Nature’s Best

PRINT RECIPE

Time: 20 minutes
Yield: 2-3 servings

Ingredients:

• 1 LB Nature’s Best Seafood 21/25 Raw Peeled & Deveined Shrimp
• 2 tbsp SoLa Cajun seasoning 
• 2 tbsp olive oil (or melted butter) 
• 1 tbsp lemon juice 
• 2 cloves garlic, minced 
• Optional: chopped parsley, lemon wedges 

Directions:

1. Thaw the shrimp under cold water for 5-10 minutes. Pat them dry using a paper towel.
2. In a bowl, toss shrimp with Cajun seasoning, olive oil, garlic, and lemon juice. Let sit for 5–10 minutes (optional, but adds flavor). 
3. Heat a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2–3 minutes per side, until shrimp are pink and opaque. Don’t overcook! 
4. While your shrimp are cooking, make the grits according to the package.
5. Remove the shrimp from heat and place on top of your grits. Garnish with chopped parsley and a squeeze of fresh lemon juice. Enjoy!

PRINT RECIPE

Time: 20 minutes
Yield: 2-4 servings

Ingredients:

1 package of Nature’s Best Seafood Surimi Crab Cakes

Optional: parsley, aioli, lemon, butter lettuce

Directions:

From FROZEN state- (Air Fryer**)

(Based on a 1000 watt round basket type air fryer)

1. Preheat the air fryer to 375°F.
2. Remove cakes from packaging and brush cakes with butter or spray with oil.
3. Place cakes in a single layer, evenly spaced, in air fryer basket.
4. Cook for 13-15 minutes.
5. Flip cakes and cook for another 5-6 minutes.
6. Remove and let sit for 2 minutes. Serve and enjoy

**Air fryers can have varying operation methods and wattages.  Please consider your appliance when following these directions.

From THAWED State- (Stove Top)

1. Preheat a non-stick skillet over medium low heat.
2. Add 2-3 teaspoons of vegetable oil to pan.
3. Place cakes in pan in a single layer.
4. Cook for 5 – 5 1/2 minutes.
5. Flip over and cook for an additional 5 – 5 1/2 minutes.
6. Remove from pan and let sit for 2 minutes. Serve and enjoy

From Frozen State- (Conventional Oven)

1. Preheat oven to 400°F.
2. Space cakes an inch apart on a greased non-stick baking sheet.
3. Brush cakes with melted butter or olive oil.
4. Bake cakes on an upper rack for 28-30 minutes or until 165℉ is achieved.
5. Remove from the oven and let sit for 2 minutes.  Serve and enjoy

PRINT RECIPE

Time: 30 minutes
Yield: 3-4 servings

Ingredients:

1 LB Nature’s Best Seafood 41/50 Raw Peeled and Deveined Shrimp

3/4 lb whole wheat spaghetti

1/2 red onion, diced

6 garlic cloves, minced

1 1/2 tsp dry oregano

1/2 tsp red pepper flakes

1 cup dry white wine

1 lemon (zest + juice)

1 cup chopped fresh parsley

2-3 vine tomatoes, diced

Olive oil, salt, pepper, parmesan

Directions:
Step 1 – Cook pasta according to instructions on the package, reserve ½ cup of pasta water.

Step 2 – Sauté shrimp in olive oil (1–2 min/side). Set aside.

Step 3 – In same pan, cook onion, garlic, spices. Add wine + lemon, reduce.

Step 4 – Stir in tomatoes + parsley. Season with salt + pepper.

Step 5 – Add pasta, toss to coat. Use pasta water if needed.

Step 6 – Return shrimp to pan, toss for 40 sec and remove from the heat.

Step 7 – Finish with parmesan + red pepper flakes!

PRINT RECIPE

Time: 10 minutes
Yield: 2-3 servings

Ingredients:
1 LB Nature’s Best Seafood Argentine Red Shrimp – Headless Shell-On
1 lemon, sliced
1 tsp Old Bay or sea salt (optional, for steaming water)
4 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1/2 lemon
1 tsp Dijon mustard
1 tbsp chopped parsley

Directions:
Step 1 – Bring 1–2 inches of water to a simmer in a pot with a steamer basket or insert. Toss in lemon slices and optional seasoning.
Step 2 – Add shrimp to the steamer basket. Cover and steam for 4–6 minutes, or until shrimp are pink, firm, and opaque. Don’t overcook!
Step 3 – In a small saucepan, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
Step 4 – Stir in lemon juice, Dijon mustard, and parsley. Season with salt and pepper to taste. Keep warm.
Step 5 – Plate the shrimp, drizzle with the warm sauce, or serve it on the side for dipping. Add lemon wedges for a fresh finish. Enjoy!

PRINT RECIPE

Time: 1 hour
Yield: 4 servings

Ingredients:

For the Fish:
4 Nature’s Best Seafood Haddock fillets
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold beer (lager works well)
Vegetable oil, for frying

For the Chips:
4 large russet potatoes, peeled and cut into thick strips
Salt, to taste

For Serving:
Malt vinegar
Tartar sauce
Lemon wedges
Peas (optional, for serving)

Directions:

1. Rinse the potato strips under cold water to remove excess starch. Pat them dry with a paper towel. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato strips in batches, ensuring not to overcrowd the fryer, until they are tender but not browned, about 5-6 minutes per batch. Remove them from the oil and drain on paper towels. 
2. Increase the oil temperature to 375°F (190°C). Fry the partially cooked potato strips in batches again until they are golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt while still hot. 
3. In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the cold beer until you have a smooth batter. It should have the consistency of thick cream. Set aside for 10-15 minutes. 
4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Pat the haddock fillets dry with paper towels and season lightly with salt and pepper. 
5. Dip each fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Fry in batches if necessary to avoid overcrowding the fryer.  
6. Once cooked, remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining batches. 
7. Serve the hot fish and chips immediately with malt vinegar, tartar sauce, lemon wedges, and optional peas on the side

