FERNANDINA FARE
Tested recipes of local favorites



PICKLED SHRIMP
FROM: Lynn Miller

2 lbs. raw shrimp
2 quarts water
2 stalks of celery, coarsely chopped
1 medium onion, quartered
2 cloves garlic
3 TBLS. worcestershire sauce
1/4 cup salt
hot sauce to taste
1 lemon, sliced
1/4 cup Old Bay seasoning

     Bring water to a boil and add the above ingredients except for the shrimp. Let water simmer for 15 minutes, add shrimp and return to a boil. Cook for five minutes. Turn heat off and let set for five minutes. Drain and peel shrimp.
     In a large covered container layer shrimp with three small onions, sliced thin, and one box of bay leaves.

Pour the following marinade over the shrimp:

1-1/4 cup salad oil (I use canola)
3/4 cup warmed white vinegar
1-1/2 tsps. salt
2-1/2 tsps. celery salt
3 TBLS. capers with juice
hot sauce
1/4 cup worcestershire sauce
1 TBL. yellow mustard

Let the shrimp marinate in refrigerator for at least 48 hours. They will keep up to 10 days.

CHUNKY SEAFOOD CHOWDER
FROM: Judy Presley

1 stick butter or margarine
1 large onion, diced
6 potatoes, diced
2 cans of mushroom soup
1-1/2 soup cans milk
1 lb. shrimp, peeled and chopped
2 cans crab meat
2 cans clams
1 lb. medium sharp cheddar cheese (cubed)

Boil potatoes until done and drain. Saute onion in butter until tender. Combine all ingredients and simmer on low/med heat (stirring constantly) until cheese melts and shrimp are done. Salt and pepper to taste. The more seafood the chunkier!

FOXHEAD PIE
FROM: Judy Presley

3 eggs
1/2 cup brown sugar
1/4 tsp. salt
1 cup light Karo syrup
1 6-oz. pkg. chocolate chips
1 tsp. vanilla
1 cup chopped pecans

Beat eggs. Add remaining ingredients and stir. Pour into a partially baked pie shell and bake at 325 degrees for 50 minutes.