CHEF JOHN EYER'S SEAFOOD RECIPES

2 QUICK AND EASY SEAFOOD RECIPES. TRY ONE FOR LUNCH TODAY.

THANKS CHEF EYER FROM OUR FT. MILL DIVISION

Texican Shrimp Wrap

1 Serving

1        12” el Pasado flour tortillas

9        Harbor banks 26-30 thawed, peeled and deveined shrimp

1c      Seafood breader

3 oz    el Pasado shredded cheddar cheese

3 oz    Fresh Pico de gallo

3 T     Chipotle sour cream sauce, recipe below

Method:

Dust the shrimp in the breader and deep fry until golden brown.  Heat tortilla on a griddle and place all of the shrimp on the tortilla, along with the cheese and Pico de gallo then top with the sour cream sauce, wrap up and serve.

Sour cream sauce:

½c  Glenview Farms Sour Cream

¼c  Glenview Farms Heavy Cream

2 t  Chipotle chili powder

1 T  Thirster Lemon Juice

Monarch Salt to taste

Combine and refrigerate.

Muy Grande Fish Sandwich

1 Serving

1        Harbor banks Haddock Fillet 6-8 oz

½c     Seafood breader

1        Hilltop Hearth Kaiser Roll

3 T     Dijon tartar sauce

2        Slices Cross Valley Farms Tomatoes

1        Iceberg lettuce fillet

1        Slice Muenster cheese

Method: 

Bread fillet of haddock and deep fry until golden brown.  Spread 1/3 of the tartar sauce mixture on bun, then add lettuce and tomato.  Cut the fish in half and stack on top of the tomato, top with the remainder of the tartar sauce and cheese. Serve with fresh made tortilla chips.