Ocean innovation Breakfast Recipes

Southern Shrimp & Grits

Ingredients:
4 oz. Raw P&D Shrimp Pieces, #3271
1 tbsp Vegetable Oil
2 tbsp Bacon Pieces, cooked crispy
1 tbsp Vidalia Onion, diced
1 tbsp Green Bell Peppers, diced
2 oz. Cracked Pepper pan gravy
1 tbsp Cheddar Cheese, shredded
8 oz. Anson Mills Grits, cooked
1 tbsp Green Onions, 1/8″ sliced
Method:
1. Preheat sauté pan with vegetable oil over medium heat 
2. Add peppers and onions, and cook for 1 minute until softened 
3. Add shrimp pieces and cook for approximately 1-1½ minutes
4. Add pan gravy
5. Place creamy grits in serving dish and evenly sprinkle cheddar cheese on top 
6. Pour cooked shrimp mixture over grits and evenly sprinkle bacon and green onions over the top
Yield 2

 

Egg White Shrimp Omelet

Ingredients:
2 oz. Large Raw P&D Shrimp Pieces, #3261
2 tbsp Vegetable Oil
3 Egg Whites
1 oz. Spinach, chopped
1 oz. Mushrooms, chopped
1 oz. Tomatoes, chopped
2 tbsp PepperJack Cheese, shredded
1 tbsp Green Onions, sliced
Method:
1. Preheat sauté pan with vegetable oil, add shrimp and cook for 4 minutes
2. Add vegetables, except green onions, and cook for 1 minute 
3. Add egg whites and cook until all liquid has dissolved
4. Add cheese and fold egg whites in half 
5. Place omelet on serving dish and evenly sprinkle green onions on top of omelet and serve
Yield 1

 

Shrimp Pancake Wrap

Ingredients:
4 oz. Breaded Popcorn Shrimp, #1305
2 each Fluffy Pancakes, your favorite
1/4 cup Maple Syrup
2 tbsp Chipotle Honey Butter
Method:
1. Preheat fryer to 350°F and cook shrimp for 2-2½ minutes or until golden brown
2. Cook or heat pancakes adn place on platter; evenly divide cooked shrimp and place on top of each pancake. Roll pancake like a burrito to make the pancake wrap. 
3. Place pancake wrap on serving dish, top with Chipotle honey butter and maple syrup
Yield 1

 

Seafood Pancakes with Bacon

Ingredients:
1/2 cup Cap’n Joe® Seafood Stuffing, #0832
3 cups Pancake Batter
1/4 cup Bacon, cooked and chopped
2 oz. Tomato Bérnaise Sauce
Hash Browns, as needed
Fresh Fruit, as needed
Method:
1. In a large mixing bowl, combine pancake batter, Cap’n Joe2® Stuffing and bacon pieces. 
2. Preheat skillet with vegetable oil, pour seafood batter onto pan, cook until bubbles appear on the surface. Flip with spatula and cook until browned on the other side
3. Repeat step 2 until all the mix has been used.
4. Serve seafood pancakes drizzled with tomato Bérnaise sauce, crispy bacon, hash browns and fresh fruit. Yield 8-10 medium pancakes