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A Trip Around the World: Coastal Cuisine

A Trip Around the World: Coastal Cuisine
It’s officially Spring Break season! Whether you’re jetting off to an island vacay or dreaming that you could be, we’ve rounded up a few dishes featuring some crave-worthy coastal flavors. 
 
First up, made with Moore’s NEW Spicy Habanero Wing & Hot Sauce, the Spicy Habanero Oyster Po’boy is the perfect comforting, coastal sandwich.  For a lighter option, try the Buffalo Shrimp Salad, which combines bright fruit flavors with shrimp and Moore’s Original Buffalo Sauce. 
 
Mexican meets coastal in Moore’s Sweet and Spicy Fish Tacos. Prepare these tasty tacos with your favorite fish or your fresh catch! Last, but certainly not least, grilled shrimp pairs perfectly with a savory corn relish in Moore’s Grilled Shrimp with Ranch Buffalo Corn Relish dish. Make it a Southern meal by serving it with these Ranch Buffalo Fried Green Tomatoes and Fried Squash
 
Wherever you are, these four seafood dishes will bring a taste of Spring Break right to your kitchen table.  Check out the recipes below! 
 
Ingredients: Spicy-Habanero-Oyster-Po-Boy.jpg
2 (8 ounce) containers of shucked oysters (8 oysters each)
1 pint of whole buttermilk
1/2 C plus 1 tablespoon Moore's Spicy Habanero Wing & Hot Sauce, divided
12 ounces Fish Fry Breading mix
3 cups shredded slaw mix
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
3 tablespoons green onion, chopped, green part only
16-inch crusty baguette, cut in fourths & sliced horizontally
2 tablespoon butter
Fry oil
 
Instructions: 
  1. Whisk 1 tablespoon Spicy Habanero Sauce into the buttermilk. Drain the oysters and transfer them to the buttermilk marinade. Marinate for at least 30 minutes. 
  2. To make the slaw dressing, whisk together mayo, lime juice and remaining 1/2 cup of Spicy Habanero Sauce. Combine the slaw mix and green onions in medium mixing bowl. Pour 1/3 cup of dressing onto the slaw and mix well. Add more if desired.
  3. Melt butter in a skillet over medium-high heat. Place the bread cut-side down into the pan and toast until golden brown. Repeat until all bread is toasted.
  4. Meanwhile, preheat the fry oil to 350 degrees.
  5. Place the fish fry in a mixing bowl or baking dish for dredging. Once the oil is ready, transfer oysters from the marinade, allowing excess marinade to drip off, and place into the fish fry to coat. Coat each oyster separately and completely. Once all of the oysters are coated, place them in the fryer and cook until golden brown. Transfer oysters to a plate lined with paper towels to drain off any excess oil. Season with kosher salt.
  6. To serve, spread the slaw on the bottom piece of bread and top with 4 oysters on each sandwich covering with the bread top.
 
Ingredients:Buffalo-Shrimp-Salad.jpg
1 large fresh mango, chopped
1 medium avocado, chopped
1 1/2 lbs. shrimp, deveined, peeled, thawed, tails removed
1 tablespoon dried garlic powder
1 bag romaine lettuce
1/2 cup Caesar dressing
1/4 cup Moore's Buffalo Wing Sauce
1/4 cup honey
 
Instructions: 
  1. Place shrimp in single layer on pan and sprinkle with garlic powder.
  2. Broil shrimp 4-5 minutes until pink and opaque.
  3. Allow shrimp to cool in refrigerator for 1-2 hours.
  4. Mix Caesar dressing, Moore's Buffalo Wing Sauce, and Honey.
  5. Use half of the dressing to coat the shrimp, once it is cooled.
  6. Place romaine lettuce in bowl and top with mango, avocado, shrimp and dressing.
 
Ingredients: Fish-Tacos.jpg
4 tbsp. honey
2 tbsp. Moore’s Original Marinade
Juice of 1 lime and zest
2 peppers out of 7 oz. can of Chipotle Peppers in Adobo Sauce
1 tbsp. brown sugar
4-6 fish fillets (Grouper, Tilapia, or your fresh catch)
Tortillas
Plain Greek yogurt, optional
 
Slaw Ingredients
1 head purple cabbage, shredded
2 tbsp. olive oil
2 tbsp. Apple Cider Vinegar
 
Instructions: 
  1. Add honey, Moore’s Original Marinade, lime juice and zest, peppers and brown sugar into food processor and blend until all combined.
  2. Marinate fish in mixture for 15-30 minutes.
  3. Grill fish until cooked through.
  4. Toss cabbage, olive oil and vinegar together.
  5. Place fish and slaw inside tortilla.  Top with Greek Yogurt if desired.  Wrap or fold tortillas.
 
Ingredients: Grilled-Shrimp-(and-tomato)-with-Ranch.jpg
Shrimp:
48 medium Shrimp, peeled and deveined
1/2 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
 
Corn Relish:
2 1/2 cups Cooked Corn Kernels
1 small Roasted Red Bell Pepper, diced
1 1/2 cups Onion, small dice
1 1/2 cups Celery, small dice
8 Roasted Garlic Cloves, minced
1 1/3 Tbsp. Vinegar
1 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
 
Instructions: 
  1. Preheat grill.
  2. Combine all the ingredients for the corn relish in a bowl and chill in refrigerator.
  3. Grill shrimp on skewers until done and then toss in Moore's Creamy Ranch Buffalo Sauce.
  4. Serve shrimp with a side of corn relish.  Drizzle Moore's Creamy Ranch Buffalo Wing Sauce over the top for added flavor.  Bacon and chives also make a great garnish!