Bringing You The Best Of America

Did you know that “Made in America” has become

a huge selling point?

70% of respondents to a recent food industry survey

said that “Made in America” was important to them,

up from 56% a year earlier. No other claim was close.

That same industry survey said diners especially

miss… and crave…seafood.

Music to our ears. At our seafood plants in Redmond,

Washington and Brunswick, Georgia, we go all out to

produce gold-standard, value-added seafood that

we can proudly label as a Product of the USA.

So now we have some ideas to help you combine

love of country and love of seafood to bring back the

business. We’re calling it the United Tastes of Seafood,

featuring local cuisine favorites from all over America.

Check out these All-American menu concepts.

70% GUESTS

favor MADE IN USA

76% CASUAL DINING OPERATORS WILL NEEDmore CONVENIENCE-FOCUSED

PRODUCTS. Source: Technomic, 2020

Quality, consistency, andprice are, more than ever, consumers’ priority!

Keep it Real!Some new offerings have been so successful, they will most likely stay on the menu! Operators and guests made the best out of it and we are here to help!*

Many operators may make the switch to convenience-based products, especially casual and fine dining establishments:**

All operators needing more convenience-focused products

38%

On-site operators needing more convenience-focused products

51%

Family Size Meals / Bulk Meals

69%

Meal Kits / Take & Bake

61%

Convenience Wins!

YOURPRIORITIES

OURPRIORITY

*Source: Datassentials, 2020 **Source: Technomic, 2020

Welcome to Georgia!

Southern Shrimp n’ Grits with Red Eye GravyHere’s an easy way to become famous for your culinary creativity. Take a traditional Southern favorite and add Jumbo Buttermilk Shrimp. Then buy a nice outfit for your TV appearances.

Yield: 1 PortionIngredients1 Pouch Mrs. Friday’s® Jumbo Buttermilk Shrimp (#057367) Grits 1/3 Cup Yellow Grits1 Cup Water1/2 Cup Milk1 Cup Cheddar Cheese, Shredded2 Tablespoons ButterTo Taste SaltTo Taste PepperRed Eye Gravy2 Slices Bacon, Thick, Chopped3 Each Mushrooms, Medium, Chopped1/4 Each Onions, Small, Chopped1 Tablespoon Butter1 1/2 Tablespoons Flour, All Purpose1/2 Cup Beef or Chicken Broth1/4 Cup Brewed Medium Roast Coffee1/4 Teaspoon SugarTo Taste SaltGarnish2 Each Chives, Chopped

Directions

1. Prepare grits according to directions on box. Enhance with cheese.

2. For the red eye gravy; Render the bacon and add the mushrooms and onions and set aside.

3. Add the butter and flour in the same pan and slowly whisk in the stock and coffee. Season with sugar and salt and let slowly simmer for 15-20 minutes.

4. Cook the Jumbo Buttermilk Shrimp in a 350°F fryer to an internal temperature of 165°F. Arrange on top and add bacon, onions, mushrooms, and gravy. Garnish with fresh chives.

Welcome to South Carolina!

Crispy Southern Flounder with Charleston Red RiceServe this if you want a quiet restaurant. Your guests will be so enthralled by all the flavor in this meal, nobody will talk. They’ll just eat. And you’ll find lots of other menu apps for our Crispy Southern Flounder.

Yield: 1 PortionIngredients3 Each Mrs. Friday’s® Crispy Southern Flounder (#075711)2 Each HushpuppiesCharleston Red Rice2 Ounces Tomato Paste1/2 Each Onion, Diced1/2 Each Green Bell Pepper, Diced3/4 Teaspoon Salt1 Teaspoon Sugar1/4 Pound Bacon, Cooked, Reserve Grease1/4 Pound Smoked Beef Sausage, Sliced1 Cup Water2/3 Cup Raw Long Grain Rice2 Teaspoons Black Pepper1 Each Scallion, Sliced2 Each Lemon Wedges3 Ounces Comeback Sauce

Directions 1. Prepare the rice in an oven proof pot with lid. Start out by sautéing the bacon till crisp and reserve the grease and set bacon aside.

