Thank you to all who entered the giveaway. Stay tuned for more exciting opportunities to win!

With a fresh new year upon us, we want to make sure friends of SeaPak are always ready (and able) to share special moments with us. That is why we are giving away 15 digital cameras! We want to hear about delicious seafood, fun family times and exciting moments that happen all year long.

So how do you enter to win one of the 15 digital cameras? Comment on this blog post and tell us about the prettiest coastal picture you have ever seen. Maybe it was a picture in a magazine or on a website. It could have been a candid photo of kids playing on the beach. It even could be a snapshot of a plate piled high with fried shrimp!

We’ll be randomly selecting 15 comments and will announce the lucky winners on Wednesday, February 1 at 4:30 p.m. EST.

*SPOILER ALERT* We have something exciting planned for the season of Lent and a camera could come in handy…

Good luck!

The month of December is often a special time of year when friends and family gather together to both reminisce about the past year and celebrate the year to come. We heard from our Facebook fans that their traditions involve everything from fun games and ornament swaps to special meals and activities. You know that at SeaPak, we love to cook. And, isn’t baking a “must” around this time of year? We think so! In that spirit, and in the spirit of giving, we’re hosting a giveaway to make it easier to bake some delicious cookies for those you love.

If you want a chance to win a cookie cutter, simply comment on this post with your favorite holiday tradition, memory or meal. We’ll randomly select 75 entries Wednesday, December 14^th at 2:00 p.m. EST to receive a lighthouse cookie cutter.

Why a lighthouse shape you might ask? It’s in honor of our very own St. Simons Island lighthouse. You might have seen it on our packaging. In case you’re unfamiliar, it’s the oldest brick structure in coastal Georgia and is still in operation today.  You can see a picture and read more about our heritage here.

We’ve also included our favorite sugar cookie recipe below. They’ll melt in your mouth!

We hope this sweet treat will bring a little coastal flair to your Christmas baking. Happy Holidays from all of us at SeaPak to you and yours. May this season be filled with laughter, love and the joy of the season!

SeaPak Lighthouse Sugar Cookies
1 c. butter
2/3 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. sifted flour

Preheat oven to 350. Cream butter and sugar; then beat in egg. Add vanilla, salt and sifted flour. Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling. Roll out to be 1/4 inch thick. Lightly flour edges of Lighthouse cookie cutter and cut cookies. Bake 8-10 minutes or until golden in color. Remove from cookie sheet and cool on wire rack. Cookies can be frosted and decorated or eaten just plain. Makes about 16 cookies.

Frosting:
3/4 c. powdered sugar (sifted)
1 Tb. butter
1 Tb. milk
1/2 tsp. vanilla
1/4 tsp. lemon juice

Melt butter. Combine all ingredients and beat until smooth. Add food coloring if desired and decorate. Yield 1/3 cup.

If you fall into the above category then this is your lucky week! There will be a coupon in newspapers nationwide on Sunday, plus we have two great new recipes to share!

This Sunday, October 9^th we’re featuring a fantastic coupon in newspapers across the country. So, keep an eye out and make sure you tear out the “Buy Popcorn Shrimp, Get $5 off Popcorn Fish!”

Popcorn Shrimp is the best-selling shrimp of its kind—in the whole country! It’s flavorful, easy to eat and simple to add to a number of easy recipes. And, it’s the best way to help children learn to appreciate the benefits of seafood at a young age.

Popcorn Fish is one of our newest items and was modeled after Popcorn Shrimp. It has the same signature, crunchy breading and bakes up perfectly in the oven. It’s just as simple to use as the base for a variety of great meals.

Our friend Scott Jones from Jones Is Hungry developed the two recipes below…both of which are absolutely delicious!

So, keep an eye out for the coupon in this Sunday’s paper and give these recipes a whirl. We think you’ll love them! If you’re looking for more opportunities for coupons and the chance to win a variety of giveaways, visit our Facebook page. We’re celebrating Popcorn Fish and Shrimp with a month-long promotion: Poptoberfest!

Popcorn Fish with Tortellini and Tomato Cream Sauce
Makes 4 to 6 servings
Prep: 10 min., Cook: 16 min.

