Instructions
A Seafood Charlie Recipe
Servings: 2 PrepTime: 20 min
Ingredients
1 cup cooked Wholesome Pantry brown rice
1/4 cup soy sauce
2 Tbs sesame oil
1/2 cup Wholesome Pantry cooked large or jumbo shrimp, thawed
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cucumber, sliced
1/2 avocado, sliced (optional)
Directions
Divide rice evenly among two bowls. Toss shrimp with sesame oil and soy sauce and then split between bowls with the rice.
Divide rest of ingredients between bowls. Top with sesame seeds and serve.
Enjoy
Instructions
A Seafood Charlie Recipe
Prep: 15 Minutes
Broil: 5 minutes
Serves: 10
Ingredients
1 1/4 cups ketchup
1 tablespoon grated wasabi
2. teaspoons fresh lemon juice
Broiled Garlic Shrimp
1 1/2 pounds 36/40 count peeled and deveined shrimp, thawed if necessary.
2 garlic cloves minced.
3 tablespoons oilve oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley leaves
1 package (5 ounces) spring mix salad greens
Lemon wedges for garnish (optional)
Recipe
1. Prepare Wasabi Cocktail Sauce: In small bowl, whisk together ketchup, wasabi and lemon juice. Refrigerate until ready to serve.
2. Prepare Broiled Garlic Shrimp: Preheat broiler with oven rack 4 to 5 inches from source of heat. In large rimmed baking pan, toss shrimp, garlic and oil; spread in single layer in pan. Drizzle shrimp with lemon juice. Broil 4 to 6 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145 degrees, without turning shrimp. Sprinkle shrimp with parsley.
3. Line 10 martini glasses or individual salad plates with salad greens. Place shrimp over greens and serve with Wasabi Cocktail Sauce. Garnish with lemon wedges, if dessired.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep Time: 25 Mins
Cook Time: 18 Mins
Servings: 6
Ingredients
3 1/2 cups sweetened coconut flakes
1/2 cup all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup ice water
2 lbs raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
1 garlic clove, minced (about 1 teaspoon)
1 green onion, finely chopped (about 1 tablespoon)
1 cup peach, mango or apricot marmalade or preserves
1 Tbs distilled white vinegar
Nonstick cooking spray
Directions
1. Prepare Coconut Shrimp: Preheat oven to 375°. Spray rimmed baking pan with nonstick cooking spray.
2. Place coconut in wide, shallow dish. In separate wide, shallow dish, stir flour, cornstarch, baking powder and salt until well combined. In small bowl, whisk eggs; add eggs to flour mixture and whisk until well combined. Add ice water and stir until well combined.
3. Holding shrimp by tail, dip shrimp in flour-egg batter to coat both sides, allowing excess batter to drip off; dip shrimp in coconut to coat both sides and place on prepared pan.
4. Bake shrimp 10 minutes or until tops are golden brown. Spray shrimp with nonstick cooking spray; turn shrimp and bake 8 to 10 minutes longer or until golden brown.
5. Meanwhile, prepare Fruit Dipping Sauce: In small bowl, stir all ingredients until well combined. Makes about 1 cup plus 2 tablespoons dip. Let shrimp stand 5 minutes before serving with dipping sauce.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep Time: 15 Mins
Cook Time: 20 Mins
Servings: 4
Ingredients
7 oz poblano peppers
4 cups fat-free milk
2 tsp unsalted butter
1/2 tsp black pepper
1/4 tsp salt
1 cup yellow cornmeal
1/2 cup shredded sharp white Cheddar cheese (2 ounces)
1 Tbs olive oil
1 1/4 lb raw 21-25 count peeled and deveined shrimp, thawed if necessary
3 garlic cloves, chopped
2 tsp hot sauce
Sliced green onions and/or chopped fresh cilantro leaves for garnish (optional)
Directions
1. Place oven rack about 5 inches from broiler. Preheat broiler to high. Place poblano peppers on rimmed baking pan and broil 4 to 5 minutes or until the skin is completely blackened, turning occasionally. Place peppers in bowl and cover bowl with plastic wrap; let stand 10 minutes.
2. Meanwhile, in medium saucepot, combine milk, butter, ¼ teaspoon black pepper and 1/8 teaspoon salt; heat to boiling over medium heat. Gradually whisk in cornmeal until incorporated; reduce heat to low and cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese. Cover to keep warm.
3. Remove skin from poblano peppers; pull off stem and cut lengthwise in half. With paring knife, scrape seeds, then cut into ½-inch pieces.
