cup - Ponzu sauceGinger Dipping Sauce½ cup - Soy sauce½ cup - Chinese black vinegar2 cups - green onions, chopped2 tsp. - fresh grated ginger2 tsp. - chili flakes2 tsp. - sugar2 tsp. - MirinGarlic Mint Dipping Sauce½ cup - juliened mint leaves2 tsp. - sugar½ cup - soy sauceJuice of 2 limes2 tsp. - garlic, mincedPonzu Sauce12 oz - lemon juice12 oz - Mirin12 oz - soy sauce12 oz - rice wine vinegar½ - lemon½ - onion, sliced½ - sheet konbu1 tsp. - Hon-DashiInstructions: Prawns (Shrimp)--Make 5 diagonal slices on underside of each shrimp (but not all the way through).
Place cut side down and squeeze flattening the shrimp from head to tail. You want to break the muscle so the shrimp doesn’t curl when frying.
Tempura Batter--In a small mixing bowl, mix by chopsticks. Do not over mix, batter should be loose and lumpy.
Ginger Dipping Sauce--Add all together and mix to dissolve sugar.
Garlic Mint Dipping Sauce--Combine all and stir to dissolve sugar.
Ponzu Sauce--Mix all ingredients in saucepan. Heat to just before boiling and strain. Boiling soy sauce brings out bitterness. Konbu – dried sea kelp sold in 6x7 inch sheets. Hon-Dashi – dried bonita (tuna) flakes. Both available at any Asian specialty grocery.
Cooking and Presentation--In a heavy saucepan or fryer, heat oil to 350 degrees. Holding tail end of shrimp dredge in tempura batter. Dip in oil and swirl back and forth to achieve a spidery light coating. Repeat with remaining shrimp. Fry to light golden brown. Drain well and stand (tail up) in glass. Place in center of plate.
Cook long beans in same manner and place on plate at 12 o’clock. Place ponzu slaw in front of shrimp. Place dipping sauces on each side of glass and serve.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA
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Number of Servings: 2Ingredients: 8 large Ocean Garden Mexican white shrimp (rolled in flour, egg and coconut flakes)1 mango cut in small strips1 cucumber skin off, cut in small strips1 cup sushi rice4 each nori sheets4 oz coconut spicy sauce1 cup mayonnaise1 tablespoon chili paste2 oz coconut milk½ tablespoon soy sauceInstructions: For the sauce: simply blend all the ingredients together until you obtain a uniform emulsified sauce.
For the rolls: take the nori sheets and spread the sushi rice evenly, then add the Ocean Garden Mexican shrimp previously fried, then the mango and the cucumber, carefully roll them tight and cut in 6 pieces.
Serve with the spicy coconut sauce
Source:
Ocean Garden Products, Inc. and Chef Luis Nieto, Blue Water Grill, New York, NY
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Number of Servings: 2Ingredients: 6 oz. (30 pcs) King & Prince Maui Munchers Coconut Popcorn Shrimp4 oz Cream Cheese (room temperature)2 tbsp Pineapple, finely chopped (fresh or canned)3 tbsp Pineapple Juice3/4 tsp Curry Powder6 pcs Radicchio Lettuce6 sprigs Fresh CilantroInstructions: Bake or fry shrimp per label directions just prior to serving.
Mix cream cheese, pineapple, pineapple juice, and curry powder with a wire whisk. Set aside.
Presentation: Put 3 pieces of lettuce on each serving plate. Put one tablespoon of dressing on each piece, top with 5 shrimp and garnish with cilantro sprigs.
Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer
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Number of Servings: 12Ingredients: 1/2 pound lobster meat, fresh2 cups flour1/2 teaspoon salt3 dashes cayenne pepper, to taste3 teaspoons baking powder1 each egg, well beaten1 cup milk2 cups peanut oil for fryingNutrition Information: (per serving)
Calories: 56.9
Cholesterol: 17mg
Protein: 3.6g
Sodium: 134mg
Total Fat: 0.7g
Dietary Fiber: 0.0g
Carbohydrate: 8.7g
Calcium: 63mg
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
Instructions: Pick over the lobster meat if necessary, and chop it up.
In a large mixing bowl, sift together the flour, salt, cayenne pepper and baking powder.
In another bowl, blend together the egg and milk, stir in the lobster meat. Add this to the flour mixture and mix well.
