It was also just about a year ago we started the SeaPak blog. Happy Birthday to us! We started the blog to share quick and easy seafood ideas that fit into everyday life and don’t leave you trapped in the kitchen all day. A lot of things have changed in the past year but one thing has stayed the same – I’m not laboring in the kitchen on Labor Day!

Last year I served up Firecracker Shrimp Dippers along with grilled meat and super easy sides. It was fun and easy and everyone enjoyed it. So why change a good thing? This year I’m planning to put the guys on the grill again, more to get them out of the way than anything! I’ll be serving Popcorn Shrimp Nachos as a starter – they’re easy to whip up and adults and kids love them (you may want to skip the jalapenos for the kiddos). For sides, I’ll whip up a colorful salad with greens, broccoli, red and yellow peppers, red onions, and ranch dressing and have fresh melon slices. I can finish all of the slicing and dicing before guests arrive and just throw everything together at the last minute. See? I told you it was easy.

What are your holiday plans? Going out of town? Spending time with family? Whatever’s on the agenda, we at SeaPak hope you enjoy your day off!

I actually like back to school time. Now don’t get me wrong, summer is great for a whole host of reasons: relaxed schedules, warm sunny days and family vacations. However by August, I am ready for a structured routine and a little less heat and humidity. One of the customs that returns to many households is regularly scheduled family dinner time. And by “routine” I mean trying to squeeze in a delicious, wholesome, family meal at the table … in between all the other fall activities like after school activities, kids sporting events and homework.

To help me ease back into the family dinner routine I like to pick an easy family favorite that won’t keep me in the kitchen all evening preparing it. I also like to make dinner special to celebrate the start of school. This year I am kicking off the new school year by making Popcorn Shrimp Dippers, some steam-in-the-bag broccoli and, as my last tribute to summer, watermelon wedges.

I love Popcorn Shrimp because I can just pop them on a baking sheet and let them cook while I am getting the family settled, checking backpacks for notes from the teachers etc. To make it really special, I like to pair Popcorn Shrimp with a dipping sauce. Below is a super simple Tex-Mex sauce which is great for the shrimp and is pretty tasty with the broccoli too. It is one of my signature “go-to” dipping sauces because it is tasty and kid-friendly. It only takes about 2 minutes to put the sauce together and you can even make it the day before and just store it in the fridge for added convenience.

Enjoy the recipe, and relish this fall season and all that it brings along with it!

Tex-Mex Popcorn Dippers
Prep time: 2 minutes Cooking time: 11 minutes Servings: 4-5

1 (20 oz) package SeaPak Popcorn Shrimp
8 oz low fat sour cream
1 oz packet ranch dressing mix
1.25 oz packet taco seasoning

BAKE shrimp according to package directions.

COMBINE sour cream and ranch dressing seasoning mix in a small bowl. Add taco seasoning to taste. (If you prefer a thinner sauce, you can add a little milk until the sauce is the desired consistency.) Refrigerate sauce until ready to serve.

This month’s “Coastal Dish” comes from Jenn over at Five Dollar Shake.  Jenn is an amazing wife, mother of two girls and a fabulous entertainer – something I think we all aspire to be!  Check out her entry for great tips for entertaining frugally and with flair!

My family is blessed with an amazing group of close friends. So amazing that we all make a point of getting together every few months. Taking turns hosting has really worked for us as a group and I always look forward to our turn as the hosts. Hosting a party for twenty or thirty people can be quite costly. With our income not being what it once was, like most families today, I have learned how to plan ahead, use coupons and practice frugal shopping to throw an unforgettable party on a tight budget.

My advice for this approach is to start with knowing your budget. Set an amount you are comfortable spending and stick to it. Next make a detailed list that includes decorations, entertainment and food that will fit within that amount you have set. Making these decisions early can give you time to shop for weekly sale prices. Don’t forget to check those clearance aisles. I often acquire fun party decorations and supplies that have been marked on clearance for less than half the original price!

