IMG_0474Several months ago I offered Chef Scotty’s special naughty rub to anyone who would use the rub and then send me the recipe and a picture of their delicious creation.  Jim and Lori Rogers were excited to participate in this request.  They use Chef Scotty’s rub frequently and said everything they cook turns out fantastic. 

Matter of fact, next week you will see another Rogers’ creation in this column.  By the way, it’s not too late to get a bottle of the rub and participate in this challenge.


Naughty rub Creole shrimp


½ cup Chef Scottys special naughty rub 

4 tablespoon butter 

4 tablespoon olive oil

2 tablespoon minced garlic

2 jalapeno peppers seeded and minced

2 tablespoon fresh  rosemary

1 tablespoon fresh  thyme

1 tablespoon fresh  oregano

2 tablespoon fresh basil

1 tablespoon paprika

¼ tablespoon cayenne

salt and ground pepper

zest and juice of two lemons 

1 pound extra large shrimp


peel and devein shrimp and shake up in plastic bag until coated and set aside 15 minutes

in sauté pan heat butter and oil add garlic, ginger and jalapenos

add remaining ingredients 

add shrimp and sauté until shrimp cooked throughand serve with orange rice (recipe to follow)


Orange rice

Cook 2 cups minute rice using chicken broth instead of water

When rice is ready add zest and juice of 1 orange and stir

Serve with shrimp