Orient Express Shrimp

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 Ingredients:

• 1 (14oz Can ) Unsweetened Coconut Milk
• 2 Tbsp of  Rub Höuse Orient Express
• 1/2 red onion, peeled and finely chopped
• 1/4 cup chopped cilantro leaves ( Flat leaf Parsley is a substitution if you don't like Cilantro)
• 1 Lime Juice ( Juice of 1 lime)
• 2-3 Tbsp of canola oil
• Sea Salt and Freshly ground pepper to taste
• 2 pounds of shrimp, Shell and tail left ON

Instructions:

1. Heat Grill or if inside a good pan with a little olive oil in it and a Pad of Butter ( Or 2-3).  Whisk together the coconut milk, Rub Höuse Orient Express, onion, cilantro or parsley whichever you like, lime juice, oil if on the grill No oil if on the stove top, Salt and pepper to taste. Cover and let marinate at room temp for 20 minutes.
2. Remove shrimp from the marinade and grill or pan fry for 1 1/2 to 2 minutes per side.  
3. Serve on brown rice or white rice and spoon some sauce on the rice then add shrimp and garnish with Green Onion & Parsley or Cilantro.
4. If serving on rice, this dish can be done in a variety of ways but the easiest is cook the rice separate then add the rice onto the plate or add some to the pan at the end ( don't over cook the rice ) if adding cooked rice to a pan do it at the very end.   No rules here its whatever works for you and add to it like maybe peas or corn or peapods and baby corn and Green onions etc...  Enjoy!

 Ingredients:

• 10 ounces fresh tilapia or Catfish or whatever fish you like
• 1 Tbsp olive oil
• 3 Tbsp cornmeal
• 2 tsp of Rub Höuse Cajun or use Rub Höuse No. 12 Creole for less heat
• 3 whole wheat sandwich rolls
• lettuce and red onions, chopped
• 3 tsp of your favorite Mayo and add 1 good tsp of dill to it

Instructions: 

1. Heat olive oil to medium high in a non stick skillet
2. Coat fish with cornmeal and the Rub Höuse  blend of your choice, and cook in oil about 2-3 minutes on each side until cooked through
3. While fish is cooking, toast sandwich rolls in oven until crisp but still soft
4. Spread mayonnaise on bun, add fish, lettuce and red onions
5. Serve

 Ingredients:

• 1 cup chopped onions
• 2 stalks celery, chopped
• 1 tsp olive oil
• 1/4 tsp Granulated Garlic
• 2 1/2 cup chicken broth
• 1/4 cup flour (we used whole wheat)
• 3 Tbsp lemon juice
• 1 tsp Rub Höuse Cajun Blend
• 2 tsp Tabasco sauce or none if less heat is wanted
• 1 1/2 lb shrimp, peeled and deveined and thawed
• 8 oz lump crabmeat (not imitation crabmeat)
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley or 1 1/2 Tbsp
• 3 cups cooked Basmati or brown rice

Instructions:

1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
2. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
3. Add lemon juice, 1/2 tsp Rub Höuse Cajun Blend and Tabasco sauce. Add shrimp and cook about 5 minutes.
4. Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
5. Serve over rice and sprinkle with remaining Rub Höuse Cajun Blend on top