2. Sautée the onions and peppers.

3. Add tomato paste, water, salt, sugar and cook for five minutes to simmer.

4. Add the rice and bring to a simmer.

5. Add the sausage and bacon and cover. Bake in a 350°F oven for approximately 35-45 minutes.

6. In a 350°F fryer cook the Crispy Southern Flounder to 165°F internal temperature. Arrange on plate with the rice, hushpuppies, sauce and garnish.

Welcome to Kentucky!

Tavern Battered® Cod Kentucky Hot BrownOriginally created at the historic Brown Hotel in Louisville, Kentucky, this heartland favorite, and star of many a TV food show, becomes a perfect seafood dish when you add our Tavern Battered® Cod.

Yield: 1 PortionIngredients2 Each Mrs. Friday’s® Tavern Battered® Cod (#070053)1 Slice Texas Toast, Toasted, Buttered3 Each Tomato, Slices2 Each Bacon, Slices, Cooked4 Ounces Béchamel SauceGarnish Scallions, Chopped

Directions 1. Cook the Tavern Battered® Cod in a 350°F fryer to an internal temperature of 165°F.

2. Build the open faced sandwich by laying the toast down on the plate, arrange the sliced tomatoes, add the bacon, then the Tavern Battered®

Cod and cover with béchamel sauce and garnish with scallions. a perfect

seafooddish!

Welcome to Maryland!

Pretzel Crusted Maryland Style Crab CakesHere’s a Chesapeake Creation that will thrill your adoring fans. Don’t tell them how easy it is to prepare with our Gourmet Seafood & Crab Cakes.

Yield: 1 PortionIngredients2 Each King & Prince® Gourmet Seafood Crab Cakes (#057920)1 Cup Pretzels, Coarse Ground 1 Tablespoon Butter, ClarifiedSauce1/4 Cup White Wine1/2 Each Shallot, Fine Dice1/8 Cup Heavy Cream2 Tablespoons Butter, Unsalted1 Wedge Lemon, Fresh, Juiced1 Tablespoon Deli MustardTo Taste SaltGarnish Micro Greens

Directions 1. Thaw and dredge the Gourmet Seafood and Crab Cakes in ground pretzel.

2. Sauté lightly in butter and finish in the oven. Cook to an internal temperature of 165°F.

3. For the sauce; Use a small sauce pot to reduce the white wine and shallots. Add the cream and reduce by two thirds. Whisk in the butter and add the lemon juice, mustard and adjust seasoning as desired.

4. Garnish with micro greens and serve!

Welcome to New York!

Craft Beer BatteredTM Shrimp CronutDon’t call this a sandwich. It’s way too special. And don’t try to make the cronuts. It’s a 3-day process. Just add our Craft Beer BatteredTM Shrimp, malt tartar sauce, garnish, and watch the line form outside your door.

Yield: 1 PortionIngredients12 Each Mrs. Friday’s® Craft Beer BatteredTM Popcorn Shrimp (#097698)1 Each Cronut, Cut in Half3 Each Dill Pickles, Sliced2 Each Tomato, Slices1 Each Lettuce, Leaf2 Ounces Malt Tartar Sauce

Directions 1. Cook Shrimp in a 350°F fryer to an internal temperature of 165°F.

2. Sauce the top and bottom of the cronut.

3. Arrange the shrimp on the bottom and layer the lettuce, tomatoes and pickles. Top with the other cronut half and serve.

Welcome to Illinois!

Chicago Style Dip Dish Seafood PieBe different with a deep dish pizza-style seafood treat. Lobster and shrimp lovers will thank you. Super easy to prepare with our Seafood Inspirations and Lobster Sensations®. Yum!

