Tampico Spice Company
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Recipes - Seafood Dishes

Serves 6
1 teaspoon vegetable oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped green bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
2 teaspoons Tampico's Seafood seasoning 
4 tablespoons butter, divided
1 pound salmon fillets, chopped
3 pkgs. Tampico's Shrimp Sheddred, Dried
1 cup  bread crumbs
1 1/2 teaspoons Tampico's Garlic salt
1. Preheat the oven broiler. Line a baking sheet with parchment paper.
2. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in dried sheddred shrimp, red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
3. Melt 1 tablespoon butter in a skillet over medium heat. Place salmon in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
4. Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
5. Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
6. Broil salmon and shrimp patties in the preheated oven until golden brown, 7 to 10 minutes, turning once.
Serves 4

2 1/2 teaspoons kosher salt
1 t. Tampico Spice Cajun Seasoning
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles


Whisk first 8 ingredients in a small bowl to blend. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°. Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Open rolls and spread cut sides with mayo. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Serves 8
    • 5 lbs. Medium shrimp, with shells
    • 2 lbs. butter
    • 1 medium sweet onion, minced
    • 6 cloves of garlic, minced
    • 2 stalks of celery, diced
    • 5 tablespoons Bbq Bro's New Orleans Style Rub
    • 1/2 cup Worchestershire sauce
    • 2 teaspoons fresh lemon juice 
  1.  Preheat the oven to 350 degree F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need Set aside. 

  2. Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery and Bbq Bro's Orleans Rub. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the Worchestershire sauce and lemon juice. Pour the mixture over the shrimp so that the shrimp is completely submerged.

  3. Bake in the preheated oven until shrimp are pink, 15-20 minutes.

Serves 6 to 8
3 tablespoons ground Chipotle
1 tablespoon olive oil
2 tablespoons light brown sugar
2 tablespoons Don Francisco's Breakfast Blend
1 tablespoon lime juice
1 tablespoon Tampico's Crushed Chili
2 teaspoons coarse Salt
1 teaspoon Tampico's Oregano, Turkish, Whole
2 pounds salmon fillets

In a medium size bowl, combine all ingredients together except for salmon.

Preheat oven to 425 degrees F.

Rub Chipotle Coffee Rub onto the top and sides of each salmon fillet. Place salmon on a baking dish large enough for all fillets. Place the salmon fillets on the center rack in the oven and bake uncovered for 30-35 minutes until golden brown on the surface and cooked completely through.

Cool for 30 mintues before serving.

Serves 4
1- lb. Fresh Jumbo Shrimp, peeled
1 Stick of Unsalted Butter
2 Garlic Cloves, Minced
1/2 Tablespoon of Tampico's Parsley Flakes
1 Teaspoon of Tampico's Dill Weed
1/4 Cup of Freshly Squeezed Lemon Juice
1 Teaspoon of Salt

In a microwave safe bowl, heat the unsalted butter until melted (approx. 40 seconds). Add in the parsley, dill weed and salt; mix well. Place the peeled shrimp in a skillet on medium heat, add in the mixture; turn over once the shrimp has turned pink on one side. The Shrimp takes 6-8 mins to cook. The last two minutes, add in the lemon juice. Serve and enjoy.

Serves 3

1-1/2 tablespoons unsalted butter
1 fresh onion, peeled and finely diced
1-1/2 teaspoons Tampico’s bacon salt
3 cloves fresh garlic, minced
1 tablespoon fresh thyme, finely minced 
3 pounds Manila Clams
1 cup dark beer (preferably a porter or Ale)


Melt butter in a large pot over medium heat. Add the onion and 1-1/2 teaspoons of Tampico’s bacon salt. Cook until the onion caramelizes. Add the garlic and thyme and sauté 3 minutes. Add the clams and beer. Increase heat to high; cover the pot. Allow to steam for 6 to 7 minutes or until the clams have opened. Serve in bowls, with fresh bread for mopping up the broth.

Serves 4

1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon Tampico’s ground black pepper
1 teaspoon Tampico’s onion powder
1 teaspoon Tampico’s dill weed
2 tablespoons butter


Preheat oven to 400 degrees F. Rinse salmon and place skin side down in a 9”x13” inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Cut butter into small pieces and place evenly over the fish. Bake in preheated oven for 20 to 25 minutes; salmon is done when it flakes easily with a fork. Serve.

Serves 4 to 6

24 Oysters on the half-shell
Rock salt
2 tablespoons lemon juice
3 tablespoons minced fresh green pepper
2 tablespoons Tampico’s dried parsley flakes
1 teaspoon Tampico’s ground black pepper
Sea salt (suit to taste)
6 strips of bacon, uncooked


Preheat broiler. Spread a 1-inch layer of rock salt in a shallow baking dish that is large enough to hold the oyster shells (so as to hold oysters steady). Arrange the oysters on the salt. Sprinkle with a few drops of lemon juice. Mix the green pepper, parsley, sea salt and pepper; sprinkle over each oyster. Cut the bacon into 1 ½ -inch lengths and put one piece on each oyster. Broil until the bacon is slightly brown. Serve.

Serves 4 to 6

1 cup drained canned salmon, flaked
1 (8 ounce) package cream cheese
1 tablespoon lemon juice
1 teaspoon horseradish
1 teaspoon Tampico’s granulated onion
1/4 teaspoon sea salt
1/8 teaspoons Tampico’s ground black pepper

Almond slices
1 olive


Mix together all ingredients. Press into a fish-shaped mold or shape by hand. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill for 1 hour, and then serve.

Serves 6 to 8

2 pounds salmon fillets
1 tablespoon Tampico’s bacon salt
1 teaspoon fresh lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon fresh tarragon, chopped


Preheat oven to 425°F. Cover the bottom of an oven-safe dish with a thin layer of Tampico’s bacon salt. Place salmon in dish skin side up and bake for 15 minutes. The skin should turn crispy. Transfer salmon to a plate after brushing off most of the salt. Finish with a squeeze of fresh lemon juice and top with the dill and tarragon. Serve.

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