FERNANDINA FARE
Tested recipes of local favorites

THAI SHRIMP BISQUE
FROM: The Florida Times-Union

Marinade:
1-1/2 lbs. medium shrimp, cut into pieces
1-1/2 TBLS. grated lemon rind
1/3 cup fresh lime juice
1-1/2 TBLS. ground coriander
1 TBL. minced fresh cilantro
1 TBL. minced, peeled fresh ginger
1-1/2 tsps. sugar
1/4 tsp. ground red pepper
2 garlic cloves, crushed

Shrimp stock:
2 cups water
1/4 cup dry white wine
1 TBL. tomato paste

Soup:
1 tsp. olive oil
1/2 cup chopped onion
1/3 cup celery
1 14-oz. can light coconut milk
1 TBL. tomato paste
1/4 cup all-purpose flour
1 cup reduced fat (2%) milk
1 TBL. grated lemon rind
1 TBL. fresh minced cilantro
1/2 tsp. salt

Prepare marinade: Peel shrimp, reserving shells. Combine shrimp with remaining marinade ingredients in a large zip-top plastic bag. Seal and refrigerate for 30 minutes.

Prepare the shrimp stock: Combine the reserved shrimp shells, water, wine, a 1 TBL. tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat and simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl and discard solids.

Prepare the soup: Heat olive oil in a large Dutch oven over medium heat. Add onion and celery and saute for 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk and 1 TBL. tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat and
simmer until thick (about 5 minutes). Add shrimp and marinade, cook about 5 minutes. Stir in 1 TBL. lime rind, 1 TBL. cilantro and salt.

TRIFLE
FROM: Kathy Davis

3-1/2 pints whipping cream
1 cup confectionary sugar
4 TBLS. baking cocoa
7 or 10 Skor toffee bars (frozen)
1 loaf Angel food cake (The ring cake is too much    cake. Albertson’s has the loaf cake)

Put cocoa and sugar in a mixing bowl together to eliminate having cocoa dust all over when you whip it up. Whip the mixture until almost thick (soft peaks). Smash seven of the Skor bars on the counter and mix by hand into the whipped mixture. Cut the cake into small cubes. In a large bowl or serving container, alternate layers of the cake and whipped mixture until everything is gone.

Optional: Cover the trifle with Cool Whip and garnish with the remaining 2 or 3 frozen/smashed Skor bars.

(This is best if you refrigerate overnight before serving.)