Here’s a fast and simple recipe that is sure to warm you up on a cool winter’s day. You can substitute the tripletail fish with any firm, locally caught fish fillet, like redfish, grouper, cobia, snapper, etc. It will only take you 30 minutes from start to finish. Serve with some warm, fresh bread or biscuits and butter.
½ pound Ditalini or any small pasta
3 cloves of chopped garlic
3 Tbsp extra virgin olive oil
1 pint of cherry tomatoes sliced into halves
1 bunch of asparagus chopped into 1-inch long pieces
¼ cup chopped Scallions
½ cup diced zucchini
15 Kalamata olives sliced
2 Tbsp Captain Rapps’ Everglades City All Y’all Seasoning
2 14.5-ounce cans chicken broth
1 dozen large Key West pink shrimp, peeled
2 tripletail fillets (about 1 lb)
¼ cup chopped Italian parsley
Grated Pecorino Romano cheese
Cook pasta for 10 minutes just until firm - al dente. Run in cool water, drain, and set aside.
In a large pot, cook garlic in the olive oil on medium until translucent. Keep on medium heat and add tomatoes, asparagus, scallions, zucchini, olives, and the Captain Rapps’ Everglades City All Y’all Seasoning. Simmer on medium, stirring occasionally for 5 minutes. Add the chicken broth and simmer for 2 to 3 minutes.
Peel the shrimp and cut into 1-inch long pieces. Cube the fish fillets into 2-inch chunks. Now add the shrimp and fish to the pot and cover. Let cook for 10 minutes, but do not stir the pot to avoid breaking up the fish chunks. Add the cooked pasta and stir very gently to avoid breaking up the fish.
Serve in bowls and top with fresh Italian parsley and grated Pecorino Romano cheese to taste.
Hey guys, want an easy-to-make recipe sure to impress your favorite
gal? And gals, how about making something you would only expect to find in a
fancy restaurant, that will make your man think you spent all day preparing his
dinner? Well, here's an easy recipe
that will impress all of your guests!
The ingredients are fresh and readily available at any market.
It's quick and easy to make. On a scale
of 1 to 5 (1 being easiest - 5 being most difficult), I give it a 2. This is one
of those recipes everyone should make at least once. It really is "off the hook!"
Prepare Fruit Salsa first:
Dice the mango, kiwi, sweet pepper, onion, cilantro and jalapeño
pepper, and mix together in a medium stainless or glass bowl. Add the salt, pepper,
sugar and juice from one lemon and stir. Cover and put in fridge for about one hour.
Heat the olive oil in a pan on medium heat.
Coat the snapper fillets completely with Captain Rapps' Everglades
City All Y'all Seasoning. Cook fillets in olive oil, on medium heat, for about 4
or 5 minutes per side, or just until they begin to flake with a fork.
Serve the hot snapper
on plates and serve the cold fruit salsa in separate bowls. Put the amount of fruit
salsa you desire on your snapper... and eat it up!
This recipe makes a sweet and fresh Thai/American dish that is
sure to impress! This version is not authentic Thai because I use simple ingredients
that can be purchased at just about any major grocery store. A true Thai recipe
would require you to shop at an Asian market. You can substitute the mangrove snapper
with any fish or shellfish of your preference. I love to make it with shrimp, too!
- 1 lb of snapper fillets
- One each: green, red, and yellow peppers
- 1 large sweet onion
- 1 cup sugar snap peas
- 1/2 cup chopped scallions
- 2 Tbs olive oil
- 2 cups panko bread crumbs
- 1 Tbs Captain Rapps Estero Ginga Ninja Seasoning
- 2 eggs
- 2 13oz cans coconut milk
- 2 Tbs fish sauce
- 1/2 cup brown sugar
- 1 to 4 tsp green curry (depending on what heat level you desire)
- 2 Tbs corn starch mixed into 1/2 cup cold water
- 1 Tbs peanut butter
- Sushi rice
Cook the peppers, onion, sugar snap peas, and scallions with
2 Tbs of olive oil in a large pot for 5 to 10 minutes on medium-high, or just until
the veggies begin to soften a little. Now add the coconut milk, fish sauce, brown
sugar, curry paste (to desired heat level), corn starch/water mix, and peanut butter.
