Recipe Book
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Watkins Feature Recipes
Spiced Shrimp
Ingredients
3 quarts/liters of water
1/2 cup/125 mL vinegar
1 lemon, halved
1 jumbo sweet yellow onion (such as Vidalia), halved
1/4 cup/60 mL Pickling Spice (Limited Time)
1 tbsp/15 mL Sea Salt
2 lbs/900 g tiger shrimp, with shells on
Horseradish Cocktail Sauce
2 cups/500 mL ketchup
3 tbsp/45 mL Tomato & Horseradish Snack & Dip Seasoning
Directions
Shrimp
Bring water, vinegar, lemon, onion, spice and salt to a boil in a large pot. Boil 10 minutes, then add shrimp. Boil shrimp 3 to 5 minutes or until shells are pink and shrimp is done. Serve hot or chilled as an appetizer. Serve with cocktail sauce or your favorite Watkins Hot Pepper Sauce.
Mix and serve.
Balsamic Vinaigrette
1/4 cup/60 mL balsamic vinegar
1/4 cup/60 mL minced green onion
2 tbsp/30 mL prepared mustard
1-1/2 tbsp/25 mL Garlic & Parsley Grapeseed Oil
1 tbsp/15 mL water
1 tsp/5 mL Tarragon
Whisk all ingredients together until well-combined. Chill at least 30 minutes.
Makes about 3/4 cup/180 mL, 2 tbsp/30 mL per serving.
Grilled Jalapeno-Lime Chicken Ingredients
4 skinless, boneless chicken breast halves (about 1 pound/454 g)
1/3 to 1/2 cup/80 to 125 mL fresh lime juice
3 tbsp/35 mL jalapeno mustard
1-1/2 tsp/7.5 mL Garlic & Parsley Grapeseed Oil
1/4 tsp/1.2 mL Black Pepper 6 oz
1/4 tsp/1.2 mL Cumin
Flatten chicken breasts to 1/4-inch/.5-cm thickness. Combine lime juice and remaining ingredients; add chicken. Refrigerate and marinate at least 1 hour. Grill or broil chicken until done, approximately 7 minutes per side, basting occasionally with marinade.
1-2-3 Salsa
2 tsp/10 mL Cilantro
1/2 tsp/2.5 mL Cumin
1/4 tsp/1.2 mL Cayenne Pepper
1 tsp/5 mL salt
Combine in a bowl and let sit while chopping vegetables.
1 red onion, diced
2 avocadoes, peeled and diced
3 tomatoes, chopped
2 limes
Dice and chop onion, avocados and tomatoes. Place in bowl; add spice mixture and toss to coat evenly. Squeeze limes over salsa; toss to coat.
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