4. In large skillet, heat oil over medium heat. Add shrimp and cook 3 to 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in garlic, remaining ¼ teaspoon black pepper and 1/8 teaspoon salt, and poblano peppers, and cook 1 to 2 minutes or until shrimp turn opaque throughout, stirring occasionally.
5. To serve, spoon shrimp mixture over polenta and sprinkle with hot sauce. Garnish with green onions and cilantro, if desired.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep Time: 5 Mins
Cook Time: 15 Mins
Servings: 6
Ingredients
3/4 (16-ounce) package fettuccine or linguine pasta
2 Tbs olive oil
1 1/4 lbs raw 16-20 count peeled and deveined shrimp, thawed if necessary
1/4 tsp salt
1/4 tsp ground black pepper
1 garlic clove, crushed with press
1 jar (15 to 16 ounces) Alfredo sauce
Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)
Directions
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.
Enjoy!
Instructions
A Seafood Charlie Recipe
Pep: 15 minutes
Cook: 20 minutes
Serves: 4
Ingredients
1/4 cup raw unsalted pepitas
2 cups less-sodium chicken broth
1/2 cup quick-cooking yellow corn grits
1 cup packed baby kale
1/2 cup grated Parmesan cheese
2 tablespoons heavy cream
1/2 teaspoon ground black pepper
4 slices thick-cut Applewood smoked bacon, chopped.
1 pound raw 31/40 count tail-off peeled and deveined shrimp
1 garlic cloves, minced
1 teaspoon smoked paprika
Recipe
1. In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
2. In medium saucepan, heat broth and 1/2 cup water to a simmer over medium-high heat; whisk in grits. Reduce heat to medium-low; cook 7 minutes or until thickened, whisking occasionally. Stir in kale, cheese, cream and pepper.
3. In large skillet, cook bacon over medium heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
4. Add shrimp to skillet with bacon drippings; cook 5 minutes, turning once. Stir in garlic and paprika; 1 minutes or until shrimp turn opaque throughout, stirring occasionally.
5. Serve grit mixture topped with shrimp, bacon and pepitas.
Instructions
A Seafood Charlie Recipe
Prep: 10 minutes plus soaking
Grill: 5 minutes
Serves: 4
Ingredients:
4 (6-inch) wooden skewers
12 raw 16/20 count peeled and deveined shrimp.
1/2 teaspoon salt.
1/4 teaspoon garlic powder.
1/4 teaspoon ground black pepper.
1 tablespoon olive oil
Nonstick grilling spray.
Recipe
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water for 15 minutes.
2. Assemble shrimp on skewers, 3 shrimp per skewer. In cup, combine salt, garlic powder and pepper.
3. Coat shrimp with oil and seasoning mixture. Spray grill rack with nonstick grilling spray. Place shrimp skewers on hot grill rack, and cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145 degrees turning once.
Enjoy!
Instructions
A Seafood Charlie Recipe
Servings: 4 PrepTime: 30 min
Ingredients
6 cups coarsely chopped Wholesome Pantry romaine lettuce
1 lb Wholesome Pantry cooked large or jumbo shrimp, thawed
2 cups thick bacon slices, cooked, coarsely crumbled
2 hard-boiled eggs, chopped
2 ripe avocados, pitted, peeled and diced
2 large Roma (plum) tomatoes, seeded and chopped
1/4 cup crumbled blue cheese
1 WP Ranch salad dressing, for serving
Directions
1. Place lettuce in a large shallow bowl. Arrange shrimp, bacon, eggs, avocados, tomatoes and blue cheese on top. Serve with desired salad dressing.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep: 10 minutes plus standing
Bake: 15 minutes
Serves: 4
Ingredients
1 tablespoon granulated sugar
1/2 cup thinly sliced cucumber
5 100% whole wheat hot dog rolls.
1 pound raw 31/40 count peeled and deveined shrimp, coarsely chopped.
1 (1/2 inch) piece peeled fresh ginger, grated.
1/2 medium red bell pepper. chopped.
1 tablespoon chopped fresh cilantro plus springs for garnish (optional).
2 teaspoons chili garlic sauce.
4 lime wedges.
Recipe
1. In a small bowl, stir sugar and 1/4 teaspoon plus 1/8 teaspoon salt. Add carrots and cucumber; toss to combine. Let stand 15 minutes.
2. Preheat oven to 350 degrees. Spray foil-lined cookie sheet with cooking spray. In food processor, pulse 1 roll 8 times to crumbs. In large bowl, toss shrimp, ginger, bell pepper, cilantro, chili garlic sauce and 1/2 breadcrumbs. Form into 1 inch balls and roll in remaining breadcrumbs; place on prepared cookie sheet and spray with cooking spray. Bake 15 minutes or until internal temperature reaches 145 degrees.
