Category Archives: Recipes

Shrimp Recipes: Coconut & Garlic Butter

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Every once in a while that irresistible hankering for some delicious seafood creeps up and this week we are definitely feeling it! These next two recipes for Coconut Shrimp and Garlic butter Shrimp feature our Colossal Raw Shrimp and can be served as an appetizer or along some of your favorite sides as an entrée.

All Passanante’s seafood is wild caught from Atlantic or Pacific waters, fresh frozen and never thawed. To thaw our Colossal Raw Shrimp we recommend placing frozen shrimp in the refrigerator for 8-10 hours. Rinse lightly in colander with cold running water and let drain for approximately 2 minutes. For quick thawing, place shrimp in colander under cold running water for 5-7 minutes while tossing lightly.

Coconut Shrimp

  • 1/3 Cup all-purpose flour
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 2 Large eggs, beaten
  • 3/4 Cup Panko bread crumbs
  • 1 Cup sweetened shredded coconut
  • 1 Pound raw large shrimp, peeled and deveined with tails attached
  • Coconut oil

Coconut Shrimp Recipe

  1. Combine flour, salt, and pepper in a medium bowl.
  2. In a second bowl, beat the eggs
  3. In a third bowl, combine Panko and coconut
  4. Dip the shrimp into the flour, then the eggs, and then generously coat the shrimp in the coconut mix. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  5. Add enough coconut oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches being careful to not crowd them (roughly 6-7 shrimp at a time). Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
  6. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
  7. Sprinkle with a little chopped cilantro (optional) and serve with your favorite sweet chili sauce or an orange chili sauce. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days and freezes well for about 2 months.

Garlic Butter Shrimp

  • 7 Tablespoons (1 stick) unsalted butter, divided
  • 1 1/2 Pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 5 Cloves garlic, minced
  • 1/4 Cup chicken stock
  • Juice of 1 lemon, or more, to taste
  • 2 Tablespoons chopped fresh parsley leaves

Garlic Butter Shrimp

  1. Melt 2 tablespoons butter in a large skillet over medium high heat.
  2. Add shrimp, salt and pepper, to taste. Stir occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic to the skillet, stir frequently, until fragrant, about 1 minute.
  4. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
  5. Slowly stir in remaining 6 tablespoons butter until melted and smooth.
  6. Add shrimp and gently toss to combine
  7. Serve immediately, garnished with parsley leaves, if desired.

Recipe: Hearty Bison Stew

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Time to change it up on the blog and post our first ever BISON recipe! This simple recipe for hearty bison stew is the perfect cold weather dinner and is even better when reheated as leftovers so be sure to make plenty!

Bison and beef can be substituted for one another in most recipes, but while they may have similar tastes there are a few key differences. The LiveStrong Foundation notes that a 3 oz. serving of beef sirloin provides 207 calories, while a 3 oz. serving of bison sirloin contains only 145 calories. Bison is also lower in fat than beef, and boasts higher levels of protein. Like any good stew, this recipe is pretty hearty and can be revised based on your particular palette. We recommend adding some onion, potato, celery and baby carrots.

Hearty Bison Stew

Ingredients:

  • 2 Tablespoon flour
  • 1 Teaspoon salt
  • ½ Teaspoon freshly ground black pepper
  • 2 Pounds bison stew meat cut into 1-inch cubes
  • 1 Tablespoons cooking oil
  • 2 Cups stock (bison, chicken, or vegetable all work just fine)
  • 2-3 Tablespoons tomato paste
  • 3 Whole cloves
  • ¼ Cup chopped fresh parsley.
  • Preheat the oven to 275F.

How to make Hearty Bison Stew:

Combine flour, ½ tsp. salt, and pepper in big brown paper bag. Add bison cubes and shake to coat.

Put cooking oil in large saucepan and put on medium-high heat. Once hot, add the bison cubes. Brown meat on all sides – stirring occasionally. Reduce heat to keep from burning if necessary.

Once the meat is browned remove the pan from heat and transfer meat to a 3-4 quart casserole dish.

Add the stock to the saucepan and return to medium-high burner. Work a whisk along the bottom of the saucepan to blend in any of the browned bits. Whisk in ½ tsp. salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.

Cover the casserole dish and cook in the oven for 4 hours. Stir stew once after about 2 hours of cooking.

Serve with vegetables of choice and warm rolls.

Pan Seared Salmon

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This recipe for Pan-Seared Salmon with Arugula, Beets and Horseradish and Sour Cream is a totally delicious way to prepare your fresh salmon from Passanante’s Home Food Service. Complete with little-known candy stripe beets, this meal offers a clean, earthy and rich take on everyone’s favorite fresh water fish.

Pan Seared Salmon

  • 2 Salmon fillets
  • 3/4 Cup pearled farro
  • 3 Ounces brussels sprouts
  • 2 Ounces arugula
  • 1 Bunch of baby candy stripe beets
  • 1 Bunch of chives
  • 1 1-Inch piece of fresh horseradish
  • 1 Shallot
  • 1 Tablespoon sherry vinegar
  • 1/2 Cup sour cream

1. Wash and dry all fresh produce. Remove salmon from refrigerator and allow to sit and warm to room temperature.

2. Boil the beets for 20-22 minutes or until tender when pierced with a fork. Drain and set aside until cool enough to touch. Using a paper towel gently rub the skin off each beet before thinly slicing the beets into rounds.

