Shrimp Alfredo
   Barbecued Shrimp
   Shrimp Bisque
   Shrimp Curry
   Coconut Shrimp
   Mexican Shrimp Pilaf
   Shrimp Cakes with Pineapple Dipping Sauce
   (submitted by: Carole Resnick)

   Shrimp Marinara
   (submitted by: Katina Serina)


   Seafood Gumbo
   Mixed Seafood Pasta
   Mixed Seafood Casserole
   Mixed Seafood Mold
   Mixed Seafood bread
   Seafood Stew


   Yellowfin Tuna (submitted by : Molly Morgan Miller)



Shrimp Alfredo

- 1 pound dried fettucine or spaghetti
- 4 tablespoons (1/2 stick) unsalted butter
- 1 pound of Tiger Bay ® Shrimp, peeled and deveined, thawed out and   drained
- 1 cup heavy cream
- ¾ cup Parmigiano cheese
- Salt and freshly ground black pepper to taste

Bring 6 quarts salted water to boil. Add the pasta and cook according to package directions, usually 6-8 minutes. Meanwhile, melt butter over medium heat in a sauce pan. Add the shrimp and stir to coat them with butter. Add the cream and bring to simmer. Cook, stirring frequently, until the shrimp are pink and the cream slightly thickened, about 3 minutes. Turn off the heat. Drain the pasta and add to pan with shrimp. Turn the heat to medium and cook, stirring and tossing, until the sauce is bubbling and the pasta well coated. Add the cheese and continue tossing until the cheese is melted and the sauce smooth, about 1 minute. Add salt and pepper. Serve immediately.

Makes 6 servings

Barbecued Shrimp

- 1-1/2 cups ketchup
- 1 large onion, finely chopped
- ½ cup lemon juice
- ¼ cup vinegar
- ¼ cup dark rum
- ¼ cup light brown sugar
- ¼ cup molasses
- 1 tbsp Worcestershire ® sauce
- 1 tbsp mustard
- 3 dashes Tabasco ®sauce
- ¼ tsp ground cloves
- Salt and freshly ground black pepper to taste
- 2 pounds large Tiger Bay ® shrimp, peeled and deveined, thawed and   drained, leaving tail on

To prepare barbecue sauce, combine ketchup, onion, lemon juice, vinegar, rum, brown sugar, molasses, Worcestershire ® sauce, mustard, Tabasco ® sauce, cloves in a large saucepan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes, or until the sauce is thickened and the onion is soft. Season with salt and pepper. Allow the sauce to cool before using.
To prepare the shrimp, light the coals in the barbecue at least 20 minutes before you are ready to cook the shrimp. Transfer half the barbecue sauce to a small bowl for serving with the shrimp, set aside. When the coals are glowing red with a thin covering of ash, place the rack on the barbecue. One or two at a time, hold the shrimp by the tail and dip them into the remaining sauce, then lay the shrimp on the barbecue rack directly over the coals. Cook for 2 minutes, then turn with metal tongs and cook for 2 more minutes until the sauce is starting to brown. Serve the shrimp with the reserved barbecue sauce on the side.

Makes 6-8 servings as appetizer

Shrimp Bisque

- 3 tbsp unsalted butter
- 1 pound Tiger Bay ® Small shrimp (51/60 shrimp/lb and up), peeled and   deveined, shells put aside
- 6 cups fish stock or 4 cups vegetable stock plus 2 cups clam juice
- 2 large shallots, minced
- 2 tbsp all-purpose flour
- 2 tsp sweet paprika
- 1/2 tsp grated nutmeg
- 1 cup heavy cream

Melt 1 tbsp of butter over medium heat in saucepan. Add the shrimp shells and cook, stirring constantly, until the shells turn pink, about 2 minutes. Add the fish or vegetable stock and clam juice, raise the heat to high, and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Meanwhile, melt the remaining 2 tbsp of butter in another large saucepan over medium-low heat. Add the shallots and cook, stirring constantly, until softened, about 2 minutes. Add the flour to the shallots and whisk until it is completely incorporated into the melted butter. Cook, stirring constantly, for 1 minute. Do not allow the mixture to brown. Strain the shrimp stock into the pan with the shallots and whisk until the soup thickens, about 2 minutes. Add the Tiger Bay ® shrimp and cook until they are pink and firm, about 2 minutes. Remove the pan from the heat. Puree the soup, in batches if necessary, in a food processor or blender until completely smooth. Rinse out the pan, return the soup to it, and whisk in the paprika, nutmeg and cream. Bring the soup back to a simmer and cook for 5 minutes, stirring often. Remove the pan from the heat. Serve immediately.

