Editor Note: Ahh, Shrimp & Grits. This unbeatable combination just conjures up delightful visions of the southeast coastline. When you go to this festival, be sure to spend some time on Georgia's Golden Isles. In addition to the mouth watering shrimp and grits, there's plenty of history to enjoy. After all, you got to get some exercise in so you can enjoy more shrimp and grits!
/PRNewswire/ -- Jekyll Island's Shrimp & Grits: The Wild Georgia Shrimp Festival received gold honors at the 8th Annual Southeast Festivals & Events Conference. Winning "Best Festival with a budget under $75,000", Shrimp & Grits: The Wild Georgia Shrimp Festival received highest honors an event can receive at the conference. The winners are selected by members of the event community. Receiving an award distinguishes the Shrimp & Grits Festival as one of the best in the Southeast.
"The quality of submissions continues to go up each year making it more difficult to choose only one winner," mentioned Carolyn Morris, executive director for Southeast Festivals and Events Association (SFEA). "It is a shame that only one can 'win gold.' It is a wonderful opportunity to showcase your event or community and award those who have worked hard creating the perfect event or festival. The recognition a festival gets for winning is priceless."
The best and brightest were spotlighted at Southeast Festivals and Events Association (SFEA) Annual Conference through the Kaleidoscope Awards Banquet. Top festivals and events throughout the southeast, such as Jekyll Island's Shrimp & Grits: The Wild Georgia Shrimp Festival, were recognized for their outstanding contribution to the events industry.
"It's amazing to see how much the Shrimp & Grits Festival has progressed within the past 5 years. It has truly become a signature event for the Georgia coast," stated Beth Burnsed, Director of Special Events for the Jekyll Island Authority. "We are thrilled with the growing success of the festival and extremely honored to have been recognized by the SFEA. We look forward to many more years of shrimp and grits on Jekyll Island!"
Shrimp & Grits: The Wild Georgia Shrimp Festival is a weekend long celebration of Georgia shrimp and southern grits. The event celebrated its 5th year last September and welcomed over 20,000 guests to Jekyll Island.
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Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Friday, February 25, 2011
Tuesday, August 3, 2010
Great dishes for a carefree, casual feast
(ARA) - Casual, laid back dining with family and friends is definitely a must for outdoor gatherings and what's more relaxed than a utensil-free feast? Think beyond burgers, and serve up some party favorites that work well without a fork and knife. Great tasting finger foods, like bruschetta, dips and quesadillas, can make backyard bashes easy, fun and flavorful.
Here are some other ways to make sure your backyard bash is the talk of the neighborhood.
* Shake it up - You can shake up the flavor of any dish with a spice blend like OLD BAY Seasoning. Try it on main dishes, sides and salads for a bold, unexpected twist.
* Bite size - Since there are no knives needed, think about making smaller versions of the typical recipe. For instance, sliders are a big hit for both parents and kids and you can add all types of fun toppings and flavors.
* It's a wrap - One way to make the tired old sandwich into a hit for the party is to turn it into a wrap. You can cut them into slices and serve them as small pinwheels that guests can munch on without a mess.
Here are three tasty dishes to try at your next "fork free" party:
Zesty Shrimp Bruschetta
Ingredients:
1 pound cooked shrimp, finely chopped
1 plum tomato, finely chopped
2 teaspoons olive oil
2 tablespoons finely chopped green onion
1 egg white
2 teaspoons Old Bay Seasoning
1 loaf French bread
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
Directions:
Preheat the oven to 350F. Mix the shrimp, tomato, green onion, olive oil, egg white, Old Bay Seasoning and garlic powder in a medium bowl until blended.
Slice the bread into 24 (1/2-inch thick) slices. Place on a baking sheet and broil until lightly toasted on both sides. Spread lightly with mayo, then spoon the shrimp mixture evenly over the bread slices. Bake for eight to 10 minutes or until heated through and lightly browned.
Party Dip (with a zip)
Ingredients:
1 pint (16 ounces) sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon Old Bay Seasoning
Assorted cut-up fresh vegetables, crackers and/or chips
Directions:
In a medium bowl, blend sour cream, mayo, green onions and Old Bay Seasoning, then cover.
Refrigerate the dip for at least 1 hour, and then serve with crunchy, fresh crudités, assorted crackers and/or chips.
Southwestern Shrimp Quesadillas
Ingredients:
2 tablespoons oil
1 pound shrimp, peeled and deveined
1 red bell pepper, sliced thinly
2 green onions, sliced
1 tablespoon Old Bay 30 Percent Less Sodium Seasoning
6 flour tortillas (8-inch)
1 cup shredded Mexican cheese blend
1 avocado, sliced
sour cream
Directions:
Preheat the oven to 400F. Heat oil in a large skillet on medium-high. Add shrimp, peppers, green onions and Old Bay Seasoning. Cook and stir four to five minutes, or until the shrimp turn pink.
Place three tortillas on a baking sheet. Spread them with shrimp mixture. Sprinkle with cheese, then top with a second tortilla. Bake for five minutes or just until the cheese melts. Cut each quesadilla into four wedges and serve with avocado slices and sour cream.
You can find more fun, utensil-free party recipes at www.oldbay.com.
Courtesy of ARAcontent
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Here are some other ways to make sure your backyard bash is the talk of the neighborhood.
* Shake it up - You can shake up the flavor of any dish with a spice blend like OLD BAY Seasoning. Try it on main dishes, sides and salads for a bold, unexpected twist.
* Bite size - Since there are no knives needed, think about making smaller versions of the typical recipe. For instance, sliders are a big hit for both parents and kids and you can add all types of fun toppings and flavors.
* It's a wrap - One way to make the tired old sandwich into a hit for the party is to turn it into a wrap. You can cut them into slices and serve them as small pinwheels that guests can munch on without a mess.
Here are three tasty dishes to try at your next "fork free" party:
Zesty Shrimp Bruschetta
Ingredients:
1 pound cooked shrimp, finely chopped
1 plum tomato, finely chopped
2 teaspoons olive oil
2 tablespoons finely chopped green onion
1 egg white
2 teaspoons Old Bay Seasoning
1 loaf French bread
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
Directions:
Preheat the oven to 350F. Mix the shrimp, tomato, green onion, olive oil, egg white, Old Bay Seasoning and garlic powder in a medium bowl until blended.
Slice the bread into 24 (1/2-inch thick) slices. Place on a baking sheet and broil until lightly toasted on both sides. Spread lightly with mayo, then spoon the shrimp mixture evenly over the bread slices. Bake for eight to 10 minutes or until heated through and lightly browned.
Party Dip (with a zip)
Ingredients:
1 pint (16 ounces) sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon Old Bay Seasoning
Assorted cut-up fresh vegetables, crackers and/or chips
Directions:
In a medium bowl, blend sour cream, mayo, green onions and Old Bay Seasoning, then cover.
Refrigerate the dip for at least 1 hour, and then serve with crunchy, fresh crudités, assorted crackers and/or chips.
Southwestern Shrimp Quesadillas
Ingredients:
2 tablespoons oil
1 pound shrimp, peeled and deveined
1 red bell pepper, sliced thinly
2 green onions, sliced
1 tablespoon Old Bay 30 Percent Less Sodium Seasoning
6 flour tortillas (8-inch)
1 cup shredded Mexican cheese blend
1 avocado, sliced
sour cream
Directions:
Preheat the oven to 400F. Heat oil in a large skillet on medium-high. Add shrimp, peppers, green onions and Old Bay Seasoning. Cook and stir four to five minutes, or until the shrimp turn pink.
Place three tortillas on a baking sheet. Spread them with shrimp mixture. Sprinkle with cheese, then top with a second tortilla. Bake for five minutes or just until the cheese melts. Cut each quesadilla into four wedges and serve with avocado slices and sour cream.
You can find more fun, utensil-free party recipes at www.oldbay.com.
Courtesy of ARAcontent
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Tuesday, April 27, 2010
Summertime, and the cooking is easy
(ARA) - When the weather heats up, you're looking for ways to keep your cool. Incorporating new dishes that don't require a lot of heat to prepare and leave you feeling cool is a great way to survive the summer heat.
Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Beans
* Nuts
* Olives
* Sauces
* Vinegars
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
Ingredients:
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Directions:
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent
-----
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Rice, a staple ingredient in many tasty recipes, is a great item to keep in your pantry.
To keep kitchens cool when temperatures rise, Deborah Locke, product manager for RiceSelect, producers of Texmati Rice, the most widely recognized brand of aromatic rice in the United States, advises cooks to put their microwaves or rice cookers to work, rather than cooking rice on stovetops.
The Summertime Shrimp and Rice Bowl recipe is a one-dish entree that is quick, convenient, wholesome and tasty.
"If 'You can't stand the heat, get out of the kitchen' is your summertime motto, this dish will bowl you over," Locke says. "Prepare rice in advance, then, when dinnertime rolls around, simply toss some shrimp on the grill and your meal is ready in minutes."
For those pinching pennies, watching weight or who have little time to cook, it is the perfect answer to what's for dinner - especially during the summertime. "Schedules are busier than ever. It's too hot to prepare elaborate meals," says Locke.
