1 lb. sausage (Kielbasa, Mild or Hot Italian, Chorizo), cut into 1/2” slices
2 cloves garlic, chopped
1 medium onion, sliced
1, 16oz. can crushed tomatoes, undrained
1 , 14oz. chicken broth
1 tsp. cornstarch
1 cup green beans, cut into 1” pieces
1 tsp. red pepper sauce (optional)
1 lb. cooked white rice
Cook Margaritaville Jammin’ Shrimp according to package directions. Remove from skillet and set aside. Heat oil and brown sausage in same pan. Add garlic and onions and sauté until slightly brown. Return shrimp to pan and add tomatoes, chicken broth, cornstarch, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into bowls over hot cooked rice.
Toss baby greens with orange sections, diced red peppers, sliced red peppers and diced avocado. For dressing combine enclosed Mango Chutney Dippin’ Sauce with 1 Tablespoon salad oil and curry powder to taste. Top salad with prepared Calypso Coconut Shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.
Prepare salad and dressing as described above. Place shrimp in a single layer in a foil pan; cover grill and cook over medium heat for 15 minutes or until coating is crunchy. Top salad with shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.
1/2 cup mixed pepper, diced (any blend of belle pepper)
1/2 cup mushrooms, quartered
Two 8 oz. packages Margaritaville Jammin’ Jerk Shrimp
6 asparagus spears, cooked and trimmed to 1 inch sticks
1/2 cup sweet potatoes, peeled, cooked and diced
2 cups of your favorite Pasta, cooked
Sauté the mushrooms and peppers in the oil until just tender. Add the shrimp and cook per the package directions. Add the asparagus and sweet potato and simmer until just heated. Place the cooked pasta in the microwave and heat for 1 minute. Toss the pasta with the shrimp and vegetables. Serve in a platter.
1 large or 2 small heads of romaine lettuce, cleaned and torn
1 head of red leaf lettuce, cleaned and torn
8 Campari tomatoes, washed and quartered or 1 container cherry tomatoes, washed and halved
3 ears of fresh sweet corn, shucked and kernels cut off (uncooked)
1/2 sweet onion sliced into half moons
1 hot house cucumber, peeled, sliced and cut in half
1 can of black olives, drained
Rinse chicken, pat dry and season liberally with dry rub and let rest for a couple hours before grilling. Start your charcoal or preheat gas grill to a medium-high temperature. Lightly oil the grate, add chicken and grill until cooked through about 4 to 5 minutes on each side. Baste both sides of the chicken breast with BBQ sauce in the last couple of minutes. Remove chicken breasts from grill when done and cool for 4-5 minutes while you prepare the salad.
In large bowl mix the romaine, red leaf lettuce, tomatoes, fresh corn kernels, sweet onion, cucumber and black olives. Mix lightly but do not dress. Place mixed salad on serving plates. Slice chicken breast and place on top of salad. Drizzle complete salad with BBQ Ranch Dressing.
You can add or delete salad items to your liking. Suggested substitutions: black beans, crushed corn chips, fried onion rings, boiled eggs, heart of palm, arugula or avocado.
If you can’t find the BBQ ranch dress combine 2/3-cup ranch dressing with 1/3-cup barbeque sauce as substitution.
4 salmon fillets, marinated for 1–2 hours in the refrigerator
1 package rice pilaf or other flavored rice
1 bunch asparagus
Preheat an outdoor grill for medium-heat and lightly oil grate. Remove salmon fillets from marinade and discard remaining marinade. Grill fillets for 6-8 minutes per side until fish flakes easily with a fork. Fish is cooked when it reaches 150F using an instant-read thermometer. Serve with your favorite seasoned rice and vegetable.
1 bottle of Margaritaville’s Pineapple Chili-Lime Marinade
1 fresh pineapple, peeled and cored
1 sweet onion
Place Pork chops in a zip lock plastic bag and cover with the marinade. Save about 1/4 cup for basting later. Seal bag and turn to make sure all chops are coated. Marinate in the refrigerator for 3-4 hours or overnight if you wish.
