Popcorn Shrimp Salad
2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
1 pint cherry tomatoes, quartered
1 package SeaPak® Popcorn Shrimp
1/2 cup (3.5 ounces) shelled roasted pumpkin seeds
6 scallions (white and light green parts), thinly sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
In a large bowl, combine the corn, tomatoes, popcorn shrimp, pumpkin seeds, and scallions.
In a separate bowl, whisk together the orange and lime juices, honey, oil, salt, and pepper. Toss with the shrimp mixture.
1 package macaroni and cheese
Milk and butter (if needed to prepare macaroni and cheese)
PREHEAT oven to 450˚. Put water on to boil for macaroni.
ARRANGE popcorn shrimp in a single layer on a large baking sheet. Bake shrimp for 9 to 11 minutes or until golden brown. For best results turn shrimp after baking for 5 minutes.
PREPARE macaroni and cheese according to package instructions.
POUR macaroni in to serving dish. Top with hot shrimp.
From Jenna G: Want to serve your family an even cheesier version? Cook shrimp and the macaroni and cheese according to the above instructions. Pour macaroni and cheese into a casserole dish. Top with hot shrimp then sprinkle shredded cheddar cheese on top. Pop the casserole under the broiler for a minute to melt the cheese.
From Robin C: After I've prepared it according to the recipe, I put it in a glass baking dish, crumble corn flakes on top, and bake it in the oven for about 5 minutes to make the top nice and cripsy. The kids love it!