Cajun Shrimp Orecchiette

Ingredients

• 2 cups uncooked orecchiette pasta
• 1/3 cup butter
• 1/2 cup chopped shallots
• 3 cloves garlic, chopped
• 1/4 cup chopped green onion
• 1 1/2 teaspoons Cajun seasoning, or to taste
• 1 teaspoon cracked black pepper
• 1 cup white wine
• 1 cup diced plum tomatoes
• 1 pound medium shrimp - peeled and deveined
• 1 cup baby spinach

Directions

1. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
2. Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Nutritional Information 

Amount Per Serving  Calories: 322 | Total Fat: 12.2g | Cholesterol: 143mg

Servings 6

Jamaican Jerk Chicken

Ingredients

• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped

Directions

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
3 Hrs 20 Min

Nutritional Information 

Amount Per Serving  Calories: 221 | Total Fat: 6.4g | Cholesterol: 68mg

Servings  6

Robey's Blue Crab Deviled Eggs

Ingredients

• 12 eggs
• 1/4 cup mayonnaise
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/2 teaspoon Old Bay Seasoning TM
• 1 (6 ounce) can lump crabmeat, drained

Directions

1. Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
2. Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
1 Hr 45 Min

Nutritional Information 

Amount Per Serving  Calories: 123 | Total Fat: 8.9g | Cholesterol: 228mg

Servings 12

Garlic Cheese Grits with Shrimp

Ingredients

• 3/4 cup uncooked grits
• 6 ounces garlic flavored processed cheese, cubed
• 1 pinch cayenne pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tomato, diced
• 2 pounds fresh shrimp, peeled and deveined
• 1/2 lemon, juiced
• salt to taste

Directions

1. Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
2. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.
3. Spread warm grits on a serving platter and pour shrimp mixture on top.

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Nutritional Information 

Amount Per Serving  Calories: 634 | Total Fat: 32.5g | Cholesterol: 341mg

Servings 4