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New Products

Posted on January 20th, 2012 | Posted in New Products

New Products for the week of January 16th!

1.20 New Products

Recipe Thursday-Coconut and Chocolate Macaroons

Posted on January 19th, 2012 | Posted in Cookies, Recipes

For my parents’ 40th wedding anniversary party I wanted to make something that my Mom would love, which is anything with coconut in it. Ever since I was young my Mom was always drawn to coconut desserts. So I figured why not make what I would say is the epitome of coconut desserts-Coconut Macaroons. I had never made them before, but have enjoyed them many a time. So after searching a variety of recipes I settled on this one!

Coconut Macaroons are crunchy on the outside a deliciously chewy on the inside. I made a variety of batches that had some with vanilla flavoring, almond flavoring, and chocolate dipped!

Chocolate dipped Coconut Macaroons

Yield 30 Cookies

4 large egg whites (EGG011)
1 cup sugar (991842)
¼ teaspoon salt (991861)
1 tablespoon honey (991621)
2½ cups coconut (991905)
¼ cup flour (991867)
½ teaspoon vanilla or almond extract (NFC1055/NFC1092)
2 ounces bittersweet or semisweet chocolate, chopped (NCC1411)


In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom (about ten minutes), remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Recipe adapted from From Ready for Dessert (Ten Speed)

Featured Product-Shrimp

Posted on January 16th, 2012 | Posted in Featured Product

I recently discovered the joys of cooking with peeled and deveined shrimp when I made Baked Shrimp in Tomato Feta Sauce. It was so nice to just let the shrimp thaw and not have to spend the time peeling and deveining them!

21-25 Count Shrimp

Item ID     Description                                                                              Pack
553314          Shrimp-Tiger 21-25 Count Peeled and Deveined Tail On 10#       4/2.5#

New Products

Posted on January 13th, 2012 | Posted in New Products

New Products for the week of January 9th! I do believe that this was a record week for the amount of new products that were added.

1.13 New Products

Recipe Thursday-Baked Shrimp in Tomato Feta Sauce

Posted on January 12th, 2012 | Posted in Main Course, Recipes

This recipe is so simple but so good! It is nice to have recipes like this handy for nights that you do not have a lot of time to cook. Also it is a recipe that you can easily keep all the ingredients on hand so that you will be prepared in a moments notice. I have now enjoyed this dish with fresh made bread, on top of rice and on top of pasta. It never lets me down.

Baked Shrimp in Tomato Feta Sauce

Yield 4-6 Servings
1 tablespoon olive oil (992055)
1 medium onion, chopped (990195)
2 cloves garlic, minced (991057)
29 ounces of diced tomatoes (990307)
1/4 cup minced fresh parsley
1 teaspoon dried dill (CQD040) or dried thyme (CQT041)
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (tail on), thaw if frozen (553332)
Pinch of salt, more to taste (991861)
Pinch black pepper, more to taste (CQP065)
3 ounces feta cheese (about 2/3 cup, crumbled) (774395)

Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Depending on the size of your shrimp it may take less time. Just be careful not to overcook your shrimp!

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Recipe from Simplyrecipes.com

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