Stuffed Crab, Killer Shrimp and Jerk Pork, Oh my.

Shrimp and stuffed clams were on sale but I thought the two together weren't going to be enough to make a whole meal so I got some pork chops too.  Served with rice, roasted brussels sprouts and a slaw-type salad.  Turns out it was more than enough for the two of us.

SALAD

chopped savoy cabbage, green cabbage, carrots, celery, green onions, cilantro, wonton noodles and sliced almonds with a Sesame Ginger Dressing.

Jerk  Pork Chop 

Ingredients

• 1/4 cup, plus 2 tablespoons canola oil

• 4 (8 to 10 ounce) thick pork chops

• 1/4 cup jerk seasoning, *

• 1/4 cup red onion, diced

•

• 1 jalapeño diced

• 2 cups pineapple, fresh, cubed

• 1/2 cup peach preserves

Directions

*Jerk Seasoning

Makes about 1/2 cup

2 tablespoons brown sugar

21/2 teaspoons salt

2 teaspoons allspice

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

1 teaspoon granulated onion powder

1/2 teaspoon ground cinnamon

1/2 teaspoon granulated garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon dried thyme

In a small bowl, stir together the brown sugar, salt, allspice, cayenne, black pepper, onion powder, cinnamon, garlic powder, cumin, and thyme. Store the seasoning in a lidded glass container or zipped plastic bag in a cool, dark place for up to 1 month.

Pork Chops:

1 Preheat the oven to 375°F. Prepare a medium-hot to hot fire in a charcoal or gas grill and oil the grill grates.

2 Rub the 1/4 cup of oil over both sides of the pork chops and then sprinkle them with the jerk seasoning, rubbing it into the meat. Grill the chops for 4 to 5 minutes on each side.

3 Transfer the chops to a baking pan and bake for 8 to 10 minutes.

4 Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion, jalapeño, and pineapple cubes and cook, stirring, until the onion begins to soften, about 5 minutes. Add the peach preserves and lemon-pepper seasoning, decrease the heat to low, and cook, stirring occasionally, until the sauce comes together, 5 to 10 minutes longer. Serve the sauce with the pork chops

Br

Brussels Sprouts

Brussel sprouts cut in half tossed with salt & pepper, duck fat and chopped pecans and roasted 20 minutes.

Louisiana Killer Shrimp 

         Servings: 4 to 6 

2 tablespoons rosemary

2 teaspoons dried thyme

1 teaspoon black pepper

5 garlic cloves, peeled and chopped

1 teaspoon celery seeds

1 teaspoon crushed red pepper flakes

2 quarts chicken broth

3 ounces tomato paste

½ cup butter

1 ½ pounds shrimp, peeled, tails on, save shells to boil with killer shrimp broth

Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.

Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.

Stuffed clams were store bought