Cook on medium heat for about 10 more minutes.
In a small bowl, combine panko bread crumbs with 1 Tbs Captain
Rapps Estero Ginga Ninja Seasoning. In another small bowl, scramble 2 eggs. Dip the fillets in the eggs, then coat with
the bread crumb mix. Transfer the fillets to your oiled grill and cook on medium
heat for about 10 minutes per side, or just until the fish flakes.
Serve in soup bowls over sushi rice. Garnish with fresh avocado
slices for an extra perk! This dish is OFF THE HOOK!
Gulf Shrimp and Scallop Stir Fry with Estero Ginga NinjaBy Capt. Pete RappsIngredients:
Instructions:In a large pan, heat 1/4 cup olive oil on medium. Add 1 pound of peeled shrimp, 1 pound of scallops, 1/4 cup of pine nuts, 1/4 cup of chopped scallions, and 1 sliced sweet red pepper. Cook on medium-high until the shrimp is cooked through (about 5 minutes). Add 6 ounces of fresh spinach and 2 Tbs of Captain Rapps Estero Ginga Ninja seasoning, and cook untill spinach wilts to 1/4 of its original size (about 4-5 minutes). Serve over rice with soy and teriyaki on the side. You're gonna love it!Captain Rapps seasonings can be ordered online at:www.CaptainRappsSeasonings.com
by Capt. Pete Rapps
Pompano is my absolute favorite local fish. The meat tends to have its own buttery/creamy flavor and texture. I like to serve the fish whole (with the head and internal organs removed of course). A typical whole dressed pompano is around ¾ lb, so I usually count on one pompano per person. I like this recipe because it is so basic and simple, and fresh.
List of ingredients:
At the cleaning station, remove the head and dress the pompano. Wash it thoroughly with cold water, being sure to get up inside the body cavity with a knife so you can score and wash out the dark spinal cord area.
Light your grill on medium-high, or pre-heat your oven to 425 degrees.
In the kitchen, tear sheets of aluminum foil about twice the length of each pompano. On top of the aluminum, take your knife and score the sides of the pompano with diagonal cuts to the bone (about 4 cuts in each direction on each side).
Now call over your good-looking helper. Bend the pompano slightly so the slits you made open up a little. Have your helper drizzle olive oil and Captain Rapps Naples Steak Quake Seasoning onto the pompano as you are bending the slits open. Do this on both sides and rub it with your hand so the olive oil and seasoning gets pushed into the slits.
Now put a lemon slice (not a wedge) on each side of the pompano and wrap it up in the aluminum foil.
Grill for about 10 to 12 minutes per side, or bake for about 40 minutes. Fish is done when the meat flakes with a fork. Be careful not to overcook, as the fish will dry out easily.
When serving, use your fork and knife to remove the small sections of skin. Then be sure to remove the dark brown meat that runs horizontally with the body. This is the fish’s bloodline and you never want to eat this in any fish!
Now use your Captain Rapps Naples Steak Quake Seasoning to taste, and eat the meat right to the bones, then flip it over and start on the other side. Enjoy!
Recipe by Capt. Pete Rapps
in bowls, trying not to break fish up too much and add parsley as garnish.
Serve with French bread and Pecorino Romano cheese.
Ok folks, here
at GAFF we like to change things up from time to time, so we looked to our good
friend Capt. Pete Rapps for a new taste. Capt. Pete is not only one heck of a
guide, but he is extremely knowledgeable in the kitchen when it comes to
preparing his catches. Here is one of his own, easy to cook, tasty recipes
straight from Chokoloskee Island, Florida, and the 10,000 Islands. Enjoy!
Baked Sea Trout with Onions
fillets in baking dish with olive oil and stir to coat the fillets. Spread mayo
on top of fillets. Spread capers, sprinkle dill, ½ Tbs Captain Rapps "Everyday"
Seasoning, and sea salt on top of mayo. Then layer onion slices on top.
