Looking for new ways to prepare your seafood and step outside the comfort zone of your usual curry shrimp and steam snapper? Well, look no further! Rainforest is sharing two delicious recipes that will help you to do just that. The following recipes — Blackened Snapper Tacos and Creamy Shrimp and Bacon — will bring something fresh and new to your table.

Recipes and photos by Karina Matalon.

Rainforest Blackened Snapper Tacos

Ingredients:

For Snapper

2 lbs Rainforest Caribbean Snapper Fillets

3 tbsp olive oil

1 tbsp mayonnaise

1 tsp onion powder

1 1/2 tsp smoked paprika

2 tsp garlic powder

1/2 tsp brown sugar

1/2 tsp dried thyme

1/2 tsp oregano

1/2 tsp cumin

3/4 tsp salt

1/2 tsp chilli powder

1/2 tsp black pepper

For Tacos

6 inch tortillas

Sliced jalapeños

Chopped cilantro

Shaved purple cabbage

Avocado crema (1/2 cup mashed avocado, 1/4 cup sour cream, 2 tsp lime juice, 1/4 tsp salt, 1/4 tsp black pepper)

Salsa (1/2 cup diced tomato, 1/4 cup diced red onion, 1 tsp lime juice, 1/4 tsp salt, 1/4 tsp black pepper)

Method:

Marinate the snapper fillets for at least 2 hours.

When ready to cool, set the oven to broil at 550°F.

Place the fillets on a greased tinfoil-lined baking sheet.

Broil for about 4 minutes on each side until browned and cooked through.

Slice each fillet in half and set aside.

To assemble the tacos, warm the tortillas in the microwave for about 20 seconds. Layer the purple cabbage, snapper, and salsa. Top with the crema, jalapeño, and chopped cilantro

Creamy Rainforest Shrimp with Crispy Bacon

Serves: 4

Prep time: 10 mins

Cooking time: 40 mins

Ingredients:

For sauce

1/2 cup Pinot Grigio

1 cup heavy cream

2 tbsp chopped parsley

1 tbsp minced garlic

4 oz smoked bacon slices, diced

Freshly cracked black pepper to taste

For shrimp

2 lbs Rainforest jumbo shrimp, tails on

1/2 tsp salt

1/4 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp dried parsley

1/2 tsp mustard powder

Method:

Add the diced bacon pieces to a large pan on medium-low heat. Let the bacon sauté until the fat has rendered, stirring occasionally, for about 25 minutes.

Remove the bacon pieces from the pan, leaving the rendered fat, and set aside.

Turn the heat to high, and then to the pan add the shrimp and minced garlic and fry for 2 minutes.

Add the wine and cream, mix, then simmer 8-10 mins until the sauce has reduced and thickened.

Add the shrimp and sauce to a serving dish then top with the crispy bacon pieces, chopped parsley, and a sprinkle of freshly cracked black pepper to taste.

Pairs well with mashed potatoes.