Chef Keith LeJeune
Of KaJeune’s “Rescue Bar-B-Que” & Catering

Ribbon Ribeyes

1 pound Black Angus Choice Ribeyes (Sliced 1/8” thin slices)
1 bottle   KaJeune’s “Rescue Bar-B-Que” Steak Sauce, amount desired
1 can       KaJeune Shake, using only amount needed for dry rub

Sprinkle ribeyes with KaJeune Shake, then put ribeyes in appropriate sized container with lid to hold while marinating for 12 hours. Preheat nonstick skillet on high flame. Place ribeyes in pan and pan fry to medium rare or well. Should take about 2 or 3 minutes per batch. Plate and serve. Use steak sauce if desired…. DONE

Shrimp & Vegetable Stir-Fry

1 pound   Peeled and devained medium to large shrimp
1 pound   Asian Vegetable Stir-Fry Blend (Frozen)
1 can        KaJeune Shake, using only amount needed for dry rub
2 Tbs       Coconut Oil

Season shrimp with KaJeune Shake, then put in appropriate sized container with lid to hold while marinating for 2 hours. Preheat pan on high heat, add coconut oil, then add frozen stir-fry mix. Stir while heating mix to defrost fast. As soon as mix looks almost thawed, add shrimp. Cook until shrimp are done, stirring constantly. Shrimp should cook in about 3 minutes. Plate and serve…DONE.