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Serves 30 as an appetizer.
Ingredients:
- 5 pounds medium fresh Georgia shrimp
- 5 medium Vidalia onions quartered into bite-size wedges
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
- 2 cups cider vinegar
- 1 large bottle of capers and juice
- 2 lemons cut in thin slices
- 3 firm tomatoes cut into bite-size wedges
- 3/4 cup sugar
- 1/4 cup Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tsp. salt
Cooking Instructions:
Boil shrimp for 3 minutes. Drain immediately. Peel de-vein, wash and drain well. In deep, flat pan, layer shrimp, onion, lemon & tomatoes, repeating until all is used. Mix all remaining ingredients thoroughly and pour over shrimp and onions. Cover and refrigerate for at least 12 hours. Stir or flip at intervals throughout that time. To serve, lift onions, lemons, tomatoes and shrimp from marinade and serve from a glass bowl with toothpicks.
We tried this out, and had fantastic results.
Ingredients
1 pound beef filet
2 medium onion
1 green pepper
8 ounce of sliced portabella mushrooms
1 green pepper
¼ cup vinegar
3 tablespoons water
½ cup of extra virgin olive oil
2 tablespoons of “My Spice Sage” Italian Dressing Seasoning Base
Juice of one large lemon
Make the Marinade
In a glass jar, add the vinegar and water with Italian Dressing Base. Mix thoroughly. Add olive oil and lemon juice and mix again and set aside.
Cube Tenderloin
Cut the tenderloin steak into 1-inch to 1 ½-inch cubes. Add the cubes to the marinade bowl. Cut the onion in half and peel apart. Cut the green pepper open and clean out the seeds. Cut the pepper into 1-inch squares (or as close to square as you can). You can leave the sliced portabella mushrooms whole. Marinade the veggies in Italian dressing with the tenderloin. Let it rest for 24 hours in the fridge, stirring when you can. Then remove from the refrigerator and let it come back to room temperature. Let it sit at room temp for 30 minutes to an hour.
Skewer
We like to alternate between onions, tenderloin and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. Put the left over marinade in a jar.
Prep the grill
If using gas, heat the grill on high for 15 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 12 minutes.
Grill ‘em
Place the kebabs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 180 degrees every 3 minutes. Pour leftover marinade on kebabs during each rotation. Cook meat until desired level of doneness. Remove the kebabs from the grill and let them rest for 3 or 4 minutes before serving.
Angel’s Café is one of the best sandwich and salad restaurants in Brunswick, Georgia. Angel’s is located on Cypress Mill Road in the Shops at Cypress Mill. Angel’s Café is open weekdays from 10:30am – 2:30pm. They have a very wide variety of salads, wraps and sandwiches and two to three fresh soups each day. For the money, you cannot beat it. I normally get the soup and sandwich for around $6.00. I think they make some of the best tuna salad in the area. I also recommend the Italian sandwich and the steak sandwich. Their pasta salad is also very good. Angels is usually pretty crowded but thre is rarely a wait for a table. Don’t miss this super lunch spot in Brunswick!
Nachos Mexican Restaurant & Cantina just opened its doors a couple of weeks ago on St. Simons Island. We went for dinner recently and it was slammed—which is a good sign. There was only one table available when we arrived.
I rate my Mexican restaurants by their “Chile Rellenos” and the ones at Nachos were probably the best I have eaten. The two huge poblano peppers were stuffed with Mexican cheese, dipped in egg and skillet fried and topped with a sauce that was out of this world. They were served with refried beans, rice and corn or flour tortillas.
Nancy had the “Chicken Nachos Supreme” which were also very good. The menu is extensive with many unique Mexican dishes. The staff was very friendly and nice. Our waitress told us that the owners, Jorge & Nacho, had been partners in Los Arcos that recently closed in Brunswick and reopened on the Island. We were very pleased with our first meal at Nachos Mexican Restaurant & Cantina and sure we will have many more great experiences there. We are glad to have this Mexican restaurant on the Mid-North part of the Island.
Nachos is located on Frederica Avenue, in the Brogens North shopping center.