Sprinkle ½ Tbs Captain Rapps "Everyday" Seasoning on top of onions.
foil and bake for 20 minutes at 350-degrees. Remove foil and broil for 5 more
minutes to brown the onions. Be careful not to over-bake and dry out the
from one lime on top of fillets before serving. Position fresh parsley as
First, fire-up the grill, but not too hot! I usually coat the grill with some non-stick product to help me out. Now, take about 1 TBSP of EVOO and coat those Scamp filets completely. Next, cover the tops and bottoms of those filets with GumboGuys Cajun Belly-Rub or your favorite Cajun spice, and let them sit while you work the Mix!
The Mix is easy-does-it, too. Simply put a medium-sized skillet on medium-high heat, and add 1 TBSP of EVOO, the entire stick of Butter, Chopped Pancetta, 1/4 Cup Chopped Parsley, Green Onions, White Onions, Sweet Red Bell Peppers, Minced Garlic and Cracked Black Pepper. Cook everything until the White Onions are translucent, then turn the heat down to low and cover.
In a small skillet on medium low, stir in the Honey and GumboGuys Sweet-Spicy Cajun-Q or your favorite BBQ Sauce. Grab the fillets, the sauce, and head out to the grill! Cook these fillets carefully. Not too hot, and watch them close, 'cause they won't take long. Once you turn the fillets, coat each one with your BBQ glaze and only turn once more. Make certain to generously coat each side only once.
Plate the fillets with a garnish of fresh-cut parsley and the Mix right on top, or on the side. Either way, it's Cajun-Crazy!
List of Ingredients:
In a large skillet on medium-high heat, melt 1 Stick of Butter, 2 TBSP EVOO and stir in the Lemon Juice, Pancetta, Garlic and Capers. In a few minutes, the Pancetta will begin to turn, so toss in the Shrimp for a moment. Pull out the Shrimp as soon as they change color and set aside. Wow! Look at those yummies left in the skillet!
Toss in the Green and White Onions, Mushrooms, and the other stick of butter. Once the Onions become translucent, add in the Chicken Stock, bring to a boil, and reduce by 1/3. Turn the heat down to medium-low and slowly stir in the Heavy Cream. Add in the Chopped Parsley and simmer until the entire mixture thickens (3 to 4 minutes). Add the Shrimp back for 2 minutes and completely incorporate everything. Serve on Cooked Pasta.
This recipe serves 4-6, depending on hunger.
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 2-plus-pounds of shrimp.
Basic recipe for 12
So quick, you won't even miss the sunset!
From the cupboard:
For the unexpected, large "drop in" crowd, just serve over rice.
Well, at least that's what I hear when fishin' with my brother-in-law, every single time I hook a shark. And it's true; you really shouldn't pull one in unless you're prepared to deal with it. Actually, he and I usually catch more sharks than what we're really fishin' for anyway, but we always have a great time - funny how that works out.
Well, as it happens, recently some fishin' buddies gave me a huge and beautiful shark filet, and promised me I'd like it too! One friend suggested I drown it in Worchester sauce and top with onions and capers. Another friend suggested painting it down with orange marmalade and garlic, and grillin' it over low flames. Well, those are okay ideas I guess, but as you might have already assumed, I decided on another approach more suitable for the
GumboGuy pallet and a much hotter process, of course! He-he-he...
1.5 lb. Shark Filet(s) (Can be substituted)
1 lb. Large Shrimp, Peeled and Cleaned
1 Can of Corn
3/4 Stick of Butter
1/2 Cup Chopped Green Onion
1/2 Cup Chopped Red Bell Pepper
1/2 Cup Chopped Yellow Bell Pepper
1/2 Cup Chopped Orange Bell Pepper
1/4 Cup Chopped Parsley
1/4 Cup Chopped Cilantro
2 TBSP Minced Garlic
2 TBSP Chili Pepper Paste
2 TBSP GumboGuys' Florida Heat Stroke
Sea Salt and Cracked Black Pepper to taste
Prepare Filet Directions:
First, pre-heat your oven to 350-degrees. Turn stove top up to medium high, and using a medium sized pan (one that can be used in the oven), melt 1/2 Stick of Butter and stir in 1/4 Cup of Cilantro, 1 TBSP Garlic, 1 TBSP GumboGuys' Florida Heat Stroke, 1 TBSP Chili Pepper Paste, and lightly Salt and Pepper. Salt your filet(s) and then mop the filet(s) around in the buttery pan making certain to evenly coat the filet(s) with that spicy gravy. Pan sear the filet(s) for almost 1 minute on both sides, cover the pan and pop it into the oven for about 20 minutes.