1 (22-oz.) package SeaPak Popcorn Fish, frozen
1 (20-oz.) package refrigerated mixed-cheese tortellini
1 cup pasta sauce with mushrooms
3/4 cup Alfredo sauce
1/2 cup low-sodium, fat-free chicken broth
1 (14.5-oz.) can petite diced tomatoes with garlic, fully drained
2 cups lightly packed baby spinach leaves, stemmed
Garnish: chopped fresh basil, shaved Parmesan cheese

1. Preheat oven to 450˚.  Bake Popcorn Fish according to package directions.

2. Meanwhile, prepare pasta according to package directions.  Drain and set aside.

3. Add pasta sauce and Alfredo sauce into a medium saucepan or skillet. Stir chicken broth into saucepan. Stir in tomatoes and spinach, and cook over medium-low heat 3 minutes. Add reserved tortellini, and cook 3 minutes or until thoroughly heated.

4. Spoon pasta into individual bowls or a large platter; top with Popcorn Fish.  Garnish, if desired.  Serve immediately.

Popcorn Shrimp Jambalaya
Makes 4 to 6 servings
Prep: 10 min., Cook: 35 min.

1 (14-oz.) package andouille sausage, cut into 1/4-inch-thick slices
1 (10-oz.) package frozen vegetable seasoning blend
1 (32-oz.) container low-sodium, fat-free chicken broth
1 (14.5-oz.) can fire-roasted diced tomatoes with garlic
2 cups uncooked long-grain rice
1 teaspoon Cajun seasoning
1 (20-oz.) package SeaPak Popcorn Shrimp
2 tablespoons thinly sliced green onions

1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.

2. Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 3 ingredients and sausage. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed.

3. Meanwhile, preheat oven to 450˚.  Bake Popcorn Shrimp according to package directions.

4. Spoon jambalaya into individual bowls or a large serving bowl; top with Popcorn Shrimp.  Top with green onions, and serve immediately.

Cook’s Note:
This recipe is delicious whether Popcorn Shrimp is stirred into or served on top of the jambalaya.

Each couple was welcomed to the island with goodie bags stuffed with SeaPak swag, information about the Golden Isles and tasty snacks for the adventure.

Friday morning came early and we headed to Coastal Kitchen, one of the few water-front restaurants on St. Simons. Chef Archie taught us about the history of grits (a southern culinary favorite) and about the influence the marshland has on coastal cuisine. We snacked on SeaPak Tempura Shrimp while Chef Archie demonstrated a delicious way to prepare the classic recipe: Shrimp and Grits.  Archie shared that grits are made with the yellow portion of a kernel of corn and they became popular soon after the 1985 article by Craig Claiborne in the New York Times introducing the southern classic. If you are looking to recreate this dish at home, we love this recipe from MyRecipes.com!

On Friday afternoon we ventured aboard The Lady Jane, the only certified shrimping vessel on the East Coast licensed to carry passengers. First Mate Cliff offered a hands-on learning experience, teaching us about the sea creatures in the coastal marshes. We learned that while a Horseshoe Crab would logically be in the “crab” family, it is in fact more closely related to spiders and scorpions! At the end of the ride, we even got to taste some of the fresh caught shrimp that they pulled aboard and boiled for us!

As the weekend drew to a close, we held a farewell reception at Ocean Lodge. SeaPak associates gathered to congratulate the Getaway winners and their guests and learn about their weekend coastal vacation.

It was a spectacular weekend of food, fun, and making new friends. Thank you to everyone who made it possible!

One of the things I most enjoy about food is its emotional connection to some of life’s most cherished memories. You know how you can be instantly transported to a specific place or time by the aroma of a simmering pot of soup, the pop and sizzle of a frying egg, or the taste of a certain dessert? I know I can. At least once a week I’ll see, smell, or taste something that takes me back to my childhood.

This time of year, those nostalgic nuggets typically involve childhood trips to the beach with my family. Growing up in Central Florida, the beach was never far away.

Whether for the day or a long weekend, every family activity seemed to involve a sandy spot on either the Atlantic or Gulf side of the state.

