Ozello Shrimper | Recreational Shrimping Equipment and Information

Ingredients

• 1 cup corn meal
• 1 1/2 cups water
• 1/3 cup fresh Florida jalapeno peppers, seeded and chopped
• 1 teaspoon salt
• 1/4 cup vegetable oil
• Shrimp Sauce (recipe follows)

Preparation

1. Combine first 4 ingredients and mix well (the batter will be thin).
2. Place just enough oil in the skillet to cover the bottom; heat to medium-high.
3. Spoon 3 tablespoons of cornmeal mixture in skillet.
4. Cook until edges are browned, turn and cook until brown on the other side.
5. Remove from skillet and drain on absorbent paper.
6. Set aside and keep warm.
7. Serve with Shrimp Sauce.

Corn and Shrimp

• 1 cup fresh Florida corn kernels
• 1 pound steamed or broiled Florida shrimp, peeled and coarsely chopped
• 12 thin slices of bread baguette
• 2 Florida garlic cloves, whole and peeled
• 1 tablespoon extra-virgin olive oil
• fresh Florida basil, optional

Preparation

1. Combine all gazpacho ingredients and mix well.
2. Cover and chill for at least 1 hour.
3. In a small saucepan, combine the corn with 1/4 cup water, salted to taste.
4. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes.
5. Drain and let cool.
6. Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden.
7. Rub the toast with the whole garlic cloves and drizzle lightly with 1 tablespoon of olive oil; keep warm.
8. To serve, stir the corn and shrimp into the gazpacho.
9. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired.
10. Serve with the warm garlic toasts.

Yield