Preparing homemade rice bowls is limited only by your imagination. If you love to cook, but don't like to follow recipes, original rice bowl creations can be made in a matter of minutes. Texmati long grain American basmati rice, available in white, light brown and whole grain brown varieties - as well as organic - has the appetizing aroma of popcorn and a subtle nutty taste that elevates the flavor profile of your dish. Simply toss cooked Texmati rice with a small amount of meat, seafood or poultry and some fresh vegetables. Season to taste and you've got a healthy dish ready in minutes.
Below is a list of foods from the pantry or fridge that serve as great mix-ins for quick and easy summertime rice bowls.
From the pantry
* Beans
* Nuts
* Olives
* Sauces
* Vinegars
* Spices and extracts
From the fridge or freezer
* Fresh vegetables
* Fresh fruit
* Fresh herbs
* Prepared salad dressings
* Rotisserie or grilled chicken
* Eggs, meat, seafood cheese
* Deli meats - ham, turkey, etc.
Summertime Shrimp and Rice Bowls
Makes four servings
Ingredients:
1 pound medium shrimp, peeled and deveined
3 cups hot cooked Texmati Rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt
Directions:
Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil four to five inches from heat for four minutes.
To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals four minutes. Turn and brush with additional oil. Grill four to five minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.
Courtesy of ARAcontent
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Tuesday, December 29, 2009
Be party smart - simple rules to avoid calories
(ARA) - With the abundance of parties this time of year - from the holidays to Mardi Gras - it can be easy to over-indulge and see the result in your waistline. Even so, it's possible to enjoy party favorites with the right approach.
Mitzi Dulan, registered dietician, author and nutritionist for NFL and Major League Baseball teams, offers a party game plan everyone can follow that emphasizes moderation, avoiding hunger extremes and eating real foods like avocado, shrimp and all-natural honey.
"Some people think they cannot enjoy the food at parties and maintain their figure," Dulan says. "This isn't true. I encourage people to eat the foods they love, but do so in moderation. It is easy to over-eat at parties, which is why I created this guide to avoid extra calories."
Mitzi Dulan's party game plan includes obeying five simple rules:
1. Portions, portions, portions: The No. 1 rule of the party game plan is one of the easiest steps, yet most often violated. Eat foods in smaller amounts. It's when you go back for seconds and thirds that the pounds accumulate. The first bites are always the tastiest anyway.
2. Avoid the chemistry test: Xanthan Gum. Sodium Alginate. Erythorbic Acid. What may seem like questions on an annoying high school science quiz are actual ingredients found in party dips, marinades and appetizers. Stick to foods with short ingredient lists like chicken, vegetables and cheese.
3. Drink in moderation: Alcoholic beverages are full of empty calories. If you drink, stick to light beers and avoid sugary beverages like margaritas.
4. Bring an appetizer: Hosts and hostesses will not mind - some may even find it helpful - if you bring your own appetizer. This will ensure there are smart alternatives at the party. Dulan has designed several recipes with this idea in mind including Honey Guacamole and Honey Glazed Shrimp.
5. Steer clear of extremes: Don't come to a party ravenous or leave stuffed; stay somewhere in the middle. Have a snack or appetizer before the party, like a Chicken Lettuce Wrap, to curb hunger. At the party, stop eating before you feel full or sick. Eat until satisfied, regardless of how much food is left on your plate.
The following recipes, created by Dulan for the National Honey Board, are all designed with the party game plan in mind. For more recipes, visit honey.com.
Honey Guacamole
Makes eight servings
Ingredients:
2 ripe avocados, peeled, pitted and mashed
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup fresh cilantro, finely chopped
Sea salt
Directions:
Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.
Nutrition facts: 80 calories, one gram of protein, six grams of carbohydrates, seven grams of fat.
Honey Glazed Shrimp
Makes eight servings
Ingredients:
2 tablespoons reduced sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
2 pounds shrimp, peeled and deveined
Directions:
Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with half of the glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about three minutes on each side or until pink. Remove from grill and baste with remaining glaze.
Nutrition facts: 168 calories, 23 grams of protein, 14 grams of carbohydrates, two grams of fat.
Chicken Lettuce Wraps
Makes 12 servings
Ingredients:
1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves
Directions:
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Nutrition facts: 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.
Courtesy of ARAcontent
-----
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Mitzi Dulan, registered dietician, author and nutritionist for NFL and Major League Baseball teams, offers a party game plan everyone can follow that emphasizes moderation, avoiding hunger extremes and eating real foods like avocado, shrimp and all-natural honey.
"Some people think they cannot enjoy the food at parties and maintain their figure," Dulan says. "This isn't true. I encourage people to eat the foods they love, but do so in moderation. It is easy to over-eat at parties, which is why I created this guide to avoid extra calories."
Mitzi Dulan's party game plan includes obeying five simple rules:
1. Portions, portions, portions: The No. 1 rule of the party game plan is one of the easiest steps, yet most often violated. Eat foods in smaller amounts. It's when you go back for seconds and thirds that the pounds accumulate. The first bites are always the tastiest anyway.
2. Avoid the chemistry test: Xanthan Gum. Sodium Alginate. Erythorbic Acid. What may seem like questions on an annoying high school science quiz are actual ingredients found in party dips, marinades and appetizers. Stick to foods with short ingredient lists like chicken, vegetables and cheese.
3. Drink in moderation: Alcoholic beverages are full of empty calories. If you drink, stick to light beers and avoid sugary beverages like margaritas.
4. Bring an appetizer: Hosts and hostesses will not mind - some may even find it helpful - if you bring your own appetizer. This will ensure there are smart alternatives at the party. Dulan has designed several recipes with this idea in mind including Honey Guacamole and Honey Glazed Shrimp.
5. Steer clear of extremes: Don't come to a party ravenous or leave stuffed; stay somewhere in the middle. Have a snack or appetizer before the party, like a Chicken Lettuce Wrap, to curb hunger. At the party, stop eating before you feel full or sick. Eat until satisfied, regardless of how much food is left on your plate.
The following recipes, created by Dulan for the National Honey Board, are all designed with the party game plan in mind. For more recipes, visit honey.com.
Honey Guacamole
Makes eight servings
Ingredients:
2 ripe avocados, peeled, pitted and mashed
1 tablespoon lemon juice
1 tablespoon honey
1/4 cup fresh cilantro, finely chopped
Sea salt
Directions:
Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.
Nutrition facts: 80 calories, one gram of protein, six grams of carbohydrates, seven grams of fat.
Honey Glazed Shrimp
Makes eight servings
Ingredients:
2 tablespoons reduced sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
2 pounds shrimp, peeled and deveined
Directions:
Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with half of the glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about three minutes on each side or until pink. Remove from grill and baste with remaining glaze.
Nutrition facts: 168 calories, 23 grams of protein, 14 grams of carbohydrates, two grams of fat.
Chicken Lettuce Wraps
Makes 12 servings
Ingredients:
1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves
Directions:
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Nutrition facts: 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.
Courtesy of ARAcontent
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Thursday, December 10, 2009
Entertaining Made Simple And Delicious With California Avocados
(NAPSI)-Hosting a get-together is a great way to enjoy the warm days of summer with friends and family. When it comes to your menu, be sure to take advantage of the seasonal fruits and vegetables available during the summer--they can add a great fresh flair to your meals.
California avocados are just one of the many fruits that are in season and available now. This locally grown fruit is a perfect addition for relaxed summer meals, as it can add a creamy texture and delectable flavor to a variety of dishes such as grilled meats, salads and sandwiches.
While well-known for their exceptional flavor, California avocados have a nutrient punch. Naturally sodium and cholesterol free, one-fifth of a medium avocado, or about one ounce, has 50 calories and contributes nearly 20 beneficial nutrients to the diet. So you can feel good about incorporating this fruit into your meals.
For a simple and fresh summer dish, try this recipe for Couscous with California Avocado, Mango and Shrimp. For other recipes that feature fresh California avocados, visit the California Avocado Commission Web site at CaliforniaAvocado.com.
Couscous with California Avocado, Mango and Shrimp
Serves: 8
Prep Time: 40 minutes
Cooking Time: 8 minutes
Total Time: 48 minutes
Ingredients:
24 large shrimp, peeled and deveined
1 Tbsp. seafood grill seasoning
Olive oil, optional
2 cups water
1 (10-oz.) box plain couscous
1 Tbsp. olive oil
½ tsp. salt
2 ripe, fresh California avocados, peeled, seeded and cut into 1-inch cubes*
2 Tbsp. fresh lemon juice
1 ripe mango, peeled, pitted and cut into 1-inch cubes
2 green onions, thinly sliced on diagonal
1 cup cooked edamame (shelled soybeans)
2 cups Mango-Lime Dressing (see make-ahead recipe below)
Instructions:
1. Toss shrimp with seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate; set aside.
2. In a 2-quart pan, bring water to a boil. Stir in couscous, oil and salt. Remove from heat, cover and let stand for 5 minutes.
3. In a bowl, combine avocado and lemon juice; set aside.
4. Remove lid from pan and fluff couscous; cool. Pour couscous into a large mixing bowl. Add avocado, mango, onions and edamame.
