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Friday 2/26/2016 Featured Lenten menu



We had company tonight in Florida and decided to have many Appetizers to pick on while we chatted and enjoyed Cocktails…

We started with our signature Friday Florida Cocktail made with Fresh Florida Orange Juice, Tequila Sunrise. We paired this with Shrimp Empanadas. Both links below…

Friday Feature Cocktail 2/26/2016

Shrimp Empanadas

Then we moved to a light Sangria and enjoyed Homemade Florida Shrimp Cocktail:

raw u-15 shrimp 1 pound

water 8 cups

lemon cut in four sections

white vinegar 2 tablespoons

salt 1/2 teaspoon

black peppercorns 1 teaspoon

sugar 1 tablespoon

Add all seasonings with water and place in a pot and bring to a boil on medium heat. Add raw shrimp in the shell. When the second boil comes, wait 1 and 1/2 additional minutes and take off the stove and shock with ice-cold water. Place shrimp on a plate and refrigerate for 1 hour. Take shrimp out and carefully take the shell off with leaving the tail intact. Devein shrimp and rinse with cold water clean. Place back in the fridge for 30 additional minutes. Serve Shrimp with cocktail sauce.

Cocktail Sauce:

ketchup 1 cup

Worcestershire sauce 1 teaspoon

fresh horseradish 1 tablespoon

salt and pepper for taste

parsley 1/2 teaspoon

 lemon juice 1/2 teaspoon

crushed red pepper 1/2 teaspoon optional

Serve in a glass…

stone crab

Florida Stone Crabs

These are fabulous and you have a hard time finding them up North. The come cooked already and have cuts for cracking. This Crab shell may be the strongest of all. That’s why they are called Stone Crabs. We served them with homemade honey mustard.

Honey Mustard:

Dijon mustard 1/2 cup

honey 2 tablespoons

heavy cream 2 tablespoons

 sugar 1/2 teaspoon

 salt and pepper for taste

parsley 1 teaspoon

Mix well and serve Crab Claws cold…

Enjoy!!! Jason


Published inAppetizersFrom the SeaRecipes