Here is a delightful recipe we’ve found for all that python meat that will be flooding the Florida meat markets soon. Please enjoy, and add your own.

Poached Python steaks with curried garlic and lemon grass sauce

INGREDIENTS
Python Steaks (2 LBs)
Shallots (4-5 peeled and sliced)
Turmeric powder (1 tablespoon)
Garlic cloves (5-7 cloves, peeled and pounded)
Ginger (2-3 inches long, peeled and pounded)
Lime wedges
Lemon grass (ten stems, peeled; tender parts finely chopped and pounded)
Paprika (2 tablespoons)
White rice wine Salt (2 tablespoons)
Peanut oil (2 tablespoons)
Spring water (2 quarts)

METHOD
First boil and poach the steaks with lemon peel, rought lemon grass stems, add skins of shallots, garlic and ginger in the quart of spring water.

When the flesh is soft, take the Python steaks out and let cool.

Next, saute shallots on low heat until lightly brown and add the ginger, garlic and all other spices.

Next turn up the heat until the toasted aroma arise from the pot.
Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes.

Serve with hot steamed rice and greens and cold crisp Chardonnay wine.

Bon-less Appetit !

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.