Grilled Shrimp with a Thai Accent

Grilled Shrimp with a Thai Accent

This recipe serves 6 – 8 


1/4-cup Kermit’s Key Lime juice
1 Tablespoon minced fresh ginger
2 shallots, finely chopped
2 Tablespoons finely chopped cilantro
2 1/2 Tablespoons Key Lime marmalade
1/8 teaspoon crushed red pepper flakes
1/3-cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds of large Florida shrimp (4 to 6 per person), peeled and deveined, with tails left on



Fill a large bowl with cold water and ice cubes.
Remove fresh or frozen shrimp from their container and peel, leaving tails on.  Devein the shrimp, if needed.
Place peeled shrimp in the ice water and set aside.
Before placing in marinade, drain the shrimp and pat dry.


In a non-aluminum bowl, whisk together the Key Lime juice, ginger, shallots, cilantro, Key Lime marmalade, and pepper flakes.
Slowly add the olive oil, whisking continuously until incorporated.  Taste for seasoning – – add salt and pepper to taste.
Add shrimp to the marinade and toss to coat evenly.
Cover and refrigerate for 30 minutes to 2 hours.

To cook shrimp:

Soak wooden skewers in cold water for 30 minutes or more, to prevent burning.  If using metal skewers, spray with olive oil cooking spray and set aside.
Prepare charcoal or gas grill for medium-high heat grilling.  Shrimp should be about 3 inches above the fire.
Remove the shrimp from the marinade.  Reserve the marinade.
Thread the shrimp onto the skewers (about 6 skewers, depending on the size of the shrimp).
Place the skewered shrimp flat on the grill.
Grill about 3 minutes per side or until cooked through (as soon as the translucent shrimp turn opaque, they are done).  Turn once.  Before turning, brush with reserved marinade, turn shrimp, and brush again with reserved marinade.  Basting the shrimp with the marinade causes them to become nicely caramelized.

Kitchen hints:

When peeling frozen shrimp, hold them under cold running water.  The very outside of the shrimp will thaw immediately under the running water and the shell will come off easily.  Additionally, since the shrimp are still mostly frozen, they are easy to handle.

When shrimp are overcooked, they get tough.  To insure nice and tender shrimp, watch the color.  Raw shrimp are translucent.  They turn opaque (white) when done.  It does not take long to cook shrimp.

Serving suggestions:

For a quick light meal, serve over rice.  Accompany with a side salad and Pita Bread.  For a more substantial meal, add stir-fried vegetables.

Mexican-Style Fish

From the kitchen of Anita Meyer

This recipe serves 4

Key West abounds in fresh fish, but this recipe also works well with packaged fillets.  This simple to fix dish is great for a healthy evening meal.


12 ounces of Haddock, Tilapia, or Basa fillets, either fresh or frozen
1/2-teaspoon salt
1/4-teaspoon pepper
1 small onion, thinly sliced
1 tomato, peeled and cut into 1/2 inch slices
1-Tablespoon Kermit’s Key West Key Lime Juice
1 Tablespoon Vegetable oil
1 Tablespoon snipped parsley
8 pitted ripe olives, sliced


Heat oven to 375 degrees.
Arrange fillets in ungreased square dish (8”X 8”X 2”)
Sprinkle with salt and pepper
Layer onion and tomato slices on the fillets
Sprinkle with Key Lime juice, oil, and parsley.
Top with sliced olives
Cover and bake 30 minutes
Uncover and bake about 15 minutes more.

Serving Suggestions:

For a complete meal, serve with your favorite rice dish and green beans.

Key Lime Honey Chicken

Key Lime Honey Chicken from Kermit’s Kitchen

This recipe serves 6 and is easily doubled


11/2 pounds of boneless and skinless chicken thighs, breasts, or pieces
4 ounces (1/2 jar) Kermit’s Key West Key Lime Honey
1 Tablespoon curry powder
1/2-teaspoon ground ginger
1/4 teaspoon Cayenne pepper
Flour or cornstarch for thickening the gravy


Preheat oven to 400 degrees Fahrenheit
Rinse chicken with clear water.  Pat dry.
Arrange chicken in a single layer in a baking pan  (The baking pan should have an edge on all sides to retain the liquid and be suitable for making gravy).
Bake for 10 minutes.

Combine remaining ingredients in a small bowl and mix until blended well.
Spoon half of the Key Lime honey mixture over the chicken pieces.
Bake an additional 10 minutes.
Turn chicken pieces and spoon remaining Key Lime honey mixture over the chicken.
Bake until done, approximately 10 more minutes.