PRINT RECIPE

Time: 50 minutes
Yield: 5 servings

Ingredients:
4 quarts water
2 lemons, halved
1 large onion, quartered
4 cloves garlic, smashed
4 bay leaves
2 tablespoons Old Bay seasoning (adjust to taste)
2 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 pound small red potatoes
2 ears of corn, shucked and halved
1 pound smoked sausage, cut into chunks
1 pound Nature’s Best Seafood Raw EZ Peel Medium 51/60 Shrimp
1 pound Nature’s Best Seafood Surimi Snow Crab Legs
1 pound Nature’s Best Seafood Whole Cooked Crawfish

Directions:

1. In a large stockpot, combine the water, halved lemons, quartered onion, smashed garlic cloves, bay leaves, Old Bay seasoning, black peppercorns, and kosher salt. Bring the mixture to a boil for 10 minutes.
2. Add the halved red potatoes to the pot. Cook for about 5-7 minutes.
3. Add in two ears of corns that have been shucked and halved. Cook for 5 minutes.
4. Add the chunks of smoked sausage to the pot and cook for an additional 10 minutes.
5. Add the shrimp to the pot and boil for 5-7 minutes or until they turn pink.
6. Add the surimi crab legs and crawfish to the pot. Arrange them evenly on top of the potatoes, sausage, shrimp, and corn.
7. Let the water come to a boil then remove it from the heat.
8. Drain the seafood boil and pour it onto a large serving platter or a lined table.
9. Serve the seafood boil with melted butter, cocktail sauce, lemon wedges, and chopped parsley on the side for dipping and garnishing.
10. Dig in and enjoy the delicious feast! Encourage everyone to roll up their sleeves and get messy, as eating a seafood boil is meant to be a fun and interactive experience.

PRINT RECIPE

Time: 40 minutes
Yield: 5 servings

Ingredients:

12 ounces linguine pasta
1 pound mixed fish – Nature’s Best Seafood Cod, Tilapia, and Salmon, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup white wine (optional)
1 cup seafood or fish broth
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon dried oregano
Salt and black pepper to taste
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving (optional)

Directions:
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Season the mixed fish fillets with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the seasoned fish fillets to the skillet and cook for 2-3 minutes per side, or until they are lightly browned and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
If using white wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1-2 minutes.
Pour in the seafood or fish broth, red pepper flakes, and dried oregano. Season with salt and black pepper to taste. Allow the sauce to simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the cooked linguine and reserved pasta cooking water to the skillet with the sauce. Toss well to coat the linguine in the sauce. Gently fold in the cooked fish pieces, being careful not to break them apart too much. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust seasoning if necessary.
Divide the fish medley linguine among serving plates or bowls. Serve hot, optionally garnished with grated Parmesan cheese and additional fresh parsley.

PRINT RECIPE

Time: 1 hour
Yield: 6 servings

Ingredients:

1 pound Nature’s Best Seafood Surimi Crab Meat 

1/2 cup breadcrumbs (plus extra for coating) 

1/4 cup mayonnaise 

1 large egg 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped green onions 

1 tablespoon Dijon mustard 

1 tablespoon Worcestershire sauce 

1 teaspoon Old Bay seasoning 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

Salt and pepper to taste 

Vegetable oil for frying 

Lemon wedges for serving 

Tartar sauce or remoulade sauce for serving

Directions:

1. In a large mixing bowl, combine the flaked surimi, breadcrumbs, mayonnaise, egg, chopped parsley, chopped green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined. 
2. Divide the surimi mixture into equal portions and shape them into crab cake patties using your hands. Aim for uniform thickness to ensure even cooking. 
3. Place some extra breadcrumbs on a plate. Coat each crab cake patty with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface of the patties. This will help create a crispy outer layer when frying. 
4. Place the coated crab cakes on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes. Chilling helps the crab cakes firm up and hold their shape during cooking. 
5. In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, ensuring they have enough space between them for even cooking. You may need to fry the crab cakes in batches depending on the size of your skillet. 
6. Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them halfway through cooking. 
7. Transfer the cooked surimi crab cakes to a plate lined with paper towels to drain any excess oil. Serve the crab cakes hot with lemon wedges and your choice of tartar sauce or remoulade sauce on the side for dipping. 

PRINT RECIPE

Time: 1 hour
Yield: 4 servings

Ingredients:

20oz can of enchilada sauce 

1/2 pound of Nature’s Best Seafood Swai Fillets – cooked according to package 

½ pound Nature’s Best Seafood Raw EZ Peel Shrimp 51/60

1 cup corn kernels (fresh, frozen, or canned) 

1 cup black beans, drained and rinsed 

1 cup diced bell peppers (any color you prefer) 

1 cup diced onion 

2 cups shredded Mexican blend cheese 

1/4 cup chopped fresh cilantro 

8-10 flour tortillas 

Lime wedges, for serving 

Sour cream or Greek yogurt, for serving (optional) 

Directions:

1. Preheat the oven to 375°F (190°C). 
2. In a large mixing bowl, combine the cooked and chopped seafood, corn kernels, black beans, diced bell peppers, diced onion, shredded cheese, and chopped cilantro. Mix well to combine. 
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish. 
4. Warm the flour tortillas slightly to make them pliable. Spoon a generous amount of the seafood filling onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely. Sprinkle any remaining cheese on top of the enchiladas. 
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. 
6. Remove the foil from the baking dish. Garnish the seafood enchiladas with chopped cilantro and serve hot. Serve with lime wedges and sour cream or Greek yogurt on the side, if desired. Enjoy!