Guy Harvey Magazine

SUM 2013

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

Issue link: http://guyharveymag.epubxp.com/i/180921

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Shrimp and Grits 4 ea Garlic 2 Scotch Bonnet Pepper 3T Allspice 3 sprigs Thyme 2 oz Dark Rum Combine all ingredients in a blender and blend until smooth. Pour liquid over mahi mahi and let sit for two hours. Remove from liquid, place on sheet pan and bake for 20 minutes at 300° F. Mango-Fig Chutney 1 Mango 1 oz Figs ½ bunch Cilantro 1 Red Bell Pepper 2C White Balsamic Vinegar 1 oz Brown Sugar 1 Scotch Bonnet Pepper Cut mango and bell pepper into ¼-inch dice. In a saucepan, combine the white balsamic vinegar, mango, bell peppers, brown sugar and scotch bonnet pepper; cook over low heat for 15 minutes. Strain mango and bell peppers to save the liquid and put the mango and peppers to cool in refrigerator for 30 minutes. Slice fgs and rough-cut cilantro. Combine the sliced fgs, mango, bell peppers, cilantro, and 3 ounces of liquid, and mix well. Plate mahi mahi and place chutney on top. and set aside. Melt unsalted butter in a sauté pan Scampi Butter over medium heat. Add jumbo shrimp, garlic, Cajun Cajun Seasoning seasoning and diced tomatoes. Sauté for 5-8 minutes, 3T Soy Sauce Unsalted Butter 2t 1 oz until grits are cooked, then salt and pepper to taste 2T 1 oz then add grits and stir continuously for 8 minutes Lemon Juice 2T Mahi Mahi Diced Fresh Tomatoes 1T 8 oz Bring heavy cream and whole milk to a boil and 2T Jerked Mahi Mahi with Mango-Fig Chutney Jumbo Shrimp White Cheddar Cheese then deglaze fsh with lemon juice and scallions and ½C Grits scampi butter. Plate by putting the grits in the center 1C Whole Milk of the plate or bowl and arrange shrimp around 1t Scallions it, pouring sauce over the top. Garnish with white ½t Sliced Garlic cheddar cheese and scallions.

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