| RECIPES |
| COCONUT SHRIMP INGREDIENTS (Nutrition) 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying DIRECTIONS In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. SEAFOOD FESTIVAL CASSEROLE Ingredients 1/2 pound Florida scallops 4 tablespoons butter 1 1/4 cups Florida milk 1/4 cup all-purpose flour 1 teaspoon salt 1/8 teaspoon white pepper 1 pound Florida rock shrimp, peeled, deveined, cooked 1 tablespoon sherry 2 tablespoons butter, melted 1 1/2 cups soft bread crumbs 1/4 cup shredded Cheddar cheese paprika Preparation Rinse scallops and pat dry with paper towels to remove excess water. Place scallops and butter in a 2-quart round microwave-safe dish and cover. Cook on high for 3 to 4 minutes or until opaque. Remove scallops from dish with a slotted spoon; set aside. Add milk, flour, salt, pepper to remaining butter in microwave dish; stir. Cover and cook 5 to 6 minutes, stirring often. Add scallops, shrimp and sherry; mix well. Place mixture into individual baking shells or ramekins. In a small bowl combine 2 tablespoons butter, bread crumbs and cheese. Sprinkle over individual casseroles. Cook in microwave for 4 to 5 minutes or until hot enough to serve. Sprinkle with paprika. Onion Crusted Grouper with Roasted Corn and Peppers Amount Ingredient Ingredients 2 tablespoons olive oil 1 cup Florida red bell pepper, chopped 1 cup Florida green bell pepper, chopped 2 cups fresh Florida corn kernels 1 cup Florida onion, diced 1 teaspoon salt, divided 1 teaspoon fresh-ground black pepper, divided 1 teaspoon dried thyme, divided 4 6-ounce Florida grouper fillets 1/2 cup french-fried onion rings, crushed Preparation Heat oven to 450 degrees F. Combine 1 tablespoon of the olive oil with red and green bell peppers, corn, onion and 1/2 teaspoon each of the salt, pepper, and thyme in a large ovenproof pan. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice. Coat fillets with remaining 1 tablespoon of oil and remaining 1/2 teaspoon of salt, pepper and thyme. Top with crushed onion rings. Remove roasting pan from oven; spread corn-and-pepper mixture to sides of the pan. Place fillets in middle of pan; return to oven and cook 10 minutes until fillets are opaque in the center. Serve fillets on a bed of roasted vegetables. Sunshine Snapper Ingredients 2 pounds Florida snapper fillets 1 tablespoon butter 2 tablespoons Florida orange juice 2 teaspoons grated orange peel 1 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon pepper Preparation Cut fish into 6 pieces; place in a single layer in a lightly oiled baking dish. Combine remaining ingredients; pour over fish. Bake in a preheated 350-degree F oven for 20-25 minutes or until fish flakes easily with a fork. Florida Snapper Caribe Ingredients 2 tablespoons extra virgin olive oil 1 1/2 cups Florida white onions, thinly sliced 2 tablespoons Florida garlic, minced 4 cups Florida plum tomatoes, seeded and chopped 1/2 cup yellow Florida bell pepper, chopped 1 1/2 cups dry white wine 2/3 cup green olives, sliced 1/4 cup capers, drained 1/8 teaspoon red pepper flakes 4 6-ounce Florida snapper fillets 2 tablespoons butter 1/4 cup fresh Florida cilantro, chopped Preparation In a large sauté pan, heat olive oil over medium heat. Add onions and sauté until soft. Stir in garlic; sauté 1 minute. Add tomatoes and yellow pepper; cook until softened. Stir in wine, olives, capers, and red pepper flakes and bring to a simmer. Place fillets into sauce; cover pan and gently simmer for 10 to 12 minutes until fish flakes easily with a fork. Transfer fillets to a serving plate and keep warm. Add butter to sauce and simmer until thickened. Stir cilantro into sauce and serve over fillets. Blackened Swordfish Steaks Amount Ingredient Ingredients 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried marjoram 1 1/2 teaspoons dried oregano 1 1/2 teaspoons cayenne pepper 2 teaspoons salt 1 teaspoon black pepper, freshly ground 1/4 cup olive oil 4 6-ounce Florida swordfish steaks, 1 1/2 inches thick, skin removed Preparation Combine the herbs, cayenne, salt, and pepper in a medium mixing bowl. Heat an iron skillet over high heat 5 to 10 minutes until very hot. While pan is heating, brush the steaks on both sides with olive oil; pat herb mixture onto both sides of each steak. Place the steaks in the pan over high heat; cook for about 2 minutes. Turn steaks and cook for 2 to 6 minutes more, depending on thickness. (Note: May substitute commercially prepared blackening seasoning for spice mixture.) Florida Clams Casino Ingredients Amount Ingredient 4 slices lean bacon, chopped fine 1/2 cup Florida onion, chopped 1 large Florida garlic clove, minced 1/2 cup Florida red bell pepper, finely diced 1/2 cup Florida green bell pepper, finely diced 1/4 teaspoon dried oregano, crumbled 1 tablespoon olive oil 1 teaspoon wine vinegar 1 tablespoon Parmesan cheese, freshly grated 12 middleneck Florida clams, shucked (reserve bottom shells) rock salt for lining the pan and platter salt and pepper to taste Preparation In a heavy skillet, cook chopped bacon over medium heat until browned. Remove to absorbent paper to drain. Wipe skillet clean. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells. Top each clam with the bell pepper mixture. Bake in a preheated 400-degree F oven for 12 to 15 minutes until cooked through. Serve clams on a platter lined with a layer of rock salt. Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled. Hog Snapper with Mushroom Sauce Ingredients Juice of one lemon 3 tbsp olive oil 4 tbsp white wine ½ tbsp corn starch 1 tsp parsley 2 tsp basil 1 tsp sage ½ finely chopped onion Fresh spinach Baby Bella mushrooms Ground black peppercorn Salt Italian bread crumbs Hog Snapper Brush olive oil on both sides of the snapper fillet, salt & pepper. Then put bread crumbs on both sides. Bake at 275 degrees for 15 minutes. Steam the fresh spinach until soft and tender. Sauté onions and mushrooms with butter until soft then add lemon juice, white wine, corn starch and herbs. To serve place a bed of spinach on platter and top with baked snapper. Then add sauté ingredients on top. |
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