FERNANDINA FARE
Tested recipes of local favorites

SHRIMP & TOMATO BISQUE
FROM: Helen and Gino Litrico

1 lb. raw shrimp
freshly ground pepper
4 TBLS. butter
3 TBLS. minced celery
3 cans tomatoes, drained
2 TBLS. flour
1 16-oz. Half & Half, divided
1/4 cup white wine
1 tsp. salt
1 tsp. hot pepper sauce, like Trinidad

Shell and devein shrimp, then cut into small pieces. Spread on paper towels and dust well with pepper.

In a large skillet, saute celery in butter for 3 or 4 minutes, then add shrimp. Stir and saute until shrimp turn pink and white - about 3 minutes. Add tomatoes and break up. Sprinkle flour over and stir well. Add 1 cup of Half & Half.

Remove from heat and let cool a bit. Put mixture into blender and process until smooth. Return to skillet over low heat. Add other cup of Half & Half, wine, salt and hot pepper sauce. Stir well, then re-warm to serving temperature. Serves 4 to 6.

 CURRY CASSIS CHICKEN
FROM: Gino Litrico

skinless, boneless chicken breasts
pepper
granulated garlic
1/4 cup soy sauce
1/2 cup Creme de Cassis
Jalepeño sauce
1 TBL. curry powder
olive oil & butter

Sprinkle chicken breasts with pepper and granulated garlic. Make a marinade of 1/4 cup soy sauce, 1/2 cup Creme de Cassis, a dash of hot Jalepeño sauce and 1 TBL. curry powder.

Marinate chicken for about 30 minutes. Then lift out and brown quickly in olive oil and butter. Pour in marinade, cover, and cook on low heat for about 15 to 20 minutes till done inside.

NOTE: This seasoning and marinade are also fantastic for roasting pork tenderloin.

 SHRIMP CACCIATORE
FROM: Helen and Gino Litrico

2 TBLS. olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup chopped celery
1/4 cup ripe olives, sliced
1/2 tsp. capers
1 lb. raw shrimp, shelled and deveined
1 14-1/2 oz. can whole tomatoes
1 8-oz. can tomato sauce
1/2 tsp. oregano leaves
1/2 tsp. dried basil
1 cup dry Minute Rice

Saute onion, garlic, celery, olives and capers in oil for 4 or 5 minutes. Add shrimp and continue sauteing until shrimp turn pink. Add tomatoes, tomato sauce and seasonings. Bring to a full boil. Stir in rice. Cover, remove from heat. Let stand at least 5 minutes. Fluff with fork. Serves 6.