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I was having some friends over for dinner, which usually gets complicated because I have friends who are meat-eaters, vegetarians, vegans, and pescatarians. It’s a lot of work to cook separate foods for all these special diets, but then, I came across Caybana Moon Jerk Sauce and Marinade. I followed some of their recipes on their Web site, and my dinner party was so much easier than in the past. I simply got out a bunch of zip-top bags, and put either the mild or spicy Caybana Moon Jerk Sauce and Marinade into each bag. Then, I put chicken pieces in one bag, tofu and jackfruit in another, and shrimp, scallops and fish in the third bag. After marinating them for a little while, I baked them in the oven. I served a big tossed salad, which everyone could eat, and served a fresh fruit platter for dessert. Everybody raved about the Caybana Moon Jerk Sauce and Marinade, whether it was the mild or spicy, and for the first time, cooking for all these friends with different diets was easy! — Diane A., Malibu, CA
There is nothing better than a Caybana Moon Spicy Jerk Sauce and Marinade Grilled Shrimp Po' Boy. So, easy!!! Simply simmer some shelled, fresh shrimp in your sauce until done, and slice a nice fresh French bread roll almost in half, lengthwise. Put your spicy jerk shrimp on the roll along with some shredded lettuce, tomato slices, and Caybana Moon Spicy Jerk Sauce and Marinade mixed with a little mayonnaise. For my fried Po’Boy, I marinate about 1 1/2 pounds shelled, fresh shrimp in some Caybana Moon Spicy Jerk Sauce and Marinade for about 15 minutes. Dip marinated shrimp into about a cup of buttermilk, and dredge through a coating mix of about 1 1/2 cups all-purpose flour and 1 cup cornmeal with a little salt sprinkled into the mix. Fry over medium high heat in a high smoke point oil, like coconut oil or avocado oil. Layer the fried shrimp onto your sliced French bread roll, with shredded lettuce, juicy tomato slices, mild onion slices, and a half and half mixture of Caybana Moon Spicy Jerk Sauce and Marinade and mayonnaise. Sorry for the long review, but I just couldn’t help myself. Both these Po’ Boys are so yummy!!! — Nora B., New Orleans, Louisiana
I marinated some sirloin steaks in your Caybana Moon Mild Jerk Sauce and Marinade for about 4 hours, and then cooked them on the grill. I served them with corn-on-the-cobb, and a big baked potato with butter, sour cream, shredded cheese and bacon. I served some fresh Caybana Moon Mild Jerk Sauce and Marinade on the side as a steak dipping sauce, and this added such a nice flavor to my steaks! The flavorful Caribbean spices from your sauce really made our steaks super tasty, and very moist and tender! Definitely going to make this meal again. It was a big hit!!! — Kirk D., Des Moines, IA
I took some live Maryland Blue Crabs, put them in a big pot with a good quality beer in the bottom, and layered the crabs with some of your Caybana Moon Spicy Jerk Sauce and Marinade. I steamed them for around 45 minutes. I served them with corn-on-the-cobb and potato salad, and I served fresh Caybana Moon Spicy Jerk Sauce and Marinade on the side as a dipping sauce! Everyone liked this spicy Caribbean alternative to the usual Chesapeake Bay seasoning! — Keith W., Salisbury, MD
I mixed some Caybana Moon Spicy Jerk Sauce and Marinade with equal parts mayonnaise, and dipped my fried fish and hush puppies into it. Very tasty! — Wyatt J., Rock Hill, SC
drop us a line firstname.lastname@example.org us atCarolina Pacific Foods, Inc.1706 Front Street #724
Lynden, WA 98264
Lynden, WA 98264