Key Largo Ke Largo Recipes

KEY LARGO SEAFOOD CHOWDER

Steps:

• In a large stockpot or dutch oven, saute onion, carrot and celery in oil over medium to high heat for 5 to 8 minutes; add peppers and saute until heated through.
• Add water, cream soup base, clams with liquid, tomatoes, potatoes, clam base, jerk seasoning and cayenne pepper; bring to a boil, stir and cook for about 12 minutes or until potatoes are soft.
• Add shrimp, scallops and scallions and cook, stirring occasionally for another 5 to 8 minutes.

BROILED FISH MATECUMBE

Steps:

• In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
• When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
• Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
• Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
• Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
• Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
• Serve immediately, with lemon wedges, if desired.

KEY LARGO KEY LIME PIE

Steps:

• To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
• To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
• Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.

KEY LARGO

Steps:

• Stir all of the ingredients together and pour over ice.