Ingredients
- 4 tablespoons (1/2 stick) plus 2 tablespoons butter
- 2 tablespoons flour
- 1 cup green chopped onions
- 1/2 cup chopped celery
- 1 quart of half & half
- 1 pint oysters, shucked, drained and reserve liquid
- Salt and cayenne
- Fresh black pepper
- 1 tablespoon chopped garlic
- 1/4 cup chopped finely chopped parsley
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the half & half and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
We are always looking for new ways to enjoy fresh, Wild Georgia Shrimp. Guerry Norwood tested and approved this recipe recently. Enjoy!
Ingredients
- 1/3 cup extra virgin olive oil
- 2 pinches saffron threads
- 2 tablespoons fresh lime juice
- 2 garlic cloves, finely minced
- 20 raw jumbo Wild Georgia Shrimp
Directions
- In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic.
- Add shrimp and toss to coat.
- Cover and refrigerate for 2 hours.
- Prepare grill to a medium-high heat.
- Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off.
- Grill until just opaque in the center, about 2 minutes per side.
- Serve and enjoy!
Marinate:
Skewer and Grill:
Yum!
Wild-caught Georgia shrimp grow naturally and are fished in their natural environment. Because there is currently no way for consumers to tell the source of most farmed shrimp on the market, The Monterey Bay Aquarium maintains a general recommendation to avoid farm-raised shrimp from unknown sources.
According to the Monterey Bay Aquarium, “valuable Southeast Asian coastal wetlands, especially mangrove forests, are often destroyed to create commercial shrimp farms. Where shrimp are cultivated intensively, pollutants and disease organisms build up in the muck beneath each pond. After a few years, the pond can no longer support healthy shrimp. The pond is abandoned and the farm must expand to fresh territory. The contaminated muck cannot support regrowth of the mangrove forest, so the ecosystem will not recover for decades, if ever.”
Wild Georgia Shrimp get their flavor and color from their natural diet of marine organisms, and because they grow in a natural environment and are harvested at the height of the season, the flesh is firm, the color fresh and the taste is sweet.
This unique flavor profile is thought by researchers at Texas A&M University to be due primarily to “the increased abundance of free amino acids, which the animals utilize to counteract the large osmotic gradient that exists in salty offshore waters. Conversely, pond-raised shrimp are most efficiently raised during the rainy season when pond salinities may drop to one-tenth that of open ocean water. They also speculate that the unique flavor of wild shrimp is due in part to their diet of high-protein, natural foods versus the cereal, grain-based feeds required to grow shrimp at high densities in ponds.”
Learn more on youtube: click here for video
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1 Tbs. Cayenne Pepper
1/6 tsp. Black Pepper
1/6 tsp. Salt
1 Tbs. Gumbo File
1/2 Tbs. Thyme Leaves (crushed)
1/2 Tbs. Oregano Leaves (crushed)
1/4 Tbs. Caraway Seeds
6 Cloves of Garlic (crushed & peeled)
1 Stick of Butter
2 tsp. Worcestershire Sauce
1 Can of Beer (room temperature)
2 Large Cans of Tomatoes (coarsely diced)
1 Loaf of French Bread
2 Pounds of Fresh Georgia Shrimp (deveined and shelled)
Clean and devein shrimp under cold running water. Drain well and set aside. In small bowl combine all of the seasonings. In a large skillet, combine the butter, garlic, Worcestershire and seasonings. Mix in the skillet and heat over high heat. When the butter is melted, add the tomato and then the shrimp. When mixture comes to a boil, cook for two minutes stirring evenly. Add the beer, stir and cover. Cook for one minute longer. Remove from heat and cover. Cook the French bread until crispy. Use bread to dip in sauce.
Made famous at Cargo Portside Grill and borrowed by Coastal Kitchen, created by Nancy Usher.Serves 2
1/2 cup chilled heavy whipping cream
2 Tablespoons powdered sugar
Shaved dark chocolate curls for garnish
6 tablespoons vodka
6 tablespoons Kahlua or other coffee liquor
1/2 cup freshly brewed espresso, chilled
Ice cubes
Whisk cream and powdered sugar in medium bowl just until thickened; set aside. Place vodka, Kahlua, and chilled espresso in cocktail shaker with ice; shake well. Strain into 2 Martini glasses. Spoon sweetened whipped cream atop Martinis, garnish with chocolate curls and serve.