Makes 6-8 servings

Shrimp Curry

- 1 pound Tiger Bay ® Cooked, peeled and deveined shrimp, 31-40/lb and up,   or 1lb Tiger Bay ® raw peeled and deveined shrimp. If using raw shrimp,   cook the shrimp until firm and pink, no more than 3-4 minutes
- 1 tbsp margarine
- 1 small chopped onion
- ¼ cup chopped red and green pepper, combined
- 1 Clove garlic, minced
- ¾ tsp curry powder
- ½ tsp chili powder
- ¼ tsp ground ginger
- ½ cup sour cream
- 1 tbsp lemon juice

In a non-stick saucepan, melt margarine and sautee onion, red and green pepper, garlic, and spices for 3 to 4 minutes. Add sour cream, lemon juice and shrimp. Cover and cook over low heat until hot, stirring occasionally. Serve over a bed of rice.

Makes 4 servings

Coconut Shrimp

- 1 pound raw Tiger Bay ® Shrimp, Shell-on
- 1/3 cup Coconut milk
- 2 tbsp lime juice
- 1 Clove garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp white pepper
- 12 to 16 pineapple chunks

Peel and devein shrimp, set aside. Combine Coconut milk, lime juice, garlic, chili, cumin, coriander and pepper and pour over the shrimp. Marinate max. 60 minutes. Thread shrimp and pineapple chunks on skewers. Broil or grill, max. 3 minutes each side until shrimp are pink.

Makes 6 servings

Mexican Shrimp Pilaf

- 7 ounce package Spanish rice and vermicelli mix
- 2 tbsp margarine, melted
- 2 cups water
- 1 can of 15 oz diced tomatoes, undrained
- 1 pound Tiger Bay ® raw shrimp, peeled and deveined
- 1 cup zucchini, chopped
- ½ cup frozen whole kernel corn, thawed
- 2 tbsp olives, sliced
- 2 tbsp tortilla chips, crushed
- ½ cup Cheddar cheese, grated
- 2 tbsp green onion, chopped
- 1 jar picante sauce

Sautee rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes. Stir in shrimp, zucchinin, corn and olives. Cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.

Makes 4 servings.

Seafood Gumbo

- ½ cup flour
- ½ cup oil
- 1 large onion, chopped
- 1 clove garlic, minced
- ½ bell pepper, chopped
- ¼ cup parsley, chopped
- 2 lbs shrimp or crawfish, peeled
- 1 lb Tiger Bay ® seafood mix
- 2 bay leaves
- 1 tbsp. Worcester Sauce
- 2 qts water
- Salt, pepper, Tabasco ® to taste

Make a roux, a mixture of oil or butter and flour and cook in large skillet over medium heat until brown. Add water very slowly (Caution!), gradually smoothing into a paste. Continue adding all the water. Add vegetables and cook 30 minutes. Add bay leaves and all seasonings, but save parsley to end of the cooking time. Cook 15 minutes, add seafood mix. Cook for approx. 2 minutes until seafood mix is heated up.

Mixed Seafood Pasta

- 3 oz fresh egg linguini
- ½ cup whipped cream
- 1 shallot, chopped
- 1 oz white wine
- 1 oz lobster oil
- 1 lb Tiger Bay ® seafood mix
- 1 tsp. chopped fresh parsley
- ½ tsp. chopped fresh garlic


In a sauce pot put water with 1 tsp. of lobster oil and 1 tsp. of salt. Cover until boiling. Add the pasta and cook for 3 to 4 minutes. When the pasta is cooked, drain in a colander and mix with the Tiger Bay ® seafood mix and sauce (described below). Finish with fresh chopped parsley. Season to taste. Serve with fresh grated Parmesan cheese.

In a sauté pan add the remaining lobster oil, chopped shallot and cook over medium heat until translucent. Add the white wine, reduce by half. Add the cream, cook for 2 minutes. Then add the Tiger Bay ® seafood mix. Cover the pan for about 2 minutes. Mix with the pasta.