Before you spend any of your budgeted money on decorations take a good long look around your house. Something as simple as gathering and placing a group of candles together in the center of your table can really dress the room up if your party is at night. Get creative with napkin folds. It may seem like a waste of time (since guests simply pick them up and plop them down on their lap), but learning how to do a whimsical napkin fold is a detail that makes a statement and impresses guests. There are endless small details you can apply that will add class and personality to your party without even dipping in to your budget. Also, don’t forget when looking around a room that could use a little color “flowers are always in style!”

Now, let’s move on to the most important part of throwing a party – the menu. When it comes to the menu and shopping for food, clipping coupons and matching them with sale prices can really stretch your budget. With great products like SeaPak’s Artichoke Pesto Tilapia and Seasoned Ahi Tuna Steaks, I have been able to serve elegant and gourmet meals with out spending a gourmet price. For a more casual and relaxed party try SeaPak’s Fiesta Shrimp Tacos, a recipe that is sure to wow your guests and not break your budget or keep you in the kitchen all day. Serving delicious SeaPak products is a great way to cut corners without cutting quality or taste. Cutting corners without losing quality is always a win-win situation. Remember, it’s your party, you deserve to relax and enjoy it just as much as your guests because when it comes down to it, the most important part of your party being unforgettable is YOU!

Tapas are a Spanish tradition of small plates of food served in between the main meals of the day (in Spain that would be a late lunch around 2 p.m. and an even later dinner around 9 or 10 p.m.). These delicious tapas dishes can be served hot or cold. In the U.S., plates of tapas are typically shared among several people and are often eaten as a light meal rather than just a between-meal snack, making this style of cuisine a perfect theme for a social event!

A tapas-style party typically works best if you invite only as many people as will fit around your table (so four to ten people). I am hosting my tapas party outside to minimize clean up before and after dinner, but you could easily have it indoors depending on the heat and the bugs in your region this time of year. I like to serve dishes on festive platters placed right in the middle of the table. You will want to make sure you have a stack of brightly colored smaller plates for everyone to load their tapas on. You may also want to provide plenty of toothpicks in case guests are a little hesitant about using their hands. A traditional, ceramic sangria pitcher adds the final dash of flair and your tapas party is ready to go!

Below is my menu for this weekend. Spanish and Mediterranean foods typically use a lot of seafood so I have chosen two simple seafood dishes for my main dishes and then added some easy items like cheese and olives to round out the menu. You could add more dishes (Shrimp Paella or the Butterfly Brushetta work well here too) if you want more food at your event.

• Spanish Shrimp over Yellow Rice
• Crab Cakes with Roasted Red Bell Pepper Garlic Aioli
• Chunks of Manchego cheese and slices of Serrano ham served with thin crackers or toasted bread
• Black and green olives
• A pitcher (or two) of sangria

So if you are looking for an alternative to the traditional summer cookout, give a tapas party a try. And let me know how it goes.

Spanish Shrimp over Yellow Rice

Prep Time: 4 minutes Cook Time: 20 minutes Makes: 2-3 servings

1 (1 lb.) package or 2 (12 oz.) packages SeaPak® Shrimp Scampi (frozen)
1 – 5 oz package of Saffron Yellow Rice
1/2 red bell pepper, julienned
1 – 8.5 oz can of small sweet peas, well drained
1/4 tsp smoked paprika

COOK rice according to package directions.

PREHEAT large skillet on medium high for 1 minute. Reduce heat to medium and add frozen shrimp. Sauté shrimp for 2 minutes, stirring frequently. Add red bell peppers to pan. Sauté shrimp with red bell peppers for 6 minutes, stirring regularly.Add peas and paprika to pan and stir to incorporate. Sauté mixture 1 minute or until shrimp are fully cooked.

SPOON rice onto serving plates, top with shrimp mixture and serve.

