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Day 19′s contest is over and Paul is the winner. Grilled shrimp is a Florida delicacy we can all enjoy. Here’s his recipe: Marinated Skewered Shrimp on the
Grill!
INGREDIENTS:
2 lbs of uncooked peeled shrimp
1/4 cup fresh chopped parsley
1 T. oregano
4 T. lemon juice
1 T. fresh chopped garlic clove
1/8 tsp. liquid hot pepper sauce
1 tsp. salt
1 T. tomato paste
1/2 tsp. pepper
1 cup olive oil
DIRECTIONS:
Combine shrimp, parsley, olive oil, oregeno, lemon juice, chopped garlic, hot pepper sauce, salt, tomato paste & pepper in a glass bowl. Marinate for 2 hours at room temperature.
Arrange marinated shrimp on skewers and grill 3 to 4 inches above the heat for 3 minutes on each side or until shrimp turn bright pink.
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Every weekday for a month, someone reading these posts and sharing their knowledge will win a generous bag of cool groceries. Why not you? 
To enter today, share your favorite recipe that features any of South Florida’s bounty: fruit, seafood, citrus, avocados, etc.
(Each weekday’s contest will be different.)
Post your tip in the comments section at the end of this entry.
Please use your real email address when you register, so we can reach you when you win. (We won’t use it for any other purpose, I promise.) We’ll pick the best idea or recipe and award that person yummy foods to try!
When you win, we’ll contact you about how to collect your bag ‘o yummies in a reusable, eco-friendly shopping bag (Thanks, Whole Foods, for the bags!).
Watch this space for new questions and prizes every weekday for a month!
The bags contain lots of new foods you might not have tried. A few prizes are coupons for free items which will be sent to you, at no cost. Each bag also has extra packets of grocery coupons.
Every bag is different, but some of the items included are: Hungry-Man meals, Lance whole-grain snack crackers, Crisco olive oils, Skinny Cow ice cream treats, Wickles pickles, Penzey’s cinnamon, Orbit gums, Pepperidge Farm 100-calorie packs and granola cookies, Tyson products, Truvia sweetener, Eagle Mills Ultragrain flour, Zen Crunch, Dunkin Donuts, and lots of grocery coupons, too.
South FL Smoothie a la Brian Stanton. Cool off /w my simple smoothie, a favorite of my friends and family.
Use a mason jar as the blender container. The blade screws right on.
Add equal portions of freshly frozen mango, banana, payapa & a few strawberries.
[I like to add ~a cup of milk & a scoop of strawberry whey protein from Nutrition World, sweetened /w Stevia & beets for an extra boost.]
Serves 1-2 people.
You can also make a larger portion in the regular blender. Get popsicle trays and pour the extra in for smoothie pops!
Extra tip: Don’t throw out your ripe bananas. Peel and freeze them. It adds a sweet & creamy flair to most smoothies. The same goes with most of your ripe tropical fruits, where their consistency is irrelevant in the blender, but contains more sugar.
Freshly chopped avocado and diced ripe tomatoes make for an incredibly delicious and gorgeously green guacamole. Warm up some tortilla chips and dig in!
Ingredients
8 ripe avocados
6 tablespoons squeezed lemon juice
1 minced jalapeno pepper
1 cup small diced red onion
3 large minced garlic cloves
2 teaspoons kosher salt
2 teaspoons black pepper
4 medium seeded and small diced tomatoes
Preparation
1 Cut avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.
2 Add the lemon juice, jalapeno pepper, onion, garlic, salt and pepper and toss well
3 Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes.
4 Mix well and salt and pepper to taste.
Freshly made guacamole really hits the spot, served with chips and an ice cold Margarita. Perfect for a lazy Saturday afternoon.
Extra Tip: Squeeze on a little lemon juice to keep its bright green color.
I make a mean cerviche with florida white shrimp, scallops and fresh lime, orange and lemon juice.
1 lb shrimp cleaned and cup in 2 lengthwise
1 lb small scallops
1/4 cup katchup
1/2 cup oj
1/3 cup fresh lime (key lime works well too)
1/3 cup fresh lemon juice
1 cup tomatoes diced
3 scallions thinly sliced
1/4 cup cilantro chopped
Heat juices and ketchup over medium high heat. When boiling add shrimp cook 2 minutes, add scallops and cook an additional 1 minute. Remove from heat and strain seafood mixture (save liquid)!Put seafood in fridge to chill for 30 minutes. To the liquid add tomatoes,jalapenos, onion and cilantro. Add chilled seafood and gently mix. Enjoy!!
FLORIDA BLUE CRAB SALAD WITH AVOCADO
1/3 cup red onion, finely chopped
3 tablespoons mayonnaise
2 tablespoons fresh cilantro, finely chopped
3 teaspoons fresh squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon lime zest
8 ounces Florida jumbo lump blue crabmeat, picked over for shells
1 large ripe Florida avocado, halved, pitted and peeled
Mix together red onion, mayonnaise, cilantro, 2 tsp. lime juice, cumin and lime zest in medium-sized mixing bowl. Gently mix in crabmeat. Season salad with salt and pepper. Drizzle avocado halves with remaining one teaspoon of lime juice to prevent discoloration and season with salt and pepper. Arrange avocado halves, cut side up, on plates. Fill tops of avocado with crab salad. Garnish salad with lime wedges.