Mixed Seafood Casserole

- 3 cups of fresh bread cubes (3 medium slices of bread)
- 2 cups Tiger Bay ® seafood mix
- 1 cup chopped onion
- 1 cup chopped celery
- ½ cup mayonnaise
- 2 eggs
- 1 cup milk
- 1 (10 oz) can cream of mushroom soup
- 1 can (4 oz) shredded cheddar cheese
- Paprika

Place bread cubes in a 8 inch square dish. Microwave at High 3 to 4 minutes, stirring after 2 minutes until crisp. Remove about half of cubes and save for top layer.
In large mixing bowl mix together Tiger Bay ® seafood mix °, onion, celery and mayonnaise. Spread over bread cubes in dish. Cover seafood mix with remaining half of bread cubes.
In small bowl beat eggs well and mix in milk and soup. Pour over casserole. Microwave at Medium High 30 to 34 minutes, rotating dish ¼ turn every 10 minutes, until set but slightly soft in center.
Sprinkle top with cheese, then paprika. Microwave High 1 to 2 minutes, until cheese melts. Let stand 5 to 10 minutes before serving.

Mixed Seafood Mold

- 1 cup mayonnaise
- 1 lb of Tiger Bay ® seafood mix
- 2 big onions, chopped
- 2 stalks celery, chopped
- 1 can tomato soup
- 1 (4oz) package of cream cheese
- 2 packages of unflavored gelatin

Add the cream cheese to the tomato soup, blend while heating and let cool. In small bowl, dissolve the gelatin in ¼ cup cold water, mix with soup until dissolved. In separate bowl, add the mayonnaise to the Tiger Bay ® seafood mix, celery, onion and a dash of each Worcestershire sauce and Tabasco. Mix together with soup, pour into one large mold or small molds. Refrigerate until mold sets. Best if chilled overnight. Serve on lettuce.

Mixed Seafood bread

- ½ lb butter, softened
- 1/3 cup parsley, chopped
- 3 shallots, chopped
- 3 tbsp. garlic, minced
- 3 tbsp. pine nuts
- 1/3 cup champagne or dry vermouth
- 1 lb Tiger Bay ® seafood mix
- Salt and pepper to taste
- 1 round loaf of sourdough bread, unsliced

To make the garlic butter, blend the butter, parsley, shallots, garlic, wine, nuts, salt and pepper together in a food processor or blender. Slice the top off the loaf of bread. Hollow out the bottom portion. Set aside crumbs. In the hollowed loaf, layer the shrimp out of the Tiger Bay ® seafood mix, 1/3 of butter mixture, layer the squid and octopus of the Tiger Bay ® seafood mix, 1/3 of butter mixture, layer the mussels of the Tiger Bay ® seafood mix and sprinkle with the bread crumbs. Spread the remaining 1/3 of the butter mixture on the underside of the loaf top. Bake the uncovered, filled loaf at 400 degrees for 20 minutes. Cover the bread lid and bake an additional 10 minutes. Cut into wedges like a cake.

Serves 6 to 8

Seafood Stew

- 8 cups cold water
- 3 lb mixed small white (1/4 to ¾ lb) white-fleshed fish (such as black bass,   branzino, daurade, red snapper, and rouget), cleaned and filleted with skin,   reserving heads and bones for stock
- 2 lbs Tiger Bay ® seafood mix
- 2 thin carrots, thinly sliced
- 1 celery rib, thinly sliced
- 1 medium onion, halved and thinly sliced, plus 1 large onion, chopped
- ¼ teaspoon black peppercorns
- 1 baguette
- 2 teaspoons salt
- 1 tablespoon olive oil
- 2 flat anchovy fillets, minced
- 2 garlic cloves, minced
- ½ teaspoon crumbled dried small hot red chile such as peperoncini or dried   hot red pepper flakes
- 1 ½ tablespoons tomato paste
- ½ cup plus 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup dry wine


Make stock:
Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6 to 8 quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes. Pour stock through a large sieve into a large bowl, pressing on and then discarding solids. (You will have about 6 cups stock)

Make toasts:
Put oven in rack in middle position and preheat oven to 325 degrees Fahrenheit
Cut baguette into ½ inch thick slices, then arrange in 1 layer in an ungreased shallow baking pan. Bake until toasts are crisp and dry, 15 to 20 minutes.

Make stew:
Thaw out Tiger Bay Seafood Mix ®.
Cook chopped onion in oil with remaining ½ teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Add anchovy, garlic, hot chile and tomato paste and cook, stirring, 2 minutes. Add ½ cup parsley. Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes. Add 1 cup stock, then arrange Tiger Bay Seafood Mix ® in 1 layer on top in pot. Add enough of remaining stock to just cover Tiger Bay Seafood Mix ® and cook over moderate heat, uncovered, until Tiger Bay Seafood Mix ® is heated up. Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley.

Makes 6 servings.

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