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

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)

Recipe by Norma Berrios (Ensalpicadas)

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

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Kanikama Salad by Chef Norma Berrios

Kanikama Salad

Recipe by Chef Norma Berrios

Watch the step by step video and read the complete recipe on Ensalpicadas.com

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Scallops in coconut, lemon and coriander emulsion

Scallops in coconut, lemon and coriander emulsion

Recipe and photo by: Gaila Pérez

  • 1lb Panamei scallops
  • 1 cup basmati rice, cooked
  • 1 cup coconut milk
  • 2 garlic cloves, diced
  • ½ cup coriander, finely chopped (separated into two)
  • Juice of 1 lemon (divided)
  • 1/8 tsp smoked paprika
  • 1 tbsp of oil
  • 2 tbsp butter
  • Salt & pepper to taste

Thaw and pat dry the scallops to remove the excess of moisture.
Add the oil to a hot frying pan and brown the scallops for 1-2 minutes on each side. Season with salt and pepper. Remove from the heat, add the butter, garlic and lemon juice, sauté for a minute, add scallops and half the coriander.
In a medium saucepan, heat the coconut milk, lemon juice, remaining coriander and a pinch of paprika, simmer for 5 minutes. Season with salt and pepper to taste.
Emulsify with a whisk 1 minute over high heat. As soon as the mixture foams, cover the scallops and serve with a side of basmati rice.

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Buffalo Crab Crunchy Tostones

Buffalo Crab Crunchy Tostones

1 can Panamei Crab Meat
½ cup Buffalo Sauce
2 cups Mexican Cheese Blend, shredded
½ cup tomatoes, diced
2 jalapeños, sliced
½ cup cilantro leaves
2 100g bags crunchy Mambo Tostones
https://mambofoods.com/crunchy-tostones/

In a large bowl, combine the crab meat with the buffalo sauce. Reserve.
Arrange the crunchy tostones on an oven-safe plate or pan, top with crab meat, cheese, jalapeños, tomatoes and cilantro.
Pre-heat oven to 350°F and bake for about 5-10 minutes or until cheese is melted. Enjoy!

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Crab Stuffed Flounder

Crab Stuffed Flounder

1 ½ lbs Flounder Fillets Panamei, thawed, drained and pat dry with paper towels
1 cup Crab meat Panamei, drained
1 Tbsp green bell pepper, finely chopped
½ tsp Worcestershire sauce
¼ tsp mustard powder
½ tsp salt
White pepper to taste, freshly ground
1 Tbsp mayonnaise
¼ cup butter, melted
1 egg yolk
1 egg white
5 Tbsp mayonnaise
½ tsp paprika
1 Tbsp fresh parsley, finely chopped
Saltine crackers, crushed

Thaw the Flounder fillets, drain, pat dry.
Preheat the oven at 400 degrees F.

Using a bowl, combine the crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper, and the 3 crushed saltine crackers. Add the egg white and 1 tablespoon of mayonnaise and stir.

Brush the Flounder fillets with the melted butter and place them in a lighted greased baking dish.
Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake them for 15 minutes at 400 degrees.

Using a small bowl, lightly beat the egg yolk; stir in 5 Tbsp of mayonnaise.
Remove the Flounder fillets from the oven and spread this mixture over the stuffing. Sprinkle paprika and parsley on top and return it to the oven.
Increase the oven temperature to 450 degrees and bake for about 6 minutes, until golden and bubbly.

Serve it hot.

Enjoy!

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Stuffed Squid in Tomato Sauce

Stuffed Squid in Tomato Sauce

1 ½ lbs Squid Tubes Panamei
¼ cup extra virgin olive oil
1 ½ Tbsp unsalted butter
5 garlic cloves, chopped
1 medium onion, chopped
Red pepper flakes, to taste
Fresh parsley leaves, chopped
Fresh Parmesan cheese, shredded

For the sauce:
¼ cup olive oil
4 garlic cloves, crushed
2 cans crushed tomatoes (28oz)
Fresh parsley leaves, chopped
Salt and black pepper, to taste

Thaw the squid tubes, drain, pat dry.
Using a skillet, heat ¼ cup olive oil over medium heat.
Add the onion and cook for approximately 2 minutes, until softened.
Add the garlic and red pepper flakes. Sauté for 2 minutes.
Add chopped parsley and Parmesan cheese. Mix well and remove from heat.
Stuff each squid with the filling, leaving the bottom and top inches unfilled. Secure the tops with toothpicks and season all over with salt.

For the sauce:
Using a deep pan, warm ¼ cup olive oil over medium heat.
Add the garlic. Cook until fragrant and beginning to color.
Stir in the tomatoes, adjust salt and pepper.
Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes.
Add the stuffed squid, cover the pan and simmer for 20-35 minutes, stirring occasionally.
Garnish with parsley and serve with crusty bread.

Serve it hot.

Enjoy!

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Pasta with Mussels in Tomato Sauce

Pasta with Mussels in Tomato Sauce

2 lb Black Mussels Panamei, rinsed and scrubbed
1 can chopped or whole tomatoes
¼ tsp red pepper flakes
3 garlic cloves, minced
1 shallot, chopped
½ cup dry white wine
2 Tbsp olive oil
2 Tbsp finely chopped fresh thyme
¼ cup finely chopped fresh parsley
Pinch of sugar
¾ pound of linguine or other pasta
Sea salt, to taste
Freshly ground black pepper, to taste

Using a food processor, pulse the tomatoes for a few times making a coarse purée.

Bring a large pot of water to boil for the pasta.
In a large skillet combine the shallot and 1 clove of garlic with white wine. Bring to a boil and add the mussels.

Cover and cook for 2-4 minutes or until mussels open.

Transfer the open mussels to a bowl, cover pan, and repeat process until all mussels are open.

Let mussels cool down until it is easy to remove from the shells.
Remove half the shells and leave the other half intact. Transfer to a bowl and keep covered.

For the tomato sauce, place a strainer over another bowl and strain the liquid in the pan into a bowl. Reserve ½ cup. Rinse and dry pan.

Heat olive oil over medium heat in the pan and add 2 garlic cloves and pepper flakes. Cook, stirring for about 30 seconds. Add tomatoes, thyme, and sugar. Cook for 5-10 minutes until tomatoes have cooked down slightly. Add ½ cup broth from the mussels, stir and bring to a simmer. Taste and add salt as needed.

Add all mussels to sauce, cover and turn heat to very low. Keep warm while you cook the pasta.

When water is boiling, add salt and then pasta. Cook al dente following directions on the package.

Enjoy!

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Spicy Mango Scallops

Spicy Mango Scallops

2 lb Panamei Scallops
1 Tbsp butter
2 medium shallots, chopped
1 large garlic clove, minced
½ tsp crushed red pepper flakes
½ cup unsweetened pineapple juice
1 ripe mango, peeled and chopped
Fresh cilantro, chopped
2 cups hot basmati rice

Thaw scallops pat them dry. Reserve.
Blend mango chunks until you get a paste.
Melt butter in a large skillet over medium-high heat.
Add scallops and cook for 1-2 minutes on each side. Remove them from pan.

Add the shallots to the skillet and sauté until tender.
Add garlic and pepper flakes. Cook for about a minute.
Stir in pineapple juice and bring it to a boil.
Cook until liquid is reduced by half.
Stir in the mango paste.
Return scallops to the pan and heat them through. Gently stir to coat the scallops.
Arrange white rice on the plate, add the scallops and mango sauce.
Sprinkle chopped cilantro.
Enjoy!

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