Here’s where the food comes in. As a budding food enthusiast, I always looked forward to our suppertime visits to a local seafood shack. My dad was (and still is) a real aficionado when it comes to spotting great, down-home joints. He went straight for the grilled fish sandwich, so long as it was fresh and local. Mom liked to splurge on either crab cakes or stuffed crabs. My sister and I were always partial to the fried shrimp basket. In fact, that’s how I learned to love things like hushpuppies and tartar sauce; or how to contrast the shrimp’s golden crust with a squeeze of fresh lemon. By the time I was in junior high, shrimp had become my favorite food.

Cut to the present.

Like most parents, my wife and I have struggled (mostly in vain) over the years to wean our girls off of dinosaur-shaped chicken nuggets. This has been especially good fodder for our friends who find it a hoot that the children of a “foodie” (this is used in its derogatory form) have survived for years on little more than peanut butter sandwiches and various shapes of processed chicken.

All this said, I think there’s light at the end of the tunnel. During a trip to the beach last summer, both girls tried (and liked!) fried shrimp. And I’ve been slowly converting them to my favorite protein ever since. They’ve now had it grilled, boiled, and sautéed, but they always come back to the classic fried preparation.

Recently, we tried SeaPak Tempura Shrimp and Coconut Shrimp. While the girls enjoyed the slightly sweet exterior of the Coconut Shrimp, they went absolutely bonkers over the extra-crunchy Tempura batter. This, of course, got me thinking of ways to mix it up a bit, which is how the Tempura Shrimp Sliders came to be. That and the fact that our family always loves a good sandwich—whether po’ boy or grilled cheese, fork-and-knife or roll up. In fact, these tasty little shrimp sandwiches have caught on with adults too, who go for the tangy slaw.

What’s more, the Slider recipe is easy enough to allow the girls to help out mixing together both the slaw and spread. My hope is that this interaction in the kitchen (with shrimp!) will create the kind of lasting memories my daughters will carry into adulthood, and one day, think back to the good ol’ days of dad’s Tempura Shrimp Sliders.

Tempura Shrimp Sliders
Makes 4 sliders
Prep: 15 min., Bake: 14 min.

1 (8.2-oz) package SeaPak Tempura Shrimp
2/3 cup lite mayonnaise, divided
2 Tbsp. plus 2 tsp. Sweet and Spicy Orange Sauce (included with Tempura Shrimp), divided
1 tsp. white wine vinegar
Salt and pepper to taste
1/2 (16-oz.) package angel hair coleslaw mix
2 tsp. fresh lime juice
1 Tbsp. chopped fresh chives
1 (8.8-oz) package King’s Hawaiian Snacker Rolls

Preheat oven to 450˚. Remove tails on Tempura Shrimp, and bake according to package directions.

Meanwhile, stir together 1/3 cup mayonnaise, 2 Tbsp. Sweet and Spicy Orange Sauce, vinegar, salt and pepper in a large bowl. Add coleslaw mix, and toss until well combined. Set aside. (May be prepared up to 8 hours ahead.)

Stir together remaining 1/3 cup mayonnaise, 2 tsp. Sweet and Spicy Orange Sauce, lime juice, and chives. Set aside. (May be prepared up to 8 hours ahead.)

Spread bottom half of each roll with mayonnaise mixture. Place 2 pieces of shrimp on bottom half of each roll; top with coleslaw, and top halves of rolls.

While visiting St. Simons, the winners and their guests will stay three nights in the ocean-front Beach Club at St. Simons, where they can relax on the beach and soak up the sun. They’ll be welcomed to the coast on Thursday with snacks from The Boulevard Café – one of our favorite spots to grab a sweet treat.

Friday morning our guests will have the chance to learn seafood cooking techniques from the Chef at Coastal Kitchen, a delicious island restaurant overlooking the marina. Friday afternoon, the group will hop aboard the Lady Jane shrimp boat, the only certified shrimping vessel on the East Coast offering a hands-on, shrimp catching experience. Plus,they will get to try the freshest shrimp available – the ones they caught! YUM!

Saturday, a ride on the vintage St. Simons Trolley will take guests back to life in the Old South as they visit the many historic landmarks on our island. The trolley stops by Fort Frederica, the British fort built in 1736 to protect the new colony of Georgia, Bloody Marsh, where the British defeated the Spanish in a decisive battle, and the historic Avenue of the Oaks.

