Steamed Shrimp

6 Cups of water

1 (12-ounce) bottle of beer

1 large onion, quartered

4 to 6 tablespoons of 7th Heaven Ocean Seafood Seasoning

6 pounds unpeeled, jumbo fresh shrimp

Cocktail Sauce (optional)

Lemon wedges (optional)

Bring first 4 ingredients to a boil in a large dutch oven.  Add shrimp, and cook covered for 10 minutes or just until shrimp turn pink, stirring often.  Turn off heat, let stand 2 minutes; drain.  Serve shrimp with cocktail sauce and lemon wedges, if desired.  You can use 7th Heaven Ocean Seafood Seasoning as a dip on the side to kick up the flavor.

Cook's Notes:  We used 16-20 counts of shrimp per pound for this recipe.  Makes 8 servings.

Canjun Chicken with Capers and Lemon

1/2 cup all-purpose flour

1 tablespoon of 7th Heaven Canjun Caribbean Curry

4 skinless, boneless chicken breasts halves

1 1/2 tablespoons olive oil

3/4 cup of chicken broth (low-salt can be substituted)

2 tablespoons fresh lemon juice

2 tablespoons drained capers

Combine flour and 7th Heaven Cajun Caribbean Curry in shallow bowl.  Dip chicken into flour mixture coating completely.  Heat oil in heavy large nonstick skiller over medium-high heat.  Add chicken to skillet and saute until brown and just cooked through, about 4 minutes per side.  Using tongs, transfer chicken to plate; keep warm. Add broth, lemon juice and capers to skillet and bring to boil, scraping up browned bits.  Boil until sauce thickens slightly and coats spoon, about 5 minutes.  Season to taste with 7th Heaven Cajun Caribbean Curry. Spoon sauce over chicken and serve with rice or pasta.       Serves 4-6.

Cook's Note: This is a quick, easy meal just bursting with flavor.

Chicken Stir-Fry

1 1/2 pounds boneless chicken breasts

2 tablespoons soy sauce

1/4 teaspoon 7th Heaven Far East Delight

1/4 cup cold water

2 teaspoons cornstarch

1/4 cup soy sauce

2 tablespoons cooking oil

1 teaspooon grated gingeroot

6 green onions, bias-sliced into 1-inch lengths

Slice chicken thinly into bite-size strips.  Combine chicken, the 2 tablespoons soy sauce, and 7th Heaven Far East Delight; let stand 15 minutes at room temperature.  In small bowl blend cold water into cornstarch; stir in the 1/4 cup soy sauce.  Set aside.   Preheat a wok or large skillet over high heat; add cooking oil.  Stir-fry gingeroot in hot oil 30 seconds.  Add green onions; stir-fry 1 minute. remove green onions. (Add more oil, if necessary.)  Add half of the chicken to hot wok or skillet; stir-fry 2 minutes. Remove chicken.  Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet.  Stir soy mixture; stir into chicken.  Cook and stir till thickened and bubbly.  Stir in green onions; cover and cook 1 minute.  Serve over rice.  Makes six servings

Caribbean Lobster Salad

2 Tablespoons fresh lemon or lime juice  

1/2 Cup mayonnaise

12 ounces cooked lobster, cut into 1/2 inch pieces

1/4 cup diced cucumber

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green pepper

1 tablespoon  7th Heaven Ocean Seafood Seasoning

Dash hot pepper sauce

Combine the juice and mayonnaise.  Gently toss with remaining ingredients then chill.  Serve in Lobser tails or on salad greens.  Garnish with lemon slices if desired.  Yields 6 servings.

River Shrimp and Crab Casserole

1 medium onion

1 medium green pepper

1 cup chopped celery

1/2 stick butter

13 oz. crab meat

1 lb cooked shrimp

1 cup mayonnaise

1 tbsp worcestershire sauce

2 tsp of 7th Heaven Heavenly Blend

Chop onion, green pepper, and celery; saute in butter until soft, but not  brown.  Mix with crab meat and shrimp; add mayonnaise, worcestershire, and seasonings.  Bake at 350 degrees for 30 minutes.  Serve over rice.

