Capt. Dick’s Recipes
By CAPT. RICHARD MAY
Easy Rider Charters
Bokeelia 283-3247
easyridercharters.com
Caribbean catfish with mango/black bean salsa
Make the salsa the day ahead and refrigerate so the flavors have a chance to meld.
Ingredients:
– 1-1/2 lb. catfish fillets
– 2 tsp. Caribbean jerk seasoning
– 1/2 tsp. salt
– 1 tbs. butter
– 1 tbs. vegetable oil
– Garnish, lime wedges
How to:
Sprinkle fillets evenly with jerk seasoning and salt.
Melt the butter with oil in a large non-stick skillet over a medium heat.
Add fillets and cook six to eight minutes on each side or until done.
Serve immediately with salsa. Garnish if desired with lime wedges.
Serves 4
Mango-black bean salsa
– 1 (15 oz) can black beans, rinsed and drained
– 1 (8 oz) can pineapple tidbits, drained
– 1 small mango, diced
– 1/2 red bell pepper, finely chopped
– 1 jalapeno pepper, seeded and minced
– 1 tsp. grated lime rind
– 2 tbs. chopped fresh cilantro
– 2 tbs. fresh lime juice
– 1 tbs. honey
– 1/3 c. diced jicama, optional
Stir together the first 10 ingredients and if desired the jicama.
Cover and chill until ready to serve.
Capt. Dick’s Seafood and More Recipes is available for $8.50 plus $1.90 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.
Capt. Dick’s Recipes
Easy Rider Charters
Bokeelia 283-3247
Creole cream scallops with pasta
Ingredients:
– 1 1/2 lb. sea scallops
– 1 tbs. flour
– 2 tbs. seafood seasoning
– Large zip-top bag
– 2 tbs. canola oil
– 1 tbs. roasted garlic
– 1 lb. sliced mushrooms, onions, bell peppers
– 12 oz. fettucine pasta
– 1 (14.5 oz) can diced tomatoes, drained
– 2 tbs. sherry
– 1/2 c. heavy whipping cream
How to:
Fill a large saucepan half full of water. Cover and bring to a boil on high for the pasta.
Thaw the scallops (if needed) by placing the open bag under cool running water for four to five minutes.
Combine the flour and seafood seasoning in a zip top bag and shake to mix.
Place measured oil and garlic near the stove. Preheat a large saute pan on medium-high heat for two to three minutes.
Drain the scallops and pat dry. Add the scallops to the zip top bag, seal tightly and shake to coat.
Place the oil and garlic in the saute pan, the pan should sizzle. Add the scallops and then the vegetables. Do not stir. Cook for two minutes.
Stir the pasta into boiling water and boil for 8 to 10 minutes, stirring occasionally or until tender.
Stir the tomatoes into the scallops, cover and cook for two to three minutes, stirring occasionally.
Stir in the remaining ingredients and cook uncovered for three to four minutes, stirring occasionally or until slightly thickened.
Drain the pasta and server the scallops over the pasta.
Serves 6
Capt. Dick’s Seafood and More Recipes is available for $8.50 plus $1.90 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, Fl 33922. Make checks payable to Dick May.
Capt. Dick’s Recipes
Easy Rider Charters
Bokeelia 283-3247
Biloxi spiced shrimp with pickapeppa cream and mojito salsa
Ingredients:
– 1/2 c. worcestershire sauce
– 2 tbs. olive oil
– 12 jumbo shrimp, peeled and deveined
– Spice mixture (recipe below)
– 1/4 c. peanut oil
– 4 c. mesclun greens
– 1/4 c. balsamic vinegar
– Mango mojito salsa (recipe below)
– Pickapeppa cream (recipe below)
How to:
In a small bowl, combine the worcestershire sauce and olive oil. Add the shrimp and toss gently to coat. Cover and chill for 30 minutes.
remove the shrimp from the marinade and place between double layers of paper towels to blot off excess marinade.
Lightly coat the shrimp with the spice mixture and set aside.
In a large non-stick skillet, heat the peanut oil over medium heat.
Cook the shrimp in batches for about two minutes on each side. Set aside and keep them warm.
To serve, toss mesclun with the balsamic vinegar. Divide evenly between four plates.
Top the dishes with the mango mojito salsa and shrimp. Drizzle with Pickapeppa cream.
Serve immediately.
Serves 4
Spice mixture
– 1/4 c. chili powdern 1/4 c. sugar
– 2 tbs. saltn 1 tsp. ground cumin
– 1-1/2 tsp. Spanish paprikan 1 tsp. curry powder
– 1 tsp. cocoa powdern 1/8 tsp. ground cinnamon
Combine all ingredients in a small bowl and mix well.