Note: depending on the size (thickness) the chicken pieces may require a shorter cooking time.

Remove chicken pieces to a platter and keep warm.

Making the gravy:

While the chicken is cooking, make a thick mixture (paste) of flour or cornstarch and water.  This will be used as a thickener for the essence and seasoning remaining in the baking pan, after the chicken is removed.

Once the chicken is removed, place the baking pan on a stovetop burner on medium heat.

Stirring constantly, slowly add the thickener to the liquid remaining in the baking pan, while bringing the gravy to a gentle boil.

Cook the gravy until the desired thickness is obtained.

Serve the chicken with the gravy and enjoy.

Serving Suggestions:

This tasty dish is a bit spicy.  Serve with potato salad, green beans, and corn bread.  Alternatively, serve the chicken and gravy over rice, with green beans and a side salad.

Pork Barbeque

From the kitchen of Anita Meyer:

This recipe is in two parts.  The first part slow cooks the pork.  The pork can then be shredded and eaten, using one or more of Kermit’s barbeque sauces as dipping sauces.  Alternatively, the pork and one of Kermit’s barbeque sauces can be combined and slow cooked (either baked or in a crock-pot) to infuse the barbeque sauce flavor into the shredded pork.

This recipe yields about 15 servings.


1 Pork roast, either a fresh ham or a pork shoulder.
1 medium onion, chopped.
2 or 3 celery stalks, diced
2 or 3 medium sized carrots, diced
Whole black peppercorns, approximately 1 teaspoon
1 cup Kermit’s Key Lime Barbeque Sauce; either Hot & Spicy, Medium Mannered, or Sweet & Tasty according to individual taste.

Note: If unsure which level of Kermit’s Key Lime Barbeque Sauce to use, try using the Sweet & Tasty for cooking and provide all three sauces on the side for dipping with the meal.


1 cup Kermit’s Golden Key Lime Mustard Barbeque Sauce.

Note: While this sauce is also great for dipping, it is best when baked or slow cooked with the shredded pork, as described in the second portion of this recipe.


Put roast in a large pot and cover with water.
Add onions, celery, carrots, and peppercorns.
Simmer slowly until the roast is very tender and about to fall off the bone – – three hours or longer.  If foam forms at the top of the pot, skim off and discard.

Remove roast from the broth.  Reserve the broth.

Cool the pork enough to handle, so you do not burn your fingers.

Cut or shred the pork.

At this point, the pork is ready to eat, using one or more of the barbeque sauces for dipping.


Place the shredded pork in a large baking dish or in a crock-pot or slow cooker.
If using a large baking dish:
Combine the barbeque sauce and 1/4-cup of clear broth from the meat and pour over the meat.
Bake at 300 degrees for at least one hour.

If using a crock-pot or slow cooker:
Combine the barbeque sauce and 1/4-cup broth from the meat and pour over the meat.
Turn the crock-pot or slow cooker on low for several hours or leave it all day.

Kitchen hints:

Use a long tined fork to shred the pork.  Rake the fork along the grain of the muscle.  The pork will come loose in shreds.

Removing the foam or gray scum from the surface of the cooking pot is an important step.  If the scum is not removed, it will eventually be reincorporated back into the liquid.  When this happens, the liquid will be cloudy and have an off taste.

Serving suggestions:

For lunch or dinner, serve pork barbeque on a roll or bun, with coleslaw and potato chips.

As a main meal, serve the pork barbeque with coleslaw, green beans, and dinner rolls.

For all meals, warm and serve extra Key Lime Barbeque Sauce on the side for adding more flavor to the barbeque sandwich or for use as a dipping sauce.

If unsure which level of barbeque sauce to use, try using the Sweet & Tasty for cooking and serve all three sauces on the side for dipping.

Kermit’s Key Lime Barbeque Sauce infuses a sweet flavor into the pork, similar to a Sloppy Joe.  When initially trying this recipe, first try using the plain shredded pork with the three barbeque sauces for dipping.

Kermit’s Golden Key Lime Mustard Barbeque Sauces is also great for dipping, but it is best when baked or slow cooked with the shredded pork.

Sweet & Sour Pork Chops

This recipe serves 6 to 8; sauce is easily expanded or reduced to allow for more or fewer pork chops.