Roast New York Strip Loin with Adobo Rub

4 large garlic cloves, peeled

1 tablespoon of 7th Heaven Adobo Blend

1/4 cup red wine vinegar

2 tablelspoons olive oil

1 tablespoon chopped fresh rosemary

2 teaspoons of 7th Heaven Heavenly Blend

1, 6 pound New York strip loin, all but 1/2 inch thick, fat trimmed

Chop garlic in processor.  Add 7th Heaven Adobo, vinegar, oil, rosemary and 7th Heaven Heavenly blend ; grind to thick plaste.  Rub paste all over New York strip loin.  Wrap loin in plastic; refrigerate overnight.  Preheat oven to 450 F.  Place large metal rack in roasting pan.  Uncover meat and arrange, fat side up on rack.  Roast meat 15 minutes. Reduce oven temperaature to 350 F.  Continue roasting meat until thermometer inserted into center registers 125 F for rare, or about 140 F for medium rare, about 40 minutes.  Cover meat loosely with aluminum foil and let rest 20 minutes.  Transfer to platter.  Cut into 1/2 inch thich slices.

Chunky Chili Chicken

1 1/2 Lbs Boneless, skinless chicken thighs, chopped

1 can 10 oz whole tomatoes+ green chilies, crushed (rotel)

2 cans 15-ounce black beans, with liquid.

2 cans tomato sauce (one 15-ounce and one 8-ounce)

1 can 12-ounce beer (or substitute chicen stock)

5 tbsp olive oil

1 large red bell pepper, diced

1 medium sweet onion, chopped

1/3 cup pitted ripe olives, sliced

1 cup baby corn (optional)

3 garlic cloves, minced

1 1/2 tsp cumin seed

1 tbsp 7th Heaven Chilean Sky

1 tsp dried oregano

2 tsp cilantro leaves; minced (optional)

1/2 cup chedddar cheese, grated ( or 2 tbsp of 7th Heaven Comet Cheese)

7th Heaven Jalapeno Spice (optional - to taste)

In dutch oven, heat 3 tablespoons olive oil.  Add chicken and saute until no longer pink, about 4 minutes each side.  Remove chicken from pot; wipe pot dry.  Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, sitrring often.  Stir in 7th Heaven Chilean Sky, oregano, tomatoes and chilies, tomato sauce, beer and 7th Heaven Jalapeno Spice.  Add chicken back to pot.  Cover and simmer on low heat for 20 minutes.  Add beans, corn and olives.  Simmer 15 minutes.  Stir in cilantro, top with cheese.

Greek Salad Tacos

1 bag (10 ounces) mediterranean-style salad greens

1 2/3 cups (1 medium) cucumber, peeled and chopped

1/2 cup Greek-style vinaigrete

1 pkg (12)  taco shells, warmed

Toppings:  crumbled feta cheese, sliced ripe olives, chopped tomato

7th Heaven Greek Rub

Toss salad greens, cumcumber and vinaigrette in large bowl.  Fill taco shells with salad mixture.  Top with cheese, olives and tomato.  Sprinkle with 7th Heaven Greek Rub.

Cooks notes:  This is a meatless taco.  Ground beef (or chicken) can be added if desired.

Spicy Smoked Salmon Sandwich

1/4 cup softened cream cheese

1/4 cup sour cream

1 tbsp fresh dill, chopped

5 oz cooked salmon, chopped

2 tsp capers, drained and chopped

1 tsp lemon juice

2 tsp 7th Heaven Saturn Smoke

In a bowl, add 7th Heaven Saturn Smoke, beat together cream cheese and sour cream until smooth.  Add chopped salmon, dill, caper and lemon jucie and mix well.  Use as a filling for bread rolls, bagels or croissants.

Bourbon Shrimp Over Carolina Grits

40 large shrimp, peeled & deveined

1 green pepper, julienne

1 red pepper, julienne

1 tbsp of 7th Heaven Garlic Galaxy

1 red onion

1/2 cup bourbon

1 1/4 cup rich brown demi-glaze

2 cups Quaker quick grits

1 stick butter

1 cup heavy cream

1 qt water

2 cups cheddar cheese, shredded

1 tbsp of 7th Heaven Heavenly Blend

In a hot saute pan, put 2 tbsp, olive oil.  Place shrimp and vegetables in pan, season with 7th Heaven Garlic Galaxy, and saute until shrimp starts to stick and turn color, demi-glaze pan with bourbon.  When the flame dies down, add the demi-glaze and finish cooking.  Pour over grits.  To make the grits, place butter, 7th Heaven Heavenly Blend, water, cream,  in sauce pan; bring to slow boil.  Add grits.  Stir with a whisk until it starts to thicken, about two minutes.  Turn the heat to low and cook grits until done.  If they seem to be too thick, add water until the right consistency.  When grits are done, add cheese.