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Fresh Catch Recipes: Moore’s Famous Grilled Shrimp and More

Fresh Catch Recipes: Moore’s Famous Grilled Shrimp and More
If you live in the South then you know there’s nothing better than heading to the Gulf and enjoying the fresh, succulent seafood. It’s one, if not the best part, about a vacation at the beach.
 
It’s so good that as soon as you get home from vacation, you find yourself craving more.  
 
To help you get your seafood fix, we gathered our favorite seafood recipes so you can enjoy the gulf coast, even when you’re home. 
 
Ingredients
½ cup Moore's Original Marinade
1 lb. peeled and cleaned shrimp
1 tbsp. black pepper
2 lemons
¼ cup butter
 
Directions
1. Marinade shrimp in Moore's Marinade, juice from lemons, butter and pepper for 15 minutes.
2. Place shrimp on skewers and cook on grill as usual.
3. Heat the remaining, unused, marinade to dip the shrimp. 
 
 
Ingredients
½ cup Moore's Original Marinade
1 pound king crab legs
½ cup beer
¼ cup lemon juice
¼ cup olive oil
1 T. oregano
2 T. minced garlic
1 T. Dijon Mustard
Butter, melted
2 lemons, quartered
 
Directions
1. Mix marinade, beer, lemon juice, olive oil, oregano, garlic, and mustard together and pour over crab legs.
2. Marinate in a covered dish in the refrigerator overnight or at least 8 hours.
3. Remove crab legs from the marinade.
4. Pour marinade into 2 cups of water and steam the crab legs (do not submerge -- just steam) for 5-7 minutes or until completely cooked
5. Cut or crack the shells and serve garnished with lemon wedges and melted butter for dipping.
 
Ingredients
½ cup Moore's Original Marinade
1 lb. swordfish steaks/fillets 4 pieces
½ tsp canned chipotle pureed/chopped
2 tsp large flake sea salt
3 limes
2 tbsp. vegetable oil
8 slices pepper bacon
2 cloves crushed garlic
 
Directions
1. Marinade swordfish steaks/fillets in Moore's Marinade, juice from limes, crushed garlic, vegetable oil, and chipotle for 15 to 30 minutes.
2. Wrap swordfish with bacon slices and grill on seafood grill tray over medium high heat until no longer translucent, but not dry.
3. Remove from grill and sprinkle lightly with sea salt.
4. Boil remaining marinade 5 minutes and serve as a sauce for the fish, along with fresh lemon and lime slices.