Seafood season is here, and Rainforest is serving up delicious recipes for you to enjoy. Whether you’re going meat-free for Lent, embracing a healthier lifestyle or seeking quick and convenient weekday meals, there is something for everyone.

Shrimp Nachos

Prep time: 10 minutes

Cook time: 5 minutes

Serves 6-8

Ingredients

• 2 tablespoon oil

• 1 bag Rainforest EZ peel Jumbo Shrimp

Taco seasoning

• 2 teaspoon onion powder

• 1 teaspoon garlic powder

• 2 teaspoon cumin

• 1 teaspoon coriander powder

• 2 teaspoon smoked paprika

• ½ teaspoon chilli powder

• 1 teaspoon salt

• ¼ teaspoon black pepper

Additional Ingredients

• 1 family size bag of tortilla chips

• 2 cups shredded Romaine lettuce

• 1 cup shredded purple cabbage

• 1 Jalapeño

• 1 cup diced pineapple

• 1 cup diced tomatoes (seeds removed)

• 1 handful cilantro

• Lime wedges

• Shredded cheese (optional)

• Diced onions (optional)

• 8 oz sour cream

• 2 garlic cloves

• 1 tablespoon honey

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Method

• Defrost and pat dry the shrimp.

• In a bowl mix together all the ingredients for the taco seasoning and season the shrimp.

• In another bowl mix sour cream, honey, garlic, salt, and black pepper.

• Prep all the fruits and veggies, lettuce, cabbage, jalapeño, pineapple and tomato.

• In a pan heat two tablespoons of oil. Once hot, add the shrimp in batches and sear on both sides, about 1-2 minutes per side, then set aside.

• To assemble the nachos, place a parchment sheet over a baking tray and pour out a thick layer of chips on the tray.

• Followed by lettuce, cabbage, pineapples, jalapeños, tomato.

• Place the seared shrimp all over the top, add pieces of cilantro all over as well.

• Lastly, using a small ice-cream scoop, place spoonfuls of honey, garlic, sour cream all over along with lime wedges.

• Serve immediately.

Tip: You can also use a premade taco seasoning to season the shrimp.

Recipe and photos by Chantay Neil

Pesto Grilled Shrimp

Serves: 4-6

Prep time: 10 mins

Cooking time: 5 mins

Ingredients

1 bag jumbo Rainforest Caribbean shrimp

1 tightly packed cup of basil leaves

1 large garlic clove

1/4 cup pine nuts

1/3 cup grated parmesan

2 tbsp lemon juice

1/4 cup olive oil

Salt and freshly cracked black pepper to taste

Method

1. To a blender, add all of the ingredients except the shrimp. Blend until well combined.

2. To a bowl, add the shrimp and pesto and mix well.

3. Using skewers, place about 8-10 shrimp on each skewer then set aside.

4. Preheat a grill to high heat. Spray the grill using non-stick cooking spray then place the skewers on the grill. Grill shrimp for 2 minutes on each side then remove from the grill.

5. Serve on skewers or remove shrimp and plate. Top with chopped parsley and serve with lemon wedges.

Recipe and photos by Karina Matalon