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Vol 43 | Num 11 | Jul 11, 2018

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The Galley

Article by Mama Jock

Cilantro-Lime Shrimp Foil Packs

1 lb. medium shrimp, peeled and deveined
3 ears corn, quartered
1 zucchini, cut into half moons
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. crushed red pepper flakes
2 TBSP. freshly chopped cilantro
Extra-virgin olive oil, for drizzling
Kosher salt
Freshly ground black pepper
2 limes, sliced into rounds
2 TBSP. butter

In a large bowl, combine shrimp, corn, zucchini, garlic, cumin, red pepper flakes and cilantro.
Drizzle with olive oil, season with salt and pepper, and toss until combined.
Lay out four pieces of foil.
Divide shrimp mixture between foil and top each with a pat of butter and lime slices.
Seal packs.
Heat grill to high.
Add shrimp packs and grill until shrimp is pink, about 10 minutes.

Shrimp Ceviche

Kosher salt
1 lb. shrimp, peeled and deveined
Juice of 3 limes
Juice of 1 orange
1/2 cup red onion, diced
2 1/2 jalapenos, minced
1 cup cucumber, seeded and diced
1 cup chopped cherry tomatoes
2 TBSP. chopped fresh cilantro
1/4 cup mayonnaise
2 TBSP. hot sauce
8 corn tostadas
1 avocado, sliced

Bring a large pot of well-salted water to a boil.
Turn off heat.
Add shrimp and poach until shrimp are pink and cooked through, about 3 minutes.
Drain and let cool.
Chop shrimp into bite-size pieces.
In a large bowl, combine shrimp with lime juice, orange juice, onion and jalapenos.
Season with salt.
Marinate in the refrigerator for 1 hour.
Stir in cucumber, tomatoes and cilantro.
Taste and adjust seasoning.
Make spicy mayo in a small bowl by mixing together mayo and hot sauce.
Spread onto tostadas and add ceviche.
Top each tostada with sliced avocado and serve immediately.

Shrimp 'n Broccoli
Lo Mein

2 TBSP. sesame oil
1/2 lb. white shrimp, peeled and deveined
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/3 cup thinly sliced carrots (or matchstick)
6 oz. spaghetti, cooked and drained
3 green onions, chopped

1/2 cup soy sauce
2 TBSP. brown sugar
1 TBSP. sesame oil
1 TBSP. cold water
2 tsp. cornstarch

Drizzle a large skillet with sesame oil.
Over medium-high heat, cook shrimp, peppers, broccoli, and carrots until veggies are tender and shrimp is pink, 5 to 7 minutes.
Whisk together all sauce ingredients and add to pan.
Bring to a boil, then reduce to a simmer.
Stir in noodles and green onions and cook, 3 to 4 minutes longer.
Serve immediately.

Easy Pad Thai

Kosher salt
8 oz. pad thai noodles
2 TBSP. lime juice
2 TBSP. brown sugar
1 TBSP. fish sauce
1 TBSP. soy sauce
1/4 tsp. cayenne pepper
2 TBSP. vegetable oil
1 bell pepper, thinly sliced
4 cloves garlic, minced
2 eggs, lightly whisked
1 lb. shrimp
Freshly ground black pepper
2 green onions, thinly sliced on a bias
1/2 cup roasted peanuts, chopped

In a large pot of salted boiling water, cook noodles until tender, 7 to 10 minutes or until tender.
Drain and set aside.
In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce and cayenne pepper.
Set aside.
Heat oil in a large nonstick pan over medium-high heat.
Add bell pepper and cook until tender, about 4 minutes.
Stir in garlic and cook until fragrant, about 1 minute more.
Add the shrimp and season with salt and pepper.
Cook until pink, about 2 minutes per side.
Push the shrimp and vegetables to one side of the pan and pour in the egg.
Scramble until just set then mix with the shrimp mixture.
Add the cooked noodles and toss until combined.
Pour in the lime juice mixture and toss until the noodles are coated.
Top with green onions and roasted peanuts.

