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Honey Glazed Grilled Shrimp Skewers

Honey Glazed Grilled Shrimp Skewers

Honey Glazed Grilled Shrimp Skewers

2 lb Panamei Raw, Peeled, Deveined, Tail-on Shrimp (Suggested size: 16/20 to 21-25)

½ cup Soy Sauce

1 cup of Honey

6 Garlic cloves, minced

1 tsp Paprika

1 tsp Onion powder

¼ cup Olive oil (for seasoning)

¼ cup Canola or vegetable oil (for the grill)

2-3 Lemons, cut into halves

TO THAW SHRIMP:
Remove from the packaging and place in a covered container in the refrigerator overnight (6-8 hours). For quick thawing, place shrimp in a colander under running cool water for 15-20 minutes until thoroughly defrosted. Drain the excess water and cook immediately, do not refreeze seafood products after being thawed.

PREPARE THE MARINADE:
Combine the soy sauce, honey, minced garlic, paprika, onion powder, and olive oil in a large bowl. Add the shrimp and mix it well. Cover the bowl and let the shrimp marinate with the seasoning in the refrigerator for at least one hour before grilling.

GET READY TO GRILL!
Clean the grill grates and brush them with oil (canola or vegetable)—Preheat to 415˚F. If using wooden skewers, soak them in warm water for 15-30 minutes before use.  Build the skewers with three or four shrimp depending on the size of the sticks; as an option, you may add vegetables like onion, peppers, or cherry tomatoes in between.

Cook the shrimp skewers for about 2 minutes on each side. With the remaining marinade, brush the lemon halves and grill them open face down for a couple of minutes; squeeze lemon juice over the shrimp right before serving. ENJOY!

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Saffron Golden Rice & Clams

Saffron Golden Rice & Clams

Saffron Golden Rice & Clams

In a medium bowl, soak the rice in warm water to cover for 10 minutes. Drain and rinse under cold water until the water runs clear, set aside.

In a heavy saucepan over medium heat, add the 3 cups of water and infuse saffron threads for about 10 minutes warm. Incorporate the rice and bring to a simmer, stirring occasionally, to combine the flavors, 6 to 8 minutes. Add the tomato, onions, garlic, and oil, and stir to combine. Bring to a boil and add the clams. Sprinkle the parsley and salt to taste. Stir once again to combine, cover and simmer over low heat until the rice is fluffy, and the clams have opened about 20 to 25 minutes. Discard any of the clams that fail to open.

1 16 oz package Panamei whole cooked clams

2 cups long-grain white rice

3 cups warm water, plus additional warm water to soak the rice

1 tsp saffron threads

2 large tomatoes, diced

1 small white onion, chopped

6 cloves of garlic, chopped

1/3 cup canola oil

4 sprigs of Italian parsley, chopped

Sea salt, to taste

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Creole Squid Turnovers (Octopus Style)

Creole Squid Turnovers (Octopus Style)

Creole Squid Turnovers (Octopus Style)

Recipe by Norma Berrios (Ensalpicadas)

Watch the step by step video and read the complete recipe on ENSALPICADAS.COM

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Grilled Cajun Shrimp

Grilled Cajun Shrimp

Grilled Cajun Shrimp

2 lb Panamei 16/20 (large) shrimp, peeled and deveined
2 Tbsp olive oil
2 tsp lemon juice
1 large garlic clove, minced
½ tsp cayenne pepper
1 tsp paprika
2 Tbsp fresh parsley
Sea salt, to taste
Lemon wedges, to garnish

Pre-heat the grill on medium.

In a bowl, crush the garlic with 1 tsp of salt. Add the cayenne pepper and paprika, stir.

Add olive oil and lemon juice. Mix until you get a paste.

Mix the paste with the shrimp until it is evenly coated.

Lightly oil the grill and cook seasoned shrimp for 2-3 minutes each side.

Transfer to a serving dish, garnish with lemon wedges.

Serve and enjoy!

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Salmon Chowder

Salmon Chowder

Salmon Chowder

Melt butter in a large pot over medium heat.

Sautée onions, celery, and garlic until fragrant and onions are tender.

Stir in potatoes, carrots, broth, salt, and pepper. Bring to a boil and reduce heat.
Cover, and simmer for 20 minutes.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through or the fish is cooked.

Serve hot. Sprinkle freshly chopped parsley right before serving.

Enjoy!

