Day #25 – A day on Florida’s beautiful waters

LOCATION:  Navarre, Florida – in the Florida Panhandle
CAMPGROUND:  2nd night at Hideaway RV Resort
WEATHER:  Sunny and beautiful.  High 69

We did our usual Sunday morning routine – George whipped up some eggs and grits, while we watched “CBS Sunday Morning”.   Then we took off for a day on the water….

First we went to an oyster bar “dive” that George had frequented 50 years ago, when he was stationed here at Eglin Air Force base.

We found a table right on the water, in the sun, and savored some delicious oysters on the half shell.  I can never get too much of these!  The restaurant/bar wasn’t crowded at all; we were on a backwater, and most tourists were out on the beach.

We drove around, following the Gulf.  We found a spot to park at the Gulf Islands National Recreation Area and had a walk on the beach.  The sand is so white and fine.  I have never been this close to a blue heron.  He was very patient as I snapped his photo, slowly creeping up to him….

The water varies in color from bay to bay.  This area is called Florida’s “Emerald Coast” and this section of the bay lives up to that name…

We found a brewpub, of course, and were able to sit outside to enjoy an IPA and a Porter.   Florida is the worst state we have visited as far as Covid-19 precautions.  Hardly anyone wears masks, so we felt more comfortable being outside. 

Back at the RV park, I sat at the picnic table and shelled shrimp for dinner, while basking in the sun.

DINNER:  I made my brother’s recipe – Lemony Shrimp.  It really turned out well.  In an effort to use up the HUGE bag of walnuts that George bought awhile ago (while unsupervised), I made this walnut salad as a side.  Other sides were  fresh green beans and toasted baguettes.  A delightful meal! 

LEMONY SHRIMP AND BEAN STEW
Serves 4

1 tsp lemon zest
2 Tablespoons lemon juice
2 garlic cloves grated or minced
1 tsp salt, divided
1 tsp pepper, divided
1 tsp paprika (Hungarian sweet or smoked Spanish)
1 lb raw, peeled, deveined shrimp (tail on or tail off, large or medium)
4 tablespoons butter (½ stick)
2 medium leeks, dark green part removed, sliced horizontally (from bottom to top), rinsed, then sliced into ½ inch thick half rounds
1 can (15 oz) white beans (cannellini, white kidney, great northern), drained and rinsed
1 can (15 oz) chicken broth (or vegetable broth)
Parsley garnish (optional)
Serve with crusty bread

Combine shimp, lemon zest, paprika, garlic and ¾ tsps of salt and pepper in a shallow bowl.  Toss to coat shrimp.
In a large cooking pot (Dutch oven), melt butter over medium-high heat until foaming. Add shrimp and cook about 2 – 3 minutes.  Remove shrimp from pot using a slotted spoon and put back in the bowl. Set aside.
Add leeks to pot.  Season with remaining salt and pepper (if desired). Cook leeks over medium-high heat, stirring occasionally for 4 – 5 minutes or until the leeks start to brown slightly.  Add broth and beans, bring to a boil.  Turn down to a simmer for 8-10 minutes.
Add shrimp and any juices to the pot, turn up heat to re-warm shrimp.
Place shrimp and stock in 4 warmed bowls. Sprinkle with lemon juice and parsley.

—————————————————-

WALNUT AND SOUR CREAM SALAD

4 cup sliced white button mushrooms
1/2 cup walnuts (10)
2/3 cup sour cream
1/2 cup minced scallions
2 T lemon juice
1 tsp salt
1 tsp pepper
8-12 Boston lettuce leaves

Mix all.  To serve, spoon  into lettuce nests

BOOK:  “Heartbreak Hotel”  by Jonathan Kellerman.  One in the Alex Delaware/Police Milo series. Just a paperback I picked up while waiting for good internet when I can download a good book.  2 stars out of 5.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s