Seafood for Christmas

 Here are two more recipes for you to try as you plan your Christmas menu this year.

Rainforest Seafoods Barbecue Shrimp Ingredients

4lb Rainforest Seafoods extra large shrimp peeled

2lb butter

4 tbsp chopped parsley

4 tbsp chopped Scotch bonnet pepper

4 tsp black pepper to taste

2 tbsp chopped rosemary leaves

2 tsp fresh lime juice

Half cup soya sauce

1 cup of beer

10 cloves garlic finely chopped

1 medium onion finely chopped

1 ribs celery finely chopped

1 tbsp fresh thyme

Method

1. Melt half the butter in a skillet (frying pan)

2. Sauté the garlic, onion, celery, thyme, parsley, rosemary and seasoning, blend for about three minutes.

3. Melt the rest of the butter

4. Add the beer

5. Add the sautéed ingredients soya sauce and lemon juice.

6. Drown the seasoned shrimp in the seasoned butter using as many baking dishes as you need.

7. Make sure the shrimp are fully submerged. If they aren't, melt more butter and add to the sauce.

8. Bake in a 350F oven till shrimp turn pink (15- 20min)

Serve adding lots of the sauce over it. (Serves 12-15)

Rainforest Seafood Medley Chowder

Ingredients

1 package Rainforest Seafood Medley (thawed - see package directions for thawing)

2-3 potatoes, diced

4-5 strips bacon, chopped

1 onion, chopped fine

2 stalks celery, chopped fine

1 tbs olive oil

1 tbs butter

2 cups milk

1/4 cup cream or half-and-half

1/2 tsp Tabasco

Salt and pepper

METHOD

1. Cook potatoes, drain, and set aside.

2. Sauté bacon. Remove from pan and set aside.

3. Add olive oil and butter to pan. Sauté onion and celery on low heat until they are soft. Add dash of salt and pepper.

4. Turn heat up to medium high. Add Seafood Medley. Cook, while stirring, for 3 to 4 minutes.

5. Add cooked potatoes and bacon. Toss together. Take pan off heat.

6. Add milk, cream, and Tabasco.

7. When ready to serve, heat on low heat until chowder is just warm. Do not boil.

Serves 4.