Category Archives: Recipes

Creamy Garlic Parmesan Shrimp


2 Lbs of cooked, peeled, deveined, medium Pacific Lush Shrimp

4 Tbs salted butter

5 garlic cloves, minced

¾ cup chicken broth or white wine

2 cups heavy cream

1 ¼ cups parmesan cheese grated

5 Tbs fresh parsley, chopped


Thaw shrimp and dry with a paper towel. Heat a large skillet over medium heat. Melt the butter and sauté garlic until fragrant about 30 seconds.  Pour in chicken broth or wine and reduce to  . Reduce heat to low-medium, add the heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste. Add parmesan cheese and let the sauce gently simmer for a minute or so until cheese melts and sauce thickens. Add shrimp back to the skillet, sprinkle with parsley. Serve over pasta, rice, or steamed veggies. Enjoy!


Shrimp Ceviche Stuffed Avocados


1 ½ lb cooked, peeled, deveined, small Pacific Lush shrimp

6 large avocados, well washed

½ fresh mango, chopped

¼ red onion, finely chopped

1 Kirby cucumber, seedless and chopped

½ cup orange juice

2 Tbs lemon juice

3 Tbs cilantro, chopped

2 Tbs olive oil

Salt and pepper

1 Serrano pepper, chopped (optional)


Thaw shrimp and dry them on a paper towel. In a medium bowl, toss lemon juice and onion, and put in the refrigerator for 10 minutes. Remove onion from the fridge and add olive oil, orange juice, cilantro, salt and pepper, and stir. In a big bowl, combine shrimp, cucumber, mango, and the onion mixture. Season with salt and pepper to your taste. If desired, add the serrano pepper. Cut avocados in half, remove seed. Fill avocado halves with ceviche mixture. Enjoy!


X-Small Shrimp Salad Croissant


1 ½ lb Cooked peeled deveined X-Small Pacific Lush Shrimp

½ cup celery, finely diced

1 medium potato, finely minced and cooked

2 Tbs green onion, minced

3 Tbs mayonnaise

2 Tbs lemon juice

Salt and pepper

5 Tbs butter at room temperature

2 garlic cloves, minced

2 Tbs fresh parsley, finely chopped

6 Croissants


Thaw shrimp and dry with paper towel. In a medium bowl, combine shrimp, celery, green onion, and potato. In a small bowl, stir together lemon juice, mayonnaise, salt and pepper, and stir. Add mayonnaise to shrimp and combine all ingredients. In a different bowl, combine butter, garlic, parsley, salt, and pepper. Cut the croissants in half. Spread garlic butter on the inside of the croissants and fill with the shrimp salad. Serve with a green salad. Enjoy!