Recipes


Shrimp Gnocchi

Servings: 4 servings
Time to prepare: 45 min
Method: Stove Top

Ingredients:
24 Aqua Star Wild Patagonian Pink Shrimp, thawed according to package directions; if you cannot find the Patagonian Pink Shrimp, White Shrimp or Black Tiger Shrimp will do
1 pound gnocchi, cooked according to package directions
1 tbsp olive oil
1 large zucchini, cut into half-moon slices about 1/2" thick
4 garlic cloves, minced
1 cup frozen roasted corn
1/2 cup white wine, Chardonnay preferred
1 tbsp butter
Sea salt and fresh ground black pepper, to taste
4 tbsp thinly sliced fresh basil

Preparation Instructions:

  1. Heat a large skillet over Medium-High heat and add 1 tbsp olive oil

  2. Add zucchini and cook for 2 minutes, stirring occasionally until browned

  3. Add garlic and saute for 30 seconds

  4. Add shrimp, corn and white wine and cook for 2 minutes, stirring frequently

  5. Add cooked gnocchi, butter, salt, and pepper to taste and cook for 2 - 4 minutes, or until most of the liquid has evaporated and the shrimp has become bright red

  6. Stir in basil and enjoy immediately

Chef's Tip: For crunchier zucchini, heat 2 tsp of olive oil in a large skillet over Medium-High heat. Saute zucchini for 2 minutes, or until browned; transfer to a plate and set aside. Wipe the skillet and place back over Medium-High heat. Add 1 tbsp of olive oil and proceed to step 3. Add the zucchini back in at the end of step 5 to re-heat.

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Shrimp Penne Pasta

Servings: 18 servings
Time to prepare: 60 min
Method: Stove Top

Ingredients:

Sauce

3 cups low fat sour cream

3 cups low fat ricotta or cottage cheese

Fresh lemon juice from ½ lemon

3 tsp chopped Basil

Pasta

2 cup sliced grape tomatoes

1 cup chopped fresh Basil

3 onion finely diced

1 cup diced bacon, remove excess fat

3 lb Aqua Star raw peeled tail-off shrimp

3 tsp extra virgin olive oil

3 pkg whole wheat penne pasta

Salt and pepper to taste

Preparation Instructions:

  1. Bring a large pot of lightly salted water to a boil. 

  2. Stir in penne pasta; cook for 8 to 10 minutes or until al dente and drain.

  3. Cook bacon in a large skillet over medium heat until crisp, add shallot and garlic and cook until tender.

  4. Pour in the fish stock, white wine and sherry; simmer 15 minutes, or until reduced to a thick golden glaze.

  5. Add shrimp and butter, cover and cook 5 minutes over low heat.

  6. Remove sauce from heat and toss shrimp with penne pasta.

  7. Top with parsley, Parmesan cheese, fresh tomato and season to taste.

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Olive Oil Poached Shrimp Couscous Salad

Servings: 24 servings
Time to prepare: 60 min
Method: Bake

Ingredients:

3lb Aqua Star Raw Peeled Shrimp (thawed according to package directions)

10 cloves garlic

10 cups extra virgin olive oil

6 bay leaves

¼ tsp salt and pepper

Couscous

5 tsp mint, chopped

5 tsp fresh basil, chopped

1 1/2 cup parsley, chopped

Juice from 3  lemons

1 ½  cup celery, finely diced

1 ½ cup red peppers, finely diced

1 ½  cup cucumber, finely diced

3 pkg couscous (cooked according to package directions)

Salt and pepper to taste

1lb Aqua Star Raw Peeled Shrimp (thawed according to package directions)

3 cloves garlic

3 cups extra virgin olive oil

¼ tsp salt and pepper

Couscous

1 tsp mint, chopped

1 tsp fresh basil, chopped

1/3 cup parsley, chopped

Juice from one lemon

½ cup celery, finely diced

½ cup red peppers, finely diced

½ cup cucumber, finely diced

1 pkg couscous (cooked according to package directions)

Salt and pepper to taste

Preparation Instructions:

  1. Pre-heat oven to 350º F.

  2. In an oven-safe pot (the deeper the better) add olive oil, bay leaves, garlic and shrimp. Season with salt and pepper.

  3. Place in preheated oven for 10 minutes or until shrimp are pink.

  4. In a large bowl, assemble all couscous ingredients and mix well. Chill until ready to serve.

  5. To serve, place a spoonful of couscous in the middle of a plate and garnish with 5 shrimp.

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Warm Shrimp and Portobello Mushroom Canapé

Servings: 24 servings
Time to prepare: 30 minutes
Method: Broil

Ingredients:

4 medium Portobello mushrooms, stems discarded and gills removed

2 tbsp Extra virgin olive oil

24 31/40  Aqua Star cooked tail off shrimp

24 Carr’s Table Water Crackers

½ cup Hummus

4 oz feta cheese crumbled

salt and pepper to taste

Preparation Instructions:

1.  In a medium stainless steel bowl,  add chopped mushrooms and olive oil,

Season with salt and pepper.

 2.  Assemble cracker:  add 1 tsp hummus, ½ tsp mushroom mixture, place one shrimp on top, garnish with feta. Repeat  procedure until all ingredients are used up.

