$199.00 Seafood Lovers Special ($16.58/Serving)
 

 

  Servings:   12 Servings Per Box
 
  Description:   2 8oz. Wild King Salmon Filets
2 6oz. Chilean Sea Bass
1 lb. Raw Peeled & Deveined Jumbo Shrimp
1 lb. Cooked Peeled & Deveined Jumbo Shrimp
1 Lemon Dill Caper with Wine Sauce Tub
 
  Nutritional Info:   WILD KING SALMON FILETS:
Portion Size: 8oz.
Calories: 260
Fat (g): 8
Cholesterol (mg): 160
Sodium (mg): 110
Carbohydrates (g): 0
Protein (g): 44

CHILEAN SEA BASS:
Portion Size: 6oz.
Calories: 210
Fat (g): 4.4
Cholesterol (mg): 90
Sodium (mg): 148
Carbohydrates (g): 0
Protein (g): 40.2

RAW PEELED & DEVEINED JUMBO SHRIMP:
Portion Size: 3oz.
Calories: 84
Fat (g): 0.9
Cholesterol (mg): 166
Sodium (mg): 190
Carbohydrates (g): 0
Protein (g): 17.8

COOKED PEELED & DEVEINED JUMBO SHRIMP:
Portion Size: 3oz.
Calories: 84
Fat (g): 0.9
Cholesterol (mg): 166
Sodium (mg): 190
Carbohydrates (g): 0
Protein (g): 17.8
 
  Serving Suggestion:  

WILD KING SALMON FILETS:
Baking: Season fish and brush with butter and cook in preheated oven at 350º for 20 min. Fish should flake when done.
Steaming: Pour liquid spices (white wine, water) and herbs over fish. Cover and bring to a boil. Steam fish over medium heat for 12 to 14 min.
Poaching: Assemble poaching liquid of a mix of chicken broth, white wine and water. Add 1 teaspoon of bouquet garni and bring to simmer. Cover fish with liquid in a skillet. Poach for 6 to 7 min. Serve warm with lemon dill sauce or chill in refrigerator and serve cold.

Salmon a la Personal Gourmet:

INGREDIENTS:
2 Personal Gourmet salmon filets
1/6 teaspoon salt
1/6 cup sliced green onions
1/6 cup catsup
1/6 teaspoon white pepper
1 tablespoons butter or margarine melted
1/3 can (4oz) sliced mushrooms (drained)
1/3 teaspoon soy sauce

INSTRUCTIONS:
Thaw fish, pat dry with toweling. Place in greased baking dish; sprinkle with salt and pepper. Combine remaining ingredients; spread over fish. Bake in 350º oven approximately 25 min, until fish flakes easily. Serves 2.

CHILEAN SEA BASS:
Cooking Instructions:
Baking: Season fish and brush with butter and cook in preheated oven at 350º for 20 min. Fish should flake when done.
Broiling: Broil fish for 10 to 12 min. 3” to 4” from heat in preheated broiler.
Steaming: Pour liquid spices (white wine, water) and herbs over fish. Cover and bring to a boil. Steam fish over medium heat for 12 to 14 min.

Sea bass Angeline:

INGREDIENTS:
2 portions Personal Gourmet Sea bass
1/4 cup onion sliced in 1-inch slices
1 slice of bacon
2 tablespoons butter or margarine
1/2 cup sliced fresh mushrooms
1/8 teaspoon dried tarragon
Crushed paprika

INSTRUCTIONS:
Thaw fish. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place fish in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of fish; sprinkle with paprika. Bake at 350º for approximately 20 min. until fish flakes easily. Garnish with bacon. Serves 2.

RAW PEELED & DEVEINED JUMBO SHRIMP:
Boiled: Add frozen shrimp to unsalted boiling water. Add desired seasoning and continue to cook for 1 to 2 min. after water re-boils. Serve warm or chilled for shrimp cocktail.
Pan Fry: Heat ¼ teaspoon of olive oil in large skillet and add pat-dry frozen shrimp and desired seasoning. Cook for 3 to 5 min.
Deep Fry: Dip shrimp in milk and lightly dust with flour. Add to medium heated vegetable oil and fry until golden brown.

Personal Gourmet Rigatoni and Shrimp:

INGREDIENTS:
1 teaspoon each olive oil and margarine
10 Personal Gourmet shrimp
1 tablespoon chopped fresh basil or 1 teaspoon dried
¼ cup diced onion
1 garlic clove, minced
½ medium bell pepper, seeded and thinly sliced
½ oz. pignolias (pine nuts) lightly toasted
½ cup sliced mushrooms
2 tablespoons half-and-half
1 cup canned Italian tomatoes, seeded and chopped
Dash each
salt and pepper
2 cups cooked rigatoni or macaroni (hot)
2 tablespoons dry vermouth

INSTRUCTIONS:
In a skillet combine oil and margarine and heat over medium heat until margarine is bubbly and hot; add onion and garlic and sauté for 1 min. (do not brown garlic). Reduce heat to low; add bell pepper and mushrooms and sauté until vegetables are soft, 3 to 4 min. longer. Add tomatoes, vermouth, and basil to skillet and, stirring occasionally, bring mixture to a boil; stir in shrimp and pignolias and cook over medium-high heat until shrimp turn pink, 3 to 5 min. Remove skillet from heat and add half-and-half, salt, and pepper; stir to blend thoroughly. Add rigatoni or macaroni to mixture and coat with sauce. Serves 2.


COOKED PEELED & DEVEINED JUMBO SHRIMP:
Defrost in refrigerator overnight or run under cool water until defrosted. Rinse in cold water, drain and pat dry.

Nutrition Guide
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers without notice, and that the actual food value varies depending upon the size of the portion consumed.

Personal Gourmet has set the standard for portion controlled flash frozen vacuum sealed portions that are guaranteed for one year in your freezer, delivered directly to your front door. Personal Gourmet delivers free of charge* anywhere in the greater LA and San Diego metropolitan areas. Nation wide shipping is also available. A shipping and handling charge will apply.

 
     
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