5. Pour dressing over salad, as needed. Toss to coat.
6. Serve onto plates and top with cooked shrimp.
Mango-Lime Dressing
Ingredients:
1 ripe mango, peeled, pitted and cut into 1-inch cubes
½ cup fresh lime juice
¼ cup olive oil
2 cloves garlic, finely chopped
1 tsp. Dijon-style mustard
½ tsp. sea salt
¼ tsp. ground white pepper
¼ tsp. ground cumin
2 Tbsp. snipped fresh mint leaves
2 Tbsp. snipped fresh cilantro leaves
Instructions:
1. In a food processor, add mango, juice, oil, garlic, mustard, salt, pepper and cumin. Purée, using the pulse button; set aside.
2. Mix mint and cilantro into dressing immediately before using.
Nutrition Information Per Serving: Calories 270; Total Fat 16 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g); Cholesterol 30 mg; Sodium 560 mg; Total Carbohydrates 25 g; Dietary Fiber 5 g; Protein 9 g
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
California avocados are just one of the many fruits that are in season and available now.
-----
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Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
California avocados are just one of the many fruits that are in season and available now. This locally grown fruit is a perfect addition for relaxed summer meals, as it can add a creamy texture and delectable flavor to a variety of dishes such as grilled meats, salads and sandwiches.
While well-known for their exceptional flavor, California avocados have a nutrient punch. Naturally sodium and cholesterol free, one-fifth of a medium avocado, or about one ounce, has 50 calories and contributes nearly 20 beneficial nutrients to the diet. So you can feel good about incorporating this fruit into your meals.
For a simple and fresh summer dish, try this recipe for Couscous with California Avocado, Mango and Shrimp. For other recipes that feature fresh California avocados, visit the California Avocado Commission Web site at CaliforniaAvocado.com.
Couscous with California Avocado, Mango and Shrimp
Serves: 8
Prep Time: 40 minutes
Cooking Time: 8 minutes
Total Time: 48 minutes
Ingredients:
24 large shrimp, peeled and deveined
1 Tbsp. seafood grill seasoning
Olive oil, optional
2 cups water
1 (10-oz.) box plain couscous
1 Tbsp. olive oil
½ tsp. salt
2 ripe, fresh California avocados, peeled, seeded and cut into 1-inch cubes*
2 Tbsp. fresh lemon juice
1 ripe mango, peeled, pitted and cut into 1-inch cubes
2 green onions, thinly sliced on diagonal
1 cup cooked edamame (shelled soybeans)
2 cups Mango-Lime Dressing (see make-ahead recipe below)
Instructions:
1. Toss shrimp with seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate; set aside.
2. In a 2-quart pan, bring water to a boil. Stir in couscous, oil and salt. Remove from heat, cover and let stand for 5 minutes.
3. In a bowl, combine avocado and lemon juice; set aside.
4. Remove lid from pan and fluff couscous; cool. Pour couscous into a large mixing bowl. Add avocado, mango, onions and edamame.
5. Pour dressing over salad, as needed. Toss to coat.
6. Serve onto plates and top with cooked shrimp.
Mango-Lime Dressing
Ingredients:
1 ripe mango, peeled, pitted and cut into 1-inch cubes
½ cup fresh lime juice
¼ cup olive oil
2 cloves garlic, finely chopped
1 tsp. Dijon-style mustard
½ tsp. sea salt
¼ tsp. ground white pepper
¼ tsp. ground cumin
2 Tbsp. snipped fresh mint leaves
2 Tbsp. snipped fresh cilantro leaves
Instructions:
1. In a food processor, add mango, juice, oil, garlic, mustard, salt, pepper and cumin. Purée, using the pulse button; set aside.
2. Mix mint and cilantro into dressing immediately before using.
Nutrition Information Per Serving: Calories 270; Total Fat 16 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g); Cholesterol 30 mg; Sodium 560 mg; Total Carbohydrates 25 g; Dietary Fiber 5 g; Protein 9 g
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
California avocados are just one of the many fruits that are in season and available now.
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Sunday, November 1, 2009
Easy Entertaining For The Holidays
(NAPSI)-One way to keep the season merry for both partygoers and party throwers is to keep things simple.
When you serve dishes that are easy to create, you can spend less time in the kitchen and more time providing guests the gift of your presence.
You can serve:
• Crisp vegetables with festive dips such as salsa and hummus, chips and crackers.
• Traditional popcorn balls and trendy salty snacks.
• Gourmet cheese and fruit.
• Simple but flavorful recipes such as these:
BACARDI® Rum Garlic Shrimp
1 to 1½ pounds extra-large (21- to 25-count) shrimp, peeled with tails left on, deveined and patted dry
3 Tbsp. BACARDI® Superior Rum
3 Tbsp. butter
2 Tbsp. vegetable oil
1 large clove garlic, minced
¼ tsp. crushed red pepper flakes
¼ tsp. salt
1 Tbsp. chopped parsley
Arrange shrimp in a 13 x 9-inch baking dish. Heat remaining ingredients, except parsley, in a small saucepan until butter is melted. Drizzle mixture over shrimp. Bake at 425° F until shrimp become opaque, about 10 minutes. Sprinkle with parsley before serving. Serve with piña colada sauce. For an extra hint of festive color, decorate platter with fresh strawberries.
Yield: 4 entrée or 10 appetizer servings
BACARDI® Rum Piña Colada Sauce
1 cup light sour cream
½ cup cream of coconut
½ cup crushed pineapple, undrained
⅓ cup BACARDI® Superior Rum
Combine all ingredients. Cover and chill until served.
Yield: 2 cups sauce
BACARDI® Dragon Berry™ & Ginger Ale
3 parts BACARDI® Dragon
Berry™
1 part ginger ale
Pour over ice in glass.
Garnish with lime wedge.
You can find more great recipes and entertaining ideas online at Bacardi.com.
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When you serve dishes that are easy to create, you can spend less time in the kitchen and more time providing guests the gift of your presence.
You can serve:
• Crisp vegetables with festive dips such as salsa and hummus, chips and crackers.
• Traditional popcorn balls and trendy salty snacks.
• Gourmet cheese and fruit.
• Simple but flavorful recipes such as these:
BACARDI® Rum Garlic Shrimp
1 to 1½ pounds extra-large (21- to 25-count) shrimp, peeled with tails left on, deveined and patted dry
3 Tbsp. BACARDI® Superior Rum
3 Tbsp. butter
2 Tbsp. vegetable oil
1 large clove garlic, minced
¼ tsp. crushed red pepper flakes
¼ tsp. salt
1 Tbsp. chopped parsley
Arrange shrimp in a 13 x 9-inch baking dish. Heat remaining ingredients, except parsley, in a small saucepan until butter is melted. Drizzle mixture over shrimp. Bake at 425° F until shrimp become opaque, about 10 minutes. Sprinkle with parsley before serving. Serve with piña colada sauce. For an extra hint of festive color, decorate platter with fresh strawberries.
Yield: 4 entrée or 10 appetizer servings
BACARDI® Rum Piña Colada Sauce
1 cup light sour cream
½ cup cream of coconut
½ cup crushed pineapple, undrained
⅓ cup BACARDI® Superior Rum
Combine all ingredients. Cover and chill until served.
Yield: 2 cups sauce
BACARDI® Dragon Berry™ & Ginger Ale
3 parts BACARDI® Dragon
Berry™
1 part ginger ale
Pour over ice in glass.
Garnish with lime wedge.
You can find more great recipes and entertaining ideas online at Bacardi.com.
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Tuesday, October 27, 2009
Expert tips to take the stress out of holiday entertaining
(ARA) – Family and friends gathered ‘round the dinner table, with a sumptuous feast (prepared by you) set before them – does anything say “holidays” more than that? What guests often don’t realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don’t have to be one of those crazed hosts.
With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.
“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:
* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.
“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.
* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.
* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.
* Clean as you go — it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.
* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.
* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.
* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.
* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.
* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”
Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.
Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)
Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved
Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.
Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.
Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.
Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.
Courtesy of ARAcontent
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With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.
“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:
* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.
“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.
* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.
* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.
* Clean as you go — it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.
* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.
* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.
* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.
* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.
* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”
Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.
Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)
Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved
Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.
Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.
Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.
Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.
Courtesy of ARAcontent
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Friday, September 4, 2009
4th Annual “Shrimp & Grits: The Wild Georgia Shrimp Festival” to Kick Off Sept. 18
What was once a simple food pairing deeply rooted in the South, Shrimp & Grits has become a menu-must for exclusive restaurants across the country. The only event in the country dedicated to this quintessential Southern dish kicks off Sept 18: “Shrimp & Grits: The Wild Georgia Shrimp Festival.”
Set in the Jekyll Island Club Hotel’s landmark historic district, the popular festival boasts amateur and professional cooking competitions, shrimp boat excursions, shrimp eating contests, cooking demonstrations, races, entertainment, and much more.
"The Jekyll Island Shrimp & Grits Festival is a great time to enjoy the beauty of Jekyll Island while dining on delicious coastal cuisine caught right off the Georgia coast," said Beth Burnsed, Director of Special Events for Jekyll Island. "We began the Shrimp & Grits Festival as a way to showcase Jekyll Island and Wild Georgia Shrimp. As more and more restaurants began serving shrimp & grits, we realized that we were at the forefront of a growing trend. We are thrilled to host such a prominent and highly anticipated signature event.”