Yield: 1 – 14 Inch PieIngredients1 Pound King & Prince® Seafood Inspirations® (#057997)8 Ounces King & Prince® Lobster Sensations® (#004610)2 Pounds Dough, Chicago Style2 Ounces Olive Oil4 Cups Mozzarella Cheese1/3 Cup Parmesan Cheese

Directions 1. Preheat oven to 425°F.

2. Prepare a deep dish pie pan with light olive oil. Add the 1/4 thick dough to the pan and work up the sides.

3. Add the cheese evenly, seafood inspirations and Lobster Sensations®. Sprinkle with Parmesan cheese and bake on the lowest rack setting till golden brown approximately 20-30 Minutes.

easy toprepare =save onlabor!

Welcome to Wisconsin!

All-American Fish n’ ChipsMove over apple pie. Alaskan-sourced Pollock coated with our signature batter using Samuel Adams Boston Lager® craft beer. Serve it anytime!

Yield: 1 PortionIngredients3 Each Mrs. Friday’s® Craft Beer BatteredTM Pollock (#078612)2 Each Potato Cakes 3 Ounces All American Wedge Fries1 Slice Seeded Rye Bread 1 Tablespoon Butter, Soft3 Ounces Tartar Sauce3 Ounces Apple Fennel Cole Slaw2 Ounces Apple Sauce2 Each Lemon Wedges

Directions 1. Cook the Craft Beer BatteredTM Pollock in a 350°F fryer to an internal temperature of 165°F.

2. Fry the potato cakes and the fries and arrange on a platter or basket as desired with sides and sauces.

a greatfourth of July

recipe!

Welcome to Louisiana!

Crispy Creole Crawfish ÉtoufféeJazz up your menu with this French Quarter treat. No need to go crawfishing. Our Lightly Breaded Cajun Crawfishtails with Cajun spices make this an easy feast.

Yield: 1 PortionIngredients20 Each Mrs. Friday’s® Lightly Breaded Cajun Crawfish (#057135)1 Tablespoon Butter2 1/4 Teaspoons Flour, All Purpose1/8 Cup Celery, Chopped1 Tablespoon Green Pepper, Chopped1 Tablespoon Green Onion, Chopped1/4 Cup Chicken Broth1/4 Cup Water1 Teaspoon Parsley, Chopped1 Teaspoon Tomato Paste1/4 Each Bay LeafTo Taste SaltTo Taste PepperTo Taste Cayenne Pepper1 Cup White Rice, Prepared Garnish Green Onion, Chopped

Directions

1. In a sauce pot add the butter and melt. Add the flour and cook for about 2 minutes stirring occasionally.

2. Add the celery, peppers and scallions to the mixture and then slowly whisk in the chicken broth and water and bring to a simmer.

3. Add the tomato paste, bay leaf, salt, pepper and cayenne and slowly simmer for 15-20 minutes.

4. Serve over white rice.

5. Cook the Lightly Dusted Cajun Crawfish in a 350°F to an internal temperature of 165°F. Arrange Crawfish on top and garnish with chopped scallions.

Welcome to Texas!

Surf n’ Turf FajitasShrimp and beef together in a spicy collaboration with peppers and onions. Our tumble dusted, Sauce Ready® Tail-Off Shrimp will grab every flavor in your seasoning and hold them for your guests’ delight.

Yield: 1 PortionIngredients6 Each Mrs. Friday’s® Sauce Ready® Shrimp (#057364)As Desired Fajita Spice BlendAs Needed Olive Oil4 Ounces Steak, Skirt, Julienne1/4 Each Peppers, Red, Julienne1/4 Each Peppers, Yellow, Julienne1/2 Each Onions, Julienne1 Each Lime, Juiced, Fresh3 Sprigs Cilantro, Leaves3 Each 6” Flour Tortillas, Grilled or Warmed1/2 Cup Iceberg Shredded LettuceAs Needed Pico de GalloAs Needed Crema3 Each Lime, Fresh, Wedges

Directions 1. Season the skirt steak with the fajita seasoning and sear over medium high heat with the onions and peppers. Add the lime juice and adjust seasoning.

