Cooking

Instructions

Creamy Shrimp Alfredo
Not necessary to thaw ahead of time! Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water. Start a pot of salted water to boil for your pasta (al a dente). Preheat a wide pan over med–high heat. Partially dry prawns with paper towel, place in a bowl, and season with your bag of seasoning. Add 2 TBSPs oil to pan and add prawns. Cook just until they’re pink on all sides, 2-4 minutes. Remove from Pan. Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out.) Stir in onion and garlic, scraping brown bits from bottom of pan, and heat just to a simmer. Add the wine, cook down until 25% is left. Stir in cream, bring to a light boil, simmer for 2-4 mins. Stir in cheese -DO NOT BRING TO A BOIL. Take sauce off heat. Drain pasta, add shrimp and pasta to pan, toss until all is coated with creamy sauce. We suggest you serve with a green salad and warm garlic toast.

Cooking

Instructions

Grilled Teriyaki Prawn Skewers
1. Thaw prawns and chicken completely in the fridge.
2. Start the rice according to the directions.
3. Soak the wooden skewers in cold water for at least 10 minutes. Drain the shrimp and wipe dry with paper towel.
4. Place prawns in marinade for 30 minutes. Thread the shrimp (or chicken), pineapple and red pepper alternatingly, on the skewers.

If BBQing: oil the grill rack and preheat the BBQ grill to high. Grill the kebabs, turning frequently and basting with the extra marinade until the shrimp are pink, about 4 minutes per side.

If under the oven broiler: Preheat the broiler. Spray the broiler pan with non stick cooking spray. Broil the kebabs about 5 inches from the heat, turning frequently and basting with the extra marinade, about 3 minutes per side or until the shrimp are pink and opaque. Serve over jasmine rice with any remaining teriyaki sauce.

Cooking

Instructions

Baked Gruyere and Shrimp Pasta

1. Thaw main package in fridge & thaw prawns by running under cold water just before making this meal.
2. Cook pasta in boiling salted water until just barely cooked (no longer crunchy in the middle, but still firm throughout).
3. Meanwhile, heat a large deep frying/saute pan on medium. Now add the flour and butter only. Stir quickly until the flour and butter have blended well and are simmering. SLOWLY add the milk mixture, a bit at a time, ensuring that the milk is completely mixed with the sauce before adding more milk. It is very important that the milk mixture be added slowly
4. Add just over half of the bag of cheese, stirring the cheese into the sauce. Let sauce simmer gently for 5 minutes, or until it starts to thicken.
5. Meanwhile, pour well-drained pasta into a 9×9 or similar size casserole dish. Sprinkle the peas and prawns evenly over the pasta. Pour the thickened sauce over everything. Top with the remaining Gruyere cheese.
6. Bake covered (with lid or foil) at 375°F degrees for 40 minutes or until bubbly.
7. Remove cover and bake 5 minutes more. Serve with salad.

Cooking

Instructions

Cooking

Instructions

Capelli with Prawns in Creamy Tomato Sauce

Not necessary to thaw ahead of time!  Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water.  Thaw prawns in a strainer under cold water. Start a pot of salted water to boil for your pasta. Partially dry prawns with paper towel.  Preheat a wide pan over med–high heat.  Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out, or cut bag right off if still frozen).  Once garlic heats, add prawns.  Cook just until they’re pink on all sides, 2-4 minutes.  Stir in vermouth /tomato mixture, scraping brown bits from bottom of pan, and heat just to a simmer.  Add the cream.  Heat until thickened slightly, 2 to 4 minutes.  Take sauce off heat.  Add pasta to boiling water, STIR until pasta moves freely.   Cook angel hair pasta about 3 minutes. Drain pasta.  Immediately mix some sauce with pasta to prevent clumping.  Serve the sauce over the pasta.

Cooking

Instructions

Cooking

Instructions

Coconut Crusted Salmon with Caribbean Salsa

1. Thaw completely in the fridge.
2. Preheat the oven to 375F.
3. If salmon is not already coated with coconut, sprinkle coconut over salmon and press it lightly to help it stick.
4. Season the salmon with salt and pepper to your taste.
5. Start your jasmine or brown rice, according to directions, so it is ready with your meal.
6. Bake the salmon, uncovered, on a foil lined cookie sheet for about 15 minutes
   or just until salmon flakes with a fork in the middle. Don’t over bake or the salmon will be dry.
7. Serve with cold salsa or warm a few seconds in the microwave, (don’t cook the fruit).

Cooking

Instructions

Cooking

Instructions

Coconut Crusted Salmon with Caribbean Salsa

1. Thaw completely in the fridge.
2. Preheat the oven to 375F.
3. If salmon is not already coated with coconut, sprinkle coconut over salmon and press it lightly to help it stick.
4. Season the salmon with salt and pepper to your taste.
5. Start your jasmine or brown rice, according to directions, so it is ready with your meal.
6. Bake the salmon, uncovered, on a foil lined cookie sheet for about 15 minutes
   or just until salmon flakes with a fork in the middle. Don’t over bake or the salmon will be dry.
7. Serve with cold salsa or warm a few seconds in the microwave, (don’t cook the fruit).

Cooking

Instructions

Prawns with Caribbean Rum Marinade
1. Thaw completely in refrigerator.
2. Heat marinade in microwave just until butter is very soft (10 seconds at a time). Be careful!! Let cool just a touch. Pat shrimp dry and place in marinade in refrigerator at least 10 but no more than 30 minutes.
3. Start Angel Hair Pasta.
4. Preheat grills to medium (350°F) or sauté pan to medium. If grilling, skewer shrimp to secure.
5. Grill or sauté prawns on both sides until slightly pink, brushing marinade on while cooking (about 4 minutes total cooking time).
6. Discard marinade and serve prawns over angel hair pasta, perhaps with fresh salad greens.

Cooking

Instructions

Prawns with Feta and Orzo

Thaw completely in the fridge. Preheat the oven to 425°F. In a 9×12 baking dish (downsize bake in a 8×8) spread your Orzo/feta mixture on bottom of pan. Arrange your prawns over the orzo. Now spread tomato mixture over top of prawns. Bake uncovered 40 minutes. Then sprinkle the top of the casserole with the feta cheese. Place under a preheated high broiler for 2-3 minutes to toast the feta, if you like.

Cooking

Instructions

Shrimp Stir-fry with Orange Rice
1. Thaw completely in Fridge.
2. Start your rice according to directions on bag.
3. Heat a wok or frying pan over high heat. Add 1TBSP oil and the garlic/ginger/onion bag stir fry for 20 seconds and then add veggies and stir fry for 3-5 minutes.
4. Add shrimp and MARINADE and stir fry for 4 minutes until Shrimp turns pink
5. Add in the sauce and mix with other ingredients until the sauce thickens slightly.

Cooking

Instructions

Shrimp with Peanuts & Pasta

1.Thaw completely in refrigerator.

2. Bring salted, oiled water to a boil in a large pot for your angel hair pasta.

3. While pasta is cooking, heat a teaspoon of oil in a large nonstick skillet over medium-high heat. Add shrimp to skillet and sauté until done (about 3 to 4 minutes).
4. Remove shrimp from pan. Add pasta to the boiling water.
5. Add onion and red pepper to pan and sauté 3 minutes. (Add more oil, if necessary.)
6. Add sauce and cooked shrimp to pan. Reduce heat to medium and cook until heated through.

Serve shrimp mixture over cooked pasta.  This is so fullfilling on its own, that the only suggested side dish is a glass of wine!

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions