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Shellfish

WAIKIKI SHRIMP

JERK KABOBS

LOBSTER

FAJITA

OYSTERS/CLAMS

 

Willy’s Waikiki BBQtm Grilled or Broiled Shrimp

Shake well. Place 1 pound of raw shrimp, shell removed, in a plastic bag with 1/2 cup of Waikiki BBQ, mix well then refrigerate for 1/2 hour. Prepare you broiler or grill. Skewer the shrimp or arrange on a broiler pan and cook until done to your liking, basting with more sauce at least once as they cook.wadda Waikiki Shrimp! WOW!

Jerk Shrimp and Scallop Kabobs

Marinate a pound of shrimp and scallops in a plastic bag in the refrigerator for 20 minutes, Skewer with onion and red and green pepper pieces roughly of the same size.  Grill on a hot grill for 4-6 minuets per side. Serve with rice and beans and fried plantains. 

Grilled Lobster with Waikiki Sauce,

First kill the lobster by plunging a very sharp knife into the natural cross located at the back of the head. Then pull the knife sharply down the body to split it lengthwise in half. Remove the dark-colored gut and gritty sack, which will be in 2 separate parts in the top section of the head. Place the lobster on a very hot grill flesh side down for 4-6 minuets and then turn them over and brush on the Waikiki sauce and cook an additional 4-6 minutes. Brush on more Waikiki sauce when serving.Waikiki Grilled Lobster! Reach in and grab it!

Oysters and Clams

Carolina BBQ is a wonderful dipping and dripping sauce for raw, baked, fried or steamed oysters and clams.Carolina Oysters and Clams on the half-shell!

Shellfish Fajita

Over high heat in a frying pan sauté about a pound of shrimp or scallops in two tablespoons of oil until lightly cooked. Remove to a paper towel, using a spatula or slotted spoon. Sauté two sliced, medium-sized onions in the oiled pan for two minutes and add one sliced red sweet pepper. Sauté for two more minutes, add the shellfish back to the pan and stir in 1/3 cup of Willy’s Mexican Fajitatm. Continue stirring slowly until the sauce comes to a simmer and coats the ingredients. Serve in warm tortillas, tacos, buns, rolls, or over rice or beans.

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Sal Monella

Sal Monella

Proper food, hand and utensil washing can prevent salmonella poisoning due to cross-contamination. Proper storage temperatures minimize the growth of such microorganisms, and sufficient cooking time kills them, though cooking will not make rancid, rotted or moldy food safe to eat. Reaching a temperature of 160oF during cooking, or holding food at 145oF for 3 ˝ minutes will kill bacteria like salmonella, if it is present.
YUCK, COOKING WINE

COOKING WINE

Never use cooking wines. They are laden with sodium. Only cook with wines that you would drink from a glass.

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