Thursday, May 10, 2012

It's National Shrimp Day!

Today is a very special day! Over at Eat Shrimp and The Shrimp Council, they consider it a national holiday because it is National Shrimp Day!! Shrimp is the nation’s #1 selling seafood for a good reason! In celebration of #natlshrmpdy, they are giving us all a gift! Click here to download a coupon from SeaPak! Click, download, print and head to the store to celebrate in savory and delicious style. The coupon is available today through May 17 (or while supplies last). When you have your coupon, tell them what you think on their Facebook page or on Twitter using the hashtag, #natlshrmpdy!

When we cook shrimp, it's always a big hit. Here are a few ways to celebrate upcoming holidays with SHRIMP!

• 4th of July – Bang Bang Crispy Light Shrimp

• Back-to-school – Seafood Lasagna Roll-Ups

• Tailgating - Charcoal Grilled Shrimp

• Thanksgiving – Shrimp and Pumpkin Risotto

• Christmas – Champagne Shrimp and Angel Hair

They left out Shrimp and's great anytime! Before I received an email reminding me that it was National Shrimp Day, I had already decided that I was making Shrimp Fried Rice for dinner. We love shrimp and we try to eat it as often as possible! It pairs well with steak and fish. It's awesome in a low country boil, and it's perfect on it's own! Try on old recipe or something new and celebrate with shrimp!

Lemony Shrimp with Asparagus

Number of Servings: 4


8 oz. dried whole wheat blend thin spaghetti or Angel hair pasta

3 T extra virgin olive oil, divided

4 garlic cloves, minced

1 bunch asparagus (about one pound), trimmed and cut into 1-inch pieces

1 lb. medium or large raw shrimp (26-30 count), shelled and deveined

1 T lemon zest (zest from one lemon grated on the small holes of a box grater)

¾ C all-natural chicken broth

1 t cornstarch

3 T lemon juice (juice from one lemon)

One 2/3-oz. bunch fresh basil, cut into thin strips (about ½ cup)

¼ C grated Parmesan cheese

¼ C toasted pine nuts

Kosher salt and freshly ground pepper to taste


Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, heat two T oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, about 30 seconds. Add the asparagus and cook, stirring frequently, until the asparagus is crisp-tender, about 3 minutes. Push the asparagus to the side, add the remaining oil, and raise the heat to medium-high. Add the shrimp and lemon zest and cook for 2 minutes. Whisk together the chicken broth and cornstarch and add to the pan with the lemon juice and basil. Raise the heat to high and simmer, stirring constantly, for 1 to 2 minutes. Divide the pasta evenly among four pasta bowls and top with the shrimp mixture. Top with the Parmesan cheese and pine nuts, and season with salt and pepper to taste.

Recipe Source:

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD; Authors of No Whine With Dinner

If you pick up Popcorn Shrimp, try this tasty spring recipe for Popcorn Shrimp and Cheesy Spinach Orzo. It’s a hit for kids and adults! The recipe combines the comfort of crunchy Popcorn Shrimp with savory cheeses, vitamin-packed spinach and hearty bite-sized orzo with the perfect pinch of fresh herbs. The dish makes a splash, either as a colorful accompaniment to a meal or as a center of the plate star.

Popcorn Shrimp and Cheesy Spinach Orzo


1 (20 ounce) package SeaPak® Popcorn Shrimp

2 cups chicken stock

1 pound orzo pasta

1 cup heavy cream

¼ cup olive oil

8 ounces feta cheese, crumbled

¼ cup grated parmesan cheese

2 tablespoons fresh dill, chopped

4 cups fresh baby spinach, washed and stems removed

Kosher salt and freshly ground pepper


Preheat oven to 450ºF. Bake Popcorn Shrimp according to package directions. Meanwhile, in a large pot over medium-high heat, add the chicken stock and enough water to come fill the pot just over half full. Sprinkle with salt and bring to a boil. Stir in orzo and boil until just tender but firm to the bite, stirring occasionally (approximately 8 minutes). Drain well and return to pot. Reduce heat to low and stir in the cream, oil, cheeses and dill. Season with salt and pepper. Gently fold in the spinach and cook just until spinach has wilted and cheese is well incorporated (approximately 5 minutes). To serve, spoon cheesy spinach orzo mixture into a large serving bowl or 4 individual bowls and top with hot popcorn shrimp. 

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

I was under no obligation to share this information. I have had a previous relationship with Eat Shrimp and The Shrimp Council!

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