Heat the peanut oil in a large skillet until hot but not smoking, or in an electric fryer set at 365 degrees. Drop the lobster mixture by rounded tablespoonfuls into the hot oil, fry 3 minutes or until golden. Don't crowd the pan. Drain on paper towels and keep warm until all are done. Serve piping hot as an appetizer or a first course with tartar sauce.
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Number of Servings: 4Ingredients: 20 Lobster Chunks - deep fried4 tortilla skins1 cup lettuce shreddedCaribbean Salsa1/4 cup tomato - small diced1 tablespoon green pepper diced1 tablespoon onion minced1 tablespoon papaya - small dice1 tablespoon cantaloupe - small dice1 tablespoon mango1/2 cup pineapple - small dice1 tablespoon fresh cilantro - chopped1 tablespoon extra virgin olive oil1/2 lemon - juice1/2 lime juiceSalt and pepper to tasteTabasco to tasteInstructions: Caribbean Salsa
Combine all Salsa ingredients and let sit.
Bread frozen lobster chinks and deep fry or poach (unbreaded). Place in wrap, lettuce, 5 lobster chinks and add salsa.
Source: Ambassador Seafoods
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Number of Servings: 1Ingredients: 8 King & Prince Golden Supreme Hand Breaded Shrimp1 Small Acorn Squash Cut in 1/21 oz Raw Potatoes (julienne) or Matchstick Potatoes2 Lime Wedges1 Green Onion1/2 cup Small Diced Mango1/2 cup Small Diced Green Apples1/8 cup Small Diced Red Onions1/8 cup Small Diced Red Peppers1/4 tsp Small Diced Jalapeno Peppers2 tbsp Vegetable Oil1 tbsp Rice Vinegar1 tbsp Orange JuiceSalt & White Pepper to tasteDash of Cayenne PepperAlfalfa SproutsInstructions: Cook shrimp per label directions just prior to serving.
Apple Mango Salsa: Mix vegetable oil, orange juice, rice vinegar, salt & pepper together. Add diced vegetables and apples. Add a dash of cayenne pepper. Mix well. Refrigerate for 1 hour.
Presentation: Cut acorn squash in half; scoop out seeds. Put in microwave for 3 minutes. Cool. Fill with apple mango salsa. Set on large serving plate. Arrange shrimp on plate. Fry matchstick potatoes; put on plate and garnish with lime and green onions.
Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer
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Number of Servings: 2Ingredients: 1- 10 oz package SeaPak® Coconut Shrimp1 10-ounce mixed bagged salad greens (or 1 head of lettuce chopped)1 mango, pealed and sliced1/2 red bell pepper, diced1 packet Orange Marmalade Sauce (included in SeaPak® Jumbo Coconut Shrimp package)1/3 cup bottled ranch salad dressing2 TBS macadamia nuts or pecans halves (if desired)Instructions: Cook the shrimp according to the package directions. Divide the salad green, orange slices and diced pepper among 4 serving plates. Top with shrimp. Wisk together the orange marmalade sauce and salad dressing in a small bowl. Pour the dressing mixture over each serving of salad. Sprinkle chopped nuts over salads and serve immediately.
Source: SeaPak Shrimp Company
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Number of Servings: 6Ingredients: 1 1/2 pints shucked oysters1 cup cornmeal2 cups flourpinch salt and pepperpeanut oil for fryingCollard Slaw6 collard leaves, cut into chiffanode*1/2 head white cabbage, shredded1/2 cup mayonnaise2 tablespoons black seedy mustard2 tablespoons white vinegar2 tablespoons sugarpinch salt and pepperCreme Fraiche1 cup sour creme2 ounces buttermilk1/2 ounce fresh orange juice* Cut into ribbons.Nutrition Information: (per serving)
Calories: 407
Protein: 7%
Saturated Fat: 29%
Fat: 75%
Carbohydrates: 16%
Instructions: Mix meal, flour and seasonings together for dredge.
Collard Slaw
Mix this together and let set in refrigerator at least 1 hour.
Creme Fraiche
Mix all together and let stand overnight.
To assemble: Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly so as to get crisp on the outside and still moist inside. Place on the slaw and place the creme fraiche on the side. Serve with pickled okra and deviled eggs.
Source: Source: "Virginia Waterfront Cusine" Virginia Marine Products Board
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