Spice up your Shrimp!

 

Your taste buds deserve better

5 Game-Changing Seasonings for Shrimp:

1. Hunter’s Seafood Seasoning for Shrimp (Internal Link)
2. Cajun Seasoning for Shrimp
3. Hunter’s Lemon Pepper Jerk Seasoning for Shrimp (Internal Link)
4. Creole Seasoning for Shrimp
5. Hunter’s Lemon Pepper Garlic Seasoning for Shrimp (Internal Link)

 

Hunter’s Seafood Seasoning for

Shrimp Scampi

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 oz linguine or your choice of pasta
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 1 tablespoon of Hunter’s Seafood Seasoning
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
5. In the same skillet, add the remaining 2 tablespoons of butter, Hunter’s Seafood Seasoning, lemon zest, and lemon juice. Stir well and let it simmer for a few minutes to combine the flavors.
6. Season the sauce with salt and pepper to taste. Adjust the seasoning to your preference.
7. Return the cooked shrimp to the skillet and let them heat through in the sauce for a minute or two.
8. Toss the cooked pasta in the skillet with the shrimp and Hunter’s Seafood Seasoning scampi sauce, ensuring it's well coated.
9. Serve the Seafood Shrimp Scampi hot, garnished with chopped fresh parsley and lemon wedges.

Nutritional Facts:

Shrimp Scampi

Calories: 200-250 calories Protein: 17-20 grams Carbohydrates: 3-5 grams Fat: 12-15 grams Saturated Fat: 4-6 grams

Cholesterol: 100-150 mg Sodium: 300-500 mg Potassium: 150-200 mg Vitamin C: About 1-2 mg Iron: 1-2 mg

 

Hunter’s Seafood Seasoning for

Lemon Pepper Shrimp Pasta

Ingredients:

• 8 oz (about 2 cups) of your choice of pasta (linguine, fettuccine, or spaghetti work well)
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons lemon juice (adjust to taste)
• 2 tablespoons of Hunter’s Lemon Pepper Garlic Seasoning
• 1/2 cup chicken or vegetable broth
• 1/2 cup heavy cream
• Salt, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
5. In the same skillet, add the lemon zest, lemon juice, chicken or vegetable broth, and heavy cream. Stir well and let it simmer for a few minutes until the sauce thickens slightly.
6. Season the sauce with Hunter’s Lemon Pepper Garlic Seasoning and a pinch of salt. Adjust the seasoning to your taste.
7. Return the cooked shrimp to the skillet and let them heat through in the sauce for a minute or two.
8. Toss the cooked pasta in the skillet with the shrimp and sauce, ensuring it's well coated.
9. Serve the Lemon Pepper Shrimp Pasta hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

Nutritional Facts:

Lemon Pepper Shrimp Pasta:

Calories: 300-350 Protein: 15-20 grams Carbohydrates: 30-40 grams

Cholesterol: 100-150 mg Sodium: 300-600 mg Fat: 15-20 grams

 

Hunter’s Seafood Seasoning for

Lemon Pepper Garlic Butter Shrimp Skewers

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoon Hunter’s Lemon Pepper Garlic Seasoning (adjust to taste)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
4. In the same skillet, add the remaining 1 tablespoon of butter, lemon zest, and lemon juice. Stir well and let it simmer for a minute or two to combine the flavors.
5. Season the sauce with lemon pepper seasoning, salt, and black pepper. Adjust the seasoning to your taste.
6. Return the cooked shrimp to the skillet and let them heat through in the sauce for a minute or two.
7. Serve the Lemon Pepper Garlic Butter Shrimp hot, garnished with chopped fresh parsley and lemon wedges.

Nutritional Facts:

Lemon Pepper Garlic Butter Shrimp – (3 ounces or 85 grams of shrimp)

Calories: 84-90 Protein: 18-20 grams Carbohydrates: less than 1 gram

Cholesterol: 100-150 mg Sodium: 200-300 mg Fat: 1-2 grams

 

“Shrimpin’ Aint Easy:

8 Shrimp Tips to Conquer the Culinary Sea!”

1. Use Fresh Shrimp: Whenever possible, opt for fresh shrimp. Look for firm, translucent flesh with a mild ocean scent. Avoid shrimp that smells fishy or has a strong ammonia odor.
2. Devein the Shrimp: Before cooking, it's a good practice to devein the shrimp. You can do this by making a shallow cut along the back of the shrimp and removing the dark vein with a small knife.
3. Don't Overcook: Shrimp cook quickly, so be attentive to avoid overcooking. Overcooked shrimp can become tough and rubbery. As soon as they turn pink and opaque, they're done. This typically takes 2-3 minutes per side when sautéing or grilling.
4. Thaw Properly: If using frozen shrimp, thaw them in the refrigerator rather than at room temperature. This ensures they stay safe to eat.
5. Sauté with High Heat: When sautéing shrimp, use high heat and a hot pan. This helps achieve a nice sear and prevents the shrimp from releasing too much moisture, which can make them rubbery.
6. Grill on Skewers: Grilling shrimp on skewers helps prevent them from falling through the grill grates. If using wooden skewers, soak them in water for 30 minutes before threading the shrimp to prevent burning.
7. Avoid Crowding the Pan: Overcrowding the pan while cooking shrimp can lead to steaming rather than searing. Cook them in batches if necessary.
8. Serve Immediately: Shrimp are at their best when served immediately. Hot, fresh shrimp are tender and full of flavor.

