Entrees

BBQ Shrimp Pizza

Yield: 1 pizza

Ingredients:

Dipt’n Dusted® Shrimp Tenders - 3oz (any Tampa Maid popcorn shrimp)
Caramelized Onions - 3 Tablespoons
Corn, Whole Kernel - 3 Tablespoons
Mozzarella Cheese - 3 Tablespoons
BBQ Sauce - 4 Tablespoons
Flatbread - 1 each
Green Onions, 1/4’’ sliced - 1 Tablespoon

Instructions:

1. Cook shrimp tenders for approximately 2 1/2-3 minutes until internal temperature reaches 165˚F.
2. Evenly brush ½ of the BBQ sauce on the flatbread, add mozzarella, caramelize onions and corn.
3. Place in preheated 350˚F oven and cook for approximately 7-8 minutes to melt cheese.
4.Place cooked shrimp on top of heated flatbread and drizzle the remainder of BBQ sauce in a ribbon motion and garnish with sliced green onions.

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Cedar Plank Brown Sugar Bacon Wrapped Shrimp with Roasted Asparagus

Yield: 1

Ingredients:

Brown Sugar Bacon Wrap Shrimp - 5 each
Cedar Plank - 1 each
Asparagus - 5 each
Olive Oil - 1 Tablespoon
Kosher Salt - 1/8 Teaspoon
Coarse Black Pepper - 1/8 Teaspoon

Instructions:

1. Preheat oven to 425F
2. Remove the wooden ends of the asparagus, rinse and pat dry.
3. On a baking tray lightly brush asparagus with olive oil and evenly season with salt and pepper.
4. Cook asparagus in oven for approximately 6-8 minutes.
5. Place shrimp on the cedar plank and cook for 8-10 minutes or until the shrimp reaches internal temperature of 150F.
6. Place planked shrimp on a plate and place roasted asparagus on plate to serve.

Crispy Shrimp and Chips

Yield: 4 orders

Ingredients:

Tampa Maid Butterfly Shrimp - 16 Each

French Fries - 12 oz. or 3/4 lb.

Cocktail Sauce

Chipotle Tartar - 8 fl. oz.

Malt Vinegar - 1 oz.

Chipotle Tartar Sauce

Tartar Sauce - 2 cups

Chipotles in Adobo Sauce, minced - 2 each

Adobo Sauce - 2 Tablespoons

Garlic Clove, minced

Instructions:

1. Follow Cooking instructions for butterfly shrimp and French fries

2. Place crispy fries on the bottom of a serving platter and mound crispy butterfly shrimp on top.

3. Individually fill ramekins with cocktail, tartar sauces and malt vinegar for dipping.

Chef's Note: Can also use 10-15 of our Beer'n Batter Shrimp or 4-6 oz of any of our breaded popcorn shrimp in place of the butterfly dinner shrimp.

Honey Apple Cider Grilled Shrimp Skewers

Ingredients:

TM Shrimp Skewers - As needed
Honey Apple Cider Glaze - As needed (see below for recipe)
Asparagus - As needed

Honey Apple Cider Glaze
Apple Cider Vinegar - ¼ cup
Clover Honey - ½ cup
Brown sugar - 1 Tbsp

Combine all ingredients and mix well, bring to a simmer and turn off heat.

Instructions:

1. Rinse and remove wooden end of asparagus and pat dry with paper towel. Set aside until ready to grill.

2. Preheat grill to medium high heat. Lightly oil grill grates.
3. Season shrimp skewers with salt and pepper and cook for approximately 3 minutes per side or until the internal temperature reaches 150°F.

4. Move cooked skewers to the coolest part of grill and lightly baste both sides of skewers with honey apple cider glaze.
5. Drizzle asparagus with olive oil and evenly season with salt and pepper.
6. Cook asparagus until tender approximately 4-5 minutes turning frequently.
7. Serve grilled Shrimp Skewers and asparagus together on plate or platter.

