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Tuesday, February 22, 2011

First Dinner On Board With guests...

The crew from s/v Wee Happy, Capt. K and Lala, came to dinner on Gemini Dreams last night.  But right before they arrived I had earlier guests swim by.  there were two separate pods of 3 about 75 yards between the two groups.  They swam into Boot Key anchorage and about 30 minutes later swam out the same path.
Back to dinner with s/v Wee Happy...  Everything was great with new friends and conversation, comparing boats, and discussing future sailing plans.  We only had on small issue in that I have no clue where my wine key is!  But Margaritas and Cervesas handled that department.  Dinner started off with fresh melon and grapes. Followed with pita bread and herbs.  Finally the main course came, one of my newer dishes...

Camarón con queso feta y el limón

  • One pound penne pasta
  • Extra Virgin Olive oil (EVO)
  • 1.5 pounds 21-25 shrimp
  • Olive oil
  • 8 oz feta cheese
  • One small can sliced olives
  • One medium can artichoke hearts
  • One half pint of grape tomatoes
  • One tsp of Italian seasoning
  • One tsp of basil
  • Two tbsp of minced garlic
  • Pinch of cayenne pepper and salt
  • Zest from two large lemons (be sure to save 3-4 slices for garnish or have a 3rd lemon)
  • Juice from above lemons 
Cook pasta as desired and coat lightly in olive.  Marinate shrimp in 1/2 of lemon juice for 30 minutes.  In large saute' pan add 4tbsp of EVO and bring to temp.  Add peeled and deveined shrimp along with garlic, lemon zest and spices.  When shrimp are almost done add the remaining ingredients (I'm sure you prepped these ahead of time and had them ready).  Only heat the remaining ingredients to serving temperature to save the consistency and crispness of tomatoes (the feta should only just start to melt).  Add all the ingredients together with the pasta and mix over heat.  Serve with bread and herbs.  

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