Prepare Shrimp and South of the Border Relish Directions:
In a separate medium pan, melt 1/4 Stick of Butter, throw in the Corn and slightly brown. Then add in all the Chopped Peppers, Green Onions, 1 TBSP Garlic, 1 TBSP Chili Pepper Paste, and 1 TBSP GumboGuys' Florida Heat Stroke. Now you're cookin' GumboGuy style, so throw in them Shrimp to stir-fry, but don't let 'em overcook! Right about the time your Shrimp are ready, stir in the Parsley.
Serve It Up Hot:
There are many creative ways to serve this up, but I like to toss that Shrimp Corn Relish right on top of the filet(s). Yep, that's the GumboGuy way!
2-3 Medium Jalapeno Peppers Minced
1 Medium Vidalia Onion Minced
1 - 1.5 lbs Smoked Amberjack or King Mackerel Finely Diced
2 Tbsp Honey Mustard
2 Tsp Salt
2 Tsp Black Ground Pepper
2 Tsp Parsley Finely Chopped
This is so very simple, even us GumboGuys can pull it off with a GAFF Girl hanging on one arm, fishing rod in the other hand, and never ever miss a strike!
Grab a large mixing bowl and add in all the ingredients, except the parsley. Stir everything up thoroughly and it's ready. Now, I recommend you chill the mixture for about an hour, but it's so dog-on good, it's highly unlikely you'll wait that long. When you're ready to serve, add some fresh, finely chopped parsley sprinkled over the top.
Now for kicks, this time out I took some ordinary wonton wraps you can buy at your local grocery store. I decide to bake some fish chips to go along with the dip. I basically cut some fish figures out of the wraps and baked them in a muffin pan at 350-degrees for about 6 minutes, or until golden brown. These turned out pretty darn prefect for the dip!
Prepare the package of white and long grain wild rice mix according to the directions, and add in the 1/4 cup green onion, 1/4 cup of white onion and 1/4 cup of chopped nuts.
Now, if you're using ground andouille sausage, simply brown the sausage in a pan on medium high. If you're using andouille links, quarter the links length-wise and cut up itty bitty bite size morsels to brown. Be certain to drain the sausage after cooking.
While your rice and andouille are cooking, grab a small mixing bowl and add in the cream of mushroom soup, sour cream and Half & Half. Blend it all together until it's smooth and looks like pudding.
Once you have drained the andouille sausage, add it to the cooked rice mix. Using a medium-sized casserole dish, we're gonna start building layers of ingredients. First, spread some of the pudding mix to cover the bottom of the dish. Add a layer of the rice and andouille mix. Add a layer of fish fillets. Add a layer of grated cheese. Repeat the process twice, which should bring you to the top of the dish. I hold back a little of the andouille to sprinkle on the top.
In a microwave, heat the casserole on high for 15 minutes. In a conventional oven, heat the casserole at 300 degrees for 30 minutes. The unique spice and smokiness of the andouille sausage, along with the nutty fragrance of the walnuts and texture of the wild rice blends well with any fish. The sauce in the casserole is creamy smooth and rich to taste. Notice I did not add any salt, pepper or spices, because I rely on the left over filets already being seasoned when originally cooked. This casserole will easily feed six to eight friends.