In celebration, Sept. has been declared “Wild Georgia Shrimp Month” on Jekyll Island and the neighboring Golden Isles, and some of the South’s finest professional and amateur chefs will be competing for the coveted title of “Best Shrimp & Grits” recipes in the country. “Y’all Come!”
Friday, September 18th
$3 Shrimp Sale Night
Set amid Jekyll Island’s picturesque Jekyll Island Club National Landmark Historic District, the festival will kick off on Friday at 5:30 p.m. with a “$3 Shrimp Sample Night.” For only $3 per person participants will have the opportunity to taste recipes from each of the vendors.
Saturday, September 19th
Amateur Cooking Competition
The Amateur Cooking Competition event will offer mouth-watering tasting opportunities of the ten shrimp & grits dishes prepared by aspiring and self-taught cooks throughout the region. Guests can sign-up to be part of the esteemed “Consumer Choice Panel” to taste the dishes and select the winners for a fee of $25.00 per person. The tasting begins at 1:15 p.m. Saturday with music and entertainment provided by the popular “Big Dawg and Paul Show.” Awards will be presented at 2:30 pm.
Chef Robert Rulko Cooking Demonstration
Chef Robert Rulko, Winn-Dixie's Corporate Chef, will present a live cooking demonstration Saturday at 11:00 a.m. Chef Rulko is well-known throughout the entire Southeast, and has worked in kitchens throughout Europe, the Orient and Caribbean. He also had the honor of assisting the White House pastry chef, to supply edible Christmas ornaments for the former President and Mrs. Clinton’s personal Christmas tree.
Shrimp Eating Contests:
Are you a shrimp lover who boasts to out-eat everyone you know? Adults and kids are invited to sign up for one of several free shrimp eating contests going on throughout the weekend. Space is limited for each contest, and interested participants should stop by the Information Tent at the festival to sign up for a contest. Saturday’s contests 1:00 p.m. and
4:00 p.m.
Sunday, September 20th
Professional Cooking Competition
The professional cooking competition will be held on Sunday at 11:00 a.m. with music and entertainment provided for the second time by the “Big Dawg and Paul Show.” Throughout the day, visitors will have the opportunity to purchase delicious shrimp & grits dishes from outstanding local restaurants and vendors, and winners of the Professional Cooking Competition will be named by an esteemed panel of judges at 3:00 p.m.
Chef Joe Randall Cooking Demonstration
Chef Joe Randall, of Joe Randall’s Savannah Cooking School, will host a live cooking demonstration on Sunday at 11:30 a.m. Joe Randall is a forty-three year veteran of all things food! He is noted for his capacity to teach, guide and advise others in the practical aspects of food.
Shrimp Eating Contest:
If visitors didn’t have a chance to participate in the free Shrimp Eating contest on Saturday, they have another chance on Sunday. Again, space is limited and they can sign up at the Festival Information Tent. Contests will be held on Sunday at 12:00 p.m. and 3:30 p.m.
Ongoing Weekend Activities:
Free Live Entertainment:
Throughout the weekend the Jekyll Island Club National Landmark Historic District will ring with the musical talents of many favorite local bands, including Straight No Chaser, Smokin’ Section, OSKAR Rockhammer, Stringrays, Randall Bramblett Band, and Three of Us.
Shrimp & Grits 3 Race Challenge:
On Saturday and Sunday, a 3 Race Challenge will take place across three different terrains on Jekyll Island. It will begin with the “Shrimper's 4-mile Beach Course” jog starting at the Jekyll Island Beachdeck on Saturday at 6:30 p.m. The next event is “Show Yer Grit” run at the Jekyll Island Great Dunes Golf Course on Sunday at 7:30 a.m. The Race Challenges finishes up with the “Short Flight to Festival 1 Mile” sprint on Sunday at 2:00 pm. Racers will end at the Festival in time to eat! Pre-registration is $15, $45 for the series, and $20 per race on the day of the event.
Popcorn Shrimp Gold Days at the Jekyll Island Golf Course:
Friday through Sunday children 14 and younger play for FREE on any of Jekyll Island's 18-hole golf courses when playing with a paying adult. Children's scorecards can be entered in a drawing for 2 lbs of Wild Georgia Shrimp.
Boating Excursions:
It wouldn’t be a Shrimp Festival without the opportunity to go boating! Throughout the weekend, several opportunities are available:
Trawling Excursion: Take a trip into the coastal marshlands and rivers for a trawling excursion. The captain and crew give a complete presentation of the species caught and give the passengers a chance to touch and feel what is caught. These eco tours depart from the Jekyll Island Wharf, and the cost is $13 for students 9th grade and below and $18 for students 10th grade and above and adults. For more information about trip times and purchasing tickets, call St. Simons Transit Company 635-3152 or visit: www.goldenislesfun.com.
Dolphin Tour: Guests can also experience a once in a lifetime opportunity by taking a 90 minute dolphin tour through the island’s our calm inland waters. The trips begin at the Jekyll Island Wharf, and the cost is $24 adults, $12 for children 10 and younger. For more information about trip times and purchasing tickets, call St. Simons Transit Company 635-3152 or visit: www.goldenislesfun.com.
Shrimp Boat Excursion: Get on board the Lady Jane, a United States Coast Guard certified 49 passenger steel shrimping vessel recently retired after years of loyal service to the shrimping industry. Each cruise includes two hours of shrimping and an onboard shrimp boil. All shrimp boat excursions depart from Spanky’s Restaurant in Brunswick, located on HWY 17. On Friday, Saturday, and Sunday the trips will be from 10:00 a.m. -12:00 p.m. and 4:00 p.m.-6:00 p.m. The cost is $39.95 for adults and $25 children 6 and younger. For more information and to purchase tickets call Credle’s Adventures at (912) 265-5711 or visit their website: www.shrimpcruise.com.
Off-Shore Fishing: For a little off-shore fishing during the weekend, hop aboard the 44-foot “Ospo” fishing boat which departs from the Jekyll Island Marina. For more information on cost, times and to purchase tickets, call 270-7474 or visit www.offshore-charters.com.
Become a Shrimp & Grits Festival VIP!
Guests can experience the ultimate Shrimp & Grits Festival weekend by becoming a VIP guest! The VIP package includes 4 tickets for samples at Friday night’s $3 sample night, a gift certificate for a 1/2 lb of fresh Wild Georgia Shrimp from City Market in Brunswick, GA, a 1 lb
bag of grits from Logan Turnpike Mills, and a commemorative Festival Poster signed by the artist. To purchase your 2009 VIP package for just $35, order it online at http://www.jekyllisland.com/shrimpandgrits
Wild Georgia Shrimp Month For Jekyll and The Golden Isles:
September is Wild Georgia Shrimp Month! Visitors can check out the list of local restaurants participating and order their featured Georgia shrimp dish. For more information about Shrimp & Grits: The Wild Georgia Shrimp & Grits Festival, contact the Jekyll Island Welcome Center at
1-877-4-JEKYLL, or visit www.jekyllisland.com/shrimpandgrits.
SHRIMP – N – GRITS
1 lb. Fresh Georgia White shrimp peeled and deveined
1 bundle green onion (diced)
1/2 lb. Andouille sausage or any other sausage you like (spicy)
Flour as needed
White wine to taste
½ squeezed lemon
1 cup Heavy whipping cream
Old Bay seasoning to taste
Salt and pepper to taste
Garlic Butter for Sauté
Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 tbsp. of minced garlic, 1 tbs. paprika each, ½ tsp. chopped thyme, parsley, oregano
Mix all ingredients together and set aside for later use.
Cheese Grits
Follow recipe on package except use less stock. You want the grits to be tight (stiff) use chicken stock instead of water. Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm.
In sauté pan add garlic butter you probably have enough to do 2 or 3 batches. Add sausage and onions let sauté, then add shrimp, cream, wine and lemon let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until right consistency let it simmer a little while longer to cook out flour taste then ready to serve.
Put grits into bowl top with shrimp mixture ready to eat.
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Set in the Jekyll Island Club Hotel’s landmark historic district, the popular festival boasts amateur and professional cooking competitions, shrimp boat excursions, shrimp eating contests, cooking demonstrations, races, entertainment, and much more.
"The Jekyll Island Shrimp & Grits Festival is a great time to enjoy the beauty of Jekyll Island while dining on delicious coastal cuisine caught right off the Georgia coast," said Beth Burnsed, Director of Special Events for Jekyll Island. "We began the Shrimp & Grits Festival as a way to showcase Jekyll Island and Wild Georgia Shrimp. As more and more restaurants began serving shrimp & grits, we realized that we were at the forefront of a growing trend. We are thrilled to host such a prominent and highly anticipated signature event.”
In celebration, Sept. has been declared “Wild Georgia Shrimp Month” on Jekyll Island and the neighboring Golden Isles, and some of the South’s finest professional and amateur chefs will be competing for the coveted title of “Best Shrimp & Grits” recipes in the country. “Y’all Come!”
