Zesty Jumbo Shrimp with Lime Cilantro Coleslaw

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Chef Jay Jones is one of our favorite contributing chefs.  Visit him on facebook for tempting recipes.  This looks like a way to get a party started:


For Shrimp

  • 2 lbs Jumbo Shrimp cleaned and deveined and cooked
  • 4 cups of your favorite zesty Italian dressing
  • 2 tbsp cayenne pepper

For Coleslaw

  • 3 lbs shredded cabbage or 3 bags of coleslaw mix
  • 1 cup lime juice
  • ½ cup chopped cilantro
  • ½ cup shredded carrot
  • 4 tbsp salt
  • 4 tbsp pepper
  • 2 tbsp crushed red pepper flakes

Two large mixing bowls

Add shrimp to bowl
Add dressing
Add cayenne pepper
Toss shrimp in bowl
Cover with plastic wrap and put in refrigerator

In separate bowl
Add coleslaw mix
Add remaining ingredients
Coat cabbage
Cover bowl with plastic wrap and set aside 1 hour
Toss cabbage every 30 minutes

For service
Mound Cabbage in center of platter or bowl
Arrange shrimp around the outside

(See Instructions)

Visit Chef Jay Jones on Facebook

Phyllo Wrapped Asparagus With Wine Herb Sauce


  • -1 cup heavy cream
    -One bunch asparagus
    -One package Phyllo dough
    -2 tbsp thyme
    -2 tbsp savory
    -2 cups white wine
    -4 tbsp butter
    -Quick release spray
    -Olive oil


Salt and Pepper
-One large sheet pan
-One medium saucepan
-One balloon whisk
-Serving bowl

Preheating 375°

Brush asparagus with olive oil
Heat medium saucepan
Add wine, savory, thyme, and butter
Add asparagus and poach for 5 minutes
Remove asparagus and set aside
Reduce wine by half
Season asparagus with salt and pepper
Wrap three stalks of asparagus with Phyllo
Spray in large sheet pan with release spray
Lay wrapped asparagus on sheet pan
Bake until Phyllo is golden brown

For service
Arrange wrapped asparagus on plate
And sauce to a bowl

For More Recipes visit Chef Jay Jones at : http://www.facebook.com/#/chefjaync?ref=ts

Chef Jay Jones: Roasted Garlic and Spicy Pumpkin Soup Recipe

1 Pumpkin
8 cloves of roasted garlic
1 tbsp coriander
1 tbsp cayenne pepper
2 chipotle peppers chopped
2 tbsp course ground black pepper
2 tbsp ground turmeric
2 tbsp ground ginger
Olive Oil
4 cups vegetable stock


Large Sheet tray
2 Large Pots
Large Bowl

Preheating: 375

Cut pumpkin in half remove seeds and brush with olive oil
Put on sheet pan and roast until tender
Remove from oven and set aside to cool
Spoon out contents of pumpkin and place in large bowl
Add spices and garlic to bowl and mix
In large pot add pumpkin mixture and vegetable stock
Stir on medium low for 20 minutes

For Service– Laddle into bowl.

*See Chef Jay Jones recipes and videos at: http://www.facebook.com/pages/Chef-Jay-Jones/145348698978?v=wall