Directions for the Snapper
Preheat oven to 350 degrees. The total cooking time will be 40 minutes. Coat the fillets with 2 tbsp EVOO and lightly salt and pepper. Thoroughly mix 1 cup of plain bread crumbs with 2 tbsp GumboGuys' SouthWest Duster, and cover the fillets completely with the mix. Place the breaded fillets in a baking pan and equally sprinkle 1 tbsp of chili powder over the three fillet tops only. Now evenly sprinkle the 1/2 tbsp of lemon peel granules. Place the pan of fillets in the oven and set your timer for 15 minutes. After 15 minutes, melt 1/4 cup of butter and evenly distribute among the three fillet tops only. Place the pan back in the oven and set your timer for 15 minutes again. After 15 minutes, cover the pan with foil and continue cooking for 10 minutes. That's it! The fillets are done!
Directions for the Salsa/Relish
Now it's time to get chopping. All the peppers, sweet and hot, need to be halved, the seeds removed, and then thinly sliced. The sweet onion needs to be quartered and thinly sliced. The tomatoes, chives and cilantro need to be chopped. Place all the sliced and chopped ingredients into a medium sized bowl, add in 1 tbsp of sweet pickle relish and mix thoroughly.
Heat a large saute pan over medium high heat and toss in the remaining 1/4 cup of butter. Add 1 tbsp of minced garlic, the remaining 1 tbsp of chili powder, and the remaining 1 tbsp of GumboGuys' Southwest Duster. Open and drain the can of sweet whole kernel corn and toss it in the pan. Continue to heat and stir the corn until it begins to brown. Remove the corn from heat and allow to cool. After the corn cools, add it to the bowl of peppers and onions to mix thoroughly. That's it! The salsa/relish is done!
Serve these moist and golden fillets with a heapin' pile of the salsa/relish right on top or on the side. Now as I mentioned, you can bypass the DYI salsa/relish and enhance your favorite store brand by simply adding in the chives, cilantro and stir-fried corn. You'll be amazed how much this enhances the flavor. This recipe can feed about four real Americans!
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.
1 lb. sea scallops - roughly 8-10 count per pound
1 large orange
1 large grapefruit
1 large lemon
1 large lime
1/2 orange bell pepper
1/2 yellow bell pepper
1/2 cup grated coconut
1/4 cup orange juice with pulp
1/4 cup real butter
3 tbsp sugar, Splenda or other substitute
GumboGuys Florida Sunshine Shake
Extra virgin olive oil - EVOO
no-stick cooking spray
large baking sheet
medium-size sauce pan
Pre-Heat your oven to 350 degrees. On stove top, melt 1/4 cup of real butter in medium sauce pan and reduce heat. Rub EVOO all over each scallop. Roll scallops in GumboGuys' Florida Sunshine Shake until completely coated. Apply no-stick cooking spray to large baking sheet. Evenly place coated scallops on baking sheet and drizzle about half the melted real butter, making certain every scallop gets a few drops. Place scallops in oven and cook for 30 minutes at 350 degrees.
Peel and section all the citrus, making certain to remove all the membrane so you are only using the real citrus meat. Place the citrus meat in the remaining butter already melted in the sauce pan. Add 1/4 cup orange juice. Thinly slice the bell peppers and add to the sauce pan. Add in 1/2 cup of grated coconut. Finally, add in the 3 tbsp of sugar, or your favorite sugar substitute, making certain to mix all the ingredients well. Bring the heat up on your sauce pan to about medium high and watch it begin to bubble. The sugar and butter are working together with the natural juices to create a delicious syrup. After your syrup bubbles for a few minutes, reduce the heat and prepare to serve.
When plating the scallops, either place them on top of the salsa, or go for it the GumboGuys way and bury those babies completely underneath that sweet tangy flavor. Mmm...Mmm! In the immortal words of Jed Clampett, Whoooo Doggie!
Seafood and aquaculture are the foods of the future. Light, healthy and delicious,
seafood is becoming the choice of a growing number of Americans
who are concerned about calories, cholesterol and natural vitamins.
The popularity of seafood and aquaculture products is apparent
in the increasing retail sales figures and the growth of full-service
retail seafood counters. Rather than spend your money at the fish
market, read on for tips on how to keep your catch fresh and flavorful
from the hook to the table.
