The age-old tradition of Sunday brunch gets a fresh new look with four delicious seafood recipes that offer a modern take on classic favourites. Whether you’re entertaining a large crowd or it’s just family sitting around the television, these recipes are a welcome change from the regular Sunday morning menu.

Eggs are elevated from ordinary with the addition of scrumptious Rainforest shrimp in Karina Matalon’s Shrimp Devilled Eggs while Chantay Campbell Neil, also known by her social media moniker
Greedy Girl Cooks, takes Rainforest staples like salt fish, bammy, smoked marlin and lobster to new heights.

Rainforest Crispy Curry Lobster Roll

Total time: 30 minutes

Serves: 4-6

Ingredients:

For Curry Mayo

• ½ cup mayo

• 1 clove shredded garlic

• ½ teaspoon curry powder

• ¼ cup diced onion

• ¼ cup diced sweet pepper

• ½ teaspoon shredded ginger

• ¼ teaspoon salt

• ¼ teaspoon sugar

• ¼ teaspoon cayenne pepper (optional for spice)

For the Lobster

• 1-2 packs Rainforest Lobster Meat

• ¼ teaspoon salt or all-purpose seasoning

• 1 tablespoon corn starch

• 1 tablespoon flour

• ½ teaspoon smoked paprika

• 1 teaspoon onion powder

• Oil to fry

• Scallion to garnish

• Small bread rolls (toast optional)

Method:

1 Rinse, pat dry and dice and cut the lobster meat into small pieces.

2 Season with salt, corn starch, flour, paprika and onion powder.

3 Add oil to a frying pan, enough to shallow fry.

4 Heat oil in a frying pan and fry the lobster pieces until golden and crispy about 4 minutes per side.

5 Set aside to drain the excess oil.

6 In another bowl, combine mayo, garlic, curry powder, onion, sweet pepper, ginger, salt and sugar. For spice add cayenne pepper.

7 Toss the crispy fried lobster in this curry mayo mixture.

8 Add two spoonfuls to each mini bread roll and garnish with fresh chopped scallion.

Recipe and Photos by Chantay Campbell Neil

Rainforest Pimento Smoked Marlin Flatbread

Bake time: 10 minutes

Inactive time: 1 hour

Serves: 4-6

Ingredients:

• 1 pack Rainforest Pimento Smoked Marlin

• 2-3 tablespoons fresh dill

• 4 oz cream cheese

• ½ cup shredded mozzarella or white cheddar

• 1-2 tablespoons everything bagel seasoning

• 2 tablespoon oil

• 2 cloves shredded garlic

For the pizza dough (can make 4 small pizzas or two large)

• 2 teaspoon instant yeast

• 1 tablespoon sugar

• ½ teaspoon salt

• 1 tablespoon oil

• 1 cup very warm water

• Approximately 3 cups flour

Method:

1. In a bowl add the yeast, sugar and ¼ cup of the hot water and allow to foam up for 10 minutes.

2. After that add the salt, oil, remaining warm water and the flour. Stir to combine it should be a sticky soft pliable dough.

3. Once it combines knead it for 5 minutes pour an additional 2 tablespoon of oil all over the bowl and set it aside to rise for an hour.

4. After the hour it should have more than doubled in size. Pour it onto a floured work surface and knead some more, then divide into four equal pieces.

5. Preheat the oven to 500oF or the hottest it can get and line a baking tray with cornmeal.

6. Stretch and roll out the pizza dough and place on the cornmeal baking sheet.

7. Mix the oil and garlic and spread all over the dough.

8. Spread the softened cream cheese in the centre, sprinkle all over with everything bagel seasoning, then top with mozzarella or white cheddar.

9. Place on the floor of the oven for 5 minutes so that the bottom will get crunchy, then place in the middle rack for the remaining 5 minutes.

10 The crust should puff up and be bubbly, light and airy.

11.Remove the crust and add smoked marlin all over the top alone with fresh dill.

12 Slice and serve.

Recipe and Photos by Chantay Campbell Neil

Rainforest Shrimp Devilled Eggs

Serves: 4-6

Prep Time: 15 mins

Cooking Time: 20 mins

Ingredients

Shrimp:

12 Rainforest shrimp

1 tbsp olive oil

1/4 tsp all-purpose seasoning

1/4 tsp paprika

Juice of 1/2 lemon

2 garlic cloves, minced

Sprinkle of salt and pepper

Eggs:

6 eggs

2.5 tbsp olive oil based mayonnaise

1/2 tsp mustard

Juice of 1/2 lemon

1/4 tsp red pepper flakes

1/2 tsp seasoning salt

1/4 tsp all-purpose seasoning

1/4 tsp black pepper

1/2 tsp freshly grated parmesan

1/4 tsp garlic powder

Topping:

Sprinkle of paprika

1 tsp chopped parsley

Method

1. Boil eggs in a pot on high heat for 12 mins. After 12 mins, turn heat off and let the eggs cool in the pot.

2. Cut the eggs in half and remove yolks.

3. In a bowl, mash the yolks and the rest of the egg ingredients until well combined. Set aside.

4. Preheat a small non-stick pan on high heat.

5. In another bowl, mix the shrimp with the rest of the shrimp ingredients.

6. Pan-sear the shrimp for about a minute and a half on each side. Set aside.

7. Fill each egg white half with equal amounts of the yolk mixture.

8. Garnish each egg with one shrimp and a sprinkling of parsley and paprika.

Recipe and Photos by Karina Matalon

Rainforest Escoveitch Salt Fish atop Garlic Butter Bammy

Prep time: 8 hours

Cooking time: 30 minutes

Serves: 2-4

Ingredients:

For the salt fish

• 1 pack Rainforest Boneless Salt fish

• ½ cup onion slices

• ¼ cup carrot sliced thin

• 1 ½ tablespoon allspice

• 2 Scotch bonnet pepper

• 1 cup vinegar

• 1 teaspoon salt

• 2 teaspoon sugar

• Oil to fry

For the Bammy

• 1 pack Rainforest Bammy

• 1 cup milk

• 3 tablespoon agave

• ½ stick salted butter

• 3 cloves shredded garlic

• 1 teaspoon dried parsley

Method

• Boil the salt fish for 2-5 minutes strain rinse and place in a ice bath with lemon to soak overnight.

• Slice the onions, carrots, and pepper.

• Mix vinegar, salt and sugar, pour over the onions, carrots and peppers along with allspice, then set aside.

• Strain the water from the salt fish and pat dry to remove as much moisture as you can.

• Add oil to a pan and fry until golden brown, 2-3 minutes per side.

• Remove from the oil and set aside to drain.

• Add milk and agave to a bowl and add the bammy to soak for 5 minutes.

• Discard the milk and allow the bammy to drain.

• Combine soft butter, garlic and parsley.

• Spread bammy with garlic butter and place into an air fryer for 10 minutes at 400oF flipping halfway through.

• Flake the fish, place on top the crisp bammy and some spicy pickle.

Recipe and Photos by Chantay Campbell Neil