Friday, September 18th
$3 Shrimp Sale Night
Set amid Jekyll Island’s picturesque Jekyll Island Club National Landmark Historic District, the festival will kick off on Friday at 5:30 p.m. with a “$3 Shrimp Sample Night.” For only $3 per person participants will have the opportunity to taste recipes from each of the vendors.
Saturday, September 19th
Amateur Cooking Competition
The Amateur Cooking Competition event will offer mouth-watering tasting opportunities of the ten shrimp & grits dishes prepared by aspiring and self-taught cooks throughout the region. Guests can sign-up to be part of the esteemed “Consumer Choice Panel” to taste the dishes and select the winners for a fee of $25.00 per person. The tasting begins at 1:15 p.m. Saturday with music and entertainment provided by the popular “Big Dawg and Paul Show.” Awards will be presented at 2:30 pm.
Chef Robert Rulko Cooking Demonstration
Chef Robert Rulko, Winn-Dixie's Corporate Chef, will present a live cooking demonstration Saturday at 11:00 a.m. Chef Rulko is well-known throughout the entire Southeast, and has worked in kitchens throughout Europe, the Orient and Caribbean. He also had the honor of assisting the White House pastry chef, to supply edible Christmas ornaments for the former President and Mrs. Clinton’s personal Christmas tree.
Shrimp Eating Contests:
Are you a shrimp lover who boasts to out-eat everyone you know? Adults and kids are invited to sign up for one of several free shrimp eating contests going on throughout the weekend. Space is limited for each contest, and interested participants should stop by the Information Tent at the festival to sign up for a contest. Saturday’s contests 1:00 p.m. and
4:00 p.m.
Sunday, September 20th
Professional Cooking Competition
The professional cooking competition will be held on Sunday at 11:00 a.m. with music and entertainment provided for the second time by the “Big Dawg and Paul Show.” Throughout the day, visitors will have the opportunity to purchase delicious shrimp & grits dishes from outstanding local restaurants and vendors, and winners of the Professional Cooking Competition will be named by an esteemed panel of judges at 3:00 p.m.
Chef Joe Randall Cooking Demonstration
Chef Joe Randall, of Joe Randall’s Savannah Cooking School, will host a live cooking demonstration on Sunday at 11:30 a.m. Joe Randall is a forty-three year veteran of all things food! He is noted for his capacity to teach, guide and advise others in the practical aspects of food.
Shrimp Eating Contest:
If visitors didn’t have a chance to participate in the free Shrimp Eating contest on Saturday, they have another chance on Sunday. Again, space is limited and they can sign up at the Festival Information Tent. Contests will be held on Sunday at 12:00 p.m. and 3:30 p.m.
Ongoing Weekend Activities:
Free Live Entertainment:
Throughout the weekend the Jekyll Island Club National Landmark Historic District will ring with the musical talents of many favorite local bands, including Straight No Chaser, Smokin’ Section, OSKAR Rockhammer, Stringrays, Randall Bramblett Band, and Three of Us.
Shrimp & Grits 3 Race Challenge:
On Saturday and Sunday, a 3 Race Challenge will take place across three different terrains on Jekyll Island. It will begin with the “Shrimper's 4-mile Beach Course” jog starting at the Jekyll Island Beachdeck on Saturday at 6:30 p.m. The next event is “Show Yer Grit” run at the Jekyll Island Great Dunes Golf Course on Sunday at 7:30 a.m. The Race Challenges finishes up with the “Short Flight to Festival 1 Mile” sprint on Sunday at 2:00 pm. Racers will end at the Festival in time to eat! Pre-registration is $15, $45 for the series, and $20 per race on the day of the event.
Popcorn Shrimp Gold Days at the Jekyll Island Golf Course:
Friday through Sunday children 14 and younger play for FREE on any of Jekyll Island's 18-hole golf courses when playing with a paying adult. Children's scorecards can be entered in a drawing for 2 lbs of Wild Georgia Shrimp.
Boating Excursions:
It wouldn’t be a Shrimp Festival without the opportunity to go boating! Throughout the weekend, several opportunities are available:
Trawling Excursion: Take a trip into the coastal marshlands and rivers for a trawling excursion. The captain and crew give a complete presentation of the species caught and give the passengers a chance to touch and feel what is caught. These eco tours depart from the Jekyll Island Wharf, and the cost is $13 for students 9th grade and below and $18 for students 10th grade and above and adults. For more information about trip times and purchasing tickets, call St. Simons Transit Company 635-3152 or visit: www.goldenislesfun.com.
Dolphin Tour: Guests can also experience a once in a lifetime opportunity by taking a 90 minute dolphin tour through the island’s our calm inland waters. The trips begin at the Jekyll Island Wharf, and the cost is $24 adults, $12 for children 10 and younger. For more information about trip times and purchasing tickets, call St. Simons Transit Company 635-3152 or visit: www.goldenislesfun.com.
Shrimp Boat Excursion: Get on board the Lady Jane, a United States Coast Guard certified 49 passenger steel shrimping vessel recently retired after years of loyal service to the shrimping industry. Each cruise includes two hours of shrimping and an onboard shrimp boil. All shrimp boat excursions depart from Spanky’s Restaurant in Brunswick, located on HWY 17. On Friday, Saturday, and Sunday the trips will be from 10:00 a.m. -12:00 p.m. and 4:00 p.m.-6:00 p.m. The cost is $39.95 for adults and $25 children 6 and younger. For more information and to purchase tickets call Credle’s Adventures at (912) 265-5711 or visit their website: www.shrimpcruise.com.
Off-Shore Fishing: For a little off-shore fishing during the weekend, hop aboard the 44-foot “Ospo” fishing boat which departs from the Jekyll Island Marina. For more information on cost, times and to purchase tickets, call 270-7474 or visit www.offshore-charters.com.
Become a Shrimp & Grits Festival VIP!
Guests can experience the ultimate Shrimp & Grits Festival weekend by becoming a VIP guest! The VIP package includes 4 tickets for samples at Friday night’s $3 sample night, a gift certificate for a 1/2 lb of fresh Wild Georgia Shrimp from City Market in Brunswick, GA, a 1 lb
bag of grits from Logan Turnpike Mills, and a commemorative Festival Poster signed by the artist. To purchase your 2009 VIP package for just $35, order it online at http://www.jekyllisland.com/shrimpandgrits
Wild Georgia Shrimp Month For Jekyll and The Golden Isles:
September is Wild Georgia Shrimp Month! Visitors can check out the list of local restaurants participating and order their featured Georgia shrimp dish. For more information about Shrimp & Grits: The Wild Georgia Shrimp & Grits Festival, contact the Jekyll Island Welcome Center at
1-877-4-JEKYLL, or visit www.jekyllisland.com/shrimpandgrits.
SHRIMP – N – GRITS
1 lb. Fresh Georgia White shrimp peeled and deveined
1 bundle green onion (diced)
1/2 lb. Andouille sausage or any other sausage you like (spicy)
Flour as needed
White wine to taste
½ squeezed lemon
1 cup Heavy whipping cream
Old Bay seasoning to taste
Salt and pepper to taste
Garlic Butter for Sauté
Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 tbsp. of minced garlic, 1 tbs. paprika each, ½ tsp. chopped thyme, parsley, oregano
Mix all ingredients together and set aside for later use.
Cheese Grits
Follow recipe on package except use less stock. You want the grits to be tight (stiff) use chicken stock instead of water. Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm.
In sauté pan add garlic butter you probably have enough to do 2 or 3 batches. Add sausage and onions let sauté, then add shrimp, cream, wine and lemon let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until right consistency let it simmer a little while longer to cook out flour taste then ready to serve.
Put grits into bowl top with shrimp mixture ready to eat.
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Thursday, June 25, 2009
Shrimp and Seafood for the Summer: Bring the Beach Home!
/PRNewswire/ -- This year, "staycations" are more popular than vacations. So, instead of traveling to the seafood, start a family tradition and bring the seafood home.
An exciting way to gather friends together is by re-creating the allure of the coast by throwing a beach party. Decorating for the party is a breeze; purchase inexpensive tiki torches and candles for ambiance, spread out beach towels and add pops of color with beach pails and beach balls of all sizes. Add some beach music and the party is sure to bring the kid out in everyone.
For the food, SeaPak makes serving seafood convenient and affordable with products that will please coastal company of all ages. For the kids, dish up SeaPak's tasty Popcorn Shrimp or new Tilapia Tenders with a variety of dipping sauces and fresh-cut vegetables on the side. Spoil the adults in the crowd with SeaPak's best-selling Jumbo Butterfly Shrimp or Shrimp Scampi. Or, toss SeaPak's Salmon Burgers on the grill for a twist on traditional grilling fare.
"During these trying economic times, we've seen shoppers migrate to the frozen seafood section," said Bryan Jaynes, Marketing Director, SeaPak Shrimp Company. "They are looking for good food they can eat at home, and the frozen seafood section is a great place to start. With products like our Tilapia Tenders and Salmon Burgers, consumers have more seafood choices than ever before."