Keep it Fresh
Fresh seafood should be kept at 32 degrees Farenheight.
After boating a legal fish, immediately place it in a cooler
filled with a slushy mixture of ice and water in such a
way as to cover the fish completely. Fresh fish will keep
for several days if kept on ice at the proper temperature.
Once the fish is steaked or filleted, handle the meat as
little as possible. Each time the meat is touched, bacteria
is introduced and cell structure is broken down, effecting
taste and texture. If you think your seafood needs rinsing,
do it quickly and gently in a pan of cold water so the temperature
of the meat is kept as low as possible. Freezing your catch
is an excellent option for maintaining taste and quality.
Freezing technology today allows us to enjoy fresh frozen products
of high quality. The best method for freezing fish fillets is
to place them in a freezer bag, add water, and squeeze out all
of the air before sealing. A vacuum sealer does a great job as
well. However, for best results, add a small amount of water to
the package prior to using the vacuum sealer.
To maintain the highest quality thawed product, thaw seafood in
the refrigerator in the packaging in which it was frozen. Allow
approximately 18 hours per pound for complete thawing. Thawing
unprotected seafood under cold running water will speed thawing,
but will also greatly decrease quality. This method can cause
the seafood to prematurely release moisture and break down cell
Timing is everything when cooking seafood. For the best flavor
and texture,finfish should only be cooked until it flakes easily.
At this stage the flesh will be opaque and any further cooking
will result in a loss of moisture and taste. Applying the ten-minute
rule to baking, broiling, grilling, steaming and poaching finfish
is a good way to get started. Measure the fish at the thickest
point. At 400 degrees F., the fish should take approximately ten
minutes per inch of thickness to cook. Add about five minutes
to the total cooking time when using a thick sauce or if the fish
is wrapped in foil. Seafood continues cooking for a few minutes
after it has been removed from the heat source, so plan for this
in your cooking time. Due to the many different texture and density
variations of seafood, the ten-minute rule should only be used
as a guideline. With practice you will learn to recognize the
signs of doneness for different seafoods. Shellfish, for example,
will not flake and should be cooked until it becomes opaque throughout.
Further cooking will result in moisture loss effecting texture
and taste. Curled edges on oysters and clams are signs of doneness.
Poaching is a simple low calorie method of cooking seafood. Generally,
leaner seafood is best for poaching. However, seafood with a higher
oil content will poach well if the skin and darker portions of
the meat are removed. To poach; submerge the seafood in a small
amount of liquid in a pan with low sides. Gently simmer until
Baking seafood should be done in the 350 to
400 degree F. range. It can be done with or without a sauce or
topping, covered or uncovered. Seafood with lower oil content,
such as grouper, snapper and flounder, will retain moisture better
when either covered, topped with vegetables, or basted frequently.
Broiling is done with direct heat above the
food. Seafood should be placed 4 to 5 inches from the heat source
and basted during cooking. Marinating seafood in the refrigerator
before broiling adds flavors and helps prevent drying as well.
Steaks and fillets that are less than one inch thick do not have
to be turned.
Boiling is a term that has been used for cooking
shrimp for many years. But once the shrimp are in the water, the
water should never actually return to a boil, as this will compromise
the taste and texture of the shrimp. Simmering or poaching would
be a more accurate way to describe the process. For each pound
of shrimp bring 4 cups of seasoned water to a boil. Add shrimp
and reduce heat to medium. Cover and simmer, stirring occasionally,
3 to 4 minutes per pound or until the largest shrimp has become
opaque. Cooking time will vary according to shrimp size. Drain
and rinse shrimp with cold water to stop the cooking process.
It is better to slightly undercook the shrimp and let them stand
in their own heat for a minute or two, than to overcook them.
When it comes to cooking seafood, practice will develop perfection
and ensure that you have enjoyable seafood experiences. And remember,
eating seafood at least twice a week can help you live a longer
and healthier life. So get cooking!
