Seafood

Seafood

Gulf Shrimp with Coconut Raisin Sauce and Plantain Cakes with Raisin-Cocoa Bean Recado

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Gulf Shrimp with Coconut Raisin Sauce and Plantain Cakes with Raisin-Cocoa Bean Recado

 

Sicilian Seviche

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Sicilian Seviche

 

Tropical Shrimp Cocktail

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Tropical Shrimp Cocktail

 

Three Cheese Tuna Casserole

Three Cheese Tuna Casserole

 

Tuna Noodle Bake

Tuna Noodle Bake

 

Rainbow Farfalle with Creamy Clam Sauce

Rainbow Farfalle with Creamy Clam Sauce

 

Baked Elbow Pasta with Tuna

Baked Elbow Pasta with Tuna

Gomiti in Casseruola Col Tonno

Ingredients:  

 

4 cups Dakota Growers Elbow Macaroni

1 tablespoon olive oil

1 tablespoon chopped green onion

1 tablespoon chopped celery

1 tablespoon chopped carrots

2 cans (8 ounces each) tuna packed in oil

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

1 cup cream

1 teaspoon salt

1 teaspoon pepper

1 cup ricotta cheese

1/2 cup Parmesan cheese

 

Gemelli w/ Shrimp, Tomatoes and Walnut Parsley Sauce

Gemelli w/ Shrimp, Tomatoes and Walnut Parsley Sauce

Ingredients:  

 

4 cups fresh Italian parsley leaves (about 1 large bunch)

1 cup walnuts, toasted

4 cloves garlic

1 1/2 teaspoons grated lemon peel

1/2 cup extra-virgin olive oil

Salt and Pepper to taste

16 ounces Dakota Growers Gemelli pasta

2 tablespoons butter

1 1/4 pounds medium shrimp, peeled, deveined

1/4 cup fresh lemon juice

8 ounces cherry tomatoes, halved

 

Tomato and Goat Cheese Sauce with Shrimp

Tomato and Goat Cheese Sauce with Shrimp

Ingredients:  

 

16-ounces cavatappi

4 tablespoons olive oil, divided

2 cloves garlic, minced

2 cups peeled, seeded and chopped ripe tomatoes

1/3 cup dry white wine

1/4 cup chopped fresh basil

Salt and freshly ground pepper to taste

1 pound medium shrimp, cleaned and deveined

1/8 teaspoon crushed dried red pepper flakes

1/2 pound goat cheese

 

Farfalle with Shrimp and Mushrooms

Farfalle with Shrimp and Mushrooms

Ingredients:  

 

12 ounces Dakota Growers Farfalle

1/4 cup olive oil

1/2 cup chopped white onion

1 jar (6 ounces) roasted red peppers, cut into 1"x1 1/4" slices

1/2 cup chopped fresh parsley

1/4 teaspoon hot red pepper flakes

8 ounces fresh white mushrooms (if available, a mixture of Portobello, shiitake and white mushrooms)

8 ounces small shrimp

1 cup cream

1 teaspoon ground nutmeg

1/4 cup Parmesan cheese

 

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