Tag Archives: Shrimp

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

Shrimp Pasta

Shrimp Alfredo

Shrimp Pasta

You are shrimply going to love this dish! The classic comfort food with a fun shrimp twist. This meal is quick and easy to make and will definitely become a favorite!

Ingredients

1 pound large shrimp – deveined, peeled and tails removed

1 tablespoon olive oil

16 oz noodles – we recommend linguine or fettuccine

1/2 cup butter

2 cups (1 pint) heavy whipping cream

4 oz cream cheese

1/2 teaspoon garlic

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup grated Parmesan cheese

Instructions

Cook shrimp in olive oil over medium high heat until cooked and opaque, about 3 minutes. Once the shrimp are cooked, remove and set aside.

Bring water to boil in a large pot and add noodles. Cook until al dente, slightly firm.

In a medium pot over medium heat mix together butter, heavy whipping cream and cream cheese. Optional – add 1/2 cup cooked spinach to sauce. Once melted add minced garlic, garlic powder, Italian seasoning, salt and pepper. Whisk until sauce is smooth. Add the Parmesan and continue to simmer it slightly thickens.

Toss together shrimp, pasta and sauce.

Enjoy!

Zoodle Shrimp Scampi in container

Shrimp Scampi Zoodles Meal Prep

Zoodle Shrimp Scampi in container

Meal prep can be extremely rewarding. We have a yummy and healthy recipe for you to make ahead and have ready for a satisfying lunch or dinner.

Ingredients (For single serving, adjust measurements for multiple meal prepped meals)

1/4 pound small shrimp

2 tablespoons butter

1/2 garlic, minced

1 package zoodles

Directions

If shrimp are not deveined, devein, peel and remove tail before cooking.

To devein shrimp make a light slit down the back of the shrimp, in the middle Remove and discard black vain.

In a large pan on medium heat add butter and garlic. Stir while cooking for about 6 minutes or until butter is lightly browned. Add shrimp and cover in sauce. Stir shrimp to prevent burning. Once the shrimp turn a pink color and are slightly opaque turn down heat and add zoodles. Toss together until zoodles are warm.

Remove from heat and place in single serving container.

To reheat add a splash of water and microwave for about a minute and a half and then stir and continue microwaving, checking every 30 seconds, until shrimp and zoodles are warm.

Shrimp and Salad Stuffed Pitas

Enjoy this light and healthy dinner that is fit for any age.

Ingredients:

1 package (16 oz.) Full Circle Organic Frozen Raw, Peeled, Deveined 31-40 count Shrimp.

2 tablespoons Full Circle Organic Extra Virgin Olive Oil

1/2 teaspoon Full circle Organic Paprika

1/2 teaspoon Full Circle Organic Sea Salt

1/4 teaspoon Full Circle Organic Pepper

3 cups Full Circle Organic Baby Spring Mix Lettuce

2 Persian cucumbers, very thinly diagonally sliced

1/2 cup shredded Full Circle Organic Carrot

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon fresh grated lemon rind

4 whole wheat pocket pitas, halved

 

Directions:

Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continuing cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with 1/2 cup salad and 4 to 5 shrimp.

Shrimp Scampi

Quick, easy and full of flavor-this meal is sure to please.

  • 2 tablespoon butter
  • 1 lb. frozen shrimp
  • 1 tablespoon garlic salt
  • 1 lemon
  • 1/2 cup chicken broth
  • 2 tablespoons fresh parsley
  • 8 oz. pasta- angel hair, linguine or spaghetti
  • parmesan cheese
  • salt and pepper

Cook pasta according to package instructions. Melt butter in large skilled over medium heat. Place shrimp, garlic salt and a pinch of salt and pepper. Stir occasionally. Cook until shrimp turns pink. Add juice of lemon and chicken broth. Let simmer. Stir in parsley and cheese. Add noodles to skillet and toss. Enjoy!

 

Introducing 40 Knots Seafood

Welcome 40 Knots Seafood to the Associated Food Stores family. Take your taste buds on a culinary cruise with our new line of frozen seafood. Flash frozen to capture every ounce of flavor, our quality products are a great alternative to beef or chicken. Our current product offering includes shrimp trays that make for a great anytime appetizer. Coming summer 2017 are raw and cooked shrimp, scallops and various varieties of fish.

40 Knots is also proud to be responsibly caught following strict guidelines under our Starboard Watch sustainability program. To learn more about Starboard Watch, visit our website at 40knotsseafood.com