Article by Mama Jock
Sweet Potato, Corn, and Shrimp Chowder
2 TBSP. olive oil
4 medium sweet potatoes, peeled and cut into 1/2 inch cubes
2 strips bacon, diced
1 large onion, diced
2 cloves garlic, minced
4 cups chicken stock
1 (16 ounce) bag frozen corn or kernels cut from 4 ears corn
1/2 pound raw medium shrimp, peeled
1 1/2 tsp. salt
1 tsp. Tabasco
1/2 tsp. pepper
2 TBSP. fresh thyme leaves
2 TBSP. chopped fresh dill
Garnish, 1/2 cup sour cream, optional
In a stock pot, heat olive oil over medium-high heat.
Add sweet potatoes and bacon and cook for 4 minutes.
Add onion and garlic; cook 2 minutes.
Add chicken stock and cook until potatoes are just tender.
Remove 1 1/2 cups sweet potatoes from pot and mash with a fork.
Return potatoes to pot.
Add corn, shrimp, salt, hot sauce, pepper and fresh herbs, stirring to combine.
Return soup to a simmer and cook 5 minutes; be careful not to over cook.
Serves 10 cups.
Fried Flounder Sandwich with Remoulade Sauce
Oil for frying
2 1/2 lbs. flounder fillets
3 TBSP. seafood seasoning
2 cups flour
2 cups panko bread crumbs
3 eggs beaten
1 large French baguette, cut into 4 servings
12 tomato slices
1 small red onion, sliced thin
8 lettuce leaves
Remoulade Sauce:
1 tsp. hot relish
2 TBSP. capers
2 TBSP. Dijon mustard
2 tsp. chopped fresh tarragon leaves
1/2 tsp. chopped anchovies
Pepper
2 tsp. Worcestershire sauce
1/2 lemon, juiced
1 tsp. hot sauce
1 1/2 cups mayonnaise
Place all ingredients into a blender except mayonnaise; pulse 1 minute.
Place in bowl and add mayonnaise; mix well and refrigerate until ready to serve.
Preheat oil in large saute pan.
Pat flounder with paper towels.
Lightly sprinkle with seafood seasoning on both sides.
In 3 separate bowls, place flour mixed with 3 TBSP. seafood seasoning, panko and 3 beaten eggs.
Dredge fillets into flour, egg, then panko.
Fry in oil for 4 to 6 minutes.
Remove to towel lined platter.
Spread remoulade sauce on both sides of the toasted baguettes, then layer the fish, lettuce, tomato and red onion.
Serves 4.
Cheesy Crab Sauce Over Beef Fillets
6 beef fillets
2 TBSP. vegetable oil
1 tsp. each salt and pepper
4 TBSP. butter
1/4 cup flour
1/2 cup whipping cream
3/4 cup grated Romano cheese, divided
1/2 lb. jumbo lump crabmeat
2 TBSP. chopped fresh chives
1 TBSP. lemon zest
2 TBSP. fresh lemon juice
Preheat broiler to 500 degrees.
Line a rimmed baking sheet with aluminum foil; set aside.
In a large bowl, combine fillets, oil, salt and pepper, making sure fillets are well coated.
In a medium saucepan, melt butter, add flour to butter, whisking until smooth.
Reduce heat to medium-low; add cream, whisking until smooth.
Add 1/2 cup cheese; blend well.
Cook until thickened, 2 to 3 minutes, stirring constantly.
Add the crabmeat, chives, lemon zest and lemon juice, mixing well.
Remove from heat and set aside.
Heat a skillet over medium-high heat.
Sear fillets, 2 at a time, 1 to 2 minutes per side.
Remove from pan and place on prepared baking sheet.
Repeat with remaining fillets.
Broil fillets 5 inches from heat for 5 minutes and remove from oven.
Spoon 2 TBSP. of crabmeat mixture on top of each fillet.
Top evenly with remaining 1/4 cup cheese.
Return to oven; broil until fillets reach desired degree of doneness, 3 to 4 minutes.
Serves 6.
Spicy Shrimp Kabobs
2 TBSP. lemon juice
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. lemon zest
1/4 tsp. salt
1 lb. large shrimp, peeled and deveined
In a small saucepan, melt butter; add the lemon juice, spices, lemon zest and salt.
Thread shrimp onto eight metal or soaked wooden skewers.
Place skewers in a greased 15x10 inch baking pan.
Broil 3 to 4 inches from the heat for 3 to 4 minutes on each side or until shrimp turn pink, basting occasionally with the butter mixture.
Makes 8 kabobs.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, you can email it to [email protected] or mail it to Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