Tucked away on a beautiful barrier island in Georgia, SeaPak uses the "coastal secrets" it's been gathering for more than 60 years to make great tasting shrimp and seafood. "Many people have told us that it's comforting to know it's still possible to enjoy delicious, restaurant-style seafood at home," said Jaynes.
For more beach party menu ideas, visit SeaPak.com and pick from over 100 delicious recipes, such as Island Quesadillas with Lime Sour Cream or, try the recipe below.
Salmon Burger Tacos with Fruit Salsa
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 - 6 servings
Ingredients
2 packages (12.8 oz) SeaPak(R) Salmon Burgers
2 Tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon olive oil
1/4 teaspoon garlic powder
4 flour or corn tortillas
2 cups torn, iceberg lettuce
Fruit Salsa
1 can (20 oz) crushed or chunk pineapple, drained
1/4 cup diced red onion
1 to 2 Tablespoons minced jalapeno peppers
3 Tablespoons chopped cilantro
3 Tablespoons fresh lemon, or lime juice
Directions
COMBINE lemon juice, chili powder, oil, and garlic in small bowl.
RUB salmon burgers with mixture. Cover and refrigerate about 15 to 30 minutes.
MIX together fruit salsa ingredients in a bowl.
GRILL burgers according to package directions.
PLACE tortillas on grill, heat 10 seconds on each side, and top each tortilla with 1/2 cup lettuce.
EVENLY break up salmon burgers over lettuce.
TOP with about 2 Tablespoons fruit salsa.
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An exciting way to gather friends together is by re-creating the allure of the coast by throwing a beach party. Decorating for the party is a breeze; purchase inexpensive tiki torches and candles for ambiance, spread out beach towels and add pops of color with beach pails and beach balls of all sizes. Add some beach music and the party is sure to bring the kid out in everyone.
For the food, SeaPak makes serving seafood convenient and affordable with products that will please coastal company of all ages. For the kids, dish up SeaPak's tasty Popcorn Shrimp or new Tilapia Tenders with a variety of dipping sauces and fresh-cut vegetables on the side. Spoil the adults in the crowd with SeaPak's best-selling Jumbo Butterfly Shrimp or Shrimp Scampi. Or, toss SeaPak's Salmon Burgers on the grill for a twist on traditional grilling fare.
"During these trying economic times, we've seen shoppers migrate to the frozen seafood section," said Bryan Jaynes, Marketing Director, SeaPak Shrimp Company. "They are looking for good food they can eat at home, and the frozen seafood section is a great place to start. With products like our Tilapia Tenders and Salmon Burgers, consumers have more seafood choices than ever before."
Tucked away on a beautiful barrier island in Georgia, SeaPak uses the "coastal secrets" it's been gathering for more than 60 years to make great tasting shrimp and seafood. "Many people have told us that it's comforting to know it's still possible to enjoy delicious, restaurant-style seafood at home," said Jaynes.
For more beach party menu ideas, visit SeaPak.com and pick from over 100 delicious recipes, such as Island Quesadillas with Lime Sour Cream or, try the recipe below.
Salmon Burger Tacos with Fruit Salsa
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 - 6 servings
Ingredients
2 packages (12.8 oz) SeaPak(R) Salmon Burgers
2 Tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon olive oil
1/4 teaspoon garlic powder
4 flour or corn tortillas
2 cups torn, iceberg lettuce
Fruit Salsa
1 can (20 oz) crushed or chunk pineapple, drained
1/4 cup diced red onion
1 to 2 Tablespoons minced jalapeno peppers
3 Tablespoons chopped cilantro
3 Tablespoons fresh lemon, or lime juice
Directions
COMBINE lemon juice, chili powder, oil, and garlic in small bowl.
RUB salmon burgers with mixture. Cover and refrigerate about 15 to 30 minutes.
MIX together fruit salsa ingredients in a bowl.
GRILL burgers according to package directions.
PLACE tortillas on grill, heat 10 seconds on each side, and top each tortilla with 1/2 cup lettuce.
EVENLY break up salmon burgers over lettuce.
TOP with about 2 Tablespoons fruit salsa.
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Monday, February 9, 2009
The Heart Of The Matter: Americans Should Eat Seafood At Least Twice A Week
(NAPSI)-The benefits of eating seafood have been touted by many health organizations, so it would be heartening if Americans ate more. Currently, we consume only half the recommended amount, and many assume it's just too expensive or difficult to prepare.
Shrimp and fish are a source of omega-3 fatty acids that can improve cardiovascular health and lower the incidence of heart disease and stroke. Some varieties of seafood, including shrimp, even deliver impressive amounts of vitamin D, which is deficient in the American diet.
Some people may not eat enough seafood because they think it's expensive, but seafood can also be cost effective, especially if it's frozen. Frozen items are priced lower than those at the seafood counter or in restaurants, and they can be stored in the home freezer for an inexpensive and convenient meal option.
For example, SeaPak Shrimp Company offers several delicious, high-quality seafood products. This simple recipe features succulent frozen shrimp and can serve as a restaurant-quality meal for four people for under $20. For more delicious, easy-to-prepare and budget-friendly recipes, visit www.SeaPak.com.
Tangy Lemon Pepper Shrimp With Broccoli
Prep Time: 2 minutes
Cook Time: 8 minutes
Makes: 4 servings
Ingredients:
2 12-oz SeaPak® Shrimp Scampi (frozen)
1 lb angel-hair pasta, dry (choose multigrain for a healthy option)
1 16-oz package broccoli (no sauce), frozen
2 tsp lemon pepper
¼ cup Dijon mustard
1 cup dry white wine
Cook pasta to al dente according to the package directions.
Heat large sauté skillet on medium for 1 minute. Add frozen shrimp to pan and sauté 5 minutes.
Defrost broccoli in microwave according to package directions. Drain broccoli and add to skillet with shrimp.
Whisk lemon pepper, Dijon mustard and wine in a small bowl. Pour mixture over shrimp and broccoli. Stir well to incorporate all ingredients.
Simmer for additional 3-4 minutes (or until shrimp are fully cooked), stirring frequently.
Toss shrimp and broccoli with pasta and serve.
To spice up your dish, add 1-2 tsp of crushed red pepper with the lemon pepper.
Estimated recipe cost to serve four: $18.36; estimated cost per serving: $4.59
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Shrimp and fish are a source of omega-3 fatty acids that can improve cardiovascular health and lower the incidence of heart disease and stroke. Some varieties of seafood, including shrimp, even deliver impressive amounts of vitamin D, which is deficient in the American diet.
Some people may not eat enough seafood because they think it's expensive, but seafood can also be cost effective, especially if it's frozen. Frozen items are priced lower than those at the seafood counter or in restaurants, and they can be stored in the home freezer for an inexpensive and convenient meal option.
For example, SeaPak Shrimp Company offers several delicious, high-quality seafood products. This simple recipe features succulent frozen shrimp and can serve as a restaurant-quality meal for four people for under $20. For more delicious, easy-to-prepare and budget-friendly recipes, visit www.SeaPak.com.
Tangy Lemon Pepper Shrimp With Broccoli
Prep Time: 2 minutes
Cook Time: 8 minutes
Makes: 4 servings
Ingredients:
2 12-oz SeaPak® Shrimp Scampi (frozen)
1 lb angel-hair pasta, dry (choose multigrain for a healthy option)
1 16-oz package broccoli (no sauce), frozen
2 tsp lemon pepper
¼ cup Dijon mustard
1 cup dry white wine
Cook pasta to al dente according to the package directions.
Heat large sauté skillet on medium for 1 minute. Add frozen shrimp to pan and sauté 5 minutes.
Defrost broccoli in microwave according to package directions. Drain broccoli and add to skillet with shrimp.
Whisk lemon pepper, Dijon mustard and wine in a small bowl. Pour mixture over shrimp and broccoli. Stir well to incorporate all ingredients.
Simmer for additional 3-4 minutes (or until shrimp are fully cooked), stirring frequently.
Toss shrimp and broccoli with pasta and serve.
To spice up your dish, add 1-2 tsp of crushed red pepper with the lemon pepper.
Estimated recipe cost to serve four: $18.36; estimated cost per serving: $4.59
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Saturday, December 20, 2008
'Buon Natale' or Merry Christmas!
/PRNewswire/ -- Around the world, Italians commemorate Christmas Eve by serving a meal made up of seven different seafood dishes! Today, serving seafood on Christmas Eve isn't just for the Italians; it is becoming a popular Christmas Eve alternative for Americans.
SeaPak Shrimp Company (http://www.seapak.com/) has been offering ready- made varieties of shrimp for 60 years, and just last Christmas, Real Simple magazine recognized SeaPak's Jumbo Butterfly Shrimp among the top 12 appetizers in the frozen food section that "require almost no work, leaving you with plenty of energy to be the life of the party." They tested 127 varieties of the best frozen foods sold in supermarkets, and raved about SeaPak Shrimp's crispy coating and juicy shrimp inside.
For Christmas Eve, wonderful meals and appetizers using shrimp, or any of SeaPak's delicious seafood products, are sure to be the first off the plate. Shrimp is not only delicious, it's popular! It remains the No.1-selling seafood in America, and for good reason: Everyone loves it and it's a great addition to hundreds of great recipes that always wow a crowd.
