Atlantic Superstore

Paella on the barbecue? Why not! This makes a great summer party dish. Substitute PC Hot Spanish-Style Chorizo Sausage if you like a lot of spice.

Double-skewering the shrimp is a bit finicky, but it helps ensure the shrimp do not fall through the grates of the barbecue grill. Place a strip of foil under both ends of skewers so exposed bits do not burn.

Tomato, feta and shrimp are a classic Mediterranean combo. Our version, served over cooked brown rice (already cooked for you!), is easy enough to make on a weeknight after work.

Mussels are an economical seafood choice. Serve with spoons to get up all the delicious cooking liquid, and don’t forget an empty bowl for the shells.

Gumbo is a spicy and smoky stew native to the New Orleans area, and can contain any combination of meats and shellfish. Serve with rice and beans, if desired.

Brown rice is the whole grain, including the bran layer, so it is higher in fibre than white rice. Raw brown rice takes longer to cook than white rice, but our frozen rice speeds things up for you, making a perfect and nutritious base for this wonderful shrimp paella.

Normally cooked uncovered in lots of boiling water and then drained, the pasta in this dish is simmered covered in stock in a method reminiscent of pilaf. Spinach and feta give this dish a Mediterranean feel.

A quick cabbage salad with Asian flavours forms a perfect base for succulent crab cakes, perfect as lunch or a light supper.

Wasabi arugula will surprise you! This main course salad has all the flavours of sushi, but without the excess carbs in sushi with rice. It will serve 6 as an appetizer salad.

In Argentina this would be called asado, which is both the method of cooking and the social event, just like the English barbecue. Our chimichurri sauce adds so much flavour you don’t need to do anything else.

This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.

Black-eyed peas are a good source of calcium, fibre and folate, as well as being low on the glycemic scale.

This sophisticated first course will wow your guests.

No need to simmer the spinach for this quick soup- the hot soup itself does the cooking. Add one of our PC Thai Combo dishes to make this delicious soup a meal.

A delicious warm main-course salad. Add a bottle of crisp white wine, and serve in tumblers for an authentic bistro touch.

Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.

Succulent, tender scallops are quickly pan-fried and served with a scrumptious lime aioli. Garnish platter with thinly sliced lime.

This hearty seafood chowder is only 14% calories by fat. Compare that to a cream-based seafood chowder!

En papillote is the French term for baking food inside parchment paper or foil. We say it’s a great way to reduce clean-up during your busy holidays!

A medley of harmonious flavours and textures from the get-go – from the maple sweet bacon and the silkiness of scallops, right down to a crunchy two-colour slaw.

The shrimp used in this recipe are slightly larger than salad shrimp, which gives the spread a better texture.

Cacciucco (kah-CHOO-ko) means "mixture". A jar of strained tomatoes forms the base for this ready-in-a half-hour substantial fisherman's soup.

Here’s a departure from red seafood cocktail sauce for cold cooked shrimp. For the holiday table, put out both for colour contrast.

Tapas are little snacks or appetizers. The flavours are vivid and appetizing, like you get in this plateful of chili-flecked garlic shrimp and mushrooms.

Greece is famous for its shrimp in tomato sauce with feta cheese melting on top – the inspiration for this pasta dish.