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Capt. Dick’s Recipes

1 min read

By CAPT. RICHARD MAY

Easy Rider Charters

Bokeelia 283-3247

easyridercharters.com

Flounder rolls

Ingredients:

– 1 pkg. frozen flounder fillets

– Salt to taste

– 1-1/2 tbs. minced dillweed

– 1-1/2 tbs. minced parsley

– 1-1/2 minced chives

– 1/4 c. butter

– Fine dry bread crumbs

– 1/2 c. + 1 tbs. cream

How to:

Thaw the fillets, then rub with salt.

Combine the dillweed, parsley and chives with two tablespoons of butter and spread over the fillets.

Roll up the fillets and place in a greased baking dish.

Sift the bread crumbs over the fillets, then drizzle with the remaining melted butter over the top.

Broil for about 10 minutes or until lightly browned.

Add the cream to the baking dish and broil until browned and fish flakes easily.

Turn into a greased baking dish and sprinkle with the cheese.

Bake at 375 degrees for 15 minutes or until the cheese is melted.

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

1 min read

Easy Rider Charters

Bokeelia 283-3247

easyridercharters.com

Crab meat and shrimp au gratin

Ingredients:

– 1 c. minced onion

– 1 stalk celery, chopped fine

– 1/2 stick butter

– 2 tbs. flour

– 1 (13 oz) can evaporated milk

– 2 egg yolks, beaten

– 1 tsp. sale

– 1/2 tsp. red pepper

– 1/4 tsp. pepper

– 3 tbs. sherry

– 1 lb. white crab meat

– 1 lb. cooked shrimp

– 1/2 lb. grated cheddar cheese

How to:

Saute’ the onion and celery in the butter until wilted and then blend in the flour.

Combine the milk and eggs and then add gradually to the flour mixture, stirring constantly.

Add the salt and peppers and sherry, then cook, stirring constantly for five minutes.

Combine the crab meat and shrimp in a bowl. Pour in the sherry sauce and mix well.

Turn into a greased baking dish and sprinkle with the cheese.

Bake at 375 degrees for 15 minutes or until the cheese is melted.

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

1 min read

By CAPT. RICHARD MAY

Easy Rider Charters

Bokeelia 283-3247

easyridercharters.com

Italian scampi

Ingredients:

– 1 lb. medium shrimp

– 1/4 c. butter

– 1 clove garlic, minced

– 1-1/2 tbs. lemon juice

– 1 tbs. chopped parsley

– 1/4 tsp. salt

– Dash of pepper

– Dash of paprika

How to:

Shell, devein and drain the shrimp leaving the tails on.

Melt the butter in a skillet over medium heat and then add the garlic and lemon juice. Simmer for three minutes, stirring frequently.

Add the shrimp and saute’ for four to five minutes or until the shrimp are pink and tender.

Turn into a serving dish and 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

2 min read

Easy Rider Charters, Bokeelia 283-3247

www.easyridercharters.com

Pompano (or whatever) En Papillote

Ingredients:

– 4 fillets of any kind of fish, about 6 oz. each

– 1/2 lb. small shrimp, peeled

– 6 to 8 oz. cooked crab meat

– 1 small onion, finely chopped

– 1/4 c. celery, finely chopped

– 1/4 c. red or green bell pepper, finely chopped

– 1/2 c. seafood or chicken stock

– 1/2 c. white wine

– 3 tbs. butter, divided

– 1 tbs. flour

– 1/2 c. half and half

– 1 tbs. Cajun seasoning

How to:

Preheat oven to 400 degrees.

In a deep skillet, at medium-high heat, saute the shrimp, onion, celery and peppers in two tablespoons of butter until the shrimp are pink.

Stir in the Cajun seasoning with the flour.

Add the wine, milk and stock, stirring constantly to remove any flour lumps.

Bring this to boiling, then reduce the heat and simmer for a few minutes to thicken the sauce.

Stir in the crab meat.

Brush four pieces of parchment paper with melted butter. Place one fillet on each piece of paper and top each fillet with 1/4 of the sauce. Fold over the paper and crimp the edges tightly together.

Twist the ends to assure the seal. Place the packets on a cookie sheet and bake for 20 minutes. Serves 4

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.