3.  Place crackers under Broiler until feta is golden brown, about 1 minute.

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Roasted Tomato Salsa

Servings: 15 servings
Time to prepare: 30 minutes 
Method: Stove top

Ingredients:

3 lbs Aqua Star large cooked Shrimp, thawed

Salsa

2 onions finely chopped

1  cup of fresh lime juice

18 medium plum tomatoes

6 fresh jalapeno peppers

4 cloves of peeled garlic

2/3 cup of cilantro, coarsely chopped

Salt and Pepper to taste

Preparation Instructions:

1.     In a medium sized bowl soak the diced onion in the lime juice for 15 minutes

2.     Ina dry skillet over med/high heat, roast tomatoes, jalapeño peppers and garlic one at a time

2- 5 minutes for garlic

8- 10 minutes for peppers

12 – 15 for tomatoes

Place Roasted vegetables in a food processor for 15 seconds (sauce should be chunky

Add onion, cilantro, lime juice and shrimp season with Salt and Pepper

Serve with Sweet Potato Fries

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New Potato Salad with Shrimp and Spring Vegetables

Servings: 20-30 servings
Time to prepare: 60 min
Method: Stove Top

Ingredients:
Vinaigrette  
(Makes about 3 cups)
3 tsp grated lemon zest
¾  cup fresh lemon juice
4 Tbsp fresh chives, chopped
2 clove garlic, minced
2 tsp sugar
Salt and pepper to taste
2 cups grape seed oil

3 lb Aqua Star Large Raw Peeled Shrimp (thawed according to package directions)
6 lb new potatoes, cut into wedges
2 cup asparagus cut into ½ inch pieces 
2 cup green beans cut into ½ inch pieces
2 cup peas
2 cup celery, diced
1 cup radishes, sliced
2 scallions, trimmed and sliced
Salt and pepper
Lemon zest and chopped chives decorations
Vinaigrette
(Makes about 1 cup)
1 tsp grated lemon zest
¼ cup fresh lemon juice
2 Tbsp fresh chives, chopped
1 clove garlic, minced
1 tsp sugar
Salt and pepper to taste
¾ cup grape seed oil

1 lb Aqua Star Large Raw Peeled Shrimp (thawed according to package directions)
2 ½ lb new potatoes, cut into wedges
½ cup asparagus cut into ½ inch pieces
½ cup green beans cut into ½ inch pieces
½ cup peas
½ cup celery, diced
½ cup radishes, sliced
2 scallions, trimmed and sliced
Salt and pepper
Lemon zest and chopped chives decorations

Preparation Instructions:

  1. Make Vinaigrette: Put all the ingredients except oil in a food processor, blender, or small bowl. Process (or whisk) until well mixed. With the machine running or while whisking, slowly add the oil. Salt and pepper to taste. Store covered in refrigerator until ready to serve.

  2. Bring a large pan of salted water to a boil, add the shrimp, reduce the heat, and simmer for 2 to 3 minutes, until shrimp are opaque throughout. Drain, dry on a paper towel, and chill until you are ready to serve.

  3. Place potatoes in a large saucepan; fill with well salted water until potatoes are covered. Bring to a boil. Reduce the heat and gently boil until potatoes are tender (8 – 15 minutes depending on the size of the potato). Test for doneness by cutting and tasting a piece of potato.

  4. Drain potatoes. While still hot, add about ¾ of the dressing; toss to coat well. Let the potatoes stand for ½ hour to absorb dressing.

  5. In a small saucepan bring a few cups of salted water to a boil. Add the beans and asparagus and boil for 1 minute. Add the peas; continue boiling for another 2 minutes, vegetables should be crisp but tender.

  6. Drain vegetables and place in an ice bath or rinse well under cold water, drain well.

  7. To serve combine shrimp, potatoes and vegetables; dress with remaining vinaigrette. Season well with salt and pepper. Arrange on plates and garnish with lemon zest and chives.

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Spicy Wok Shrimp with Coconut Rice

Servings: 8 Servings
Time to prepare: 15 minutes
Method: StoveTop

Ingredients:

3 cups long grain white rice

3 cups water

3 cups unsweetened coconut milk, well stirred

salt and pepper to taste

1 pound broccoli, trimmed into florets

2 lb large Aqua Star shrimp, peeled

2 ½ tbsp hot Asian sauce

2 tsp cornstarch

1 cup chicken stock

Preparation Instructions:

1.  In medium size pot, combine rice, water and coconut milk, over medium high heat bring mixture to a bowl, reduce to simmer, and covered until rice is fluffy and tender. (Place in steam table.)

2.  In a wok, over medium high heat, combine 4 broccoli, 6 shrimp and ½ tsp  hot Asian sauce. Cook for two minutes, and then add ¼ cup chicken stock. Continue cooking for 2 more minutes then add cornstarch to thicken. 

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Cocktail Sauce

Mix Together:

½ Cup Ketchup

3 Tbsp Prepared Horseradish

2 Tsp Lemon Juice

½ Tsp Worcestershire Sauce

Hot Sauce to Taste

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