Cut pineapple and peeled onion into 1/2 inch slices. Add 1 teaspoon of olive oil to the remaining marinade and lightly brush the pineapple and onion for grilling.
Prepare grill for high heat. Oil the cooking area of the grill with tongs and an oil saturated paper towel. Take excess marinade off of the chops and lay on grill along with, pineapple and onion. Grill until browned on the outside and cooked through for 8 – 10 minutes, with a quarter turn on the same side and then turning over once. (If the chops are thinker they will need to cook longer and at a lower temperature.) Lightly baste chops, pineapple and onion with reserved marinade as needed. Remove from grill and let rest for 5 minutes before serving.
Cut beef into 1/2-inch cubes and mix with Margaritaville Jerk Marinade in a bowl, reserve some marinade for basting. Cover bowl and chill in the refrigerator for 2 – 4 hours or overnight. Cut the vegetables and pineapple into chunks about the same width as the beef. Thread the ingredients onto the skewers. You can double the skewers if you would like for the kabobs to be easier to handle on the grill. Shake Margaritaville Calypso Rub on the kabobs to add seasoning for the vegetables.
Prepare grill for high heat. Oil the cooking area of the grill with tongs and an oil saturated paper towel before the putting kabobs on the grill. Grill for 8 – 10 minutes turning occasional. Lightly baste kabobs with reserved marinade. Remove from grill and let rest for 5 minutes before serving. The meats and vegetables will continue to cook a little once you have taken them off the grill. Remove from skewers and serve on platter.
Mix reheat outdoor grill to medium-high heat and lightly oil grate. Knead together turkey, Margaritaville Calypso Rub, egg and breadcrumbs until well blended. Divide turkey mixture into 4 equal portions and form into patties. Cook on preheated grill for about 5 minutes. Flip burger then brush on Margaritaville Original BBQ Sauce and cook for about another 5 minutes or until burgers are well done. Burgers are done when center reads 165F on an instant-read thermometer.
One 8 oz. package Margaritaville Island Lime Shrimp
2 Portabella mushrooms
1 Tablespoon white wine
6 Fresh cut-up asparagus spears
1/4 cup diced red peppers
Stove Top Directions:
Sauté two portabella mushrooms (gills removed) in olive oil until tender. In another pan, cook Island Lime Shrimp according to package directions, adding 1 Tablespoon of white wine, 6 fresh cut-up asparagus spears, and 1/4 cup diced red peppers. Fill mushroom caps with cooked couscous and top with shrimp/asparagus mixture.
Preheat grill to medium-high. Place Island Lime Shrimp and 1 Tablespoon white wine in a foil pan on grill. Coat two large portabella mushrooms (gills removed), 6 large asparagus with oil and 1/4 cup red pepper slices, placed directly on grill. Cook for 8-10 minutes, turning often, until shrimp is done and vegetables are tender. Fill mushroom caps with cooked couscous and top with cut-up asparagus, red peppers and shrimp with sauce.
One 8 oz. package Margaritaville Island Lime Shrimp
2 cups orzo pasta, cooked and cooled
1/2 cup mixed peppers
1 cup smoked sausage, diced (as mild or spicy as you like)
8 mussels or clams
1/2 cup shrimp broth
1/4 cup Cilantro, chopped
2 strands Saffron
Cook the shrimp according to the directions on the box. Add the remaining ingredients except the pasta and simmer, covered until mussels or clams open. Add the pasta and toss to coat evenly. Serve in a platter with fresh crisp bread.
Cook Jammin’ Jerk Shrimp according to package directions. Remove shrimp from pan. In skillet add garlic, olive oil, tomatoes, green peppers, basil, salt and pepper. Heat through for 1 minute. To serve, spoon tomato mixture on French bread slice and top with shrimp.