1 lb Salmon Portions Panamei, roughly chopped
3 Tbsp butter
¾ cup chopped onions
½ cup chopped celery
1 garlic clove, minced
2 cups diced potatoes
2 carrots, sliced
2 cups chicken broth
1 can of evaporated milk
1 can of creamed corn
½ lb Cheddar cheese, shredded
Fresh chopped parsley
Salt & pepper to taste

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Octopus Salad

Octopus Salad

Octopus Salad

1 lb Cooked Octopus Panamei
3 Tbsp olive oil
1 lemon, juiced
1 large garlic clove, minced
½ tsp cayenne pepper
2 Tbsp fresh parsley, chopped
Sea salt, to taste
Lemon wedges, to garnish

In a bowl, crush the garlic with 1 tsp of salt. Add the cayenne pepper and paprika, stir.

Add olive oil and lemon juice. Mix well.

Toss the octopus and mix until it is evenly coated.

Add fresh parsley.

Transfer to a serving dish, garnish with lemon wedges.

Serve and enjoy!

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Seafood Cataplana

Seafood Cataplana

Seafood Cataplana

1 lb Panamei Shrimp, uncooked, peeled
1/2 lb Panamei Mussel meat
1/2 lb Panamei Clams
1/2 lb Panamei Squid Rings
1/2 lb Panamei Cooked Squid Slices
2 Mild Italian Sausages, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 ripe tomatoes, chopped
2 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1 Tbsp azafrán
1/4 cup wine wine
1/4 cup clam juice
1 lime, cut into wedges
1/2 lime, juiced
2 bay leaves
Salt to taste
Fresh parsley leaves, chopped

Melt the butter in a large saucepan over medium-low heat. Add the green onions and celery. Sauté until tender.

Add the flour into the butter and vegetables little by little, blend it until incorporated. Continue cooking and stirring for about 2 minutes.

Slowly stir in the warmed milk and continue cooking until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.

Stir in the crab, shrimp and the sherry. Bring to a simmer.

Serve it hot when you see it has a creamy consistency.

Enjoy!

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Seafood Bisque

Seafood Bisque

Seafood Bisque

8 oz crab meat Panamei
8 oz cooked shrimp Panamei
3 Tbsp butter
2 Tbsp chopped green onions
2 Tbsp chopped celery
3 Tbsp all-purpose flour
2 ½ cups of milk
1 Tbsp tomato paste
1 cup heavy cream
2 Tbsp sherry wine
Freshly ground black pepper

Melt the butter in a large saucepan over medium-low heat. Add the green onions and celery. Sauté until tender.

Add the flour into the butter and vegetables little by little, blend it until incorporated. Continue cooking and stirring for about 2 minutes.

Slowly stir in the warmed milk and continue cooking until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.

Stir in the crab, shrimp and the sherry. Bring to a simmer.

Serve it hot when you see it has a creamy consistency.

Enjoy!

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Pan Fried Scallops

Pan Fried Scallops

Pan Fried Scallops

2lb Scallops Panamei
2 garlic cloves, minced
2 Tbsp butter
3 Tbsp finely chopped parsley
Sea salt
Freshly ground black pepper
Lemon wedges to serve

Rinse scallops under cold water.
Season scallops with salt & pepper.
Heat a skillet over medium-high, add butter and let it melt.
Add the garlic and sautée for 30 seconds.
Add the scallops and let them cook for 2 minutes each side.
Stir in the chopped parsley and serve it immediately.
Serve with lemon wedges, if desired.

Enjoy!

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Salmon Fillet Fajitas

Salmon Fillet Fajitas

Salmon Fillet Fajitas

1lb Panamei Salmon Portions, cut in small pieces (1/2 inch)
2 Tbsp olive oil
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 small red onion, thinly sliced
1 jalapeño, seeded and diced
1 Tbsp fresh lime juice
Tortillas, warm
For toppings: guacamole, salsa, shredded cheese, sour cream, lime wedges

For the Salmon marinade:
2 garlic cloves, minced
2 Tbsp fresh lime juice
1 tsp. chipotle powder
1 Tbsp olive oil
Salt & pepper to taste

In a bowl, combine the marinade ingredients. Add the Salmon pieces to the marinade and coat it well. Cover and refrigerate for at least 30 minutes.

In a large skillet, heat the olive oil over medium high heat. Add the bell peppers, onion, jalapeño and sautée for 5 minutes. Add the lime juice and sautée for an additional minute. Remove from heat.

In a separate skillet heat 1 Tbsp olive oil over medium heat. Add the Salmon pieces with the marinade and sautée for 3-4 minutes, stirring occasionally.

Remove it from heat when edges begin to look slightly browned. Assemble the fajitas by layering the tortillas with salmon, mix of vegetables and preferred toppings.

Enjoy!

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