Marinating Seafood: Recipe Ideas for Spring!
Spring has sprung! Or at least it’s on its way… And nothing says spring like a light, refreshing meal after months of feasting on hearty comfort foods. A great way to incorporate the light feel of spring into your meals is by incorporating more seafood into your diet. Marinade can be a helpful ingredient to add more flavor to your seafood and mask any fishy taste, but be careful not to let it soak too long. Fish can very quickly become overpowered by the flavors in marinade, and the tenderizing properties of the marinade can quickly break fish meat down into a gummy, chewy consistency. When used properly (we suggest marinating seafood for around 30 minutes), marinade can add excellent flavor to your seafood dishes and have your friends and family begging for more!
Nashville Hot Shrimp Tacos
Heat up for summer with some tacos! For an extra spicy kick, marinade your shrimp in our Nashville Hot Marinade before tossing them on the grill. Remove the tails, then add shrimp to your favorite variety of tortilla shell. Top with feta cheese, avocado slices, cilantro, and a drizzle of sour cream to add some flair!
Honey Garlic Shrimp and Vegetables
Add a sweet, salty and deliciously tangy garlic flavor to your shrimp dish with Honey Garlic Marinade! Place your shrimp in a bowl with honey garlic marinade, garlic, cumin, chili flakes. Let sit for 15 minutes. Cut your veggies and set them aside. We like zucchini and bell pepper for this dish! In a large skillet melt butter over medium heat. Add your veggies and cook until they’re tender (around 7-10 minutes). Combine the shrimp mixture with the cooking vegetables, and continue cooking until the shrimp is pink in color (approximately 5 minutes). Add some lemon juice for extra tangy, refreshing flavor and remove from heat. This dish is great served with long grain white rice!
Black Pepper Fish n’ Chips
Pack in the flavor in this classic recipe with a bold twist! Marinade your choice of thick white fish in Black Pepper Marinade for 15 to 30 minutes. While marinating, make the batter for your fish by mixing 7 tablespoons of flour, 7 tablespoons of corn starch, 1 teaspoon of baking powder, a pinch of salt, and black pepper. Incorporate 1/3 cup of cold beer and 1/3 cup of sparkling water into your dry ingredients by whisking continuously. Place the batter in the refrigerator to rest until your fish is finished marinating. Prep your potatoes to be fried by cutting them into ½ inch thick slices. Rinse the sliced potatoes in cold water, then place in boiling water and bring to a simmer for 3 minutes. Drain the water from the potato slices using a colander, then lay them out to dry on paper towels. Deep fry the potatoes for 2 minutes, then remove and place them to the side. Season the fish filets with sea salt, toss them in flour, and then dip them into the batter made previously. Make sure the fish is fully coated in batter before deep frying for 8 minutes. Use a spatula or slotted spoon to flip the fish filets on occasion to allow for even browning. Place the fish filets on paper towels to soak up spare oil while you finish deep frying the potato slices for an additional 5 minutes or until they turn golden. Remove the potatoes from the oil and serve!
Hot & Spicy Shrimp Etouffee
Nothing goes better with Cajun recipes than our Hot & Spicy Marinade! The special blend of Southern, Cajun spices brings the heat. Start by creating a broth for a base. Add the shells from the shrimp and the scraps from the onion and celery to a pot with a little olive oil. Saute the mixture for a few minutes, and then add the sliced lemon and chicken broth. Bring the broth to a boil, then reduce the heat and simmer for 20 minutes. Strain the solids from the broth, and then set the remaining liquid to the side.
Next, you’ll want to make your etouffee. Melt half a stick of butter in a large saucepan over medium heat. Once the butter starts to brown, gradually incorporate 4 tablespoons of flour while mixing thoroughly. Reduce the heat to simmer for about 10 minutes or until the roux turns dark brown. Add diced onion, peppers, and celery to the roux and cook about 10 minutes or until softened. Season with garlic and thyme, then whisk in the broth. Add the tomatoes to the mixture and any additional seasoning, reduce heat to low and simmer for 20 minutes.
Finally, prepare the shrimp by first removing them from the marinade and gently patting any extra marinade off with a paper towel. Saute the shrimp in a pan with olive oil for about minutes or until the shrimp are pink on both sides.
Serve with rice and add hot sauce to taste!
