Seafood great for dinner during lent

mccormick.com

Give up flavor during Lent? No way! Fish tacos to shrimp scampi, baked salmon to seafood pastas, we’ve got you covered.

Basil Shrimp and Pasta Alfredo

Creamy pasta with shrimp, peas and a hint of basil is good enough for company, yet so easy to prepare.

Prep time: 10 minutes

Cook time: 15 minutes

Calories: 300

Ingredients: 7

Servings: 4

1 cup milk

1 package McCormick Creamy Garlic Alfredo Sauce Mix

3 tablespoons butter, cut in pieces

1/2 pound shrimp, peeled, deveined and cooked

1/2 cup frozen peas, thawed

1 teaspoon McCormick Basil Leaves

4 ounces fettuccine or other pasta, cooked and drained

Stir milk gradually into sauce mix with whisk in small saucepan until well blended. Add butter. Stirring frequently, cook on medium heat until sauce comes to boil. Reduce heat to low; simmer 2 minutes, stirring occasionally. Stir in shrimp, peas and basil.

Serve over pasta. Serve with grated Parmesan cheese, if desired.

Caribbean Shrimp Bruschetta

Shrimp cocktail goes Caribbean when paired with allspice and mangoes.

Prep time: 20 minutes

Cook time: 18 minutes

Calories: 53

Ingredients: 12

Servings: 32

1 pound cooked, peeled shrimp, coarsely chopped

1 cup shredded Monterey Jack cheese

1 mango, peeled and chopped (1 cup)

1/4 cup finely chopped red bell pepper

1/4 cup sliced green onion

2tablespoons lime juice

1/2 teaspoon McCormick Allspice, ground

1/2teaspoon McCormick Thyme Leaves

1/4 teaspoon McCormick Red Pepper, crushed

1/4 teaspoon salt

1 loaf French bread, cut into 32 (1/2-inch) slices

Olive oil

Preheat oven to 400 ∞F. Mix shrimp, cheese, mango, bell pepper, green onion, lime juice, allspice, thyme, red pepper and salt in large bowl until well blended.

Place bread slices on foil-lined baking sheet. Brush lightly with olive oil. Bake 6 to 8 minutes or until lightly toasted, turning once.

Spoon shrimp mixture evenly onto bread slices. Bake 8 to 10 minutes or until heated through and cheese is melted.

Citrus Baked Salmon with Orange Salsa

Liven up baked salmon with a brown sugar and spice crust and a fresh orange salsa.

Prep time: 40 minutes

Cook time: 15 minutes

Calories: 259

Ingredients: 13

Servings: 5

1 teaspoon McCormick Paprika

1 teaspoon McCormick Thyme Leaves

1 teaspoon McCormick Garlic, minced

1/2 teaspoon McCormick Ginger, ground

1/2 teaspoon McCormick Gourmet Sicilian Sea Salt

1/4 cup orange juice

2 tablespoons olive oil

1 pound salmon fillets

1 tablespoon brown sugar

1/2 teaspoon grated

orange peel, (optional)

Orange Salsa

2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces

2 tablespoons chopped red bell pepper

1 tablespoon chopped fresh cilantro

Preheat oven to 400 ∞F. For the Citrus Baked Salmon, mix all of the spices in small bowl. Set aside. Mix orange juice, oil and 11/2 teaspoons of the spice mixture in large resealable plastic bag or glass dish. Add salmon; turn to coat. Refrigerate 30 minutes. For the Orange Salsa, mix all salsa ingredients and 1 teaspoon of the remaining spice mixture in medium bowl. Cover. Refrigerate until ready to serve.

Stir brown sugar and orange peel into remaining spice mixture in small bowl. Remove salmon from marinade and place on foil-lined baking pan. Discard any remaining marinade. Rub salmon with seasoning mixture.

Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve salmon with Orange Salsa.