In an effort to change my habits, I decided I am going to begin meal planning again, starting with this weekend. I am writing out a menu plan for the week and then bulk shopping once instead of several quick trips to the store throughout the week. In order to jump-start my new plan, I felt like I might need a meal that is a little bit jazzy. Something that tastes good and feels like a real treat, but it’s still easy to make.

You know this meal is going to have to include some seafood. Is there any better way to kick off a new habit? Not in my book! I perused SeaPak’s website this morning looking for the ideal dish inspiration and was reminded about this classic recipe that Robin Miller created for us a couple of years back: Island Shrimp Quesadillas with Lime Sour Cream. It was so delicious that it used to be a part of my regular rotating recipes!

I am going to be making this oldie-but-goodie tomorrow night. I might even really treat myself to a fruity drink as well. If you try it, make sure to visit our website and watch Robin make it herself. It’s like a cooking lesson right in your own home.

Here’s to the weekend and the start of real meals again!

Island Quesadillas with Lime Sour Cream
Prep Time: 15 minutes Cook Time: 12 minutes Makes: 4 servings

1 (12 oz) package SeaPak® Shrimp Scampi – Butter and Garlic, frozen
4 pineapple rounds (fresh or canned in juice), about 1″ thick
8 (fajita-size) flour tortillas, regular or whole wheat
2 cups Monterey Jack cheese or Mexican cheese blend, shredded
3/4 cup roasted red peppers, chopped
1/4 cup scallions, chopped
Cooking spray
1/2 cup sour cream
2 Tablespoons chopped fresh cilantro
1 teaspoon lime zest, finely grated
1/4 teaspoon garlic powder

PREHEAT oven to 400º. Coat a large baking sheet with cooking spray.

COAT a large skillet with cooking spray and set over medium-high heat to preheat. Place pineapple rounds on hot pan and cook 2 minutes per side, until golden brown. Remove from pan and set aside. Add shrimp to hot pan and cook according to package directions. Lift shrimp from butter sauce (discard butter sauce if desired) and cut shrimp and pineapple into 1/2″ pieces.

ARRANGE four tortillas on prepared baking sheet. Top tortillas with cheese (1/2 cup each), shrimp, pineapple, roasted red peppers, and scallions. Place second tortilla on top and spray the surface with cooking spray. Cover quesadillas with foil and bake 5 minutes. Uncover and bake 5 to 7 more minutes, until cheese melts and tortillas are golden brown. Meanwhile, in a small bowl, combine sour cream, cilantro, lime zest, and garlic. Mix well.

SLICE quesadillas into wedges and serve with lime sour cream on the side.

The salmon burgers are awesome – they go from frozen to perfectly grilled in about 10 minutes (no patty-making required!).  While those are grilling up, mix wasabi paste with a little mayo (light mayo works great in the recipe too!) to make the Wasabi Mayo.  Slice a red onion and lettuce and place on buns. Voila!  Gourmet Asian burgers ready in 10 minutes!  To complete your meal, grill some fresh corn alongside your burgers or toss a side salad with Asian sesame dressing, and serve a few watermelon slices too.  Bonus – you look like the gourmet super star of your family picnic without even breaking a sweat!

If you want to kick up the ambiance and make things really fun, stop by your local home or discount store and pick up a set of fancy-looking wooden chopsticks (which are usually surprisingly cheap), some bamboo placemats, and a few Asian lanterns for lighting. With just these few touches you’ll really feel like you’ve gone to the Far East!

Asian Sesame Salmon Burgers with Wasabi Mayo

1 (12.8 oz) package SeaPak® Salmon Burgers
2 teaspoons wasabi paste
2 Tablespoons mayonnaise
4 slices red onion
4 leaves green leaf lettuce
4 hamburger buns with sesame seeds

PREHEAT grill to medium-high heat.

COMBINE wasabi paste and mayonnaise, set aside.

GRILL onion slices 5 minutes per side and salmon burgers according to package directions. Remove both from grill. Lightly toast hamburger buns on grill.

