Summer may be winding down, but we aren’t quite into cold-weather soup and stew season yet. Keep it hot with this great recipe for Chipotle Shrimp Tacos with zesty lime crema sauce. Not a huge fan of spicy foods? Consider only using 1 chipotle instead of 2 – a little bit goes a long way with those peppers!
New to Passanante’s Home Food Service? Check out the latest write-up about our products featuring some tasty recipes on Giggles Gobbles & Gulps!
Chipotle Shrimp Tacos With Lime Crema Sauce
1 lb. peeled, deveined shrimp with tails removed
salt and pepper
2 tbsp. olive oil
2 chipotles in adobo sauce, minced +1 tbsp. of the adobo sauce
2 tbsp. fresh lime juice
2 cloves of garlic, thinly sliced
1/4 red onion, chopped
1/4 cup loosely chopped cilantro
1 1/2 cups of purple cabbage, shredded
1/2 avocado, cubed
4 corn or flour tortillas
1 lime, cut into wedges
For the Greek Yogurt Crema
3/4 cup of Chobani Non-Fat Plain Greek Yogurt
2 tbsp. fresh lime juice
2 cloves of garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
- Rinse shrimp then lay out on a paper towel to pat dry. Season one side with salt and pepper.
- Place shrimp in a large ziplock bag. Add olive oil, minced chipotles, 1 tbsp. adobo sauce, 2 tbsp. fresh lime juice, 2 cloves of minced garlic, and chopped red onion. Seal bag and shake well so that all ingredients are well blended. Place in the fridge and allow to marinate for at least 30 minutes, or all day (preferable).
- Combine all crema ingredients. Whisk together and set aside, or cover and refrigerate if you are making in advance.
- Remove the shrimp from the fridge and let sit out for 10 minutes. Heat a large skillet over medium/medium high heat. Pour entire contents of the zip lock bag with shrimp and marinade into the skillet. Cook, stirring occasionally, until the shrimp is cooked through. Add in the chopped cilantro, and cook for 1 more minute. Remove from heat.
- Assemble your tacos by layering a tortilla, shredded cabbage, shrimp, some cubed avocado, a drizzle of the crema and serve with a wedge of lime!
Add some lite fare to your summer evenings with something fresh from the sea. High in Omega-3s which are good for your brain, and even better for your skin, salmon is a great choice for weekdays or weekends. We love this recipe because of it saves you tons of time in the kitchen, but produces an impressive presentation for guests! Wild caught in the chilly waters of Scotland, our Scottish Salmon brings something to the table that you’ll want to enjoy over and over again.
Looking for the perfect wine to pair with it? Check out our post that makes is easy!
Salmon En Papillote
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven.
- 4 salmon fillets (4-ounce)
- Juice of one large lemon
- 1 lemon, thinly sliced
- Salt & coarse ground pepper to taste
- 4 12×18-inch pieces of parchment paper
- 1/2 Cup green onions, chopped
- 8 spears of fresh asparagus, cut into 1-1/2 inch pieces
- 4 teaspoons olive oil
- Preheat oven to 350 degrees F.
- Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
- Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.)
- Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
- Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes.
Place a packet onto a plate, and cut open the paper to release the aroma.
With Valentine’s Day just days away it’s time to start finalizing your plans for that special someone. Whether you’re celebrating with your sweetheart for the 1st time or the 50th time it’s important to slow down and take the time to show how much you care.
Instead of going to a crowded restaurant and sharing your evening with hundreds of other patrons, why not stay in and prepare a gourmet meal together while sipping on a glass of your favorite wine? Go ahead and indulge in a quiet night in with your favorite person and delicious food – you won’t regret it.
Need a little help setting the menu for your romantic night in? Checkout a few of our favorite date night recipes below or head over to our blog, OrganicMeatsAndVeggies.com and browse our recipes by category.
Creamy Mushroom Asiago Chicken: Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.
Veal Piccata: Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.
Beef Filet with Red Wine Sauce: Served with crisp steamed asparagus, filet of beef with red wine sauce makes for a beautiful presentation and an irresistible meal.
Pan Seared Salmon: Pan-Seared Salmon with Arugula, Beets and Horseradish and Sour Cream offers a rich and earthy take on everyone’s favorite fresh water fish.
After you pick the perfect entree recipe don’t forget to pick up a bottle of wine that compliments the flavors. For more on how to select the right type of wine check out our post How to Pair Wine with Food.
Happy Valentine’s Day!
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.
- 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
- Combine flour, salt, and pepper in a medium bowl.
- In a second bowl, beat the eggs
- In a third bowl, combine Panko and coconut
- 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.
- 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.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
- 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
- Melt 2 tablespoons butter in a large skillet over medium high heat.
- Add shrimp, salt and pepper, to taste. Stir occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, stir frequently, until fragrant, about 1 minute.
- Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
- Slowly stir in remaining 6 tablespoons butter until melted and smooth.
- Add shrimp and gently toss to combine
- Serve immediately, garnished with parsley leaves, if desired.
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.
- 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.