Recipe: Spanish Style Garlic Shrimp

Spanish Style Garlic Shrimp
Serves 4
2 tablespoons Roasted Garlic Grapeseed oil
2 teaspoons fresh lime juice
1 teaspoon Adobo Seasoning Blend
1⁄4 teaspoon crushed red pepper
1 pound jumbo shrimp, peeled and deveined
1 large red bell pepper, cut into 1-inch pieces
6 to 8 skewers soaked in water for 10 minutes
Preheat grill to medium-high. In a bowl combine oil, lime juice,
adobo and pepper flakes. Set aside. Alternately skewer shrimp
and pepper pieces and brush with mixture. Grill shrimp until
opaque, about 1 to 2 minutes per side.

NEW Adobo Seasoning Blend — 10723 — p 8
Roasted Garlic Grapeseed Oil — 10226 — p 7

Recipe: Crab Cakes

Crab Cakes
Serves 4
1 pound lump crabmeat
1 tablespoon fresh parsley, chopped
11⁄2 teaspoons Bayou Blend
2 tablespoons breadcrumbs
1⁄4 cup mayonnaise
1 large egg
1⁄4 cup all-purpose flour
1⁄4 cup Natural Grapeseed Oil
Gently mix crabmeat, parsley, bayou blend, mayonnaise,
breadcrumbs and egg in medium bowl, being careful not to break
up crab lumps. Season with salt and pepper to taste. Divide crab
mixture into 4 portions and shape into a round cake, about 3 inches.
Arrange on a plate; cover with plastic wrap and chill at least 30
minutes. (Can refrigerate up to 24 hours).
Lightly dredge crab cakes in flour. Heat oil in large non-stick
skillet over medium-high heat until hot but not smoking. Gently lay
chilled crab cakes in skillet; pan-fry until outsides are crisp and
browned, 4 to 5 minutes per side. Serve hot with dill dip, tartar
sauce or cocktail sauce.
NEW Bayou Blend — 10724
Natural Grapeseed Oil — 10229

Recipe:Tex-Mex Slider Burgers

Tex-Mex Slider Burgers:
1½ pounds 85% lean ground beef
1 tablespoon Wildtree Hickory Smoked Grilling Grapeseed Oil
2 teaspoons Wildtree California Style Garlic Pepper Blend
Salt to taste
Cheddar cheese slices
8 mini burger buns or soft dinner rolls
Toppings:
Wildtree Guacamole, prepared according to package instructions
Wildtree Fiesta Salsa, prepared according to package instructions
Baby arugula
Red onion, thinly sliced
Preheat grill or grill pan.
In a large bowl, combine ground beef, hickory oil, garlic pepper
and salt. Mix well and form into 8 mini patties. Grill meat to desired
doneness, about 4 minutes per side over medium-high heat.
Add the cheese as soon as the burger is flipped to the second side.
Grill buns until lightly toasted. Dress burgers with guacamole, salsa,
arugula and onions and serve.
Hickory Smoked Grilling Grapeseed Oil — 10629
California Style Garlic Pepper Blend — 10570
Guacamole Seasoning — 10569
Fiesta Salsa Mix — 10697

Recipe: Red Curry Chicken and Vegetables

Red Curry Chicken & Vegetables
Serves 4
11⁄2 pounds boneless skinless chicken breast,
sliced into thin strips
2 tablespoons Natural Grapeseed Oil
1 (14-ounce) can coconut milk
3 tablespoons Thai Red Curry Paste
1 (16-oz) bag frozen stir-fry mix vegetables
Salt to taste
Heat oil in a large sauté pan over medium-heat. Add chicken;
sauté 3 minutes. Add coconut milk, curry paste and frozen
vegetables; cook for 5 minutes stirring occasionally. Season with
salt and serve with steamed rice.
NEW Thai Red Curry Paste — 10727
Natural Grapeseed Oil — 10229