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

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).