Mango mojito salsa
– 2 c. peeled, pitted and diced mangon 1/4 c. finely chopped red bell pepper
– 1/4 c. finely chopped red onionn 2 tbs. olive oil
– 1-1/2 tbs. minced fresh mintn 1 tbs. fresh lime juice
– 1 tbs. seasoned rice vinegarn 2 tsp. dark rum
– 1-1/2 tsp. minced fresh cilantro
– 1 tsp. peeled and finely chopped fresh ginger
– 1/2 tsp. minced fresh garlic
– 1/2 tsp. seeded and minced serrano chili pepper
– 1/2 tsp. honey
In a small bowl, combine all the ingredients. All the salsa to stand for at least 30 minutes. Stir gently before serving.
Pickapeppa cream
– 1 (7 oz) can chipotle peppers in adobo sauce
– 2 c. sour cream
– 1/2 tsp. grated lime zest
– 2 tbs. fresh lime juice
– 2 tsp. Pickapeppa sauce
– 1 tsp. salt
Place the chipotle peppers and sauce in a blender and puree.
Spoon one teaspoon of the pepper puree into a mixing bowl. Reserve the remaining puree for another use.
Stir in the sour cream, lime zest, lime juice, Pickapeppa sauce and salt.
Cover and chill.
Capt. Dick’s Seafood and More Recipes is available for $7.95 plus $1.85 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, Fl 33922. Make checks payable to Dick May.
Capt. Dick’s Recipes
Easy Rider Charters
Bokeelia 283-3247
Biloxi spiced shrimp with pickapeppa cream and mojito salsa
Ingredients:
– 1/2 c. worcestershire sauce
– 2 tbs. olive oil
– 12 jumbo shrimp, peeled and deveined
– Spice mixture (recipe below)
– 1/4 c. peanut oil
– 4 c. mesclun greens
– 1/4 c. balsamic vinegar
– Mango mojito salsa (recipe below)
– Pickapeppa cream (recipe below)
How to:
In a small bowl, combine the worcestershire sauce and olive oil. Add the shrimp and toss gently to coat. Cover and chill for 30 minutes.
remove the shrimp from the marinade and place between double layers of paper towels to blot off excess marinade.
Lightly coat the shrimp with the spice mixture and set aside.
In a large non-stick skillet, heat the peanut oil over medium heat.
Cook the shrimp in batches for about two minutes on each side. Set aside and keep them warm.
To serve, toss mesclun with the balsamic vinegar. Divide evenly between four plates.
Top the dishes with the mango mojito salsa and shrimp. Drizzle with Pickapeppa cream.
Serve immediately.
Serves 4
Spice mixture
– 1/4 c. chili powdern 1/4 c. sugar
– 2 tbs. saltn 1 tsp. ground cumin
– 1-1/2 tsp. Spanish paprikan 1 tsp. curry powder
– 1 tsp. cocoa powdern 1/8 tsp. ground cinnamon
Combine all ingredients in a small bowl and mix well.
Mango mojito salsa
– 2 c. peeled, pitted and diced mangon 1/4 c. finely chopped red bell pepper
– 1/4 c. finely chopped red onionn 2 tbs. olive oil
– 1-1/2 tbs. minced fresh mintn 1 tbs. fresh lime juice
– 1 tbs. seasoned rice vinegarn 2 tsp. dark rum
– 1-1/2 tsp. minced fresh cilantro
– 1 tsp. peeled and finely chopped fresh ginger
– 1/2 tsp. minced fresh garlic
– 1/2 tsp. seeded and minced serrano chili pepper
– 1/2 tsp. honey
In a small bowl, combine all the ingredients. All the salsa to stand for at least 30 minutes. Stir gently before serving.
Pickapeppa cream
– 1 (7 oz) can chipotle peppers in adobo sauce
– 2 c. sour cream
– 1/2 tsp. grated lime zest
– 2 tbs. fresh lime juice
– 2 tsp. Pickapeppa sauce
– 1 tsp. salt
Place the chipotle peppers and sauce in a blender and puree.
Spoon one teaspoon of the pepper puree into a mixing bowl. Reserve the remaining puree for another use.
Stir in the sour cream, lime zest, lime juice, Pickapeppa sauce and salt.
Cover and chill.
Capt. Dick’s Seafood and More Recipes is available for $7.95 plus $1.85 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, Fl 33922. Make checks payable to Dick May.