A Trio of Tasty Tuna and Shrimp Recipes
Our New Orleans inspired recipes range from classic Shrimp Creole and a Caribbean-style treatment of our tender, delicious albacore, to a hearty tuna linguine fit for a cold day in February.
The classic Shrimp Creole recipe should be served with rice and an complementary Southern vegetable, such as okra or garlicky sautéed collard greens, on the side.
Cook time 30 minutes
1 tablespoon organic extra virgin olive oil
1 medium onion, chopped
1 dash organic cayenne pepper
1 pinch thyme leaves, crumbled
2 organic bay leaves
6 green onions, chopped
1 can (14.5 oz) tomatoes, un-drained
3/4 cup chopped celery
2 oz tomato paste (about 6 tablespoons)
1 green bell pepper, thinly sliced
2 lb pre-cooked Oregon Pink Shrimp (or 2 lbs raw Spot Prawns, shelled)
2 cloves garlic, chopped (or 1 tablespoon organic garlic granules)
Cooked white or brown rice
Albacore Tuna with Linguini
Nothing could be simpler, or more fitting for a February feast.
1/4 cup plus 2 tablespoons organic extra virgin olive oil
1 large onion, cut in 1/2 inch dices
1 can (35 oz) tomatoes, drained and chopped
3/4 teaspoon sea salt
1/4 teaspoon organic ground black pepper
4‒6 Vital Choice albacore tuna medallions, cut in 1/2 inch dices
1/2 cup chopped fresh mint
3 garlic cloves, thinly sliced
1 lb linguini
Pan-Seared Tuna with Lime Pepper Crust
This Caribbean-style treat is adapted from a recipe created by Simply Seafood.
Zest and juice of one lime*
2 teaspoons dried thyme leaves
1/2‒1 teaspoon organic ground black pepper
*You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.
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