Catering by McGuire's

Chef Michael Colter
616 E. Gregory St., Pensacola, FL 850-433-6798

Grilled Dry Rub Shrimp with Lime Aioli,
Grilled Quail On Creamy Grits with Merlot Sauce,
Curry Fried Oysters on Cajun Sauce


Grilled Dry Rub Shrimp with Lime Aioli

Place peeled shrimp without tails in 2 Tbsp. olive oil and add dry rub. Mix and grill until done.

Dry Rub:

  • 3/4 cup paprika
  • 1/2 Tbsp. kosher salt
  • 1/2 Tbsp. black pepper
  • 1/2 Tbsp. white pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. dry thyme
  • 1 Tbsp. curry powder (optional)

Mix all ingredients in a bowl.

Aioli Lime Sauce:

  • 1 cup mayonnaise
  • 1 cup lime juice
  • 1/2 cup sugar
  • 1 Tbsp. chopped garlic
  • Dash of kosher salt
  • Dash pepper
  • Pinch of dry rub (optional)
  • 1/4 cup fresh parsley, chopped

Mix all ingredients and serve with shrimp.

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Grilled Quail On Creamy Grits
with Merlot Sauce

  • 1 cup milk
  • 1 Tbsp. butter
  • 4 Tbsp. quick-cooking grits

Bring grits to a boil and lower to simmer. Stir well. Cook until a creamy consistency.

  • 1 quail
  • 2 Tbsp. olive oil
  • Dash of kosher salt
  • Dash of black pepper
  • Chopped garlic
  • Fresh basil

Marinate quail in all of ingredients.

Grill the marinated quail on gas grill and place on cooked grits.

Merlot sauce:

  • 1 1/2 cups Merlot wine
  • 1/4 cup sugar

Place on medium gas flame and reduce to a syrup. Drizzle over quail and grits and garnish with sprig of fresh basil

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Curry Fried Oysters on Cajun Sauce

  • 1/4 cup chopped red bell peppers
  • 1/4 cup chopped green bell peppers
  • 2 Tbsp. butter
  • 1 Cup Durkee's hot sauce
  • 1 1/2 cups water
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 6 shucked oysters
  • 1/4 cup curry powder
  • 1 cup flour
  • 2 1/2 cups vegetable oil

Make Cajun sauce by sauteing bell peppers in butter. Add hot sauce and water to the saute pan, bring to a boil and add cornstarch slurry (3 Tbsp. cornstarch mixed with 3 Tbsp. water) to the sauce. Mix well and simmer for ten minutes. Dredge oysters in flour, then in mixture of 1/4 cup curry powder and 1 cup flour. Fry oysters in saute pan with vegetable oil. Serve with sauce.

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