Garlic Cilantro Shrimp

4 TBSP. extra-virgin olive oil, divided
5 cloves garlic, minced
2 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. kosher salt
1/3 cup chopped cilantro, plus more for serving
1 lb. medium shrimp, peeled and deveined
1/3 cup finely diced onion

In a small bowl, whisk together 3 TBSP. olive oil, garlic, lime juice, chili powder, salt and cilantro.
Pour over shrimp.
Mix until all the shrimp are coated.
Cover and refrigerate for 10 minutes or up to 8 hours.
In a skillet over medium-high heat, warm remaining TBSP olive oil.
Add onions and cook until fragrant, 2 to 3 minutes.
Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over.
Cook until shrimp is cooked through, about 1 minute more.
Serve immediately with extra cilantro, if desired.

Shrimp 'n Bacon

2 1/4 cups low-sodium chicken broth, divided
2 cups water
Kosher salt
1 cup quick-cooking grits
3 TBSP. unsalted butter, divided
1/2 cups freshly grated Parmesan
6 oz. bacon, cut into
   1/4-inch slices
1 onion, diced
1 lb. shrimp, peeled and deveined
3 cloves garlic, grated
Freshly ground black pepper
2 green onions, thinly sliced

In a small pot over medium-high heat, bring 2 cups broth and water to a boil.
Add 1/2 tsp. salt and slowly pour in grits while stirring to keep smooth.
Cook according to package instructions, then stir in 1 TBSP butter and Parmesan cheese. Keep warm.
Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until crispy.
Place bacon on a plate and set aside, reserving 2 TBSP bacon fat.
Cook onions and garlic over medium heat until softened, 4 minutes.
Pour in remaining 1/4 cup of broth, bring to a boil and simmer until slightly thickened, 3 to 4 minutes.
Add shrimp and season with salt and pepper.
Stir until shrimp are pink and cooked through, then turn off heat and add remaining 2 TBSP butter and green onions.
Serve shrimp over grits with a spoonful of sauce.
Top with crumbled bacon and green onions.

Buffalo Shrimp

2 TBSP. salted butter
1/4 cup hot sauce
1 lb. shrimp without tails, peeled and deveined
8 small corn tortillas
1 cup shredded cabbage
2 celery stalks, diced
1/2 cup diced red onion
1 cup sour cream
1/4 cup crumbled blue cheese, plus additional for garnish
1/2 cup chopped cilantro

In a large skillet over medium heat, melt butter and combine with hot sauce.
Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
Soften tortillas in a non-stick skillet.
Transfer to a plate and wrap in a clean kitchen towel to keep warm.
Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese.
Drizzle with buffalo sauce and garnish with cilantro.
Serve immediately

Old Bay Shrimp Quesadillas

4 large flour tortillas
3 cups shredded Monterey Jack, divided
2 cups chopped spinach
2 TBSP. butter
1 tsp. Old Bay seasoning
1 1/2 lbs. medium shrimp, cleaned, deveined, and tails removed
1 cup guacamole
1 medium tomato, chopped
1/4 cup chopped cilantro
Cayenne pepper

Preheat oven to 400-degrees.
Prepare two rimmed sheet pans with parchment paper.
Place two tortillas on each sheet pan.
In a medium bowl, combine 2 cups of Monterey Jack cheese and spinach.
Set aside.
Melt butter in a large skillet over medium-high heat.
When butter begins to bubble, stir in Old Bay and toss with shrimp.
Sauté until shrimp are cooked through and pink.
Add a handful of cheese-spinach mixture to half of each tortilla.
Divide shrimp evenly and place in a single layer over mixture.
Top with remaining cheese-spinach mixture and fold tortilla over.
Sprinkle remaining cheese on top of each quesadilla.
Bake until melted.
Top each quesadilla with guacamole, tomato, cilantro and a dash of cayenne pepper.
Serve immediately.

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