Greetings once again from the Florida Keys!
After almost 2 weeks of 15-20 mph easterly winds off the Atlantic, the ocean gods have granted us with calm seas and a warm Caribbean breeze. The Florida Bay looks amazing today.
Just checked on our fishing boat, “Keepin' the Faith”. I think I heard her say “Let’s Go Fish”. Below is "Keepin' the Faith", waiting patiently for her next trip.
As you can see below little Stella has a carribean soul. She is seen here sitting on the dock and watching the sunset.
We don't catch fish every trip, but that's why we call it fishing and not catching. Even the best fisherman still have a “Plan B” at home in their freezer. Below is one of my “Plan B” recipes, give it a try.
Key West Pink Shrimp Broil
4 pounds of Large Key West Pink Shrimp
2 12-Ounce bottle of beer
2-3 Tablespoons of old Bay Seasoning or any fish or crab boil.
Rinse shrimp and drain. Pour the beer into a big pot and add the seasoning. Boil the beer then add the Key West Pink shrimp. As soon as the beer comes back to a boil, remove the shrimp, do not overcook. Serve with the Key Lime Mustard Sauce.
Key Lime Mustard Sauce
8 tablespoons mayonnaise
8 tablespoons American-style prepared mustard
3 tablespoons Key Lime Juice (lime juice maybe substituted)
Salt and freshly ground black pepper to taste
Combine the ingredients, except the salt and pepper, in a small bowl and taste. Add salt and pepper if needed. Serve with the shrimp. (Makes about 2/3 cup sauce)