Creole Shrimp with Pork Belly Crisp


  1. Deep fry pork belly until golden brown.
  2. Heat olive oil in sauté pan and add shrimp. Add seasoning to coat shrimp and sauté until done.
  3. Plate pork belly with a piece of shrimp on each. Garnish with a piece of thyme on each shrimp. Serve with a side moonshine sauce.


  • 5 pieces Allegiance® Pork, Belly, squared
  • 5 each Bay Winds® Shrimp, White 16-20 Count
  • 1/4 tsp. creole seasoning
  • 4 slices Peak Fresh Produce® Thyme, Fresh
  • 1 oz. Piancone® Oil, Olive, Extra Virgin
  • 3 oz. West Creek® BBQ Sauce, Moonshine