4 large shrimp & grilled chops served over pasta & broccoli.

Lambchop Mania

Savor the bold flavors of honey-glazed jerk shrimp and tender salmon served over a bed of savory hibachi rice.

Honey Jerk Shrimp & Salmon Over Hibachi Rice

Gumbo Plate

Wings

Shrimp Poboys

Game Day Box

Jerk Chicken Poboy

Start by marinating the lamb chops and shrimp. In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Coat the lamb chops and shrimp with the marinade and let them sit for at least 30 minutes.

Prepare the Ingredients

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.

Cook the Pasta and Broccoli

Preheat a grill or grill pan over medium-high heat. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, and the shrimp for about 2-3 minutes on each side until they are opaque and cooked through.

Grill the Lamb Chops and Shrimp

In a large mixing bowl, combine the cooked pasta and broccoli. Toss with a drizzle of olive oil and grated Parmesan cheese. Plate the pasta and broccoli mixture, and top each serving with a grilled lamb chop and shrimp. Serve immediately.

Combine and Serve

Lamb chops

Large shrimp

Pasta (e.g., fettuccine or penne)

Broccoli florets

Olive oil

Garlic, minced

Lemon juice

Salt

Black pepper

Parmesan cheese, grated

Cook the hibachi rice according to package instructions. Set aside.

Prepare the Rice

In a bowl, combine honey, soy sauce, jerk seasoning, and lime juice. Add shrimp and salmon. Let marinate for at least 15 minutes.

Marinate the Seafood

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add marinated shrimp and cook for 3-4 minutes until they are pink and opaque. Remove and set aside.

Cook the Shrimp

In the same skillet, add another tablespoon of olive oil. Place the marinated salmon fillet skin-side down. Cook for about 5-7 minutes, then flip and cook for another 3-4 minutes or until cooked through.

Cook the Salmon

On a plate, serve a generous portion of hibachi rice. Top with shrimp and salmon. Garnish with sliced green onions.

Assemble the Dish

Shrimp, peeled and deveined

Salmon fillet

Hibachi rice

Honey

Soy sauce

Jerk seasoning

Green onions, sliced

Lime, juiced

In a shallow bowl, mix the flour, cornmeal, Cajun seasoning, salt, and black pepper. Dip each catfish fillet into the buttermilk, then coat with the flour mixture. Set aside.

Prepare the Catfish

In a large skillet, heat the vegetable oil over medium-high heat. Fry the catfish fillets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Catfish

In a large pot, heat a little oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Cook until softened, about 5-7 minutes. Stir in the canned diced tomatoes, chicken broth, okra, bay leaves, salt, and black pepper. Bring to a simmer.

Make the Gumbo

Let the gumbo simmer for 30-40 minutes, stirring occasionally. Remove bay leaves before serving.

Simmer the Gumbo

To serve, place a scoop of cooked rice in a bowl, ladle the gumbo over the rice, and top with fried catfish and chopped green onions.

Serve

Catfish fillets

All-purpose flour

Cornmeal

Buttermilk

Cajun seasoning

Vegetable oil

Onion, diced

Green bell pepper, diced

Celery, diced

Canned diced tomatoes

Chicken broth

Okra, sliced

Bay leaves

Cooked white rice

Green onions, chopped

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Prepare the Wings

Spread the wings out in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.

Bake the Wings

Remove the wings from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until fully coated.

Toss in Sauce

Serve the wings hot with ranch dressing on the side for dipping.

Chicken wings (bone-in or boneless)

Garlic powder

Paprika

Buffalo sauce

Ranch dressing (for serving)

In a bowl, combine the cornmeal, flour, salt, and black pepper. In another bowl, place the beaten eggs. Dip the shrimp into the egg, then coat with the cornmeal mixture.

Prepare the Shrimp

In a large skillet, heat the oil over medium-high heat. Once hot, add the coated shrimp in batches and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Cut the French rolls in half. Spread a generous amount of Boom Sauce on both sides of the roll. Layer with shredded lettuce, fried shrimp, pickles, and more Boom Sauce if desired.

Assemble the Poboys

Close the sandwich and serve immediately with extra pickles and Boom Sauce on the side.

French bread rolls

Lettuce, shredded

Pickles, sliced

Boom Sauce

Eggs, beaten

Oil, for frying

In a bowl, season the ground beef with salt and black pepper. Form into two patties.

Prepare the Burger

Heat olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until cooked through. Top with cheddar cheese in the last minute of cooking to melt.

Cook the Burger

Preheat the oven to 400°F (200°C). Place the chicken wings on a baking sheet and bake for 25-30 minutes until crispy. Toss in buffalo sauce after baking.

Cook the frozen French fries according to package instructions. Once done, top with shredded cheese and return to the oven until the cheese melts. Garnish with chopped green onions.

Prepare the Loaded Fries

Place the burger in a bun, serve with six buffalo chicken wings, and a portion of loaded fries on the side.

Assemble the Game Day Box

Ground beef

Burger buns

Cheddar cheese

Chicken wings

Frozen French fries

Shredded cheese (for loaded fries)

Green onions (for garnish)

In a bowl, combine the chicken thighs with jerk seasoning and olive oil. Coat well and let marinate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-8 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).

Cook the Chicken

Slice the French rolls in half. Spread mayo generously on both sides. Layer lettuce, cheese, sliced onions, and bell peppers.

Prepare the Poboy

Once the chicken is cooked, slice it and place it on the prepared rolls. Top with additional jerk seasoning if desired.

Assemble the Sandwich

Close the poboys and serve immediately, enjoying the spicy and flavorful jerk chicken.

1693 Red Zone Grill