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Recipes - Seafood Dishes
Serves 4
Ingredients
2 1/2 teaspoons kosher salt
Directions
Whisk first 8 ingredients in a small bowl to blend. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°. Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Open rolls and spread cut sides with mayo. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
Serves 8
Ingredients
Directions
Serves 6 to 8
Ingredients
3 tablespoons ground Chipotle
1 tablespoon olive oil
2 tablespoons light brown sugar
2 tablespoons Don Francisco's Breakfast Blend
1 tablespoon lime juice
1 tablespoon Tampico's Crushed Chili
2 teaspoons coarse Salt
1 teaspoon Tampico's Oregano, Turkish, Whole
2 pounds salmon fillets
Directions
In a medium size bowl, combine all ingredients together expect for salmon. Preheat oven to 425 degrees F. Rub Chipotle Coffee Rub onto the top and sides of each salmon fillet. Place salmon on a baking dish large enough for all fillets. Place the salmon fillets on the center rack in the oven and bake uncovered for 30-35 minutes until golden brown on the surface and cooked completely through. Cool for 30 mintues before serving. 
Serves 4
Ingredients
1- lb. Fresh Jumbo Shrimp, peeled
1 Stick of Unsalted Butter
2 Garlic Cloves, Minced
1/2 Tablespoon of Tampico's Parsley Flakes
1 Teaspoon of Tampico's Dill Weed
1/4 Cup of Freshly Squeezed Lemon Juice
1 Teaspoon of Salt
Directions
In a microwave safe bowl, heat the unsalted butter until melted (approx. 40 seconds). Add in the parsley, dill weed and salt; mix well. Place the peeled shrimp in a skillet on medium heat, add in the mixture; turn over once the shrimp has turned pink on one side. The Shrimp takes 6-8 mins to cook. The last two minutes, add in the lemon juice. Serve and enjoy. 
Serves 3
Ingredients
1-1/2 tablespoons unsalted butter
Directions
Melt butter in a large pot over medium heat. Add the onion and 1-1/2 teaspoons of Tampico’s bacon salt. Cook until the onion caramelizes. Add the garlic and thyme and sauté 3 minutes. Add the clams and beer. Increase heat to high; cover the pot. Allow to steam for 6 to 7 minutes or until the clams have opened. Serve in bowls, with fresh bread for mopping up the broth. 
Serves 4
Ingredients
1 pound salmon fillets or steaks
Directions
Preheat oven to 400 degrees F. Rinse salmon and place skin side down in a 9”x13” inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Cut butter into small pieces and place evenly over the fish. Bake in preheated oven for 20 to 25 minutes; salmon is done when it flakes easily with a fork. Serve. 
Serves 4 to 6
Ingredients
24 Oysters on the half-shell
Directions
Preheat broiler. Spread a 1-inch layer of rock salt in a shallow baking dish that is large enough to hold the oyster shells (so as to hold oysters steady). Arrange the oysters on the salt. Sprinkle with a few drops of lemon juice. Mix the green pepper, parsley, sea salt and pepper; sprinkle over each oyster. Cut the bacon into 1 ½ -inch lengths and put one piece on each oyster. Broil until the bacon is slightly brown. Serve. 
Serves 4 to 6
Ingredients
1 cup drained canned salmon, flaked Garnish:
Directions
Mix together all ingredients. Press into a fish-shaped mold or shape by hand. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill for 1 hour, and then serve. 
Serves 6 to 8
Ingredients
2 pounds salmon fillets
Directions
Preheat oven to 425°F. Cover the bottom of an oven-safe dish with a thin layer of Tampico’s bacon salt. Place salmon in dish skin side up and bake for 15 minutes. The skin should turn crispy. Transfer salmon to a plate after brushing off most of the salt. Finish with a squeeze of fresh lemon juice and top with the dill and tarragon. Serve.    |