In their downtime, our guests will have the opportunity to climb the still-functioning St. Simons Lighthouse, explore our beautiful neighboring island of Jekyll, paddle around the island in a kayak with Southeast Adventures or uncover St. Simons’ dark secrets on the Ghost Walk.

On their final night, our guests will enjoy a delicious farewell dinner with SeaPak associates at the rooftop Ocean Lodge restaurant overlooking the ocean. We hope they are ready to have a SeaPak-filled, coastal experience!

We are so lucky to call St. Simons Island our home. We have had an outpouring of support from sponsors and partners, all eager to create a fabulous weekend. We’d like to say thank you to – Hodnett Cooper, Costal Living, The Golden Isles Convention and Visitors Bureau, Jekyll Island Authority and Southeast Adventures – whose contributions have made this weekend possible. And special thanks to our partners at Coastal Kitchen, Ocean Lodge and The Boulevard Café with whom we have planned weekend events. We are excited to welcome our visitors to our little piece of paradise.

If you were coming for a long weekend to St. Simons Island, what would you want to do in the Golden Isles?

When schedules become busy, one of the first challenges for mom is what to feed the hungry herd of children running off the bus who are ready for an afternoon snack. A great way to keep them happy is by skipping the sugary snacks and, instead, serving growing students a high protein mini-meal that will keep them full longer.

Slider sandwiches stuffed with crispy SeaPak Tilapia Tenders are the perfect solution. Topped with fresh green lettuce and a juicy slice of tomato, this snack is packed with flavor. If the crew prefers a shrimp slider, SeaPak Popcorn Shrimp can easily be swapped out for Tilapia Tenders to provide the same delicious hand-held nibble on-the-go. SeaPak Popcorn Fish even make a great substitution… the possibilities are endless!

Check out these recipes below for our favorite slider recipes. They will make moms New Year after-school routine something worth looking forward to!

Tilapia Sliders
1 (14 oz) package SeaPak Tilapia Tenders
1 package slider buns
Your favorite condiments: cheese, tomato, onion, pickles, ketchup, etc

Preheat oven to 425F. Place the frozen tilapia tenders on a baking sheet and bake according to the package instructions. Slice each roll in half to create a top and bottom bun. Place one fully cooked tilapia tender on the bottom-half of each bun. Top with cheese, lettuce, onion, tomato and sauce, as desired.

Popcorn Sliders
1 package SeaPak Popcorn Fish or Popcorn Shrimp
1 package slider buns
Lettuce and Tomato
Tartar sauce:
1 cup mayonnaise
2 tsp. lemon juice
1 Tbsp. pickle relish

Preheat oven to 425F. Place the Popcorn Fish or Shrimp on a baking sheet and bake according to the package instructions. Slice each roll in half to create a top and bottom bun. Place 4 pieces of seafood on the bottom half of each bun. Add cheese, lettuce, tomato, tartar sauce or other condiments as desired.

It was great to hear about how your family celebrates family night and we are excited to try some of your ideas.

The twelve winners will be notified via email. They are:

S. White
B. Stonewall
P. Demoss
J. Barrett
B. Langmaid
J. Stowasser
C.Christian
D. Smith
C. Bradford
C. Pimentel
M. Rooney
P. Gray

One of the most popular recipes we heard from you was the Fiesta Shrimp Tacos… and we couldn’t agree more! With juicy shrimp, savory cheese, and spicy salsa your family will surely be back for a second helping.

Be sure to visit our blog again for more fun ways to win and delicious ideas for shrimp and seafood. Happy Monday!

Fiesta Shrimp Tacos
2 (12 oz) packages SeaPak Popcorn Shrimp
8-10 flour tortillas, heated according to package directions
14 oz bag cole slaw mix
8 oz white cheddar cheese, shredded
1 large tomato, diced
2 cans sliced black olives
Lime wedges, if desired

Sauce:
8 oz sour cream
1 oz packet ranch dressing mix
1.25 oz packet taco season
Milk, as needed to thin

BAKE shrimp according to package directions.

COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if needed with 1-2 tablespoons of milk.

SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges if desired.