6 to 8 thick pork chops
1/4 cup Key Lime Ginger Wasabi Marinade & Dipping Sauce
1/4 cup Key Lime Cocktail Dipping Sauce
1/4 cup Key West Key Lime Honey OR 1/4 cup Key West Key Lime Jelly

Heat oven to 350 degrees.

Place pork chops into a greased cast iron skillet or heavy ovenproof baking dish, coated with a cooking spray.

In cup, mix the Key Lime Ginger Wasabi Sauce, Key Lime Cocktail Sauce, and Key Lime Honey OR Key Lime Jelly.

Pour mixture over pork chops.

Bake uncovered for 1 hour.

Kitchen hint: Sweet & Sour pork chops is a quick recipe to make and the pan is easy to clean.

Serving suggestions:
Spoon remaining sauce over the pork chops.  Serve with rice or potatoes and a wilted spinach salad (see recipe under Kermit’s Key Lime Juice or Fresh Key Lime & Datil Pepper Seasoning).

Kermit’s Key West Chili

Medium Mannered Key Lime Barbecue Sauce 16oz
Medium Mannered Key Lime Barbecue Sauce 16oz

From the kitchen of Kermit’s Key West Key Lime Shoppe:

Serves 8 to 10

Key West Chili can be made ahead of time and refrigerated until ready to be reheated.  Key West Chili is a great dish for a tailgate party or for a quick make ahead evening meal.


2 Tablespoons vegetable oil
4 cups of diced red onions
4 cloves minced garlic (1/2 teaspoon of minced garlic equals 1 clove)
2 pounds lean ground beef (the beef must be lean)
2 Tablespoons chili powder
1/2-teaspoon ground cumin seed
1 bottle (16 ounces) of Kermit’s Key Lime Barbeque Sauce, Medium Mannered
1 can (28 ounce) of diced tomatoes


For a spicier chili, use Kermit’s Key Lime Barbeque Sauce, Hot & Spicy.

For a milder chili, use Kermit’s Key Lime Barbeque Sauce, Sweet & Tasty

For Garnish:

Diced onion (red or sweet, as desired)
Diced fresh tomatoes
Cheddar cheese (use the best quality real Cheddar cheese)


In a large (5 quart Dutch Oven or 7 quart stockpot) heat the vegetable oil.  Add the garlic and onions; sauté.

Add the ground beef.  Using a wooden or plastic coated spoon (so the pan won’t get scratched) break up all the lumps in the ground beef.

Add the chili powder and

Stir until the ground beef is fully cooked.

Add the Kermit’s Key Lime Barbeque Sauce and mix in well with the onion, garlic, and ground beef.

Add the canned diced tomatoes, with the liquid.  Stir the mixture.  Heat until simmering.

If desired, add water to achieve a thinner mixture.

Cover chili.  Simmer for at least 4 hours.

The Key West Chili is best if it is refrigerated overnight and heated again the next day.

After the second heating, salt to taste

As desired, garnish with diced red or sweet onion and fresh-diced tomatoes.  Top with real Cheddar cheese.

Serving Suggestions:

Great with Fritos or Tortilla chips.  As a variation, use the Key West Chili as a potato topper or serve Cincinnati style over noodles.  Add Cole slaw or a side salad for a complete meal.

Mandarin Beef

Mandarin Beef


From the kitchen of Anita Meyer

This recipe serves 4 to 6

2 Tablespoons olive oil
2 pounds flank steak, cut across grain into thin strips
1/4-teaspoon garlic powder
1/2-teaspoon salt
1/8-teaspoon pepper
1/4-teaspoon ground ginger
1/2 cup of Kermit’s Key Lime Ginger Wasabi Marinade & Dipping Sauce
1/2-teaspoon sugar
2 tomatoes, quartered
1-cup cauliflower, cut into small pieces
2 green peppers, cut into chunks
1 can bean sprouts, drained
2 Tablespoon cornstarch

Heat an electric skillet or frying pan to 380 degrees. Place oil in pan and add beef, garlic powder, salt, pepper, and ginger. Brown beef quickly. Turn pan to simmer. Add Key Lime Ginger Wasabi Marinade and sugar. Cook, covered, 5 minutes. Add tomatoes, cauliflower, pepper, and bean sprouts. Bring to a boil, cover, and cook 5 minutes. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook, stirring until slightly thickened.

Serving Suggestions:
Warm some of the Kermit’s Key Lime Ginger Wasabi Marinade & Dipping Sauce and serve it with the meal, for those desiring a stronger flavor.

This Chinese dish calls for fluffy white rice. Serve preserved kumquats for dessert.