I've tried to streamline the moving in, moving out, feeding frenzy by keeping a cupboard full of non-perishable ingredients that can be turned into a hearty seafood dinner for a crowd. Everyone is starving and dehydrated so the salt in canned goods is important.
Here's a quick and easy meal that even a mother suffering sunstroke, or seasickness can prepare. (Don't think you can get off that easily.)
The fisherman coming home empty-handed should know to stop at the seafood shack for two-plus pounds of shrimp.
From the Kitchen of GAFF's guest chef, Vicki VanLandingham...
Basic recipe for 12... So quick, you won't even miss the sunset!
From the cupboard:
2 cans cream of celery soup
2 cans cream mushroom soup
2 cans Rotel tomatoes
2-3 cans lump crab meat (or fresh)
2 Tbsp. Minced garlic (from a jar or fresh)
1 Tsp curry powder
Crystal Hot Sauce to taste
4 stalks of celery (chopped)
3 bunches of green onions (or a huge Vidalia chopped)
1 bell pepper ( I like red better than green)
1 stick of butter
2 or more pounds of shrimp (boiled and peeled)
In a large pot, cook the celery, onions, pepper and garlic in the butter.
Add the soups, tomatoes and 2 (soup) cans of water (Or, be creative and add 1 water and 1 wine, or 1 beer.)
Add a flash of Crystal Hot sauce (and put the bottle on the table.)
Simmer, then add crab meat and shrimp. Heat until done.
For the unexpected large "drop-in" crowd, serve over rice.