Blues Hog Seafood Plate

Blues Hog Seafood Plate

scallops and shrimp seasoned with Sweet & Savory and Bold & Beefy/ Seafood Plated />
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Coconut Jasmine Rice

  • Jasmine Rice
  • 2 Cups Jasmine Rice
  • 1 Can Coconut Milk
  • 1 ¼ Cups Of Water
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar


  1. Marinate scallops and shrimp in a mix of Bold and Beefy and Sweet and Savory. Let sit for 15-20 min. 
  2. Cook jasmine rice in a mixture of coconut milk, water, salt and sugar. Follow the cooking instructions on the rice package.
  3. Sauté shrimp and scallops in 1 stick of butter until thoroughly cooked. 
  4. Roast brussel sprouts with both rubs. 
  5. Add a sprinkle of Sweet and Savory to the top after plating.

who cares bbq logoRecipe Created By 

Donald Cook, Who Cares BBQ




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