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In place of standard, farm-raised fare, we used our Pacific Spot Prawns, which are flash-frozen in sea water on board the small boat, immediately after harvest. Their incredibly fresh flavor puts supermarket shrimp in a very distant second place.
And thanks to its virtually unique handling, our Prawns need contain none of the additives or preservatives commonly used in shrimp.
In an accompanying article titled “Green, Gold and Pink: Fast, Easy and Delicious”, food writer Melissa Clark made persuasive points about the rewards of roasting as a cooking method:
“Speedy methods such as steaming, searing and blanching seem too fleeting and insubstantial for the heft of dense winter turnips and compact Brussels spouts. Instead, come December, I crank up the oven and hardly turn it off until March... Perhaps best of all, there [is] only one dirty pan; easy clean-up is welcome in any season.”
Her basic roasting recipe involves combinations of meats, poultry, tofu or seafood, and vegetables.
She coats vegetables with olive oil, seasons them with salt, pepper and other spices, and roasts them between 400 and 450 F, depending on the density of the vegetable.
Try the same approach by pairing the vegetables of your choice with our flash-frozen salmon, halibut, tuna, sablefish, scallops, or prawns.
Our Organic Seafood Marinade and Organic Lemon Pepper make versatile seasonings, or select the individual seasonings you prefer from our virtual spice pantry.
Roasted Spot Prawns with Broccoli
Adapted from Melissa Clark's recipe in The New York Times
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) organic extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher sea salt
1 teaspoon organic black pepper
1/8 teaspoon organic cayenne pepper
1 pound wild Pacific Spot Prawns, shelled and de-veined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving.
- Preheat oven to 425 F. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
- Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.