1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
3 tablespoons cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch)
1 pineapple, cut into ½-inch pieces
1 pound shrimp, peeled and deveined
Place wooden skewers in a bowl of water to soak for at least 10 minutes.
Puree the pineapple, garlic, chili sauce, and water in a food processor.
Heat a pan over medium heat, and add the pureed sauce mixture. Add vinegar, salt, coconut cream, lime juice, zest of one lime, and salt, and bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
Skewer the pineapple and shrimp, then brush sauce on both sides. Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
Sprinkle finished skewers with lime zest and serve with remaining sauce.
4 tablespoons of butter
1 cup of finely minced Vidalia or other sweet onion
1/4 cup of finely minced green bell pepper
4 slices of white or white wheat bread, toasted
1 pound of crabmeat
1/2 pound of raw shrimp, peeled, deveined, and chopped optional
1 large egg
Pinch of kosher salt
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.
Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix. Use as desired to stuff shrimp, crab shells, to make crab patties for po’boys, as a filling for squash, eggplant, or other vegetables, to stuff flounder, or to form crab cakes or bite sized crab balls.
Note: You can substitute other toasted breads, such as leftover dinner rolls or French bread. Toast before using.
1 lb. processed cheese food – cubed
1/2 cup milk – low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail OR 1/4 lb. crawfish tail meat – broiled, chopped
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
Combine all ingredients except red pepper and parsley in a saucepan.
Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley.
1 lb. bag frozen broccoli florets
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
3/4 cup shredded cheddar cheese – divided
1/4 cup milk
1 tsp. salt
1/2 tsp. black pepper
Boil or steam broccoli until tender, drain, and place in a greased, oven-proof casserole dish.
In a bowl, combine the tuna, soup, 1/2 cup cheese, milk, salt, and pepper.
Pour soup mixture over broccoli.
Bake, uncovered, in 350 degree oven for 30 minutes.
Sprinkle remaining cheese on top and bake additional 10 minutes.