Florida Gulf Coast Newspaper Shrimp Dinner Recipes

FLORIDA GULF COAST NEWSPAPER SHRIMP DINNER

Steps:

• You will also need: newspaper or brown grocery bag split open.
• Fill a large stock pot 2/3 full of water.
• Add the bay seasoning, the orange, vinegar, and the limes.
• Bring to a rolling boil then add the potatoes, chicken, sausage, and the onion.
• Let bring back to a rolling boil, add water as needed to keep the ingredients covered.
• After boiling for 20 minutes, add the corn.
• After letting the corn boil for 5 minutes add the shrimp.
• Boil for another five minutes, or until the shrimp are thoroughly pink.
• Remove from heat, and drain the water off with a strainer.
• Spread the newspaper, or paper bags over the table and dump the drained food onto it.
• The orange and the limes can be discarded.
• Everyone helps themselves to the dinner.
• I would recommend the following condiments:.
• cocktail sauce for the peel and eat shrimp.
• sour cream for the potatoes.
• mustard sauce for the sausage (I usually mix 1/3 yellow, 1/3 Dijon, and 1/3 coarse stone ground for mine).
• You can have butter for the corn, but unlike traditional corn on the cob this corn will be very flavorful from the bay seasoning and the citrus, and I usually skip it.

GULF COAST SHRIMP SALAD (TEXAS STYLE!)

Steps:

• Dice and slice veggies.
• mix to combine.
• Chill in icebox for two hours.
• Serve on top of peices of iceberg lettuce.

GULF COAST PASTA

Steps:

• Melt butter in large pot, add seasons blend sautee until soft. add seafood cook until shrimp are pink (about 5 min) add alfredo sauce, half & half and tony's. reduce heat cover and simmer for 30 minutes. In separate pot cook penne pasta follow directions on box. Put pasta in bowl pour sauce over and stir and serve.

SHRIMP MALAGA

Steps:

• In a large skillet, heat the oil over medium heat; stir in the garlic, bay leaf, hot pepper sauce, and salt. When the garlic sizzles, add the shrimp and stir-fry for about 3 minutes, or until the shrimp are pink, tender, and completely cooked. Be sure to remove the bay leaf before serving.

GULF COAST SHRIMP GUMBO

Steps:

• Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
• When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
• Remove from heat and set aside.
• Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
• When hot, add in onion, celery, carrot, and red bell pepper.
• Saute, stirring constantly, for 3 minutes.
• Add in garlic and cook, stirring for 1 minute.
• Stir in cayenne, thyme, salt, and pepper.
• Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
• Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
• Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
• When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
• Add okra and sausage to the gumbo after it has simmered 20 minutes.
• Cook 1 minute to heat through.
• When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
• Taste gumbo and season with salt and pepper, if needed.
• If gumbo is too thick, thin it with extra stock to desired consistency.
• To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)

Steps:

• Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
• Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
• Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
• Fluff the rice with a fork and sprinkle with the chopped parsley.