JAC's Tailgaters Spit Fire Shrimp
1 lime juiced
1/4 cup hot sauce
1TBS JAC's Tailgaters Fiesta dip
1TBS JAC's Tailgaters Fling On Seasoning
Shrimp: 4 cloves garlic, crushed and chopped 2 shallots, chopped 2 lbs jumbo shrimp peeled and deveined 12 to 15 blades blades chives, chopped
Preheat skillet over medium high heat. Combine lime juice, hot sauce, JAC's Fiesta Dip Mix, JAC's Louisiana seasoning. Quickly saute garlic and shallots in oil and butter for 1 minute. Add shrimp and cook tossing shrimp frequently for about 3 minute until shrimp turn pink. Dump pink, firm, cooked shrimp into hot seasoning blend and toss to coat. Garnish with chives. Serve warm or chilled.
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and bell pepper cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt, JAC's Tailgaters Fling On Seasoning and pepper, to taste, until smooth, about 20 seconds. Add 1 cup of Colby Jack cheese. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and serve with your favorite salsa or our Cajun Garlic Essence.
Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.
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