I love any reason to celebrate. Whether it’s an observed holiday or merely a fun commemorative day, like National Ice Cream Day (designated as the third Sunday in July by former President Reagan…..just in case you were curious), I’m always up for a festivity!

Knowing my love for seafood, you can imagine how excited I was to remember that October is National Seafood Month.  Not only does October bring cooler weather, football and another of my favorite holidays (Halloween!!), it lets me celebrate my favorite food all month long!  

I am sure going to make the most out of this month.  I decided I am going to stock up on the three most popular SeaPak products – Popcorn Shrimp, Butterfly Shrimp, and Shrimp Scampi - because I know everyone loves them.  Having those three products on-hand also means I am ready for anything from game day appetizers to a fall festival meal to even whipping up a protein-packed snack pre-Trick-or-Treating. 

If you’re looking for inspiration during National Seafood Month, here are a few of my favorite seafood recipes to get you started.

Southwestern Popcorn Shrimp Dip
1 package (20 oz) SeaPak Popcorn Shrimp
2 cups frozen corn, thawed
1 large red pepper, diced (about 1 ½ cups)
1 bunch of green onions, thinly sliced (about 1 cup)
1 cup mayonnaise
1 chipotle pepper in adobo sauce, minced (about 1 tablespoon)
Crackers to dip

Prepare the shrimp according to package directions. Roughly chop shrimp and set aside. Stir mayonnaise and chipotle pepper in adobo sauce in large bowl. Add the chopped cooked shrimp, corn, red pepper and green onions. Toss to coat. Scoop shrimp mixture into a serving bowl and serve with crackers.

Shrimp Pockets with Mozzarella, Basil and Roma Tomatoes
1 (12 oz) package SeaPak Shrimp Scampi
1 cup shredded mozzarella cheese
1/3 cup fresh basil, chopped
2 Roma tomatoes, chopped
4 Tablespoons grated Parmesan cheese, divided
1 lb. frozen pizza or bread dough, thawed according to package directions

Preheat oven to 425º. Coat a large baking sheet with cooking spray. Prepare shrimp according to package directions. Halve each shrimp crosswise and reserve scampi sauce in skillet for later use. Transfer shrimp to a large bowl and add mozzarella cheese, basil, tomatoes, and 2 tablespoons of the Parmesan cheese. Set aside. Divide dough into four equal pieces and roll each piece into a ball. Roll each ball into a 6-inch round. Mound 1/4 of the shrimp mixture onto half of each round, leaving one side untopped. Fold over the untopped side of dough, covering the filling and making a half moon. Pinch the edges together to seal and transfer pockets to prepared baking sheet. Brush the surface of pockets with some of the reserved scampi sauce, keeping the remaining sauce for dipping. Sprinkle remaining Parmesan cheese over top. Using a sharp knife, make a few slits on the top of each pocket. Bake 12 to 15 minutes, until golden brown. Cool 5 minutes before serving.

 Savory Shrimp and Chicken Skillet Meal
1 (12 oz) package SeaPak Shrimp Scampi
3 cups whole grain pasta, uncooked
1 can cream of mushroom soup, low sodium
¼ cup shredded Parmesan cheese
1 ½ cups frozen peas, thawed
6 oz cooked chicken breasts, cut into bite-sized pieces

Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of pasta water. Return pasta to pot (but do not return to heat). Prepare shrimp according to package directions. After five minutes, incorporate the mushroom soup, shredded Parmesan, peas, chicken and 1/4 cup reserved pasta water. Bring to a simmer, stirring vigorously until ingredients are well incorporated. Pour shrimp and chicken mixture over pasta, toss and serve.

What seafood recipes are you going to try in honor of National Seafood Month?