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  • Shrimp Bites


    In a medium add the shrimp, olive oil, lime agave, garlic, and Smoky Chlie Rub seasoning blend. Mix well and refrigerate at least 30 minutes, or as long as two hours.

  • Savory Salmon


    Preheat oven to 400 degrees.
    Place the salmon fillet on a large cookie sheet. Season the salmon with salt and pepper. Cover the surface of the salmon generously with the sliced onion.
    In a small bowl mix the mayonnaise, lemon juice, Worcestershire sauce, garlic and Dijon mustard. Spread evenly over the salmon, and then top with the mozzarella and parmesan cheese.

  • Blackened Salmon


    Preheat oven to 425 degrees.
    Line a baking sheet with foil and spray generously with cooking spray. Using a paper towel, pat the salmon dry, place on prepared foil and brush the salmon with melted butter. Generously season the salmon with the blackened seasoning.

  • Fish in Chips


    In a medium to large bowl, mix the coleslaw, jicama, lime juice, pepper and cilantro together. Refrigerate slaw mixture for 20 to 30 minutes. Toss with dressing right before serving.
    Preheat oven to 375 degrees.

  • Crab Cakes


    In a medium bowl, combine the mayo, shallot and eggs. Once those are combined add the Worcestershire, mustard, salt, cayenne, Old Bay Seasoning and green onions. Mix to combine, and then fold in the crab meat and ½ cup panko. Shape the crab cakes into 18-22 patties about 1 inch thick and place on a platter.

  • Asparagus & Shrimp Stir Fry


    Snap the ends off the asparagus. In a small bowl mix broth, soy sauce, corn starch and black pepper and set aside. Heat a large skillet or wok to high heat. When hot, add oil, ginger and garlic; sauté until golden around 30 seconds. Stir in asparagus and 3 tablespoons water; cover and cook about 1-2 minutes. Add shrimp and cook until they curl up and turn pink about 2-3 minutes.

  • Fish Tacos


    Preheat oven to 425 degrees. Prepare a baking sheet with non stick cooking spray.
    In a small bowl prepare crema, add all of the crema ingredients and mixing to combine. Set aside.

  • Italian Shrimp Bake


    Prepare tortellini according to package instructions.
    Heat a medium to large skillet to a medium temperature. Add shrimp to the skillet adding salt and pepper. Toss and cook shrimp until starting to pink and tails curl in. Just before removing shrimp from the heat add the basil and parsley. Toss to coat.

  • Aloha Shrimp


    Clean and rinse shrimp. Pat dry with paper towels and set aside. Add cornstarch, salt and red pepper flake, tossing to coat.
    Prepare sauce: rice wine vinegar, pineapple juice, pineapple tidbits, fish sauce, lemon juice and pepper.
    Heat a skillet to medium heat and add butter. Once butter is melted add minced garlic sautéing until fragrant, about one minute.