 

Lemon Pepper Jerk Shrimp Tacos

Ingredients:

For the Lemon Pepper Jerk Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest of 1 lemon
• 1 teaspoon lemon juice
• 2 tablespoons of Hunter’s Lemon pepper Jerk Seasoning (adjust to taste)

For the Slaw:

• 2 cups shredded coleslaw mix
• 2 tablespoons mayonnaise
• 1 teaspoon apple cider vinegar
• 1 teaspoon of white vinegar
• 1 teaspoon of Hunter’s Caribbean Jerk Sauce/Marinade
• 2 tablespoons of Hunter’s Texas Seasoning

For Assembling:

• 8 small flour or corn tortillas
• Sliced avocado
• Fresh cilantro leaves
• Sliced red onions (optional)
• Lime wedges for serving

Instructions:

1. Prepare the Lemon Pepper Jerk Shrimp:
• In a bowl, combine the olive oil, lemon zest, lemon juice, and Lemon pepper Jerk Seasoning.
• Add the peeled and deveined shrimp to the bowl and toss to coat them evenly. Let them marinate for about 15 minutes.
2. Make the Slaw:
• In a separate bowl, combine the shredded coleslaw mix, mayonnaise, apple cider vinegar, white vinegar, Hunter’s Caribbean Jerk and Texas Seasoning. Mix well to create a slaw with a zesty and creamy dressing.
3. Cook the Shrimp:
• Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side or until they turn pink and opaque.
4. Assemble the Tacos:
• Warm the tortillas in a dry skillet or microwave them for a few seconds.
• Place a spoonful of the lemon pepper jerk shrimp onto each tortilla.
• Top with the slaw, sliced avocado, fresh cilantro leaves, and red onions (if using).
• Serve the tacos with lime wedges on the side for squeezing over the top.

Nutritional Facts:

Lemon Pepper Jerk Shrimp Tacos (85 grams of cooked shrimp)

Calories: 84-90 Protein: 18-20 grams Carbohydrates: less than 1 gram

Cholesterol: 150-200 mg Sodium: 200-300 mg Fat: 1-2 grams

 

Shrimp & Seafood Po Boy

Ingredients:

For the Shrimp and Oysters:

• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound fresh oysters
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tablespoons of Cajun Seasoning
• 1 tablespoon of Hunter’s Seafood Seasoning
• Vegetable oil for frying

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons Creole or whole-grain mustard
• 1 tablespoon Louisiana hot sauce (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons Cajun Seasoning
• 1 tablespoon of Hunter’s Seafood Seasoning

For Assembling:

• 2 French bread rolls or baguettes, split and lightly toasted
• Shredded lettuce
• Sliced tomatoes
• Sliced dill pickles
• Sliced red onions (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, combine the buttermilk and a pinch of salt and pepper. Place the shrimp and oysters in the buttermilk mixture and let them soak for about 15 minutes.
2. In a separate bowl, mix the flour, the Cajun and Seafood Seasoning with a pinch of salt.
3. Heat the vegetable oil in a deep skillet or deep fryer to 350°F (175°C).
4. Remove the shrimp and oysters from the buttermilk mixture and dredge them in the seasoned flour. Shake off any excess.
5. Carefully place the shrimp and oysters in the hot oil and fry until they are golden brown and crispy, usually about 2-3 minutes. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain any excess oil.
6. In a small bowl, whisk together all the ingredients for the remoulade sauce. Adjust the hot sauce to your preferred level of spiciness.
7. To assemble the po' boys, spread a generous amount of remoulade sauce on the toasted rolls. Layer with shredded lettuce, sliced tomatoes, pickles, red onions (if using), and the fried shrimp and oysters.
8. Sprinkle with chopped fresh parsley for a pop of color and extra flavor.
9. Close the rolls, and your Shrimp and Oyster Po' Boys are ready to enjoy!

Nutritional Facts:

Shrimp and Oyster Po Boy Sandwich:

Calories: 600-800 or more Protein: 20-30 grams Carbohydrates: 40-70 grams or more

Sodium: 800-1,200 mg Fat: 20-40 grams

 

Caribbean Jerk Shrimp Cocktail

Ingredients:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 lemon, sliced
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt for boiling water

For the Cocktail Sauce:

• 1/2 cup of Hunter’s Caribbean Jerk Sauce
• 2 tablespoons prepared horseradish (adjust to taste)
• 1 tablespoon fresh lemon juice
• ½ teaspoon of Hunter’s Jerk Seasoning

For Garnish:

• Fresh parsley sprigs
• Lemon wedges

Instructions:

1. Fill a large pot with water and add the lemon slices, bay leaves, black peppercorns, and a pinch of salt. Bring the water to a boil.
2. Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them.
3. Drain the shrimp and transfer them to a bowl of ice water to cool quickly and stop the cooking process. Once cooled, drain again.
4. In a small bowl, prepare the cocktail sauce by mixing together the Caribbean Jerk, horseradish, lemon juice and the Jerk Seasoning. Adjust the horseradish and hot sauce to your preferred level of spiciness.
5. Arrange the cocktail sauce in a serving dish or individual cocktail cups.
6. Place the chilled shrimp around the rim of the serving dish or individual cups, allowing easy access to the cocktail sauce.
7. Garnish the shrimp cocktail with fresh parsley sprigs and lemon wedges.
8. Serve the shrimp cocktail chilled and with extra lemon wedges if desired.

Nutritional Facts:

Caribbean Jerk Shrimp Cocktail

Calories: 60-80 Protein: 12-15 grams Carbohydrates: less than 1 gram

Cholesterol: 100-150 mg Sodium: 150-300 mg Fat: 1-2 grams