Makes 2 servings
Florida Sweet Corn and Tomato Bisque
2 Tbsp. unsalted butter
½ onion, finely chopped
1 lb. fresh Florida corn kernels
1 large garlic clove, minced
4 cups low-sodium broth (veggie or chicken)
Kosher salt and freshly ground pepper, to taste
2 Tbsp. sour cream
2 medium-sized Florida tomatoes, coarsely chopped
1 scallion, thinly sliced
1 Tbsp. finely chopped cilantro, plus more for garnish
Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper, to taste.
Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and 1/2 cup of the cooking liquid. Puree until smooth, for about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and cilantro to the soup, and cook until heated through. Serve hot and garnish with cilantro.
Grilled Sweet Corn with Chili-Lime Butter
4 ears Florida sweet corn
Chili-lime butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper
Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn. Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned. Slather hot grilled corn with chili-lime butter and serve immediately.
Florida Sweet Corn and Tomato Bisque
2 Tbsp. unsalted butter
½ onion, finely chopped
1 lb. fresh Florida corn kernels
1 large garlic clove, minced
4 cups low-sodium broth (veggie or chicken)
Kosher salt and freshly ground pepper, to taste
2 Tbsp. sour cream
2 medium-sized Florida tomatoes, coarsely chopped
1 scallion, thinly sliced
1 Tbsp. finely chopped cilantro, plus more for garnish
Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper, to taste.
Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and 1/2 cup of the cooking liquid. Puree until smooth, for about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and cilantro to the soup, and cook until heated through. Serve hot and garnish with cilantro.
Grilled Sweet Corn with Chili-Lime Butter
4 ears Florida sweet corn
Chili-lime butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper
Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn. Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned. Slather hot grilled corn with chili-lime butter and serve immediately.
Florida lobster season is coming up! You cant go wrong with this recipe.
Baked Stuffed Florida Lobster
Dinner for Two
Ingredients:
2 each, 2 lb. live lobsters
8 ounces of crab meat
2/3 cup drawn butter
4 cups crushed Ritz Crackers
salt and pepper if needed
Prepare the lobsters for broiling and set aside (see below). After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the seafood into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375 degrees F. Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn
Preparing a Live Lobster
Lobsters are quickly and painlessly killed by inserting a sharp knife in the underside where the tail and body meet. Always wait until the last minute to kill the lobsters; otherwise they will lose a lot of the natural juices and flavor. Our advice is that you move quickly but carefully as you prepare your lobsters for broiling. It is a very good idea to have some rubber kitchen gloves on hand when you prepare the lobsters to protect your hands from the spiny parts of the lobster shell.
Place the lobster on its stomach on a cutting board and while firmly holding its body use a cleaver or a heavy French knife to remove the claws and legs. The lobster will instinctively curl its tail when you remove its claws.
Next, place the lobster on its back and firmly grasp the tail. Insert a very sharp boning knife into the abdomen where it meets the tail and draw the knife towards the tail.
Next, reverse the procedure, this time holding the lobster by the body while drawing the knife from the cut in the abdomen along the tail. Take special care not to cut through the shell along the back of the lobster.
The next step is to split the lobster. With the lobster on its back, press down with the fingers and thumbs along each side of the lobster until the shell cracks open, exposing the interior of the tail and the body cavity. All of the lobster is edible except for the stomach, which is the hard sac near the head and the intestinal vein. Remove and discard these parts.
The greenish liver or tomalley and the coral are edible and can be prepared in a stuffing or left in the lobster during cooking. In all of our broiled lobster recipes we will remove and discard everything in the body cavity. The reason we don’t use the tomalley or coral is that the tomalley can be bitter at certain times of the year and most people today just do not find the coral to be as appetizing as past generations have.
We suggest that the lobster be thoroughly washed under cold running water before proceeding with a recipe. The claws may be boiled or steamed and shelled to provide lobster meat for stuffing or they may be broiled with the lobster and served as a garnish.
Or…………………………
Go to Wal-Mart and buy ocean galley U-STUFF-IT premium seafood stuffing. It’s made with real shrimp, crabmeat and lobster and is absolutely delicious. This is a great alternative if you are at a campsite with your catch of the day! Grill the tails on a medium grill for approx 12 min.
Orange Bavarian
3 pkg. (3 oz. each) Orange Gelatin
2-1/4 Cups Boiling Water
Marinated Skewered Shrimp on the
Grill!
INGREDIENTS:
2 lbs of uncooked peeled shrmp
1/4 cup fresh chopped parsley
1 T. oregano
4 T. lemon juice
1 T. fresh chopped garlic clove
1/8 tsp. liquid hot pepper sauce
1 tsp. salt
1 T. tomato paste
1/2 tsp. pepper
1 cup olive oil
DIRECTIONS:
Combine shrimp, parsley, olive oil, oregeno, lemon juice, chopped garlic, hot pepper sauce, salt, tomato paste & pepper in a glass bowl. Marinate for 2 hours at room temperature.