3. Cut off and discard the stem ends of the brussels sprouts and cut each sprout in half length wise and continue to thinly slice.

4. Peel and finely grate the horseradish.  In a small bowl whisk together horseradish and sour cream; season with salt and pepper.

5. Peel and mince the shallot to get 2 tablespoons of minced shallot; place in a small bowl with the sherry vinegar. Finely chop the chives.

6. Add farro to a medium pot of boiling water and cook 16-18 minutes or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil. Toss gently and season with salt and pepper.

7. Season the salmon fillets with salt and pepper and in a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook for 2-3 minutes per side.

8. Combine brussels sprouts, shallot-vinegar mixture , chives and slices beets. Add a drizzle of olive oil and salt and pepper. Top the salmon with the salad and a garnish of horseradish sour cream.

Recipe: Southern Fried Chicken and Gravy

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Up next in our national chicken month tribute to chicken blog series we have this recipe for true southern fried chicken and homemade gravy – absolutely irresistible. For Passanante’s Home Food Service customers this recipe couldn’t be easier – just browse our full product list and in a snap you’ll have plenty of succulent chicken cuts delivered to your door. For the most rave of reviews serve your fried chicken and gravy alongside some mashed potatoes, green beans and warm rolls.

Homemade Fried Chicken

Ingredients

  • Assorted chicken cuts (estimate two pieces per person)
  • 4 Cups of flour
  • 1 Large can of Crisco
  • Salt and pepper
  • 1 Paper grocery bag
  • Milk

How to Prepare Southern Fried Chicken

  1. Wash chicken well.
  2. Empty about 1/2 of the can of Crisco into large skillet and turn on heat.
  3. Toss flour, salt and pepper in the paper bag.
  4. Put 3 or 4 pieces of chicken in the bag at a time and shake very well until coated in flour mixture.
  5. Test the heat of the oil by flicking a small amount of flour into it. It should sizzle.
  6. Remove chicken from the paper bag and place pieces in hot Crisco. The oil should go up a little over halfway on each piece of chicken.
  7. Turn the heat down to medium.
  8. The secret is to not turn the chicken very often – let it brown on one side before turning it to the other. Be careful not to burn it, it cooks quickly when it first hits the oil.

How to Make Your Chicken Gravy

After you fried your chicken pour most of the grease back into the Crisco can to the thrown out. Leave about 1/4 cup of the grease in the skillet along with crispy parts that may be left. Add about 1/2 cups of flour to the grease and make into a paste. Add salt.

Turn the heat to medium-high and add milk quickly – stirring continuously. Add as much milk as you need to prepare enough gravy. It will start to thicken and will thicken even more when you take it off the heat.

Recipe: Mushroom Asiago Chicken

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In keeping with the spirit of National Chicken Month, this week’s featured recipe can be prepared with either light or dark meat chicken. As with most poultry recipes, the part of the chicken you chose to prepare depends on personal preference. Dark meat is fattier and sometimes gamier in flavor than white meat because it comes from a more active part of the bird (wings, thighs, and drumsticks) and is a different type of muscle than its white meat counterparts including the breast. Running low on your supply of chicken? Check out the full list of Passanante’s Home Food Service’s poultry products.

This next recipe just may become a family favorite as we welcome fall and cooler weather in the coming weeks. Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.

Mushroom Asiago Chicken

Ingredients:

  • 1 Pound boneless skinless chicken thigh or breast
  • 2 Cups portobello mushrooms
  • 5  Cloves of garlic, minced
  • 2 Springs fresh thyme
  • 1 1/2 Cups of your favorite dry white wine
  • 1/2 Cup flour
  • 3/4 Cup heavy cream
  • 1/2 Cup shredded Asiago cheese
  • 1/2 Cup Parmesan cheese
  • 1/2 Teaspoon salt (to taste)
  • 1/4 Teaspoon pepper (to taste)
  • 2 Tablespoons butter
  • Oil

Instructions:

  1. Cut chicken into strips about 1.5 inches in width
  2. Combine salt, pepper and flour in a bowl and coat each strip of chicken in the dry mixture.
  3. Over medium heat melt butter with 1 teaspoon of olive oil
  4. Add chicken to the skillet and sauté until golden on each side (about 5 minutes per side) and remove from skillet
  5. Slice mushrooms in half and sauté with 1 clove of minced garlic until golden brown
  6. Combine mushrooms with chicken and add white wine and thyme
  7. Bring to a boil, reduce heat and cover
  8. Allow to simmer for 20 minutes before pouring the liquid out
  9. Add Asiago, Parmesan cheese, heavy whipping cream, and the rest of the minced garlic
  10. Cook, stirring constantly over low heat until cheese is melted
  11. Serve over pasta or rice and enjoy!

Want to browse our other chicken recipes? Click here!