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Skillet Shrimp and Sausage


  • 1 package smoked sausage
  • 1 sweet bell pepper
  • 1 medium onion
  • (all cut into bite size pieces)
  • 1/2 lb shrimp (cleaned)
  • 3/4 cup George’s Original BBQ Sauce


  • Brown sausage, onion, and pepper in a large skillet, stirring occasionally. Add 3/4 cup of George’s Original BBQ Sauce and cook for 5 minutes on medium high.  Add shrimp and cook until slightly pink.
  • Serve over hot cooked rice.
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Tuna Medallions



  • ¼ c. George’s Hot BBQ Sauce
  •  1 tsp Sesame Oil
  •  Dash of Ground Ginger
  • ½ tsp Soy Sauce
  • 2 roots of fresh Ginger, grated
  • 1 tsp Dry Sherry
  •  Tuna Medallions



  • Marinade Tuna medallions for 15 minutes. Grill over medium hot coals to desired doneness, OR Pan sear.

Serve with: Orange-Pineapple Asian Sauce

  • 1 ½ Tbsp George’s Original or George’s Hot BBQ Sauce
  • 2 Tbsp Pineapple Preserves
  • 2 tsp frozen Orange Juice Concentrate
  • 1 Tbsp Dry Sherry
  • Dashes of Ground Ginger
  • 1 Tbsp Worchestershire Sauce
  • 2 tsp Soy Sauce
  • 1 Tbsp dark brown sugar
  • ½ tsp sugar

Mix ingredients in a small sauce pan. Bring to a boil. Reduce heat to low and simmer until

slightly thickened.

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BBQed Shrimp with BBQ Enchilada Sauce

When making our BBQed Shrimp recipe, cook extra to freeze and make these… oh my, you’ll be SO glad you did! This is an economical way to serve shrimp… a pound of shrimp will be plenty for 8 peppers!

BBQ Enchilada Sauce
1 1/2 cups               George’s Special Sauce
1/2      cup                 any kind of broth or water
2-3      tablespoons  garlic paste*
4          teaspoons     chili powder
1          teaspoon       cumin
1          teaspoon       oregano
1/2      small onion, chopped
1/2      teaspoon       salt
generous       black pepper

Put all ingredients into a blender and whirl until blended. Or, blend with immersion blended in a bowl.
*as mentioned lots of times before, I love Gourmet Garden in tube in your produce department!

8 PEPPERS: I prefer Poblano peppers but Anaheim peppers will do in a pinch.
1-8 oz. block Montery Jack or Pepper Jack Cheese, cut in half lengthwise, then quartered strips.

To Roast Peppers:
On a gas stove, simply turn burner on HIGH; lay peppers on grate. Turn until all sides are charred. Remove from the heat, throw into zippered bag and close. Once they have cooled to touch, scrape off the charred skin, leaving soft roasted peppers. Cut lengthwise (leaving stem end in place) and remove seeds… and there you have it, yummy roasted peppers for stuffing!

If you do not have a gas stove, preheat broiler oven. Spray peppers with cooking spray and place on foil lined baking pan. Pop under broiler and do as above, rotating until all sides are charred and follow directions above by placing into zippered bag when removing from oven.

To assemble and finish:                                    
Makes 4 servings, 2 peppers each!

Preheat oven to 400.
Put all but 1/2 cup of sauce into baking dish large enough to hold your peppers. Lay peppers onto sauce and fold back tops. Lay a strip of cheese into pepper, cover with shrimp then top with another piece of cheese. Fold top half of pepper over cheese. Put one tablespoon of sauce on top of each pepper and put dish into hot oven. Bake, uncovered, for about 20 minutes until cheese has melted. During last 5 minutes, scatter with a bit of grated cheese (optional). Garnish with fresh cilantro!

Recipe by Wendy Perry for GeorgesBBQSauce.com

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