Browse Items (3 total)
Sort by:
-
Easy-Do Fish Stew
Card 1 Front:
EASY-DO FISH STEW FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 lbs. flounder fillets, fresh/frozen
6 slices bacon, diced
1 cup sliced celery
½ cup chopped onion
½ cup chopped green pepper
2 cans (10½-oz. each) condensed cream of potato
soup
2 cans (10½ oz. each) chicken broth
1 can (16 oz) green peas & carrots, drained
1 can (8-oz.) whole kernel corn, drained
1/8 tsp. pepper plus 1 medium bay leaf
Card 1 Back:
Thaw fish if frozen. Skin fillets and cut into
1½" pieces. In a 5-quart soup pot, brown bacon.
Remove bacon and cook celery, onion, and green
pepper in bacon drippings over medium heat, un-
til tender, but not brown, stirring occasional-
ly. Add bacon and cream of potato soup, chicken
broth, vegetables, pepper and bay leaf; heat to
boiling. Reduce heat, add fish, cover and sim-
mer for 12-15 minsutes or until fish flakes
easily when rested with a fork, stirring occas-
ionally. Remove bay leaf and serve.
Makes 6 servings.
---
# Easy-Do Fish Stew
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 lbs flounder fillets, fresh or frozen
- 6 slices bacon, diced
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cans (10 1/2 oz each) condensed cream of potato soup
- 2 cans (10 1/2 oz each) chicken broth
- 1 can (16 oz) green peas & carrots, drained
- 1 can (8 oz) whole kernel corn, drained
- 1/8 tsp pepper
- 1 medium bay leaf
## Instructions
1. Thaw fish if frozen. Skin fillets and cut into 1 1/2" pieces.
2. In a 5-quart soup pot, brown bacon. Remove bacon and set aside.
3. Cook celery, onion, and green pepper in bacon drippings over medium heat until tender, but not brown, stirring occasionally.
4. Add bacon, cream of potato soup, chicken broth, vegetables, pepper, and bay leaf; heat to boiling.
5. Reduce heat, add fish, cover and simmer for 12–15 minutes or until fish flakes easily when tested with a fork, stirring occasionally.
6. Remove bay leaf and serve. -
Smothered Shrimp
SMOTHERED SHRIMP FLORIDA SEAFOOD
FLORIDA DEPARTMENT OF NATURAL RESOURCES
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 lb. medium shrimp, peeled and deveined, fresh/
frozen
1 lg. Spanish onion, coarsely chopped
1 green pepper, seeded/coarsely chopped
1 cup margarine
1 can (8 Oz.) tomato sauce
1 can (10 3/4 oz.) condensed cr. of celery soup
1 tablespoon lemon juice
1/8 teaspoon Worcestershire sauce
Card 1 Back:
1/8 tsp. cayenne pepper
3 cups cooked yellow rice
Thaw shrimp if frozen. Melt margarine in a 10"
fry pan over medium heat. Saute onions & green
pepper until tender. Add tomato sauce and cook
until mixture bubbles. Add soup, lemon juice,
garlic juice, Worcestershire sauce, and cayenne.
Simmer 5-6 minutes, stirring occasionally.
Add shrimp and cook for 10-12 minutes. Serve
over rice.
Makes 6 servings.
---
# Smothered Shrimp
*Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 lb. medium shrimp, peeled and deveined, fresh or frozen
- 1 large Spanish onion, coarsely chopped
- 1 green pepper, seeded and coarsely chopped
- 1 cup margarine
- 1 can (8 oz.) tomato sauce
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 Tbsp lemon juice
- 1/8 tsp Worcestershire sauce
- 1/8 tsp cayenne pepper
- 3 cups cooked yellow rice
## Instructions
1. Thaw shrimp if frozen.
2. Melt margarine in a 10" fry pan over medium heat.
3. Sauté onions and green pepper until tender.
4. Add tomato sauce and cook until mixture bubbles.
5. Add soup, lemon juice, garlic juice, Worcestershire sauce, and cayenne.
6. Simmer 5–6 minutes, stirring occasionally.
7. Add shrimp and cook for 10–12 minutes.
8. Serve over rice. -
Tangy Creamed Crabmeat
TANGY CREAMED CRABMEAT FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pound blue crab meat, fresh or frozen
1 package (10 oz.) frozen green peas
½ cup chopped onion
¼ cup chopped green pepper
1 can (6 oz.) sliced mushrooms, drained
4 tablespoons margarine or vegetable oil
1 cup mayonnaise
1 cup plain yogurt
1 teaspoon salt
1/8 teaspoon pepper
Card 1 Back:
1 tablespoon chopped pimento
3 cups cooked rice
thaw crab meat if frozen. Remove any remaining
shell or cartilage. Cook peas according to di-
rections on package. Drain. In large fry pan,
cook onion, green pepper and mushrooms in marga-
rine until tender. Combine remaining ingred-
ients except rice, and simmer until thoroughly
heated, stirring occasionally.
Serve over rice.
Makes 6 servings.
---
# Tangy Creamed Crabmeat
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 pound blue crab meat, fresh or frozen
- 1 package (10 oz.) frozen green peas
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 can (6 oz.) sliced mushrooms, drained
- 4 Tbsp margarine or vegetable oil
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1 tsp salt
- 1/8 tsp pepper
- 1 Tbsp chopped pimento
- 3 cups cooked rice
## Instructions
1. Thaw crab meat if frozen. Remove any remaining shell or cartilage.
2. Cook peas according to directions on package. Drain.
3. In a large fry pan, cook onion, green pepper, and mushrooms in margarine until tender.
4. Combine remaining ingredients except rice, and simmer until thoroughly heated, stirring occasionally.
5. Serve over rice.