Sunday, July 4, 2010

Christmas in July Recipes from SeaPak

Artichoke and Spinach Dip

1 package (12 oz) SeaPak® Shrimp Scampi - Butter and Garlic, frozen
1 can (8.5 oz) artichokes, quartered and well drained
1 carton (9 oz) spinach, frozen
1/4 cup Italian bread crumbs
2 - 4 Tablespoons sour cream
3 Tablespoons pre-cooked bacon crumbles (3 slices of bacon cooked and crumbled)
1 cup Parmesan cheese

Defrost spinach in microwave according to package directions and drain well. Heat large skillet for 1 minute on medium high. Add shrimp and sauté for 7 minutes. Add artichokes, spinach, bread crumbs, sour cream, bacon crumbles and cheese to the skillet with shrimp. Stir well to incorporate all ingredients. Cook an additional 3 minutes or until cheese is melted and shrimp is fully cooked. Pour mixture into serving dish and serve with crackers

Cranberry Shrimp Dippers

Prep time: 4 minutes
Cook time: 14 minutes
Makes: 16 appetizer servings

1 (20 oz) package SeaPak® Popcorn Shrimp
1 (16 oz) can whole berry cranberry sauce
2 Tablespoon maple syrup
1/3 cup orange juice
Dash of salt

Preheat oven to 425. Bake popcorn Shrimp according to package instructions. Place cranberry sauce, maple syrup, orange juice and a dash of salt in a medium size skillet on medium high heat. Stir to incorporate.
Bring cranberry mixture up to a simmer and reduce heat to medium low. Continue simmering mixture, stirring occasionally, for 5 minutes. Pour mixture into a serving dish. Serve with hot shrimp.

Butterfly Shrimp Bruschetta

1 package (9 oz) SeaPak® Jumbo Butterfly Shrimp or (8 oz) SeaPak® Butterfly Shrimp, frozen
2 medium-sized roma tomatoes, seeded and finely diced
1/4 small onion, finely diced
1 clove fresh garlic, finely diced
1/8 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.

Garlic Herb Shrimp Stuffing

Prep Time: 2 minutes
Cook Time: 18 minutes
Makes: 9 servings (1/2 cup each)

1 (12 oz) package SeaPak® Shrimp Scampi, frozen
Nonstick cooking spray
1 medium yellow onion, diced
2 stalks celery, diced
1 medium carrot, shredded
3/4 cup hot water
1 (6 oz) carton stuffing mix (like Stove Top – Savory Herbs)

SPRAY non-stick cooking spray (3-4 seconds) into large skillet. PREHEAT skillet on medium-high for 1-2 minutes. ADD diced onion and celery. Sauté for 3 minutes
ADD shredded carrots. Stir to incorporate and continue sautéing for 1 minute. ADD frozen shrimp scampi. Stir to incorporate breaking up any shrimp that are frozen together. Sauté for 6-7 minutes or until shrimp are fully cooked.
ADD 3/4 cup hot water. Bring mixture up to a simmer. REMOVE from heat. ADD stuffing mix. Stir to incorporate. Cover with a tight fitting lid and set aside for 5 minutes. FLUFF with a fork and serve.

Holiday Meatballs

52 (2 lbs) frozen Casa Di Bertacchi fully cooked meatballs
1 can (16 oz) whole berry cranberry sauce
1 cup barbecue sauce

Slow Cooker Directions:
PLACE frozen meatballs in a 31/2- to 5-quart slow cooker prepared with nonstick cooking spray. STIR together cranberry sauce and barbecue sauce. POUR mixture over meatballs. Cover and cook on low for 5-6 hours or on high for 21/2-3 hours. During a party, meatballs can be left in the slow cooker on warm or low setting. Serve as appetizers with toothpicks.

Stove-top Directions:
COMBINE all ingredients in a 3 to 4-quart saucepan. COVER and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through. SERVE immediately or place them in a chafing dish to keep them warm.

Herb & Mushroom Gluten Free Stuffing

2 ½ cups chicken broth* make sure this is gluten-free
2 Tbsp olive oil
1 medium white onion, chopped
5 stalks of celery, chopped
1 – 8 oz package of sliced baby bella mushrooms
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1 loaf of French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces

Pre-heat oven to 350 degrees. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.
In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

Gluten Free French Toast Casserole

1 loaf French Meadows Gluten Free Cinnamon Raisin Bread cubed
2 oz golden raisins
4 oz of cream cheese
4 eggs
¾ cup milk
2/3 cup half and half
¼ cup maple syrup
1 tsp vanilla extract
½ tsp salt

Grease a 8x8 baking pan and place the GF bread cinnamon bread cubes and the golden raisins in the pan. Place the remaining ingredients in a blender or food processor and blend. Add blended mixture to the raisin bread mixture, press down and let soak in. Cover and refrigerate overnight. Next morning place in a 350°F oven and bake for about 40-50 min until golden brown. Serve with fresh sliced fruit.

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