"I've never hosted a party when my shrimp wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is the perfect answer to a memorable Christmas Eve meal, and we make it easy! Here's a simple, festive recipe with red tomatoes and green spinach that we're sure will please your guests:"
Shrimp Scampi Saute with Tomatoes and Spinach
Prep Time: 5 minutes
Cook Time: 11 minutes
Makes: 4 servings
Ingredients
1 carton (16 oz) SeaPak(R) Shrimp Scampi - Tails On, frozen
1 bag (about 6 - 10 oz) fresh baby spinach
1 can (14.5 oz) diced tomatoes
8 oz linguine, cooked and drained (about 4 cups)
Grated Parmesan cheese
Directions
COOK the shrimp in a 12" skillet for 6 minutes.
ADD the spinach and tomatoes. Cook and stir for about 5 to 6 minutes more
or until the shrimp turn pink and spinach wilts.
ADD pasta to the skillet and toss to coat. Portion onto plates and top
with sprinkle of Parmesan cheese. Serve immediately.
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SeaPak Shrimp Company (http://www.seapak.com/) has been offering ready- made varieties of shrimp for 60 years, and just last Christmas, Real Simple magazine recognized SeaPak's Jumbo Butterfly Shrimp among the top 12 appetizers in the frozen food section that "require almost no work, leaving you with plenty of energy to be the life of the party." They tested 127 varieties of the best frozen foods sold in supermarkets, and raved about SeaPak Shrimp's crispy coating and juicy shrimp inside.
For Christmas Eve, wonderful meals and appetizers using shrimp, or any of SeaPak's delicious seafood products, are sure to be the first off the plate. Shrimp is not only delicious, it's popular! It remains the No.1-selling seafood in America, and for good reason: Everyone loves it and it's a great addition to hundreds of great recipes that always wow a crowd.
"I've never hosted a party when my shrimp wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is the perfect answer to a memorable Christmas Eve meal, and we make it easy! Here's a simple, festive recipe with red tomatoes and green spinach that we're sure will please your guests:"
Shrimp Scampi Saute with Tomatoes and Spinach
Prep Time: 5 minutes
Cook Time: 11 minutes
Makes: 4 servings
Ingredients
1 carton (16 oz) SeaPak(R) Shrimp Scampi - Tails On, frozen
1 bag (about 6 - 10 oz) fresh baby spinach
1 can (14.5 oz) diced tomatoes
8 oz linguine, cooked and drained (about 4 cups)
Grated Parmesan cheese
Directions
COOK the shrimp in a 12" skillet for 6 minutes.
ADD the spinach and tomatoes. Cook and stir for about 5 to 6 minutes more
or until the shrimp turn pink and spinach wilts.
ADD pasta to the skillet and toss to coat. Portion onto plates and top
with sprinkle of Parmesan cheese. Serve immediately.
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Saturday, December 13, 2008
Shrimp Platters: A Popular Holiday Appetizer
(NAPSI)-The holidays are always a good time for shrimp lovers to come out of their shells. For large gatherings or small family entertaining, wonderful appetizers using shrimp are sure to be the first off the plate. Shrimp is delicious and popular. It's the No. 1-selling seafood in America, and for good reason: Everyone loves it, it's a great addition to hundreds of great recipes and it always wows a crowd.
"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":
Butterfly Shrimp Bruschetta
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 6 appetizer servings
1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)
2 medium-sized Roma tomatoes, seeded and finely diced
¼ small onion, finely diced
1 clove fresh garlic, finely diced
⅛ cup lime juice
Salt and pepper
PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.
BAKE shrimp for 10 minutes.
PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.
REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.
RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.
PLATE and serve hot.
Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.
For news about a shrimp recipe contest, visit www.SeaPak.com.
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"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":
Butterfly Shrimp Bruschetta
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 6 appetizer servings
1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)
2 medium-sized Roma tomatoes, seeded and finely diced
¼ small onion, finely diced
1 clove fresh garlic, finely diced
⅛ cup lime juice
Salt and pepper
PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.
BAKE shrimp for 10 minutes.
PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.
REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.
RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.
PLATE and serve hot.
Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.
For news about a shrimp recipe contest, visit www.SeaPak.com.
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Wednesday, December 3, 2008
FDA Announces Participants of Pilot Program for Third-Party Certification of Imported Aquacultured Shrimp
The U.S. Food and Drug Administration today announced the participants in Phase II of its pilot program for voluntary third-party certification programs for imported aquacultured shrimp.
Phase II, which will run through June 2009, will help the FDA develop the process for evaluating third-party certification programs. The pilot will allow the FDA to identify and address technical and operational issues in assessing certification programs and processing certifications. This information will assist the agency in moving towards broader recognition of voluntary third-party certification programs.
The participants in Phase II of the program are:
* Bureau Veritas Group Company
* Global Aquaculture Alliance / Aquaculture Certification Council Inc.
* Inspectorate America Corporation
* SGS United States Testing Company
* Seafood Inspection Service, National Marine Fisheries Services, National Oceanic and Atmospheric Administration, U.S. Department of Commerce
* Thailand Department of Fisheries
The pilot program responds to a recommendation in the President’s Action Plan for Import Safety, issued in November 2007, which called for the development of voluntary third-party certification programs for foreign producers who export to the United States. The FDA’s Food Protection Plan, also issued last November, emphasizes qualified and legitimate third party certification as a way to help verify the safety of products from both foreign and domestic food companies.
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Phase II, which will run through June 2009, will help the FDA develop the process for evaluating third-party certification programs. The pilot will allow the FDA to identify and address technical and operational issues in assessing certification programs and processing certifications. This information will assist the agency in moving towards broader recognition of voluntary third-party certification programs.
The participants in Phase II of the program are:
* Bureau Veritas Group Company
* Global Aquaculture Alliance / Aquaculture Certification Council Inc.
* Inspectorate America Corporation
* SGS United States Testing Company
* Seafood Inspection Service, National Marine Fisheries Services, National Oceanic and Atmospheric Administration, U.S. Department of Commerce
* Thailand Department of Fisheries
The pilot program responds to a recommendation in the President’s Action Plan for Import Safety, issued in November 2007, which called for the development of voluntary third-party certification programs for foreign producers who export to the United States. The FDA’s Food Protection Plan, also issued last November, emphasizes qualified and legitimate third party certification as a way to help verify the safety of products from both foreign and domestic food companies.
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Sunday, July 6, 2008
Gullah Cookin'
CC Note: Recently, one of our staff members spent some time digging around in the sand and looking for local fare in the lowcountry. This food style was definitely one of our favorites.
It was a sign I've never seen. Handpainted in big bold letters--"Gullah Cooking." Just what is gullah cooking? Match that up with the bright pink building and the delicious aroma wafting out and up to the street, and it's heaven on earth on Edisto Island.
The Gullah people are descendants from the slave times of old and mainly reside in the lowcountry of South Carolina and Georgia today. Many of the old customs and language have been passed down from generation to generation.
Experience Gullah cookin' and you'll treat your tastebuds to dishes chock full of flavor with rice, shrimp, crabs and other delectable dishes of the region.
Our favorite dishes of this cooking style? Why, it's the Shrimp and Grits with a big side of fresh fried okra and green tomatoes. We also found the She-Crab Soup to be an excellent taste treat.
Need a restaurant to go and visit? Try the Gullah Cuisine located in Mt. Pleasant, SC. You won't be disappointed.
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It was a sign I've never seen. Handpainted in big bold letters--"Gullah Cooking." Just what is gullah cooking? Match that up with the bright pink building and the delicious aroma wafting out and up to the street, and it's heaven on earth on Edisto Island.
The Gullah people are descendants from the slave times of old and mainly reside in the lowcountry of South Carolina and Georgia today. Many of the old customs and language have been passed down from generation to generation.
Experience Gullah cookin' and you'll treat your tastebuds to dishes chock full of flavor with rice, shrimp, crabs and other delectable dishes of the region.
Our favorite dishes of this cooking style? Why, it's the Shrimp and Grits with a big side of fresh fried okra and green tomatoes. We also found the She-Crab Soup to be an excellent taste treat.
Need a restaurant to go and visit? Try the Gullah Cuisine located in Mt. Pleasant, SC. You won't be disappointed.
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Monday, January 21, 2008
Norwegian Crab Bisque - Great Clam Chowder substitute!
I'm not sure which one of my food-loving fellow contributors left the review of Campbell's Chunky Healthy Request Clam Chowder, but I'm glad you did. I saw it on the shelf and had contemplated trying it. I'll stick to what I know is good thank you very much!
Here's a recipe you might want to try when you're craving clam chowder or fish for that matter. This is a great soup, healthy and fairly low cal. I'm sure you'll be able to make a few modifications to cut back on the calories even further! I substitute clams from the can for the crab for a great tasting clam chowder.
*I use the shredded kind in bags as I don't care for large pieces of carrots
** I usually leave these out as a few in my family don't like peas. I like having veggies in it though so I might put some brocoli on occasion. I tried spinach and loved it, but I was the lonely owner of a whole pot of bique as no one else would try it.
