Seafood Sustainability

Cooking a la plancha, which is Spanish for grilling on a metal plate or pan, is an unobtrusive method that allows the ingredients to take over the dish. Seafood is best when prepared by chefs who have the confidence in their product to let it stand on its own – and that’s the type of product you’ll get from Maines. Our seafood doesn’t require a lot of dressing up and tends to be at its finest when prepared fresh, simple and honest. That’s the essence of basic cooking; elevate the dish by showcasing the quality and attributes of the product. Less is more!

Sustainable seafood from Hidden Bay offers fresh products that you can always be proud to serve. The way seafood is sourced is important to your customers. Sustainability is a responsibility that plays a big part in the way seafood menu offerings should be presented, as does the freshness, quality and variety.

Shrimp a la Plancha
Servings
1serving
Servings
1serving
Shrimp a la Plancha
Servings
1serving
Servings
1serving
Ingredients
Smoked Prosciutto-Wrapped Shrimp with Roasted Red Peppers & Charred Lemon
Sicilian Shrimp Skewers
Servings: serving
Units:
Instructions
Serrano-Wrapped Shrimp with Roasted Red Peppers & Charred Lemon
  1. Marinate red peppers in oil at least 2 hours
  2. Cut ham lengthwise into 1-inch strips; wrap each shrimp with ham. Skewer shrimp.
  3. Sear skewered shrimp on flat top grill at 350°F for 3 minutes per side or until ham is slightly charred and shrimp turn opaque throughout. Sear lemon, cut side down, 5 minutes or until nicely charred
  4. To serve, place shrimp skewer and lemon on plate; spoon peppers with oil over shrimp. Sprinkle with shallot, lemon zest and cracked black pepper.
Sicilian Shrimp Skewers
  1. For orange jus, add orange juice and 1 teaspoon oil to saucepot; simmer over medium heat 10 minutes to reduce.
  2. Skewer shrimp; brush both sides with 1 tablespoon oil and sprinkle with 1 teaspoon salt and pepper.
  3. Brush both sides of fennel with remaining 1 tablespoon oil and sprinkle with 1 teaspoon salt.
  4. Sear skewered shrimp on flat top grill at 350°F for 3 minutes per side or until shrimp turn opaque throughout. Sear fennel for 5 minutes per side or until nicely charred.
  5. To serve, place fennel on plate; top with shrimp skewer, olives and orange supremes. Drizzle with orange jus; sprinkle with orange zest and fennel fronds.