2. In a 350°F fryer cook the Sauce Ready® Shrimp to 165°F internal temperature.

3. Season the shrimp with a small amount of fajita seasoning and toss with the steak, peppers and onions.

4. Garnish with cilantro leaves and serve with the crema, pico de gallo, lime wedges and lettuce on the side.

Welcome to New Mexico!

Breaded Scallop PosoleBring a taste of old New Mexico to your guests with Panko Breaded Scallops, pork and a mix of chiles. A flavor explosion they won’t soon forget. And they’ll become missionaries for you.

Yield: 6 PortionIngredients30 Each Mrs. Friday’s® Breaded Scallops

(#033812)3 Pounds Pork Shoulder, 2” CubesAs Needed PepperAs Needed Kosher Salt1 Each Onion, Quartered1 Each Bay Leaf1 Teaspoon Cumin Seeds, Toasted1 Teaspoon Cloves, Whole1 Quart Chicken Stock2 Each Ancho Chiles, Dried, Seeded, Stemmed 2 Each Chiles de Arbol, Seeded, Stemmed 2 Each Guajillo Chiles, Dried, Seeded, Stemmed 3 Pounds Hominy, Canned, Drained, Rinsed GarnishAs Desired Southwestern Spice Blend,

Garnish for ScallopAs Desired Radishes, Sliced ThinAs Desired Green Cabbage, Chiffonade As Desired Cilantro, Rough Chopped

Directions 1. Season the pork with salt and pepper.

2. In a large pot over medium heat, add the pork, onions, garlic, bay leaf, cumin, cloves and stock.

3. Add water to cover pork if the stock doesn’t. Bring to a boil and reduce to a simmer. Simmer for approximately 1 1/2 hours. Skim off impurities as it simmers.

4. Add the chiles into a bowl, add 2 cups of boiling water. Let the chiles soak for approximatewly 1/2 hour. Add the chiles and half of the water into a blender to make a smooth mixture. Add the chiles to the pot and then add the hominy.Continue to simmer with cover until pork is tender.

5. Cook Scallops in a 350°F fryer to an internal temperature of 165°F.

6. Sprinkle the scallops with spice blend and arrange over the top of the pozole and garnish with cabbage radishes and cilantro.

Welcome to California!

California Lobster Sushi RollAdd a little Fisherman’s Wharf flavor for the California dreamers. The difference-maker here is Lobster Salad Sensations®, where lobster is the first ingredient and prep is easy as a Bay breeze.

Yield: 4 RollsIngredients12 Ounces King & Prince® Lobster Salad Sensations® (#004510)2 Cups Sushi Rice, Cooked1/2 Cup Rice Wine Vinegar, Seasoned2 Each Nori, Cut in Half1 Tablespoon Sesame Seeds, Toasted1 Each Cucumber, European1 Each Avocado, Sliced Thin1 Tablespoon Sweet Soy Glaze1/4 Cup Soy SauceGarnish Micro Cilantro Pickled Ginger Wasabi Paste

Directions 1. Prepare the roll as desired, slice and garnish with wasabi, ginger, sweet soy & sesame seeds.

a perfecttake-outsolution!

Welcome to California!

Oyster Hangtown FryA ‘49ers gold rush favorite that you’ll become famous for. Our Chef Dusted® Pacific Oysters add flavor the miners would have loved.