PLATE by placing salmon burger on toasted sesame seed bun and topping with grilled onion and lettuce. Spread wasabi mayo on inside of hamburger bun top half. Serve immediately.

Sami here from the Freckled Foodie, with exciting news on the vacation front!  Knowing that I’ll be hitting the sand in a few days for our family’s annual vacation to the beach, I’ve got one thing on the brain … ALL of the amazing seafood that will be consumed over the course of the seven days we are there.

As a nutrition and fitness fanatic, I have pretty much cut out red meat from my diet, leaving seafood and poultry as my main sources of natural protein.  Seafood has always been considered a treat because it’s typically pretty pricey, but at the beach, we throw caution to the wind and indulge in the finest and freshest that the East Coast has to offer.

Thanks to SeaPak, I’ve realized I don’t have to wait the ENTIRE year to enjoy great seafood.  Personally, my favorite product from SeaPak is their Salmon Burgers.  I have YET to find a restaurant that can cook one up that even compares!  The flavor is top notch, and the nutritional value is just icing on the cake.  With 680mg of Omega-3’s per 110 calorie serving, you’ll pack in 18g of protein and just 3g (.5 saturated) fat.  I could honestly eat one of these burgers at every meal and be a happy camper.

Don’t believe me?  Picture this:  Breakfast would consist of a salmon burger cooked and mixed in with a light cheese wedge such as Laughing Cow, spread on a light whole wheat English muffin and topped with a slice of tomato.  For lunch, a salmon burger served on a gourmet bed of arugula, sliced avocado and yellow pepper, drizzled with light Asian dressing.  Dinner would be my favorite meal of the day, salmon burger stir fry with sugar snap peas, onion, broccoli, and carrots.  I think I’ve proved my point!

Finally, a way to bring the beach back home with me for a fraction of the cost!  My Mom, and avid Coconut Shrimp fan, was ecstatic to learn that SeaPak makes her favorite seafood available to cook at home!  My little sisters, who always look forward to the popcorn shrimp at the beach, were also thrilled when I shared the idea of SeaPak’s Firecracker Shrimp, Jumbo Popcorn Shrimp, and Shrimp Poppers with them!

Forget Red Lobster take-out and stop at the grocery store to pick up some SeaPak to bring back a taste of beach life to your own home!  Saving money never tasted so good!

As I began planning my 4^th of July picnic menu, I found myself wondering where the foods on my list originated from.  I spent a bit of time “Googling” and searching through Wikipedia, and was excited to learn the history about some of my family’s favorite food.  Many of these favorites have meaningful stories, too. Let me share a little bit of what I found with you…Apple pie is about as Americana as it gets.  There’s even the phrase, “As American as Apple Pie!”  But, do you know how that phrase became famous?  I discovered it stems from the answer that soldiers would give journalists when asked why they were serving in WWII…“For mom and apple pie.”  Now those are good American soldiers!

And what is it about the hot dog that makes us feel so American?   After all, the frankfurter came from Germany and the wiener came from Austria.   Come to find out, hot dogs have been served on the streets of St. Louis since the late 1800’s and not long after, made it into the ball parks as the concession of choice.

Then there is one of my favorites, the deviled egg.  They’ve been toted to church suppers and backyard barbecues for years.  Even June Cleaver made them on “Leave it to Beaver!”  Baked beans have a pretty interesting history, too.  They kept our soldiers well fed during the Civil War in the 1860’s. 

While all of these dishes taste like patriotism to me, I can’t help but think of seafood on this day as well.  After all, seafood has been feeding this country since the early days of colonization.  And, nothing says “America” to me more than good, fried seafood.  That’s why on this 4^th, I’ll be serving Popcorn Shrimp Po Boys to my family.   And, Po Boys deserve their share of American pride, too.

Since the early 1900’s, Po Boys were served in Louisiana to fill the bellies of hard working streetcar employees.  They consist of a hollowed out piece of buttered French bread, stuffed with fried seafood of choice and topped with fresh squeezed lemon juice.   I think I’m going to kick mine up a notch with some spicy tartar sauce for some real flavor.   With this recipe, the shrimp po boy is sure to be the hero of our plate this year.  

