Southern Shrimp & Grits with Bacon

Directions:
Bring water to a boil.  Add salt and pepper. 

Add grits and cook until water is absorbed, about 20 to 25 minutes.  Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. 

Fry the bacon in a large skillet until browned; drain well. 

In grease, add shrimp.Cook until shrimp turn pink. 

Add Pompeii Lemon Juice, chopped bacon, parsley, scallions and garlic. 

Saute for 3 minutes.
Spoon grits into a serving bowl. 

Add shrimp mixture and mix well.  Serve immediately. 

Total time: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes           
Level of difficulty:  Easy
Serves: 4

Shake n Bacon & Chive Pork Chops

Moist & tender pork chops have a delicious flavor, enhanced with our Produce Enhancers Bacon & Chive Mix.

4 Boneless Pork Chops

1/2 cup bread crumbs

4 TBS Produce Enhancers Bacon & Chive Seasoning Mix

1 egg

heat oven to 400°

whisk egg in medium bowl

On a plate  mix bread crumbs & Bacon & Chive seasoning mix.

Dip pork chop in egg then press the pork chop into the seasoning mix, coating both sides.  Be sure to press the seasoning into the pork chop.

Bake for 20-25 min depending on thickness of chops or until internal temp reaches 145°.  Let rest 3min before serving

For easy clean up line the pan with foil and spray with cooking spray.

Alaska Salmon Bake with Pecan Crunch

2 tbs.  Dijon style mustard
2 tbs. melted butter
4 tsp. honey
¼ cup fresh baked bread crumbs
¼ cup finely chopped pecans (or walnuts)
2 tsp. chopped parsley
4 Alaskan Salmon fillets 4-6 oz, each
1 tbs. Pompeii Lemon Juice
Salt & Pepper

Mix together mustard & butter, Pompeii Lemon Juice
and honey in a small bowl; set aside.  Mix together bread
crumbs, pecans and parsley in a small bowl; set aside.  
Season each fillet with salt & pepper.  Place on lightly
greased baking sheet or broiler pan.  Brush each fillet
with mustard/honey mixture.  Pat top of each fillet with 
bread crumb mixture. 

Bake at 450° for 10 minutes per inch
of thickness or until salmon flakes easily with fork.
Serves 4.

Seared Lime Tuna Steaks

4 (6 oz- 8oz, ¾" thick) Tuna steaks, skinned

Ingredients:
1/2 Cup of Pompeii Lime Juice
1 Tsp minced garlic clove
2 Tsp each of sea salt/black pepper
2 Tsp minced onion
2 Tbsp sesame oil

Mix all ingredients into a bowl. 

Place tuna into the bowl and thoroughly cover tuna with mix.
Grill over medium heat 1 to 2 minutes each side. 
Makes 4 servings

Mexican Lime Chicken Breast

4 chicken breast with skin
6 oz. shredded cheese
¼ cup chopped cilantro
2 jalapeno peppers, chopped
½ cup Pompeii Lime Juice
½ stick butter, melted
salt & pepper to taste

Preheat oven to 350°

Marinate chicken breasts with Pompeii Lime Juice for 4 hours.
Stuff chicken breasts with cheese, cilantro & jalapeno peppers.
Salt & pepper tops of chicken.  Pour melted butter over breasts.
Bake at 350 ° for 1 hour or until no longer pink. 

Serves 4.

Pompeii Key Lime Honey Chicken Kabob

This zesty recipe combines the flavors of key lime, soy sauce, garlic, cilantro and honey to make a delicious marinade.

3 Tbs. soy sauce

2 Tbs. honey

1 Tbs. olive oil

1 1/2 Tbs. Pompeii Key Lime juice

1 tsp. minced garlic

1 tsp chopped cilantro

4 skinless,boneless chicken breasts cut into cubes

vegetables as desired - cubed (peppers, onions, mushrooms..)

In a medium bowl combine all ingredients except the chicken.

Mix thoroughly

​Add cubed chicken ( and vegetables), cover and place in refrigerator 30-60 min. to marinate.

Thread marinated chicken (and vegetables) onto skewers (if using wood soak at least 5 min.)

Grill over medium heat until juice runs clear.

Want to kick it up a notch?

add 1-2 tsp.Siracha

add red pepper to taste

Main Dishes