Yield: 1 PortionIngredients5 Each Mrs. Friday’s® Chef Dusted® Oysters (#053826)2 Each Eggs1 Tablespoon MilkTo Taste SaltTo Taste Pepper1/8 Teaspoon Nutmeg, Ground1 Tablespoon Butter1 Each Scallion, Chopped3 Slices Bacon, CrumbledAs Desired Hot Sauce

Directions

1. Cook the Chef Dusted® Pacific Oysters in a 350°F Fryer to an internal temperature of 165°F.

2. Scramble the eggs with milk, salt, pepper and nutmeg and in a skillet add the butter and the eggs to make an omelet.

3. Add the oysters and top with bacon, scallions and hot sauce if desired.

Oyster Hangtown Fry5 Mrs. Friday’s® Chef Dusted® Oysters (#053826) $1.25

Other Ingredients $1.25Total Food Cost $2.50Suggested Menu Price $8.99Food Cost 28%Gross Profit $6.49

California Lobster Sushi Roll3 Ounces King & Prince® Lobster Salad Sensations® (#004510) $1.86

Other Ingredients $0.75Total Food Cost $2.61Suggested Menu Price $8.99Food Cost 29%Gross Profit $6.38

Breaded Scallop Posole

5 Mrs. Friday’s® Breaded Scallops (#033812) $1.80

Other Ingredients $1.75Total Food Cost $3.55Suggested Menu Price $12.99Food Cost 27%Gross Profit $9.44

Surf n’ Turf Fajitas6 Mrs. Friday’s® Sauce Ready® Shrimp (#057364) $0.72

Other Ingredients $0.75Total Food Cost $1.47Suggested Menu Price $4.99Food Cost 29%Gross Profit $3.52

Crispy Southern Flounder with Charleston Red Rice3 Mrs. Friday's® Crispy Southern Flounder (#075711) $2.28

Other Ingredients $1.75Total Food Cost $4.03Suggested Menu Price $13.99Food Cost 29%Gross Profit $9.96

Pretzel Crusted Maryland Style Crab Cakes2 King & Prince® Gourmet Seafood Crab Cakes (#057920) $2.04

Other Ingredients $0.75Total Food Cost $2.79Suggested Menu Price $12.99Food Cost 21%Gross Profit $10.20

Crispy Creole Crawfish Étouffée20 Mrs. Friday’s® Lightly Breaded Cajun Crawfish (#057135) $2.60

Other Ingredients $1.00Total Food Cost $3.60Suggested Menu Price $4.99Food Cost 24%Gross Profit $11.39

Tavern Battered® Cod Kentucky Hot Brown2 Mrs. Friday’s® Tavern Battered® Cod (#070053) $2.26

Other Ingredients $0.50Total Food Cost $2.76Suggested Menu Price $9.99Food Cost 28%Gross Profit $7.23

Craft Beer BatteredTM Shrimp Cronut12 Mrs. Friday’s® Craft Beer BatteredTM Popcorn Shrimp (#097698) $0.84

Other Ingredients $1.50Total Food Cost $2.34Suggested Menu Price $10.99Food Cost 21%Gross Profit $8.65

All-American Fish n’ Chips3 Mrs. Friday’s® Craft Beer BatteredTM Pollock (#078612) $2.55

Other Ingredients $1.50Total Food Cost $4.05Suggested Menu Price $14.99Food Cost 27%Gross Profit $10.94

Southern Shrimp n’ Grits with Red Eye Gravy10 Mrs. Friday’s® Jumbo Buttermilk Shrimp (#057367) $2.40

Other Ingredients $0.75Total Food Cost $3.15Suggested Menu Price $8.99Food Cost 35%Gross Profit $5.84

Chicago-Style Deep Dish Seafood Pizza4 ounces King & Prince® Seafood Inspirations® (#057997) $1.84

2 ounces King & Prince® Lobster Sensations® (#004610) $1.24

Other Ingredients $0.50Total Food Cost $3.58Suggested Menu Price / Portion cost per 1/4 pizza $10.99

Food Cost 33%Gross Profit $7.41

KING & PRINCE SEAFOOD®

Taste in Every Direction!

959.

10.2

0©2021 King & Prince Seafood® Corp.

Contact King & Prince Seafood® at 800.632.5464 or marketing@kpseafood.com for an exciting seafood LTO.