Triggers are ravenous feeders, usually found in small schools and will keep eating until their stomachs are distorted from robbing your bait. You know triggers are around when you retrieve your formerly live pinfish from the bottom and there are a series of small pock marks around the head where the flesh has been sucked and chomped out. They typically follow bait to the top and I have netted them unhooked when they come to the top chasing bait. They even take chunks out of my Cajun Thunders when I am floating pinfish for cobias.
Triggers are fantastic fighters on light gear and a challenge to catch. I love to put the kids on catching them and then watch the yelling and screaming as the light action pole doubles over as they are scrambling to command these bulldogs. Triggers make catching sheepshead seem easy. I am continually amazed at how many people throw these gems of the sea back--but if you don't know how to clean them, then it is warranted.
Here's how tough the skin of a triggerfish is: A friend told me he had skinned out a triggerfish and the skin dropped in the yard by the cleaning table. Over the course of the next year he ran over the skin with a lawn mower numerous times and finally about one year later, he finally acquiesced and picked up the skin to throw it away. Upon close examination, the skin was still intact. Yes, triggerfish are that tough. So cleaning triggerfish with a lawn mower is not even a viable option.
Now cleaning these fish is an interesting proposition, and if you have tried and failed, you probably did so ruining your best fillet knife. Once you figure out where the tiny "zippers" are on these fish you will be able to clean them quickly and easily, and it is well worth the trouble. If you don't know where these micro-zippers are then just hang it up! Here's the technique that I use.
Folks it's HOT outside, and somethin' tells me it's only gonna get HOTTER!
Everybody knows the "GumboGuy" tends to enjoy it a bit on the hot side, even when trying to cool things down. I know that sounds Cajun-crazy, but this Florida sunshine's been cookin' my brains too long! On those days when I'm feelin' like my brains are fryin', I can sometimes cool it on down for lunch or dinner with this Fired Up Asian Shrimp Pasta. The best part is, it's so easy to prepare, and all your friends will ask for the recipe. Yep, it's chilled, a little spicy, and guaranteed to disappear before your very eyes! Whooyeee!
Shrimp Medium Sized, 25 - 30 Count
1 lb. Linguini Pasta Cooked Al Dente (7 - 9 minutes)
3/4 Cup Soy Sauce
1/3 Cup Sesame Oil
1/2 Cup Balsamic Vinegar
1/2 Cup Seasoned Rice Vinegar
3/4 Cup Scallions Finely Sliced
1/4 Cup Cilantro Finely Chopped
1/4 Cup Honey
1 oz. Chili Paste
3/4 Tbsp Ground Ginger
3/4 Tbsp Granulated Garlic
1 Red Bell Pepper Diced Small
1 Yellow Bell Pepper Diced Small
1 Orange Bell Pepper Diced Small
1 Small Can Water Chestnuts Diced Small
Taste and adjust desired salt, if any
1. This is where you decide your own fate! I sometimes grill the shrimp simply to add extra unique flavor to this already awesome pasta. For today's purposes I simply cleaned, deveined, boiled and chilled the Shrimp. So you make the decision for yourself, 'cause either way it's awesome!
2. Prepare the package of Linguini per directions on the box. Folks, you can actually change this up with whatever pasta you prefer. Simply remember, cook the pasta Al Dente, or approximately 7 - 9 minutes. A tip is to add a little Salt to the water while preparing the pasta. Careful, no more than 2Tbsp!
3. This is the real easy part! Grab a medium sized bowl and mix all the remaining ingredients together, with exception to the Cilantro, which you will add later. This incredible mixture makes the Fired Up Asian Sauce, and it's unbelievable!
4. After the pasta is cooked, thoroughly drain and add in the Shrimp and Asian Sauce to the warm pasta. Be certain to toss the pasta really well, so that the Asian Sauce covers everything. Now, simply taste and salt as desired. The Cilantro needs to be added fresh, so I would wait to toss it in at the time you're ready to serve the pasta.
5. This dish is best served chilled. If you're planning an event in advance, I would prepare this dish the night before and keep it chilled right up until you're ready to serve it up. Remember, the Cilantro is tossed in at the time you're ready to serve the dish.