On that note, we at SeaPak would like to send a heartfelt thank you to all of the heroes of this country.  It is because of you and your sacrifices that we have much to celebrate this Sunday, aside from our tasty plates.  Happy 4^th!!

Shrimp Po’ Boy Sandwich

Prep Time: 2 minutes Cook Time: 10 minutes Makes: 2 servings

1 package SeaPak® Popcorn Shrimp or SeaPak® Shrimp Poppers or 1 package SeaPak® Light & Crispy Shrimp
4 – 6 leaves of lettuce
1 medium tomato, sliced
mayonnaise, tartar sauce, or your favorite sauce
2 hoagies or sandwich rolls

PREPARE shrimp according to package directions.

PLACE shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.

Since you’ve probably already had your fill of burgers and hot dogs from Memorial Day, why not try something unique? Our Chipotle Ranch Salmon Burgers are ready in only 20 minutes and everyone will love them. Whip up a side salad (potato salad, pasta salad, bean salad or green leafy salad – they’re all great in summer!) and you’re set.

Chipotle Ranch Salmon Burgers

Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 servings

1 (12.8 oz) package SeaPak® Salmon Burgers
2 Tablespoons chipotle pepper sauce
1/4 cup ranch dressing
4 slices red onion
4 ripe vine tomatoes
4 leaves green leaf lettuce
4 slices pepper jack cheese (if desired)
4 hamburger buns

PREHEAT grill to medium-high heat.

COMBINE chipotle pepper sauce and ranch dressing, set aside.

GRILL salmon burgers according to package directions. Remove from grill.

PLATE by placing salmon burger on bun and topping with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.

If you’re strapped for cash, it’s easy to feel like seafood is a luxury you can’t afford. While you may not be able to eat it three times a day, here are some ways to afford seafood on a limited grocery budget:

Only Buy What’s On Sale – When I teach people how to reduce their grocery bill, one of the very first things I suggest is practicing the “Buy Ahead” principle. By that, I mean, making an effort to stock up on items you regularly use when they are at their lowest prices.

Think about it: if you stocked up on the majority of your groceries when they were on sale for 40-50% off, you’d definitely reduce your grocery bill over the long haul, wouldn’t you?

Seafood routinely goes on sale and stores usually have the best sales around Lent. Stock your freezer and then enjoy eating your deeply discounted seafood for the next few months!

Choose Wallet-Friendly Fish – Substitute expensive seafood – like halibut and sea bass – for less-expensive fish with similar tastes and textures. Tilapia and cod are great choices for a small budget.

Look for Markdowns – Our grocery stores have sections in the meat department where meat that is almost to the sell-by date is tagged with a reduced sticker. I often find tilapia marked down for 30-50% off the regular price. Provided it looks good and is at least 24 hours away from the sell-by date, it is perfectly useable. Just pop it in the freezer if you’re not planning to use it within the next 12 hours and you have fish at a bargain!

Use Coupons – There are often coupons available for brands like SeaPak. If you’re already going to be buying the product, it’s a no-brainer to clip and use the coupons available. I recommend hanging onto the coupon and pairing it with a sale – to get an even better deal!

Learn to Stretch – Who says you have to eat five pounds of seafood every time you serve it? Smaller amounts of something delicious don’t take away the delicious factor, but it does mean a much smaller hit to your pocketbook.

Consider serving seafood on a salad or with pasta, think of it more as a “condiment” – not as the main thing you’re eating at the meal. Get creative in the kitchen and you can likely make your seafood purchases go a lot farther.

Crystal Paine is a wife, homeschooling mom of three and bargain-finder extraordinaire. Visit her blog, MoneySavingMom.com, to learn practical tips to find great deals, stretch your hard-earned dollars, and live on less than you make so you can save more and give more.