How to make Seafood Fried Rice

How to make Seafood Fried Rice

1) In a large saucepan, fry the  
bacon over med-high heat
until crispy, stirring to
prevent burning. Remove
from pan. Take out some of
the bacon grease, leaving
enough to scramble the eggs
with. In the middle of the pan,
quickly scramble the eggs
until just cooked. Remove
from the pan, Add two
tablespoons (or more!) of
bacon grease

back into the pan for the next
step.
2) Over medium high heat, add
the cold rice, ginger and garlic
cloves and green onions. Cook
for several minutes, stirring
as needed, until heated
through. Add the peas and
give it a stir and cook for
another minute or two, or

until the peas are heated
through. Add the seafood, and
give a quick toss and cook until
just heated through.
3) Stir the bacon and eggs back
into the dish and squeeze the
juice of one lime over the dish as
well as about two tablespoons
soy sauce. Serve with extra lime
wedges & soy sauce

How to amke Miso Salmon and Spinach Soup

How to amke Miso Salmon and Spinach Soup , Miso Salmon & Spinach Soup Deliciously flavored miso soup with salmon, spinach and grains for a hearty dinner.

4 slices of bacon , chopped
into small pieces
2 eggs, lightly whisked
4-6 cups of cold, leftover
brown rice
3 garlic cloves, !nely minced
1 tablespoon freshly grated
ginger
2-4 green onions
1 cup of frozen peas
1 cup of leftover seafood
(shrimp, salmon, white !sh,
etc)
Fresh Limes (2-4)

Naturally Fermented Soy
Sauce

How To Make Easy Seafood Linguine

Easy Seafood Linguine : Ingredients

1 lb (454 g) linguine pasta
¼ cup (50 mL) olive oil
3 cloves garlic, finely chopped
¼ cup (50 mL) bread crumbs
½ tsp (2 mL) chili flakes
1 can (142 g) Clover Leaf Baby Yellow Clams, undrained
1 can (106 g) Clover Leaf Medium Shrimp, drained
1 can (133 g) Clover Leaf Pacific Oysters, drained
¼ cup (50 mL) white wine (or pasta water if preferred)
½ cup (125 mL) coarsely chopped parsley
cracked black pepper
additional bread crumbs

Preparation



Cook the pasta in a large pot of boiling water until al dente. Drain and keep warm.
While the pasta is cooking, heat the olive oil in a frying pan and sauté the garlic for 3-4 minutes. Add bread crumbs and chili flakes; cook for 1 minute. Add Clover Leaf Baby Yellow Clams with liquid, Medium Shrimp, Pacific Oysters and white wine; cook for another 2-3 minutes. Toss the seafood mixture with the pasta; add the parsley and season with pepper to taste. Garnish with bread crumbs. Serve immediately.
Makes 4-6 servings.

Nutritional Information per serving: Calories 510, Fat 13g, Sodium 370mg, Carbohydrate 71g, Fibre 3g, Protein 25g.

Easy Seafood Linguine : PRESENTATION TIP

Try serving small portions as an appetizer.

Best Cocktail Hour Shrimp Dip

Cocktail Hour Shrimp Dip : Ingredients

1 can (106 g) Clover Leaf Cocktail Shrimp, coarsely chopped
1/3 cup (75 mL) sour cream
1/3 cup (175 mL) mayonnaise or light mayonnaise
¼ cup (50 mL) minced celery
2 tbsp (30mL) lemon juice
2 tbsp (30 mL) minced green onion
1 tbsp (15 mL) hot pepper sauce
1 tbsp (15mL) cocktail sauce
¼ tbsp (1 mL) Worcestershire Sauce

Cocktail Hour Shrimp Dip :Preparation

In a bowl, thoroughly blend Shrimp, sour cream, mayonnaise, celery, lemon juice, green onion, hot pepper sauce, cocktail sauce and Worcestershire sauce. Garnish as desired. Serve with assorted breads, crackers or fresh vegetables. Makes 1 ½ cups (375mL)

Nutritional Information per serving: Calories 90, Fat 9g, Sodium 135mg, Carbohydrate 1g, Fibre 0g, Protein 1g.

