FERNANDINA FARE
Tested recipes of local favorites

SAUTEED SHRIMP
FROM: Gino Litrico

1-1/2 lbs. shrimp, peeled and deveined
2 TBLS. butter, melted
Olive oil
3 garlic cloves, mashed
1 TBL. chopped fresh parsley
flour
1/4 cup white wine or vermouth
Salt and pepper to taste

Wash shrimp thoroughly and place on paper towels to dry. Set aside.
Heat butter, oil and parsley in a large skillet. Add garlic and heat until lightly brown.
In a large plastic bag, mix the shrimp with enough flour to coat. Seal the bag tightly and shake well. Remove the coated shrimp from the bag and place in the skillet.
Saute the shrimp on each side for 2 to 3 minutes, or until they turn pink. Add wine or vermouth and cook for another few minutes, until the sauce starts to thicken.
Remove from heat and season with salt and pepper. Serve over rice or pasta with a good white wine.

CHICKEN CACCIATORE
FROM: The late Joanna Litrico

1 chicken, cut into quarters
salt
olive oil
1 large onion, chopped
2 tender stalks celery, cut into bite-sized pieces
1/4 capers
3/4 cup unstuffed green olives
salt and pepper
2 oz. white vinegar

Clean chicken and salt. Let drain in colander for 5 to 10 minutes. Cut into pieces.
In a large skillet or saucepan, saute the chicken in oil on both sides. Remove chicken. Saute chopped onion, then add celery, then the olives and capers. Cook about 5 minutes, stirring the entire time. Put the chicken back into the pan and add salt, pepper and vinegar. Cook, covered, over low heat, watching and stirring occasionally for about 45-50 minutes. You may need to add a little water.

TATES AND ONIONS
FROM: The late Dr. Jim Baker

This is an excellent twist on mashed potatoes, and is great comfort food for the winter.

Slice potatoes (in rounds) and onions in a 50/50 proportion. Cover the bottom of a non-stick pan with oil. Place potatoes, onions, seasoned salt and pepper in pan and cook, covered, over medium heat to start, then lower heat. Turn vegetables over frequently. As mixture becomes dry, add water for moisture. Break up potatoes as they soften. Cook until potatoes and onions become mushy.