Easy, simple and delicious dishes
U15 or bigger size “Pacific Wild Shrimp” Shrimp Pealed tail on Orange
Yellow and green Bell pepper tiny-diced
Butter (1 Tbs. for 8 shrimps depending on the size you choose)
Put water in a pot to boil and place the shrimp in till they are cooked
Heat the butter in a pan, an Sautee the shrimp add a pinch of sea salt and pepper, serve and top with the bell pepper, garnish with avocado.
8 oz. of Pacific Wild Shrimp Mahi-Mahi Fillet
¼ Tsp. of ground pepper
1/8 Tsp. of sea salt
¼ Tsp. of Garlic powder
½ Tsp. of lemon juice
½ Tsp. of blackened seafood seasoning
1 ½ Tbs. Olive Oil
Pour the lemon juice over the fillet. Mix all seasonings and sprinkle both sides.
In a pre-heated pan, heat the Olive Oil and throw in the fillet and sear it rapidly over hi-heat, 2-3 minutes on each side.
Smoked Tuna Tacos
1 seal package of Pacific Wild Shrimp Smoked Tuna
1 small orange bell peppers tiny-diced
1/8 Tsp. Ground pepper
1/3 cup of tiny-diced Red Onion
1 Tbs. of vegetable oil
1 chipotle in adobo (or if you don’t like it too spicy just add 1 tsp. of adobo to add flavor)
(At the end add salt to taste)
Heat olive oil in a pan throw in the vegetables and Sautee, then add the fine chopped chipotle and keep stirring for 1 minute, add the shredded smocked tuna and stir for 3-5 minutes
Grilled PWS Shrimp
“Pacific Wild Shrimp” U12 or bugger size Shrimp
½ Cup Lime juice
Mix all the ingredients in a Ziploc bag
then grilled until their done and ready to serve.
8oz. of “Pacific Wild Shrimp” Mahi-Mahi
1/8 cup of red onion tiny-diced
Half a kiwi cut it in thin slices then to triangles
½ Cup Lime Juice
1 oz. Cilantro finely chopped
Diced the Mahi-Mahi fillet
Mix in a bowl with the red onion, lemon juice, kiwi, cilantro, add sea salt and pepper to taste.