People on St. Simons are feeling especially festive this holiday season. We even spotted some decked out driftwood! (Image courtesy Bobby Haven, The Brunswick News).

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.

Sometimes we all become stuck in a recipe rut. We often have “go-to” pantry and freezer items to help us throw together meals in a flash—but isn’t it nice to have a new recipe (or two) to shake things up? And, even better, when the recipe can be made with an item on sale?

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.

We had a fantastic weekend with our Coastal Getaway Winners! The couples traveled here to St. Simons Island from California, Pennsylvania, and Florida to join us for a relaxing (but action-packed!) weekend celebrating life on the coast.

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!