***I prefer not to use the imitation crab as it has a distinctive flavor and it has sugar in it. I have substituted clams, shrimp, and/or boneless fish. You need to simmer long enough to make sure the seafood is cooked if you use fresh, something you don't need to worry about with imitation crab. I usually just use frozen cooked shrimp or canned clams so I don't have to worry. However, the flavor is SO much better with fresh. Sometimes I'll precook the fish in the microwave to save a minute or two. I have also made this with scallops, real crab, shrimp and clams all together, for a great seafood gumbo.
The recipe is from "Light-Hearted Seafood - Tasty, Quick, Healthy" by Janis Harsila, R.D. and Evie Hansen. It's from way back in 1989 and was published by the National Seafood Educators, P.O. Box 60006, Richmond Beach, WA 98160 (206-546-6430 is the phone number listed, but who knows if it's still good). I'd suggest doing an Internet search if you're intersted in trying to find a copy.
It's a great little book if you love seafood like I do!
Judy
Here's a recipe you might want to try when you're craving clam chowder or fish for that matter. This is a great soup, healthy and fairly low cal. I'm sure you'll be able to make a few modifications to cut back on the calories even further! I substitute clams from the can for the crab for a great tasting clam chowder.
Norwegian Crab Bisque
2 cups water
1 small onion, diced
2 stalks celery, chopped
2 medium potatoes, diced
2 carrots, sliced*
1 cup frozen peas**
6 - 8 whole allspice
1 tsp. dried dill weed
1/2 tsp. white pepper
2 cans (13 ox. each) evaporated skim milk
1 lb. imitation crab***
1 Tbsp. parsley
Dash of tabasco or other hot pepper sauce
Place water, onions, celery, potatoes, carrots, peas, allspice, dill and white pepper in 4-quart saucepan. Bring to boil; reduce heat and simmer for 15 minutes. Remove and discard allspice.
Add mile and simmer (do NOT boil). Gently stir in imitation crab. garnish with parsely and tabasco.
Makes 6 servigns. 229 calories, 0.3 gram fat, 629 mg. sodium, 38 mg cholesterol per serving.
*I use the shredded kind in bags as I don't care for large pieces of carrots
** I usually leave these out as a few in my family don't like peas. I like having veggies in it though so I might put some brocoli on occasion. I tried spinach and loved it, but I was the lonely owner of a whole pot of bique as no one else would try it.
***I prefer not to use the imitation crab as it has a distinctive flavor and it has sugar in it. I have substituted clams, shrimp, and/or boneless fish. You need to simmer long enough to make sure the seafood is cooked if you use fresh, something you don't need to worry about with imitation crab. I usually just use frozen cooked shrimp or canned clams so I don't have to worry. However, the flavor is SO much better with fresh. Sometimes I'll precook the fish in the microwave to save a minute or two. I have also made this with scallops, real crab, shrimp and clams all together, for a great seafood gumbo.
The recipe is from "Light-Hearted Seafood - Tasty, Quick, Healthy" by Janis Harsila, R.D. and Evie Hansen. It's from way back in 1989 and was published by the National Seafood Educators, P.O. Box 60006, Richmond Beach, WA 98160 (206-546-6430 is the phone number listed, but who knows if it's still good). I'd suggest doing an Internet search if you're intersted in trying to find a copy.
It's a great little book if you love seafood like I do!
Judy
Wednesday, January 2, 2008
Cabbage Roll Up
My mouth was watering as I read the recipe for the Onion Pie. It would be delicious using our very own Vidalia onions! I'm most definitely going to try the Corn and Shrimp Soup, too. I have a recipe for Confetti Soup which has a lot of the same ingredients but no shrimp. I may have to toss some seafood into the Confetti Soup to see what that would taste like. I'll share that recipe later since we already have one corn soup in County Cuisine for now.
Here's another idea for a side item to go with the Onion Pie:
Cabbage Roll Ups
1/4 stick butter (or margarine)
1 cup cooked rice (brown rice works well as does regular white rice)
1 large head cabbage
1 1/2 lb. ground round steak
2 Tbsp. minced fresh onion (I usually increase the amount of onions)
1 can tomato sauce OR 1 can tomatoes
garlic salt to taste
Cut around the core of the cabbage and remove. Put head of cabbage into boiling water. As leaves soften, remove and drain. Add cooked rice to raw meat in separate bowl. Saute onions in the butter. Add onions to meat and rice mixture. Mix well by hand; if the mixture feels too dry, add a little bit of the canned tomatoes or sauce.
Holding a cabbage leaf in hand, put a scoop of the meat mixture into center and fold the leaf around it.
Layer in foil lined baking dish. Cover with any remaining cabbage leaves. Pour tomato sauce or tomatoes over the top. Cover tightly with foil and bake at 275 degrees for approximately 2 hours. You'll need to watch it closely as the cabbage will burn. I usually end up adding more tomato sauce.
As a variation you might want to try some of the excellent canned tomato mixes (Italian, Mexican and others).
Putting a little sausage in the mixture (best to cook it just a bit first, although not completely) adds a nice bite.
Happy New Year!
Claire
Here's another idea for a side item to go with the Onion Pie:
Cabbage Roll Ups
1/4 stick butter (or margarine)
1 cup cooked rice (brown rice works well as does regular white rice)
1 large head cabbage
1 1/2 lb. ground round steak
2 Tbsp. minced fresh onion (I usually increase the amount of onions)
1 can tomato sauce OR 1 can tomatoes
garlic salt to taste
Cut around the core of the cabbage and remove. Put head of cabbage into boiling water. As leaves soften, remove and drain. Add cooked rice to raw meat in separate bowl. Saute onions in the butter. Add onions to meat and rice mixture. Mix well by hand; if the mixture feels too dry, add a little bit of the canned tomatoes or sauce.
Holding a cabbage leaf in hand, put a scoop of the meat mixture into center and fold the leaf around it.
Layer in foil lined baking dish. Cover with any remaining cabbage leaves. Pour tomato sauce or tomatoes over the top. Cover tightly with foil and bake at 275 degrees for approximately 2 hours. You'll need to watch it closely as the cabbage will burn. I usually end up adding more tomato sauce.
As a variation you might want to try some of the excellent canned tomato mixes (Italian, Mexican and others).
Putting a little sausage in the mixture (best to cook it just a bit first, although not completely) adds a nice bite.
Happy New Year!
Claire
Tuesday, January 1, 2008
I suggest Corn and Shrimp Soup!
Cindy, I've never tried onion pie but it sounds like something I might have to try. I may cut back some on the butter and try substituting egg beaters for the eggs. I'm always thinking of my cholesterol and calories.
I have a perfect suggestion for a soup that will set the onion pie off to a T. See what you think about this:
Corn and Shrimp Soup
4 - 3 green onions or scallions
1/2 green bell pepper
4 - 6 stalks celery
Chop the vegetables and then saute in butter or margarine. Set aside.
1 cup water
1 (46 oz) can V-8 Juice (hot or regular)
2 cans cream of mushroom soup*
Simmer water, juice and soup in large pot briefly, just long enough to heat and mix. Add sauteed vegetables. Bring to a boil.
When boiling add:
2 (10 oz) pkgs. frozen corn OR 2 cans niblet corn**
Cook at medium to medium / low for 10 - 15 minutes (or until corn and shrimp are done). Do not overcook shrimp!
Add to taste any of the following (I suggest all):
salt
pepper
oregano
parsley
cayenne pepper (good for your circulation!)
thyme
sweet basil
Don't overdo it on the spices. Add a pinch or two of each. Simmer for a minute, then sample.
If you'd like to make a richer version add lump crab meat! You can also add chopped carrots and / or red bell peppers to liven up the colors (and the taste). It makes a beautiful presentation.
*Campbell's makes a low sodium and a Healthy Choice mushroom soup that works great if you're watching your health
**I highly recommend using frozen corn, it has a much better flavor and consistency
- Judy P.
I have a perfect suggestion for a soup that will set the onion pie off to a T. See what you think about this:
Corn and Shrimp Soup
4 - 3 green onions or scallions
1/2 green bell pepper
4 - 6 stalks celery
Chop the vegetables and then saute in butter or margarine. Set aside.
1 cup water
1 (46 oz) can V-8 Juice (hot or regular)
2 cans cream of mushroom soup*
Simmer water, juice and soup in large pot briefly, just long enough to heat and mix. Add sauteed vegetables. Bring to a boil.
When boiling add:
2 (10 oz) pkgs. frozen corn OR 2 cans niblet corn**
1 to 2 lbs fresh, peeled and deveined shrimp
Cook at medium to medium / low for 10 - 15 minutes (or until corn and shrimp are done). Do not overcook shrimp!
Add to taste any of the following (I suggest all):
salt
pepper
oregano
parsley
cayenne pepper (good for your circulation!)
thyme
sweet basil
Don't overdo it on the spices. Add a pinch or two of each. Simmer for a minute, then sample.
If you'd like to make a richer version add lump crab meat! You can also add chopped carrots and / or red bell peppers to liven up the colors (and the taste). It makes a beautiful presentation.
*Campbell's makes a low sodium and a Healthy Choice mushroom soup that works great if you're watching your health
**I highly recommend using frozen corn, it has a much better flavor and consistency
- Judy P.
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