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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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Seared Branzino & Fennel Salad

Seared Branzino & Fennel Salad

Seared Branzino & Fennel Salad

Season the skinless side of the Branzino Fillets with Italian Seasoning, Garlic, Salt, and Pepper.

Over medium-high heat, add olive oil to a large skillet. Place the fillets skin-side down and cook for about 3-4 minutes; flip and cook the other side for another 2-3 minutes. Remove from the heat and set aside.

In a large bowl, add the sliced fennel, parsley, olive oil, lemon juice, and balsamic vinegar. Gently combine all the ingredients, season with salt and pepper, and serve with the Branzino Fillets.

Enjoy!

  • 4 Panamei Skin-on Branzino Fillets
  • 2 Garlic cloves, minced
  • 1 Tsp Italian Seasoning
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste

For the Salad

  • 1 Fennel bulb, thinly sliced
  • ½ cup Parsley leaves
  • ½ cup Balsamic Vinegar
  • ½ Lemon, juiced
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste

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Kanikama Salad by Chef Norma Berrios

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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Salmon rolls

Salmon rolls

Salmon rolls

Panamei Product: Atlantic Salmon Portions
Recipe & Pictures by: Andrea Garzón / @ akitchen.obsession

Ingredients:

  • 1 Panamei Salmon portion
  • 2 Nori sheets
  • 1/2 medium avocado
  • 3 tablespoons of cream cheese
  • 1 cup of Panko
  • 1/2 cup all-purpose flour
  • 1 beaten egg
  • 1/2 cup of oil for frying
  • Chives and sesame seeds to decorate
  • Eel sauce to dip
  • Remove the skin from the salmon and cut it into rectangles (about a finger thick). The easiest way to do this is to cut diagonally. Then cut the rectangles into 3 or 4 thick strips depending on the size of the salmon and the rectangles. Season with salt.
  • Cut the Nori leaves into 4 equal pieces, you will have 8 in total. Fill each with a strip of salmon, a strip of cream cheese and a piece of avocado. Slightly moisten your fingers with water and carefully run them over the edge of each Nori sheet.
  • Wrap the sheet starting with two corners inward and then the other two remaining corners inward again. Wet the fingers again so that the sheet adheres correctly, and you make it into a pouch or envelope shape.
  • Beat the egg on a bowl, set aside. Place panko on one plate and flour on another plate. When the rolls are ready, pass them through the flour, then through the egg and finally through the panko. Tighten them very gently to make them a little more compact.
  • heat the oil in a medium saucepan and wait until it is very hot. Begin frying the rolls in two batches, 4 at a time until golden brown, remove from the oil and let them cool (the filling will be very hot).
  • Carefully cut them in half and serve with eel sauce.

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Walnut Crusted Salmon Fillets

Walnut Crusted Salmon Fillets

Walnut Crusted Salmon Fillets

Thaw the salmon fillets, pat dry.
Preheat oven at 425 degrees F and line a baking sheet with aluminum foil.
Season the fish with salt and pepper on both sides. Set aside.

Pulse the walnuts in a food processor to fine crumbs.
Place the crumbs on a shallow dish. Press the salmon fillets into the walnut crumbs to coat on all sides.
Transfer them to the baking sheet with a drizzle of olive oil.

Bake the fillets in the oven for 10 minutes. Turn the broiler on high and broil for 3 minutes until golden brown.

Remove them from the oven allowing to rest for 3 minutes.

Serve the salmon fillets over spinach greens and cherry tomatoes on the side.

Enjoy!

2 Salmon fillets Panamei
½ cup walnuts
¼ tsp salt
¼ tsp pepper
Olive oil

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Shrimp Cocktail

Shrimp Cocktail

Shrimp Cocktail

1 lb Panamei Uncooked Peeled Shrimp (thawed)
1 cup Crème fraiche (DIY if you can’t find it – 1 cup of sour cream with 2 Tbsp buttermilk, mix well, cover, refrigerate for at least 24 hrs.)
3 Tbsp ketchup
1 Tbsp cognac
1 tsp hot sauce
1 Belgium endive, chopped
1 large avocado, cubed
Juice of half a lime
Fresh dill to garnish
Salt & black pepper to taste

Thaw the shrimp well under cold water inside the bag. Once thawed, rinse and pat dry with paper towel. Season with salt and pepper.

Using a skillet, sauté the shrimp in olive oil for 3-4 minutes each side, or until it turns pink. Remove from heat, reserve. When cold, chop shrimp and reserve a couple to garnish the glass.

In a mixing bowl, thoroughly combine Creme Fraiche, ketchup, cognac, salt, pepper, sugar, and hot sauce. Mix well until blended. Add lime juice, mix well. Reserve.

Trim ends of endives and chop them. Dice avocado.
Arrange endives, avocado, and shrimp on a serving glass. Top it with cocktail sauce.

Add two endive leaves and garnish the glass with the shrimp.
Sprinkle dill and serve cold.

Enjoy it!

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Mini Crab Melts

Mini Crab Melts

Mini Crab Melts

Preheat broiler. Arrange the bread slices on a baking sheet and broil them for 1-2 minutes on each side, until lightly golden and toasted.

In a medium bowl, combine crab meat, mayo, chopped onions, peppers, dill, salt and pepper. Squeeze a lemon wedge and mix well.

Spread the crab mixture evenly on toasts. Top each toast with two slices of tomato and top with gruyere first and parmesan last. Add a few dill leaves

Broil at 375°F for about 5-7 minutes until cheese melts and the top looks golden brown.

1 lb Panamei Crab Meat
12 slices crusty bread
¾ cup mayonnaise
Lemon zest
Roma tomatoes, sliced
4oz Parmesan cheese
4oz Gruyere cheese, shredded
3-4 sweet peppers, chopped
¼ red onion, chopped
Fresh dill, chopped & loose leaves for garnish
Salt & pepper to taste

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Crab Mousse

Crab Mousse

Crab Mousse

Preheat the oven to 375ºF. Lightly butter 3 small ramekin dishes.

Whiz the crab meat, eggs, cream, pepper, mustard, and sherry together in a blender until you have a velvety smooth puree.

Add the parmesan cheese and season to taste.

Spoon the mixture into the prepared ramekins and cover each with a small disc of greaseproof paper.

Sit the ramekins in a roasting dish and pour enough hot water into it to come three quarters the way up the sides of the ramekins. Bake for 25 minutes, until lightly set.

Cool for 5 minutes before serving.

Enjoy!

8 oz Crab Meat Panamei
2 eggs, beaten
7 oz of heavy cream
2 tsp dry sherry
1 tsp Dijon mustard
A pinch of cayenne pepper
1 Tbsp finely grated Parmesan

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