Featured Cookbook

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1. Sanibel Seafood Benedict with Alfredo Sauce (Serves 2)

2. Crab Puffs

3. Shrimp Perlo

Book Description

Randy Wayne White's thirteen years as a full-time, light-tackle fishing guide at Tarpon Bay Marina, Sanibel Island, on Florida's Gulf Coast, inspired many of the characters and stories in his New York Times best-selling Doc Ford series. Randy Wayne White's Gulf Coast Cookbook pairs more than 125 recipes with photos of the real Tarpon Bay and the most appetizing food-related passages from this acclaimed writer's essays and novels. The result is a veritable memoir of food and adventure, true friends and favorite characters, all in an enjoyable presentation promising satisfying food, drink-and reading.

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Randy Wayne White's Gulf Coast Cookbook: With Memories and Photos of Sanibel Island

Authors: Randy Wayne White,Carlene Fredericka Brennen

Date: December 2006

ISBN: 159228096X

Publisher: The Lyons Press

Paperback

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A favorite of fishing crews and all who try it, this recipe has been passed down through generations of shrimpers to Captain Henry Gore of Fort Myers Beach. Henry is married to Carlene's niece Tracy and, according to Carlene, is a marvelous cook. His shrimp dishes at family get-togethers are legendary, and you always know the shrimp is fresh. —Rww

Serves 4

• 1 (1 pound) package yellow rice mix

• 1 pound bacon, cut into small pieces

• 2 medium onions, finely chopped

• 1 pound Florida pink "wild" shrimp, peeled and deveined

• 4 (14 1/2-ounce) cans stewed tomatoes

1. Cook rice in a large saucepan following package instructions.

2. Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring frequently, until bacon is partially cooked. Add onions and continue cooking, stirring frequently, until bacon is crispy and onions are translucent. Remove bacon and onions with a slotted spoon and drain on paper toweling.

3. Add bacon, onions, shrimp, and stewed tomatoes with juices to cooked rice. Stir to combine ingredients. Simmer over low heat for 20 minutes, or until shrimp have cooked through and sauce is hot.

Recipe courtesy of Captain Henry Gore.

More From This Book:

1. Sanibel Seafood Benedict with Alfredo Sauce (Serves 2)

2. Crab Puffs

3. Shrimp Perlo

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