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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
- Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes or until vegetables are just tender.
- Add tomatoes and tomato paste; simmer 15 minutes.
- Add Oregon Pink Shrimp; simmer 3 minutes. (Simmer 10 minutes if using raw Spot Prawns.) Serve over hot 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
- Place 1/4 cup oil and onion in skillet over low heat, 10‒12 minutes. Add tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat, partially covered until thickened about 5 minutes. Remove from heat and set aside.
- Season tuna with remaining salt and pepper.
- In medium skillet, heat remaining oil. Add tuna and cook over medium heat about 4 minutes. Add cooked tuna, mint and garlic to tomato sauce and cook 2‒3 minutes.
- Cook pasta, drain. Add sauce to pasta.
Pan-Seared Tuna with Lime Pepper Crust
This Caribbean-style treat is adapted from a recipe created by Simply Seafood.
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.
- Rinse the tuna and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
- In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
- Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or it will become dry and lose its flavor.)
- Pour the lime juice over the tuna right after you take them from the stove, then serve.