Serves: 4 

• 2 lbs fresh Key West Pink Shrimp 
• 2 tablespoons butter 
• 1 fl oz oil 
• 2 onions, chopped 
• 2 cloves garlic, chopped 
• 2 tablespoons curry powder 
• 1 tomatoes, chopped 
• 1 sweet pepper chopped 
• Salt 
• Black pepper 
• 1 1/2 cups water

Peel and devein shrimp if necessary. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heat and simmer for 10 minutes.

Best served with white rice.

NOTE: This is a very spicy dish!!!!

Ingredients: 
1 can condensed milk 
1/2 cup key lime juice 
8 oz cream cheese 
12 oz cool whip 
2 each pie shells/pre-baked/graham cracker

Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed cool whip. Pour into two pie shells. Garnish with grated lime rind. Refrigerate 3 hours

INGREDIENTS:

• (2) 1 pound Grouper Filets1 pound blue crab meat 
• 1/2 cup chopped onion 
• 1 cup chopped celery 
• 1 chopped green pepper 
• 2 cloves garlic, minced 
• 1 cup butter 
• 2 cups soft bread crumbs 
• 3 eggs, beaten 
• 1 tablespoons chopped parsley 
• 1/2 teaspoon pepper

PREPARATION:

Florida Blue Crab Stuffing

Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well.

Cut slit halfway through down the center of Grouper filets and slice horizontally to make a pocket.

Fill this pocket with crab stuffing mixture, brush with melted butter and salt. Bake at 425° for about 45 minutes, or until golden brown.
Serves 4.

Ingredients
Freshly grated flesh of one whole coconut 
3 cups boiling water 
8 large stone-crab claws 
2 tablespoons olive oil 
2 large shallots, diced 
4 medium tomatillos, diced 
1 cup fresh corn 
1 large Anaheim chile, diced 
1 tablespoon coriander 
1/2 teaspoon fresh ginger, chopped 
1/2 teaspoon curry powder 
3 tablespoons rum 
3/4 cup coconut milk (see instructions below to make) 
1 teaspoon salt 
1 cup flour 
1/4 teaspoon salt 
1 teaspoon sugar 
1-1/2 teaspoons baking powder 
3 tablespoons butter 
1 tablespoon key lime zest 
1/2 cup coconut milk (see instructions below to make)
Instructions 

Combine the grated coconut and boiling water in a blender and puree for 2 minutes. Let the mixture stand for 15 minutes. Strain through a colander lined with cheesecloth. Twist the cheesecloth to extract as much liquid as possible. This is the coconut milk, you may freeze any extra.

To prepare the stone-crab mixture: Crack the stone-crab claws and remove all the meat from the shell and cartilage. In a medium saucepan, warm the olive oil and add the shallots until they turn translucent. Add the tomatillos, corn and Anaheim chile. Flavor with the coriander, ginger, curry, rum and 3/4 cup coconut milk. Add the crab meat. Simmer for 3 minutes and season with salt.

To prepare the cobbler top: In a stainless-steel bowl, mix the flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lime zest and coconut milk and stir until the batter binds together.

To bake the cobbler: Place the crab mixture in an oven dish. Top with dollops of the cobbler topping. Bake in a 350-degree F oven for 10 minutes or until the top is well browned. Serve immediately.