Recipes
BBQ Shrimp
(LOUISIANA STYLE)
| 2 lbs. | Shrimp (peeled and deveined) |
| 2 sticks | Unsalted Butter |
| 3-4 whole | Lemons |
| 10 tbsp. | BBQ Shrimp Seasoning |
| 1 | Hoagie Bun (slice for topping or dipping) |
Directions:
In a large family size pan, melt 1 stick of butter to creamy over a direct heat and spread at bottom of pan. Sprinkle half of the BBQ Shrimp seasoning over the butter and half of the lemon juice. Place the shrimp in rows, so they don't overlap. Spread the rest of the melted butter over shrimp with the seasoning and lemon. You can leave halves of lemon in pan while cooking. Place in oven at preheated 375 degrees for about 15 to 20 minutes. Remove, and set for a few minutes. Can dip in Remoulade sauce, dip bread for taste, place on slider buns toasted and topped with cilantro, lime, creme sauce. Top with Parsley and parmesan.
Gator's Island Burger
| 1/3 lb. | Ground Beef Patty |
| 1 slice | Smoked Gouda |
| 1 slice | Pepper Jack Cheese |
| 3 strips | Cooked Bacon |
| 1 whole | Hamburger Bun |
| 1 scoop | Macaroni & Cheese |
| 1 oz. | Guilty Gator Hawaiian Creole BBQ Sauce |
| 3-4 slices | Fresh Jalapeños |
| As needed | Butter | Salt | Pepper | Olive Oil |
Directions:
Pre-make macaroni and cheese the night before. After being cooled, lay flat on sheet pan and cover with parchment paper.
Season beef patty with a pinch of salt and pepper on both sides and begin to sauté in pan with olive oil at medium heat. Spread buns with butter and toast till golden brown. Bottom bun, spread bbq sauce and gouda cheese. When patty is cooked to desired temperature, place on gouda topping it with pepper jack cheese. Lightly sauté the mac and cheese and jalapeños in another pan. Topping them over pepper jack cheese and bacon. Place top bun, add fries and serve.
Caribbean
Black Beans & Rice
| 1 half | Red Onion (diced) |
| 1 half | Green Pepper (diced) |
| 2 tbsp. | Garlic (minced) |
| 1/2 lb. | Rice (cooked) |
| 15.5 oz. | Black Beans (canned) |
| 1 tbsp. | Red Wine Vinegar |
| 2 tbsp. | Olive Oil |
| 2 tsp. | Guilty Gator Creole Seasoning |
| 1/2 tsp. | Oregano |
| 1/4 tsp. | Cumin |
Directions:
In a large saucepan over medium heat, warm the oil and add the garlic, peppers, and onions. Sauté till all are tender, add spices and vinegar. Cook for 5 to 10 minutes to reduce vinegar half way then add beans and cook for another 10 minutes. Add the rice and stir till mix is all blended. Taste and add more creole seasoning according to taste and spice.
Gator's Kickass Jerk
(Marinade and Rub)
| 1 stalk | Green Onion |
| 1 bulb | Garlic (peeled) |
| 4 tbsp. | Guilty Gator Caribbean Jerk Seasoning |
| 8 tbsp. | Guilty Gator Caribbean Jerk BBQ Sauce |
| 1/4 cup | Extra Virgin Olive Oil |
| 2 large | Jalapeños |
| --OR-- | |
| 6 small | Habañeros |
Directions:
In a food processor, blend the green onions, garlic, peppers, jerk seasoning, jerk sauce, while drizzling in the oil. Add more peppers, jerk seasoning or sauce to taste. Rub chicken, pork, or beef, with marinade and let sit refrigerated for at least 12 hours. Pork and chicken would be best if brined before marinating.