Grilled Shrimp and Vegetable Bowl

Author: Gina Homolka Source: Grilled Shrimp and Vegetable Bowl Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice – an easy light salad you'll want to make all summer long. 32 12 oz large peeled and deveined shrimp2 teaspoons olive oil1 teaspoon onion powder1 teaspoon garlic powder½ teaspoon smoked paprika1 teaspoon brown sugar1 teaspoon kosher salt (divided)Freshly ground black pepper (to taste)Pinch cayenne pepper (or more, to taste)Olive oil spray1 7 oz zucchini, quartered lengthwise1 medium red bell pepper (halved, seeds and membrane removed)4 small corn cobs (husks removed)4 ounces Hass avocado (1 small, [...]

2018-01-10T02:47:36+00:00 February 26th, 2017|Recipes|0 Comments

Fishing businesses urge Trump to support wild salmon, steelhead recovery in Northwest

Author: Madelyn Kearns A collective of more than 50 fishing companies, trade groups and conservation groups signed and sent a letter to U.S. President Donald Trump encouraging him and his administration to look into the removal of four dams along the lower Snake River basin in the name of reviving wild salmon and steelhead stocks that once thrived in the area. A court-ordered analysis geared toward salmon and steelhead recovery within the Columbia and Snake Rivers is already underway, and has garnered support from organizations such as Sage, Costa, Echo, Fishpond and the America Flyfishing Trade Association. The Snake River [...]

2018-01-10T03:24:09+00:00 February 25th, 2017|News|0 Comments

Lobster Asparagus Chopped Salad

Author: Gina Homolka Source: Lobster Asparagus Chopped Salad This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing. 8 oz fresh cooked lobster (chopped (from 2 1-1/4 lb lobsters))3 1/2 cups chopped asparagus4 teaspoons extra virgin olive oil2 tbsp fresh lemon juice1/4 tsp kosher saltblack pepper (to taste)1/2 cup cherry tomatoes (quartered)2 tbsp diced red onion1 basil leaf (chopped) Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop [...]

2018-01-10T02:52:25+00:00 February 19th, 2017|Recipes|0 Comments

FDA kicks off 2017 with high number of shrimp rejections due to banned antibiotics

Author: Madelyn Kearns The U.S. Food and Drug Administration (FDA) kicked of 2017 with 145 entry line rejections in January, eight involving shrimp, on the basis of banned antibiotics, reported the Southern Shrimp Alliance. January marks the highest amount of monthly rejections issued by the FDA since August 2016, and fits into a trend of higher total entry line rejections seen over the past three years. The latest refusals issued by the agency represent the highest amount of Thai shrimp rejections seen from the FDA since 2003. “The number of entry lines reported as refused in January for Thai-origin shrimp [...]

2018-01-10T02:52:51+00:00 February 18th, 2017|News|0 Comments

Chilled Italian Shrimp Tortellini Pasta Salad

Author: Gina Homolka Source: Chilled Italian Shrimp Tortellini Pasta Salad This delicious, light shrimp and tortellini salad can be served as a side or main dish, perfect for summer potlucks or pool parties, or anytime you need a pasta salad that isn't weighed down with heavy mayo. 8 1/2 oz Delallo ricotta spinach tortellini2 lbs jumbo shrimp (peeled and deveined)1/4 small red onion (sliced thin)2 stalks celery (sliced)1 oz capers1/4 cup sliced black olives2 tbsp fresh parsley (chopped)2 tbsp fresh basil (chopped)For the dressing:2 tablespoons olive oil1 small clove garlic (minced)1/2 tbsp red wine vinegarJuice of 1 fresh [...]

2018-01-10T02:53:38+00:00 February 12th, 2017|Recipes|0 Comments

Maple Soy Glazed Salmon

Author: Gina Homolka Source: Maple Soy Glazed Salmon 293 calories Cook Time: 10 minutes Quick and easy, 5-ingredient salmon dish! Ingredients:3 tbsp pure maple syrup3 tbsp reduced sodium soy sauce (or gluten-free soy sauce)1 tbsp sriracha hot sauce1 clove garlic (smashed)4 6 oz wild salmon fillets, skinless Directions:Combine maple syrup, soy sauce, sriracha and garlic in a small bowl, pour into a gallon sized resealable bag and add the salmon. Marinate 20 to 60 minutes, turning once in a while.Preheat oven to 425°F. Lightly grease a baking sheet with nonstick spray. Remove the fish from the marinade and pat [...]

2018-01-10T02:55:33+00:00 February 5th, 2017|Recipes|0 Comments