Recipes
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Pesto Potato and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
Oregon’s Choice Shrimp and Cheddar Grits
Oregon’s Choice Pacific Pink Shrimp Aguachile
Olive & Lemon Oregon Albacore Linguine
Albacore Pesto over Rustic Polenta and Mushrooms
Orzo Albacore Mediterranean Medley
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Salmon & Fresh Dill Deviled Eggs
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Oregon’s Choice Pacific Pink Shrimp Aguachile
Oregon’s Choice Pacific Pink Shrimp Aguachile
Ingredients:
– 1 Package of 4 oz Oregon’s Choice Pacific Pink Shrimp
– ½ Cup Lime Juice (about the juice from 2 large lime)
– ¼ Cup Red Onion, thinly sliced
– 1 Cup Cucumber deseeded and sliced
– 1 Cup Radish, thinly sliced
– 2 Tbsp Jalapeno or Serrano pepper, thinly sliced
– 1 Tsp Garlic
– 1 Tbsp Fresh Cilantro, chopped
Aguachile Marinade:
– 1 Tbsp Soy Sauce
– 6 Garlic Cloves, chopped
– ¾ Cup Fresh Cilantro
– 2 Jalapeno or Serrano Pepper, chopped
– ½ Tsp Cumin
– Salt to taste
Instructions:
Shrimp: Place Oregon’s Choice Pacific Pink Shrimp in a bowl and cover with ½ cup fresh lime juice, enough to completely cover the shrimp. Use more as needed. Allow the lime juice to “cook” the shrimp for 30 minutes, flipping once partway through.
Aguachile Marinade: Add the ½ cup lime juice drained from shrimp, 1 tbsp soy sauce, 6 garlic cloves, ¾ cup cilantro, ½ tsp cumin, 2 jalapenos or serrano, and salt to taste to a food processor. Process until smooth.
Add Oregon’s Choice Pacific Pink Shrimp, ¼ cups red onion, 1 cup cucumber, 1 cup radish, 2 tbsp jalapeno, 1 tsp garlic, and 1 Tbsp chopped cilantro to a bowl. Pour the aguachile marinade over it and stir. Cover and refrigerate for at least 30 minutes to chill.
Serve cold with tortilla chips.