11/07/13 - Syndicated food columnist , Special wine correspondent and ¸Û°ÄÌìϲÊhosts Joseph Cooper and Bonnie Berman interview author of . She’ll give us an inside look at Joe’s Stone Crab restaurant – it’s inner workings, history, what it’s like to wait there, why a job there is so coveted.
Key West Shrimp with Tropical Coleslaw
Succulent, fresh pink shrimp are a trademark of the Florida Keys. I like to serve these shrimp the way they do in Key West, leaving the shrimp in their shells and spreading newspaper on the table. Place the cooked shrimp in a bowl and just peel and eat. It’s a breeze to make homemade coleslaw using shredded, ready-to-eat cabbage or coleslaw mix from the supermarket. Or, you can make a quick Tropical Coleslaw by adding pineapple cubes to ready-made coleslaw. Warm some Cuban bread and dig in.
Helpful Hints:
- Regular lime juice can be used instead of key lime juice.
- Fish seasoning or crab boil can be used instead of Old Bay seasoning.
- If you prefer, use shelled shrimp
Countdown:
- Make coleslaw.
- Make Key Lime Mustard.
- Preheat oven to 350 degrees to warm bread.
- Make shrimp.
ENTREE: KEY WEST SHRIMP
3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Key lime juice
1/4 loaf Cuban or Italian bread
1 pound large shrimp
12 ounce bottle or can of beer
1 tablespoon Old Bay seasoning
Mix mayonnaise, mustard and Key lime juice together and taste.
Place bread in oven to warm.
Rinse shrimp and drain. Pour beer into a saucepan and add Old Bay seasoning. Bring beer to a boil and add shrimp. As soon as the beer returns to a rolling boil, remove shrimp with a slotted spoon. Serve immediately with the key lime mustard sauce for dipping. Makes 2 servings.
SIDE DISH: TROPICAL COLESLAW
2 tablespoons reduced-fat mayonnaise
1/4 cup white vinegar
1 tablespoons Dijon mustard
1 teaspoon sugar
4 cups shredded ready-to-eat cabbage or coleslaw mix
1 cup pineapple cubes
Salt and freshly ground black pepper
Mix mayonnaise, vinegar, mustard and sugar together in a medium bowl. Add cabbage and pineapple cubes. Toss well. Add salt and pepper to taste. Makes 2 servings.
SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:
To buy:
- 3/4 pound large shrimp
- 1 bag shredded ready-to-eat cabbage or coleslaw mi
- 1 jar Dijon mustard
- 1 bottle white vinegar
- 1 bottle reduced-fat mayonnaise
- 1 loaf Cuban or sour dough bread
- 1 container pineapple cubes
- 1 bottle Key lime juice or 1 lime
- 1 12-ounce bottle or can of beer
- 1 package Old Bay seasoning
Staples:
- sugar
- salt
- black peppercorns