Cocktail Hour Shrimp Dip : PRESENTATION TIP

This dip also makes an excellent sandwich filling

How to Cook New Orleans Seafood

New Orleans Seafood :Ingredients

2 tsp (10 mL) vegetable oil
2 slices bacon,
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tsp (10 mL) each cumin and chili powder
¼ tsp (1 mL) each hot pepper flakes, allspice, salt and pepper
1 cup (250 mL) long grain rice
1 ½ cups (375 mL) each low sodium chicken broth and tomato juice
2 tbsp (30 mL) lemon juice
1 can (106 g) Clover Leaf Cocktail or Medium Shrimp, drained
1 can (85 g) Cloverleaf Leaf Chopped Ocean Clams
1 can (120 g) Clover Leaf Chunk Crabmeat, drained
2 tbsp (30 mL) each chopped fresh parsley and green onions

New Orleans Seafood : Preparation

1. Heat the vegetable oil in a large skillet set over medium heat. Add the bacon, onion, green pepper, garlic, cumin, chili powder, hot pepper flakes, allspice, salt and pepper. Cook, stirring, for 5 minutes or until vegetables are tender and bacon is browned. Add the rice, stirring to coat with the spices. Stir in the chicken broth, tomato juice and lemon juice. Bring to a boil.

2. Cover and reduce the temperature to medium-low. Simmer, covered, for 15 minutes.Remove the cover and stir in the shrimp, clams and crab. Continue to cook, covered, for an additional 3 to 4 minutes or until the liquid is absorbed and the rice is tender. Stir in the parsley and green onion.
Makes 6 servings.

Nutritional Information per serving: Calories 130, Fat 3g, Sodium 590mg, Carbohydrate 16g, Fibre 2g, Protein 11g.

How to Cook Pesto Shrimp Spirals

Pesto Shrimp Spirals

Pesto Shrimp Spirals : Ingredients

2 cans (106 g each) Clover Leaf Cocktail Medium Shrimp, drained
½ cup (125 mL) shredded Asiago cheese
¼ cup (50 mL) chopped prosciutto
¼ cup (50 mL) prepared basil pesto
1 tbsp (15 mL) lemon juice
1 lb (500 g) puff pastry, thawed and divided in half

Preparation for Pesto Shrimp Spirals

1. Preheat the oven to 425 F (220 C) .

2. Count out 36 shrimp and reserve. Place remaining shrimp, cheese, prosciutto, pesto and lemon juice in a food processor and pulse until combined, but still a little chunky; scrape down sides of the bowl as needed.

3. Roll the pastry into two, 10 x 14-in (25 x 35 cm) rectangles. Spread each portion evenly with the pesto mixture, leaving a 1-in (2.5 cm) border around the edge.

4. Starting at the short end, roll each rectangle into a tight pinwheel. Wrap each roll in parchment paper and place in freezer for 10 minutes before slicing.

5. Slice at 1/2-in (1 cm) intervals and place each portion, cut-side-down, on parchment-lined baking sheets. Place one shrimp in the centre of each spiral.
6. Bake for 15 to 16 minutes or until golden and crisp. (Can be made ahead and reheated just before serving.) Makes 36 pieces.

Nutritional Information per serving: Calories 80, Fat 5g, Sodium 170mg, Carbohydrate 5g, Fibre 0g, Protein 3g.

Shrimp Recipe Composed Shrimp Salad with Lime Vinaigrette

Composed Shrimp Salad with Lime Vinaigrette

Ingredients
¼ cup (50 mL) vegetable oil
2 tsp (10 mL) grated lime rind
3 tbsp (45 mL) lime juice
1 tsp (5 mL) EACH: chili powder and ground cumin
¼ cup (50 mL) finely chopped green onion
1 can (284 mL) Clover Leaf Mandarin Orange Segments
4-6 large Boston Lettuce leaves
1 cup (250 mL) thinly sliced seedless cucumber (about ¼ cucumber)
1 can (106 g) Clover Leaf Medium Shrimp, drained

Preparation
1. Whisk oil, lime rind and juice, chili powder and cumin together in measuring cup; stir in onion and 2 tbsp/30 mL juice from mandarin oranges. Set aside.
2. Drain and discard remaining juice from mandarins.
3. Arrange lettuce leaves on individual serving plates; arrange cucumber slices around outside of lettuce leaves and mound shrimp and mandarins in middle.
4. Drizzle dressing over all. Makes 4 lunches or 6 appetizers.
Nutritional Information per serving: Calories 120, Fat 8g, Sodium 100mg, Carbohydrate 8g, Fibre 1g, Protein 4g.