3. Divide meatballs into 4 rolls; top with carrot-cucumber mixture and cilantro sprigs, if desired. Serve with lime wedges.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep Time: 20 Mins
Cook Time: 10 Mins
Servings: 8
Ingredients
2 large Eggs
1/4 cup whole Milk
3/4 cup Italian style breadcrumbs
1/2 cup cornmeal
1 tsp kosher salt
1/2 tsp cayenne pepper
Nonstick cooking spray
1 1/2 lbs raw 36-40 count peeled and deveined shrimp
2 loaves (16 ounces each) French baguette
1/2 cup mayonnaise
8 kosher dill pickle sandwich slices
3 medium tomatoes, sliced
1/4 medium green cabbage, very thinly sliced
1/4 medium red onion, thinly sliced
Directions
1. Preheat oven to 350°. In large bowl, whisk together eggs and milk. In second large bowl, mix breadcrumbs, cornmeal, salt and cayenne. Spray rimmed baking pan with nonstick cooking spray.
2. Add half of shrimp to egg mixture. With slotted spoon, transfer shrimp to cornmeal mixture, allowing excess egg mixture to drip off. Toss shrimp to coat, then place in single layer onto prepared baking pan. Repeat with remaining shrimp. Spray shrimp with nonstick cooking spray. Bake 10 to 12 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°.
3. Slice loaves of bread horizontally in half, but do not cut all the way through. Spread both sides of bread with mayonnaise; fill with shrimp, pickles, tomatoes, cabbage and onion. Cut each loaf crosswise into 4 sandwiches to serve.
Instructions
A Seafood Charlie Recipe
Prep Time: 5 Mins
Cook Time: 5 Mins
Servings: 4
Ingredients
4 Tbs Wholesome Pantry butter
1 lb Wholesome Pantry raw large shrimp, thawed
1 green onion
1 tsp garlic powder
1 tsp fresh parsley
1/4 tsp freshly ground Black Pepper
2 tsp lemon juice
1 package store-prepared zucchini noodles
Directions
1. Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice and zoodles and toss until warmed through.
Enjoy!
Instructions
A Seafood Charlie Recipe
Servings: 2 PrepTime: 20 min
Ingredients
1 cup cooked Wholesome Pantry brown rice
1/4 cup soy sauce
2 Tbs sesame oil
1/2 cup Wholesome Pantry cooked large or jumbo shrimp, thawed
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cucumber, sliced
1/2 avocado, sliced (optional)
Directions
Divide rice evenly among two bowls. Toss shrimp with sesame oil and soy sauce and then split between bowls with the rice.
Divide rest of ingredients between bowls. Top with sesame seeds and serve.
Enjoy!
Instructions
A Seafood Charlie Recipe
Servings: 4 PrepTime: 5 min CookTime: 10 min
Ingredients
2 Tbs oil
1 lb Wholesome Pantry raw large or jumbo shrimp, thawed
1 package Taco Seasoning Mix
8 tortillas, 6-inch
Assorted toppings: fresh salsa, black beans, queso fresco, shredded lettuce, sliced avocado
Directions
Heat oil in large skillet on medium heat. Add shrimp and Seasoning Mix; cook and stir 4 minutes or just until shrimp turn pink.
Serve shrimp in warmed tortillas with assorted toppings, such as sour cream, fresh cilantro, chopped tomato, chopped avocado, chopped red onion or lime wedges, if desired.
Enjoy!
Instructions
A Seafood Charlie Recipe
Prep: 20 minutes
Serves: 4
Ingredients
1/4 cup plus 1 1/2 teaspoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons rice vinegar
1 tablespoon fish sauce
3/4 teaspoon crushed red pepper flakes (optional)
1 pound cooked 21-25 count peeled and deveined shrimp, tails removed.
1/2 cup dry roasted unsalted cashews
1/2 cup sweetened coconut flakes
2 Granny Smith apples, cored and chopped.
1/2 cup coarsely chopped green onion
1/2 cup sliced red onion.
Recipe
1. In large bowl, whisk lime juice, cilantro, vinegar, fish sauce and pepper flakes, if desired; add shrimp and toss. Cover and refrigerate 15 minutes.
2. In small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On small microwave-safe plate, cook coconut in microwave oven on high 1 1/2 minutes or until toasted and golden brown, stirring every 20 seconds; cool.
3. Add apples, green onions, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.