Roasted Bacon Wrapped Asiago & Jalapeno Shrimp with Corn Chorizo Hash

Yield: 1

Ingredients:

Jalapeno & Asiago Bacon Wrapped Shrimp - 4 each
Roasted Corn Chorizo Hash (see below) - ¼ cup
Chives, Sprigs - 2 each

Chorizo Roasted Corn Hash
Chorizo, diced - ½ cup
Fresh Jalapeno, seeds removed & diced - ½ pepper
Corn on the cob - 1 each
Red Bell Pepper, diced - ¼ cup
Oil - ½ Tbsp
Salt - to taste
Pepper - to taste

Instructions:

1. Pre-heat oven to 350F
2. Remove husk and silk from corn, rinse and pat dry. Lightly rub with oil.
3. Place Jalapeno & Asiago Bacon Wrapped Shrimp in a 425F oven and cook for approximately 8-10 minutes or until the shrimp reaches 150F internal temperature.
4. Roast corn for approximately 20 minutes or until soft. Cool and remove corn from cob.
5. Place diced chorizo in sauté pan on medium heat cook until crispy, approximately 5 minutes. Stir constantly.
6. Place cooked chorizo on paper towels to drain. Wipe pan and add corn and veggies, heat for 2 minutes and add chorizo. Mix well. Turn off heat, set a side until ready for use.
7. Mound roasted corn chorizo hash in the center of a 8” plate.
8. Evenly arrange the jalapeno Asiago shrimp around the corn hash and top with sprigs of chives in an ‘x’ motion.

Scallops & Grits

Ingredients:

Breaded Scallops       6 each
Creamy White Grits    1/2 cup
Lemon Butter Sauce (see sauce recipes)   1 oz
Chives chopped        sprinkle

Instructions:

1. Fry scallops of approximately 3-3 1/2 minutes or until the internal temperature
reaches 165 degrees F. Let cooked scallops rest on paper towels until ready for use.

2. Place Creamy white grits (see below or recipe) in the middle of a bowl or plate. Evenly arrange the scallops
on top of grits and spoon lemon butter sauce on top of scallops. Garnish with chopped
chives.

Creamy Grits
Chicken Broth                              6 cups
Coarse stone ground white grits    2 1/4 cups
Heavy Cream                                1/2 cup
Salt                                              to taste
Pepper                                         to taste

1. Bring the chicken broth to a boil. Slowly add grits, stir constantly. Reduce the heat
and continue to stir so that the grits do not settle to the bottom and scorch. In about
5 minutes, the grits will plump up and become a thick mass. Continue to cook the grits for
about 20-25 minutes, stirring frequently. The grits should have absorbed all of the
chicken stock and become soft. Stir in the heavy cream and cook for another 10 minutes,
stirring frequently. The grits should have a thick consistency and be creamy like oatmeal.

Season to taste with salt and pepper. Keep over low heat until ready to serve if the grits
become to thick, add warm chicken broth or water to thin them down.

Smothered Shrimp Pasta

Ingredients:

Butterfly Shrimp - 12 each

Zesty Marinara Sauce - 1 jar

Shredded Italian Cheese Blend - 3 oz.

Penne Pasta - 1 box

Instructions:

1. Follow cooking instructions for the butterfly shrimp on the package.
2. Cook penne pasta, drain and toss with zesty marinara sauce.
3. Place sauced pasta in a oven safe container. Place cooked shrimp in 2 rows of six on top of pasta.
4. Evenly top shrimp with shredded Italian cheese blend and place in oven until cheese is melted for approximately 2-3 minutes.
5. Remove from oven and serve.

Chef's Note: Can also use 4-6 oz of any of our breaded popcorn shrimp in place of the butterfly dinner shrimp.

Tilapia Piccatta

Yield: 4

Ingredients:

Dipt'n Dusted® Tilapia Tenders - 12 pieces
Water - 2 ½ cups
Flour - 4 Tbsp
Chicken Base - 1 Tbsp
Lemon Juice - 3/8 cup
Salt - 1/4 tsp
Black Pepper - 1/4 tsp
Capers - 2 Tbsp
Lemon Wheels - 4 each
Italian seasoning - 1 tsp
White wine - ¼ cup

Instructions:

1. Preheat oil to 350ºF, cook tilapia until internal temperature reaches 165F approximately 2½ - 3 minutes.
Drain and place on platter.
2. In a sauce pan combine water and flour whisk well until all lumps are gone.
3. Add remaining ingredients and bring to a boil.
4. Using a metal spoon, spoon piccatta sauce over the crispy tilapia tenders.
5. Serve with pasta or veggies.

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