Nature’s Best

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Time: 25 minutes
Yield: 4 servings

Ingredients:

• For the Shrimp Skewers:
  • 1 Lb Argentine Red Shrimp (tails on for presentation)
  • 2 Tbsp Olive Oil
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • ½ Tsp Cayenne Pepper
  • Salt & Pepper, to taste
  • Skewers (wooden soaked in water or metal)
• For the Garlic-Herb Butter
  • 3 Tbsp Unsalted Butter
  • 4 Cloves of Garlic, minced
  • Zest of one Lemon
  • Juice of ½ a Lemon
  • 1 Tbsp Fresh Parsley, chopped
  • Pinch of Salt
• For the Street Corn Salad
  • 2 Cups of Corn (fresh is best, lightly grilled)
  • ⅓ Cup Crumbled Cotija or Feta Cheese
  • ¼ Cup Chopped Cilantro
  • 2 Tbsp Mayo
  • 1 Tbsp Lime Juice
  • ½ Tsp Chili Powder or Tajin
  • 1 Jalapeno, Diced
  • Salt & Pepper, to taste

Directions:

1. Prep the Skewers. Toss shrimp in olive oil, paprika, garlic powder, cayenne, salt and pepper. Thread 4-5 shrimp per skewer. Chill while grill preheats. .
2. Make the Garlic-Herb Butter. In a small pan, melt butter over low heat. Stir in garlic, lemon zest, lemon juice, parsley and pinch of salt. Let simmer for 1 minute, then remove from heat.
3. Grill the Shrimp. Grill shrimp skewers over medium-high heat, 2-3 minutes per side until opaque and lightly charred. Brush the shrimp with garlic-herb butter while grilling and just after removing from heat.
4. Make the Street Corn Salad. Briefly grill the corn, about 2-3 minutes. Cut corn off of the cob, mix with cotija, cilantro, mayo, lime juice, chili powder and salt in a bowl. Chill until ready to serve.

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Time: 20 minutes
Yield: 2 servings

Ingredients:

• For the Tuna:
  • 2 Nature’s Best Seafood Tuna Steaks, about 5-6 oz each
  • Salt & Pepper
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
• For the Soy-Ginger Glaze
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 1 Tsp Sesame Oil
  • 2 Cloves of Garlic, minced
  • 1 Tsp Fresh Ginger, grated
  • 1 Tsp Rice Vinegar
  • Pinch of Red Chili Flakes
• Cucumber Salad
  • ½ of a Cucumber, ribboned
  • 1 Tbsp Rice Vinegar
  • ½ Tsp Sugar
  • Pinch of Salt
  • Pinch of Red Pepper Flakes
• Optional: Serve with Jasmine Rice. Garnish with Sesame Seeds, Green Onion, Edamame or Avocado slices.

Directions:

1. Prepare Cucumber Salad. Toss cucumber ribbons with rice vinegar, sugar, salt and red pepper flakes. Let sit for 5-10 minutes for a quick pickle.
2. Make the Soy-Ginger Glaze. In a small saucepan, combine soy sauce, honey, sesame oil, garlic, ginger, vinegar and chili flakes. Simmer for 1-2 minutes or until slightly thickened. Set Aside.
3. Sear the Ahi Tuna. Pat tuna dry and season with salt and pepper. Heat sesame oil in a skillet of medium-high heat. Add tuna steaks and sear for 3-4 minutes on each side. Add 1 Tbsp of soy sauce to the pan in the last 30 seconds of cooking to create a light crust.
4. Assemble the Bowls. Layer jasmine rice, cucumber salad and any other desired toppings. Slice the tuna and place on top. Drizzle with the soy-ginger glaze and garnish with sesame seeds and green onions.

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Time: 25 minutes
Yield: 3-4 servings

Ingredients:

• 1 LB Nature’s Best Seafood Mahi Mahi, cut into 2-inch slider potions
• 1-2 Tbsp Blackened Seasoning (paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt)
• 1 Tbsp Olive Oil (for searing)
• 1 Tbsp Butter (for finishing)
• Juice of ½ Lime
• 2 Cups Shredded Cabbage or Coleslaw Mix
• 2 Tbsp Green Onion, chopped
• 1 Jalapeno, thinly sliced (deseed for less heat)
• ½ Cup Shredded Carrots
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Mayo
• 1 Tsp Stone Ground Mustard
• ½ Tsp Honey
• ½ Tsp Red Pepper Flakes
• Salt & Pepper to taste
• For Assembly: 6 Brioche Slider Buns, Butter or Olive Oil for toasting the Buns
• Optional Toppings: Pickled Red Onion, Chipotle Aioli or Sliced Avocado

Directions:

1. Make the slaw: In a bowl, mix cabbage, carrots, green onions and jalapeno. In a small bowl, whisk together the vinegar, mustard, honey, lime, mayo, salt and pepper. Toss the cabbage mixture with the sauce until evenly coated. Chill in fridge.
2. Prepare the Mahi Mahi: Pat the fish dry and coat each piece of mahi mahi generously with the blackened seasoning. Heat olive oil in a skillet over medium-high heat. Sear fish around 2-3 minutes per side, until deeply golden and cooked through. Add butter during the last 30 seconds for a finishing sizzle. Squeeze lime juice over the fish for added brightness.
3. Toast the Buns:, Lightly butter or oil the buns and toast in a hot pan or oven until golden and crisp.
4. Assemble Sliders by spreading Aioli (or choice of sauce) on bottom buns. Add a piece of Mahi, a spoonful of Slaw, and top bun. Enjoy!

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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!

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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!

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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!

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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.