Shrimp and Sausage Pasta
1 lb. Peeled and deveined shrimp
1 lb. Smoked sausage
1 lb cooked bowtie pasta
1 Tablespoon Minced garlic
2 Tablespoons of Category #4
Olive oil to taste
Cut sausage into medallions and cooking them until brown on medium to high heat. Remove from pan and set aside. Add Shrimp, garlic and seasoning, cooking shrimp until brown and tender on medium heat.
Add cooked pasta and sausage, into pan with shrimp, toss mixture with olive oil; cover and cook on medium heat for an additional 5 minutes.
Remove from heat and serve
Garnish with parmesan cheese
Caesar Salad Dressing
2 Tuna steaks
1 Tablespoon olive oil
Clean and cut lettuce and tomato, put aside and let dry.
Season both sides tuna steaks with desired amount of I.CHEEWAWA Category #4 and sesame seed. Preheat pan with olive oil on high heat. Add tuna steaks to pan and sear on all sides for approximately 3 minutes per side so that the seasoning and sesame seed create a crust.
Remove from heat and let rest for 5 minutes before slicing.
Mix salad dressing with your lettuce and tomato and plate. Add sliced tuna steak to top of salad and ENJOY!
8 oz Salmon steak
12 ozs spinach
3 Tbs minced garlic
1/4 olive oil
2 Tbs I.CHEEWAWA hurricane dust #4
Spinach: in large pan, add olive oil and minced garlic and lightly brown garlic. Once lightly brown add spinach and about a 1/4 cup water to cook spinach on medium heat. Once spinach starts to wilt, stir and cover. Cook for 5-8 minutes until spinach is wilted. Remove from heat.
Salmon: Pat dry salmon steak. Apply 2 Tbs I.CHEEWAWA category #4 to coat evenly over salmon steak. Place filet skin side down on griddle... medium to high heat. Monitor the filet and when the color of the meat has changed midway through the filet, flip using a spatula as to not break the filet apart. Grill the rest of the way through and place on plated on bed of spinach. Garnish with sliced tomatoes and sprinkle with cheese.
Marie Laveau Voodoo Shrimp Cocktail
3# 10-15 count shrimp
4 fresh jalapeños
6 Roma tomatoes
1 bunch cilantro
4 avocados 8 limes
1 small onion
4 cucumbers 1 bottle ketchup
1 bottle Clamato (64 oz)
Ice to cool shrimp after boiling
Instructions: Boil shrimp in a pot of already boiling water for 5 minutes (use timer on your phone). When the 5 minutes are up, place shrimp onto bowl with ice and let cool while you prepare vegetables (chopping).
Chop all of the vegetables into bite size pieces, NOT the limes!!!! 😜 Place all of the vegetables in a large bowl, in my case I had to split the vegetables into 2 bowls (equal parts).
Add ketchup to vegetables in bowl or (2 bowls, equal parts). Add I.CHEEWAWA BLOODY MARY MIX to the bowl ( or 2 bowls, equal parts). Add Clamato juice to the bowl (or 2 bowls, equal parts). By this time approximately 30-45 minutes should have transpired and shrimp should be cool.
Peel shrimp and add to vegetable/Clamato mixture, squeeze 6 limes into bowl contents and serve with a shrimp and lime on rim as garnish. P.S. the ice over the shrimp allows the shrimp to stop cooking and getting dehydrated and helps retain moisture and easy peeling.
I.CHEEWAWA THAT’S DELICIOUS!!!!
Please note that I did make a very large pot of this (I think it was a 20 quart Magnelite) so adjust ingredients as needed.
3 - 16 ounce packages of vigo yellow rice
2 pounds, peeled/deviened shrimp
2 pounds fresh muscles
1 pound chorizo
2 medium yellow onions
2 pounds boneless/skinless chicken thighs
49 ounce can chicken broth
5 Tsp I.CHEEWAWA Category 4
Dice onions and slice chorizo into medallions, place in pot with about 2 Tsp olive oil and cook down so that the fat in chorizo renders.
While that is cooking down, cube chicken into 2 inch cubes, then add to onion, chorizo mixture and continue to cook down on medium simmer.
Clean muscles with fresh cool water and set aside.
Once meat is cooked down, reduce heat and add shrimp. (I let mine cook for about 5 minutes, covered since they were frozen when I threw them in)
Add vigo rice, chicken broth and I.CHEEWAWA (to taste), give it a quick stir and cover to simmer on a low/medium heat until liquid begins to evaporate. Add muscles, cover tightly and let the rice continue to cook. Muscles will open in the steam. When all liquid has been absorbed and rice is tender, remove from heat, serve and enjoy!!!!