Shrimp, Blue Crab & Grouper

Lucky to live here on the Gulf Coast of Florida, where any day of the week Buck and I can drive the shady lane from house to gate in the Longleaf woods and drive roughly 17 miles to Joe Patti’s Seafood down on Pensacola Bay. We come away with treats like the ones you see above. Two pounds of Gulf shrimp go a long way with us: first night peel and eat with Buck’s spicy cocktail sauce, second time around a version of scampi redolent with garlic and laced with capers, then a third go chopped for a lunchtime salad. Similar story with the blue crab claw meat: tossed with a smidge of lemon butter as a delicacy with the boiled shrimp, then another night as a luscious topping for garlic-Parmesan baked grouper.

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