Simple 6 . . . SHRIMP & FISH

Surf and a little turf entrée recipes that excite your taste buds with 6* ingredients or less. 
Appetizers  |  Breakfast  |  Main Course  |  Cocktails  |  Desserts  |  Holiday  |  Sides  |  Snacks  |  Vegan |  Vegetarian ​  

Island Shrimp

• 1 1/2 pound raw shrimp, peeled and deveined
• 3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
• 1 Tbsp dark rum
• Limes for 3 Tbsp lime juice and additional wedges for serving
• 1/4 cup cilantro leaves, gently torn
• Your Choice of Rice
  

Combine the Curried Mango Grille Sauce and rum in a bowl or plastic bag. Add the shrimp and marinate 2 hours (not more than 6). Thread shrimp on skewers. Grill on medium-hot grill 2-3 minutes on each side or until the shrimp is cooked but still tender. Serve shrimp over your favorite rice dish. Squeeze lime juice over shrimp. Garnish with lime wedges and torn cilantro leaves.
Serves  4

. . . Recipe & Photo from Stonewall Kitchen
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Peach Mango Shrimp Tacos

• 2 Tbsp olive oil
• 1 lb. shrimp, peeled, deveined and tails removed
• 1 bottle Robert Rothschild Farm Peach Mango Habañero Sauce
• 8 flour tortillas
• 1 (8 oz.) bag cole slaw mix
• 2 sweet bell peppers (red and yellow), cut into strips
• 1 avocado, sliced

In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer and cook for two minutes until pink. Flip shrimp and cook for an additional 2 - 3 minutes until shrimp is pink and flesh is opaque. Stir in 1 cup of Peach Mango Habanero Sauce and warm through. Remove from heat. Assemble tacos by topping a tortilla with coleslaw, pepper strips, avocado slices and shrimp. Top with additional Peach Mango Habanero Sauce, if desired. Makes 8 tacos.

​Serves  4

. . . Adapted Recipe & Photo from Melanie Makes

Honey Chili Salmon

• 2 pounds fresh salmon filet, skin on
• 1/4 cup Stonewall Kitchen Honey Chili Grille Sauce 

Heat the grill. Take 2 fresh salmon filets and cut across in half. Place on a plate and pour half the sauce over it. Allow it to sit for 10 minutes. When the grill is hot, brush with oil to prevent sticking. Place the salmon (skin side down) on the grill and cook for 4-5 minutes. Turn carefully with a spatula and grill for 4-5 more minutes. When the salmon is almost done, flip on a plate. Spoon on fresh sauce and cover tightly with aluminum foil. Allow to rest for 10 minutes, cut the pieces in half and serve.

Serves  4-6

. . . Recipe & Photo from Stonewall Kitchen
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Bloody Mary Bacon Gumbo

• 1/2 cup rice
• 1 1/2 cups water
• 1/2 tsp sea salt
• 1 jar McClure’s Bloody Mary Mixer
• 10 - 15 small cooked shrimp
• OPTIONAL: 1 KAUNE'S Andouille Sausage link and garnish with 2-3 pieces of crumbled bacon

Cook or steam rice until tender. If using bacon and sausage, add bacon to a frying pan and cook until desired crispiness. Remove bacon and use grease to cook the sliced sausage on medium heat for 2 minutes on each side then add shrimp. Shake McClure’s Bloody Mary Mixer and pour into pot with rice. Add shrimp and simmer together on low heat for 5 minutes. Serve in bowls as a McClure’s Bloody Mary Shrimp Gumbo. 

Serves  2

. . . Adapted Recipe & Photo from McClure's Pickles

* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.