Arrange marinated shrimp on skewers and grill 3 to 4 inches above the heat for 3 minutes on each side or until shrimp turn bright pink.
Orange Bavarian
3 pkg. (3 oz. each Orange Gelatin
2-1/4 Cups Boiling Water
1 Cup (8 oz.) Sour Cream
1 Quart Orange Sherbet, softened
1 Can (11 oz.) Mandarin Oranges, drained & halved
Red & Green Grapes, optional
Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until almost set; fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray. Cover & chill 8 hrs. or overnight. Just before serving, unmold onto a platter and fill center with grapes, if desired.
Tropical Trifle
Custard
3 cups skim or evaporated milk
2 teaspoons orange zest, grated
5 eggs, 2 yolks and 3 whole eggs
1 cup sugar
1/4 cup cornstarch
Syrup
1/2 cup water
1/4 cup sugar
2 teaspoons orange zest, grated
2 tablespoons orange-flavored liqueur or cream sherry
Layering
2 cups angel, yellow or pound cake cubes
1 cup orange sections
1 cup mango, chopped, cubes
1 cup papaya, chopped, cubes
1 cup banana, sliced
1 cup whipped cream or reduced-fat whipped topping
Preparation
Pour milk into a heavy saucepan and add orange zest. While milk is heating combine sugar and cornstarch then add egg yolks and whole eggs; stir until mixture is combined thoroughly. When milk begins to boil add egg mixture and whip. Cook over low heat until custard mixture comes to a boil. Pour immediately into shallow container and cover with plastic wrap directly on custard mixture to prevent forming a skin. Refrigerate. While custard is cooling prepare a syrup with water, sugar and orange zest. Cook for 5 minutes. Cool and add liquor or sherry. In a small trifle bowl or any glass bowl begin layering ingredients. Brush bread cubes with syrup mixture, then add fruit and custard. For best results refrigerate overnight. Top with whipped topping and serve.
A party favorite – cool down with this refreshing, fruity punch that features fresh Florida orange juice!!
Florida Fiesta-Orange Punch
1 quart orange sherbet
1 2-liter bottle Sprite
1/2 gallon fresh Florida orange juice
1/2 gallon pineapple juice
1 small jar of maraschino cherries
1 small can of pineapple chunks
2 oranges
1 punch bowl
Scoop out the sherbet into the punch bowl. Add Sprite (this creates the foam and is a very nice effect). Add orange juice and pineapple juice. Add the maraschino cherries and the pineapple chunks (no need to drain them!). Slice the oranges, whole, into rings to place on top of the punch! Serve yourself first because it goes fast!!
To make it into an adult beverage you can add a bottle of fruit-flavored white zinfandel.
Mahi Mahi Dijon
2 lbs of fresh mahi mahi,or grouper files
2 tbsp of dijon mustard
1 pint of heavy cream
1 large vidalia onion
1 cup sliced mushrooms
1 cup flour
2 medium eggs
cut filets in 6 oz portions
dip in egg and then in flour
lightly sauteed on stove top till brown 3 minutes each side
remove filets from saucepan and arrange in an 8 x 10 baking dish
Preheat oven to 350 degrees
Thin slice vidalia onion and carmelize in the same saute pan
for about 15-20 minutes until onion is lightly brown. ( This is done
by using quarter stick of butter and a tsp of sugar. Cook on low heat)
Remove onions and lay spread on top of fish
Sauteed mushrooms in butter or olive oil in same saute pan.
Also spread on top of fish.
Using again the same pan add pint of heavy cream and 2 tbsp of dijon mustard. Cook on low until sauce thickens. Pour on top of fish
Bake at 350 degrees for about 15 minutes or until sauce starts to bubble
Serve with frest asparagus and rice.
Serves 4-5
Superb Shrimp and Feta
1 1/2 – 2 pounds peeled, deveined large shrimp
pinch of sweet red pepper flakes
4 Tbsp. olive oil
3.5 oz crumbled feta cheese
1 small can sliced black olives, drained
1/2 tsp. minced garlic
1 14.5 oz can diced tomatoes, undrained
1/4 cup Chardonnay or preferred dry white wine
1/4 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
1/4 tsp. black pepper
8 oz of your favorite pasta
Preheat oven to 400 degrees. Cook shrimp & red pepper flakes in 2 Tbsp. olive oil, in large skillet over medium heat. Cook, stirring frequently, 2 min. or until shrimp turn slightly pink. Place shrimp in ungreased baking dish, at least 10x2x6. Sprinkle with feta and olives.
Add remaining 2 Tbsp. olive oil to skillet. Add garlic and cook over low heat, stirring constantly until tender. Add tomatoes with juice and cook 1 minute. Add wine and next 4 ingredients; simmer uncovered for 10 minutes, stirring occasionally (boil water for pasta at about 7 minute mark). Pour tomato mixture over shrimp (add pasta to boiling, lightly salted water). Bake shrimp dish, in 400 degree oven, uncovered for 10 minutes. Serve over pasta.
Don’t forget a fresh, tossed salad of choice for accompaniment! Enjoy!!