SWEET CHILI SHRIMP WITH WOK-FRIED VEGETABLES

INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
1/2 cup thinly-sliced white onion
1-1/2 cup broccoli florets
1 cup snow peas

1/2 cup sliced carrot rounds, 1/8 inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce

INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
1/2 cup thinly-sliced white onion
1-1/2 cup broccoli florets
1 cup snow peas
1/2 cup sliced carrot rounds, 1/8 inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce

PREPARATION METHOD
Take shrimp out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 7-8 minutes at 400° F. Heat a large wok or other large pan over high heat. Add all broccoli and cook for 1 minute, then add remaining vegetables. Allow to char slightly on one side (about 2 minutes), then stir in chopped garlic and ginger. Cook for 1 minute, stirring to evenly cook ginger and garlic, then add soy sauce. Stir and coat all vegetables for another minute, then serve immediately with Sweet Chili Shrimp.

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Celebrate the newest taste of summer with our new 44 North of Maine Wild Sea Scallops. This tasty pan-seared wild scallops with summer succotash dish is restaurant-quality eating right in your own table and it only takes about 20 minutes to prepare. Discover the value and quality of these premium scallops on store shelves near you. Give this quick recipe a try and tell us how much you love it! #scalloprecipes #seafoodlover #instafood

Pan-Seared Wild Scallops with Summer Succotash

Start by cooking 4 slices of bacon in a in a large nonstick pan over medium-high heat until crisp and transfer to a paper towel-lined plate to cool.

Remove the rendered fat from the skillet and place pan on medium heat. Pat dry your sea scallops and season with salt and pepper. Cook scallops for 2-3 minutes or until golden brown, flip scallops and baste while cooking for an additional 1-2 minutes. Transfer to a plate to rest. 

Add chopped onion, okra, and garlic to the pan and cook until is starts to soften, about 3 minutes or so. Then add corn, lima beans, and tomatoes, and cook until heated through, tossing frequently. Add a small cup of creamy and continue to heat for 3-4 minutes.

Plate your creamy succotash, add your perfectly seared scallops and garnish with chopped bacon and chives. Add a little salt and pepper to taste and voila, a simple summer meal!

We’re on a mission to make seafood your favorite protein! #BristolSeafood
There’s nothing more American than chillin’ and grillin’ on the 4th of July. 🇺🇸 Try our Soy Ginger Cedar Plank Atlantic Salmon paired with a crunchy Asian chopped salad. Have a vibrant, healthy meal that takes less than 20 minutes and will satisfy everyone at your table. Give it a try and tell us how much you love it! #seafoodrecipes #summergrilling #delicious 

Bristol Soy Ginger Cedar Plank Atlantic Salmon with Asian chopped Salad:

Remove the pre-soaked cedar plank and salmon from the packaging and place it directly on your preheated grill. Cook for 15-18 minutes.

Make your salad dressing:
Add olive oil, soy sauce, rice vinegar, hot honey, chopped garlic, and finely chopped fresh ginger in a bowl and whisk to combine. Set aside.

Make your salad:
In a large bowl combine fresh greens with your favorite cabbage slaw mix and add a thinly sliced red pepper, chopped cucumber, shelled edamame, chopped green onion and fresh cilantro. Now add your dressing and toss to combine. 

Plate your salad, add your salmon and enjoy!
Maine’s Atlantic coast houses cold water, the perfect environment for scallops and salmon, two fan favorites of Bristol Seafood.
This Bristol Seafood Atlantic Salmon with steamed spinach and roasted baby rainbow potatoes serves inspiration for a simple, delicious, and healthy meal.
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