Holiday Recipes from Sea-Pak

Popcorn Fish Dippers

1 (22 oz) package SeaPak® Popcorn Fish, frozen
Honey Mustard dip (recipe below)
Spicy Lemon Pepper Dip (recipe below)
Chipotle Dip (recipe below)

Cook popcorn fish according to package instructions. Prepare dips and portion into serving bowls. Serve with hot popcorn fish.

Honey Mustard Dip
1/2 cup honey
¼ cup mustard of choice (Dijon, yellow, brown, etc.)
2 tablespoons Heinz 57 Sauce
Place ingredients in a bowl and stir until well combined. Refrigerate until ready to serve.

Spicy Lemon Pepper Dipping Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon hot sauce (optional)
2 teaspoon lemon pepper seasoning
1 teaspoon lemon juice
Stir ingredients together in a small bowl. Refrigerate until ready to serve.

Chipotle Dipping Sauce
½ cup mayonnaise
1-2 chipotle peppers in adobo sauce, finally diced
2 teaspoons minced garlic
Place all ingredients in a small bowl. Stir until well mixed. Refrigerate until ready to serve.


Cranberry Shrimp Dippers

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.


Garlic Herb Shrimp Stuffing

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 then 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.


Merry Shrimp Martinis

1 (12oz) package SeaPak Shrimp Scampi, frozen
1 can (14.5 oz) diced tomatoes
1 teaspoon lemon zest
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
Celery sprigs
Garlic Crostinis: Bread slices (such as thin sliced ciabbata bread)
½ cup reserved scampi butter

Preheat large skillet 1-2 minutes on medium-high heat. Preheat oven to 400 degrees. Place shrimp in skillet and sauté for 7 minutes. Pour off ½ cup scampi butter and reserve for crostinis. Add tomatoes, lemon zest, horseradish, Worcestershire sauce and hot sauce to skillet. Bring to a simmer. For the Garlic Crostinis, brush reserved scampi butter on bread slices. Place on baking sheet and bake for 10 minutes. Portion shrimp into serving dishes and garnish with celery springs and garlic crostinis.


BBQ Spring Rolls

1 lb Byron’s Fully Cooked Pork BBQ
1 package spring roll wrappers
1 cup vegetable oil

Thaw Byron’s Fully Cooked Pork BBQ, preferably overnight. Place wrapper on flat surface and fill with 1-2 spoonfuls of BBQ. Wrap like a burrito (cover with one side, tuck in top and bottom and wrap tightly with other side). Heat oil to medium to medium-high heat. It is best to do this in a cast iron skillet if you have one. Place 3-4 spring rolls in the oil and cook for about 30 seconds, turn and cook 20-30 more seconds. Remove from heat and place on a paper towel lined plate. They can be served immediately or placed on a baking sheet and kept in the oven to stay warm.


Barbecue Tartlets

4 lbs. Byron’s Fully Cooked BBQ
3 cans crescent dough
1 bag shredded pepper jack cheese
Preheat oven to 350° F. Heat BBQ tray according to package instructions. Alternatively, place thawed product in slow-cooker and heat on high for 3-4 hours. Once BBQ is fully heated remove from heat and drain excess liquid off BBQ. Open crescent rolls and unroll. Separate the two rectangles. Lay each rectangle flat and press the seams of the triangles together. Cut in half so you end up with 24 squares. Spray muffin tin with non-stick cooking spray. Press one dough square into each of 24 muffin wells. Add BBQ (roughly 2 tablespoons) and sprinkle with shredded cheese (roughly 1 teaspoon). Bake BBQ tartlets for 10-11 minutes and serve hot.


Holiday Meatballs

52 (2 pounds) frozen, fully cooked meatballs
1 can (16 ounces) whole berry cranberry sauce
1 cup barbecue sauce

Place frozen meatballs in a 3 ½ to 5-quart slow cooker prepared with nonstick cooking spray.
In a bowl, stir together cranberry sauce and barbecue sauce. Pour mixture over meatballs. Cover and cook on low heat for 5-6 hours or on high heat for 2 ½ -3 hours. During a party, meatballs can be left in the slow cooker on the warm or low setting. Serve as appetizers with toothpicks.
VARIATION: 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.


Herb and Mushroom Gluten Free Stuffing

2 ½ cups gluten-free chicken broth
2 tablespoons olive oil
1 medium white onion, chopped
5 stalks celery, chopped
1 package (8 oz) sliced baby bella mushrooms
1 tablespoon fresh thyme, chopped
1 tablespoon rosemary, chopped
1 loaf 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 Meadow Gluten Free Cinnamon Raisin Bread, cubed
2 oz golden raisins
4 oz cream cheese
4 eggs
¾ cup milk
2/3 cup half and half
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon 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.