Recipes

Recipes

 

Shrimp Pilau

 

This recipe is a staple with the Minorcans of St. Augustine. 

1/2 lb. bacon or salt pork
2 small onions diced
1/4 cup green pepper
1-14.5 oz. can stewed tomatoes
1-14.5 oz. can tomato sauce
2 cups Uncle Bens rice
3 datil peppers*
1 lb. peeled and deveined shrimp
1 tsp. garlic powder
salt and pepper to taste

Saute bacon/salt pork in heavy-duty pot.  Add diced onions, green pepper, datil peppers and saute until translucent.  Add stewed tomatoes and tomato sauce, garlic powder, salt and pepper. Pour in the rice and bring to a boil.  Turn heat down.  Cook on low heat for about 45 minutes to an hour and give it a stir occasionally.  Add shrimp about 20 minutes into cooking.  You don't want them to get tough. 

*Datil Spice can be substituted (go easy!) or Minorcan Datil Pepper Hot Sauce

Minorcan Datil Chicken

4 skinless boneless chicken breasts
1 cup mayonnaise
1/2 cup honey
1/4 cup Minorcan Datil Mustard
Montreal Chicken Seasoning
4 sliced pineapple rings
1 package of yellow rice or rice of your choice

Prepare rice according to directions. Coat generously both sides of chicken breast with Montreal Chicken Seasoning.  Mix mayonnaise, honey and Minorcan datil mustard in a small bowl.  Grill the chicken, being careful not to dry it out.  Place chicken on bed of rice.  Spoon sauce over chicken and place pineapple ring on top. 

 

Thousand Island Dressing

1 cup mayonnaise
ketchup to taste
Minorcan Datil Relish to taste

 

Pimento Cheese

8 oz. sharp cheddar cheese
Small jar of pimentos
Minorcan Datil Mayonnaise: Start with 1/2 cup and add until desired consistency

 

Gator Sauce (Serve with Fried Alligator Tail)

Recipe compliments of Charlie at Schooner's Seafood Restaurant, St. Augustine, FL

1/2 cup Minorcan Datil Mustard
1-1/2 cup white vinegar
1-1/2 cup honey
3/4 cup lemon joice
1-1/2 cup apricot jelly

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