Recipes

Blackened Shrimp with Avocado Ranch Dip The blackened seasoning is super easy to whip up, and it really isn't spicy.  I added 1 1/2 tablespoons to 1 lb. of the shrimp and I have a spice intolerant family. You can certainly up the amount of cayenne pepper to your spice mix if you want to [...]

Coconut Shrimp Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown Coconut Shrimp  Prep Time 30 minutes  Cook Time 10 minutes  Total Time 40 minutes  Servings 6 servings  Calories 226 kcal Ingredients For the Coconut Shrimp: 42g all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 eggs beaten 45g Panko bread crumbs 90g sweetened shredded coconut 454g raw large shrimp peeled and deveined For the [...]

Mini Shrimp Tostadas with Pomegranate Salsa These beautiful mini tostadas are made with a multi grain tortilla chip, guacamole, and a festive pomegranate salsa. The recipe isn't complete without a jumbo blackened shrimp! INGREDIENTS: Tostadas 32 multi-grain tortilla chips 2 pounds Marina del Rey jumbo shrimp 1 tablespoon olive oil Creme fraiche or full fat [...]

Easy One-Pot Cioppino What could possibly be better than a shrimp dinner?  An Easy, One-Pot Cioppino dinner with healthy, wild-caught shrimp, scallops and mussels! A flavorful stew with tomatoes, garlic, fresh herbs and more.  Perfect for entertaining or a quick weeknight meal. INGREDIENTS: 2 tbsp extra virgin olive oil 1 onion, chopped, 1 small red [...]

Bacon Scallop Lollipops with Sriracha Honey Glaze Big, juicy scallops are wrapped in bacon, dipped in a honey sriracha glaze, then broiled until the bacon is crisp and the scallops are perfectly cooked. Irresistible! INGREDIENTS: 1 - 300-gram package of Marina del Rey Foods Icelandic Scallops, thawed 1 lb (450 grams) bacon (NOT thick cut) [...]

Butternut Bisque with Pancetta and Scallops By simply adding crispy, salty pancetta rounds, some beautifully seared scallops and fried sage, you can elevate your every-day soup to super special status. You can make the soup ahead and refrigerate. When ready to serve, simply re-heat, thinning with a bit more chicken stock if needed. The pancetta [...]