Readers' Favorite Recipes

Living on the coast may not automatically make you a great cook, but Coastal Living readers certainly possess an outspoken passion for seafood.

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Shrimp Georgie Porgie

Jean Allsopp

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Throughout the year, they send us their favorite ideas for using fish and shellfish in everything from hors d'oeuvres to entrées. It seems that celebrating the ocean's bounty is as much a part of living on the coast as watching the sun rise and set over the waves. This month we introduce you to several of our readers and share their treasured seafood recipes.

Lynda Doty grew up in Dallas as a landlocked Texan whose early idea of seafood was frozen fish sticks and canned tuna. "Now that I'm a well-traveled adult living near the Gulf of Mexico," says Lynda, "my tastes have changed considerably, and I travel in search of local seafood specialties from California sand dabs to Maine lobster. I've searched endlessly for good and easy shrimp recipes. This one reflects our proximity to New Orleans."

Shrimp Georgie Porgie
½ cup olive oil, divided
45 garlic cloves (about 4 heads)
3 pounds unpeeled, large fresh shrimp
¼ cup butter, melted
2 tablespoons fresh lemon juice
1 tablespoon liquid shrimp-and-crab boil seasoning
2 tablespoons freshly ground black pepper
2 teaspoons salt
2 teaspoons ground red pepper
¾ teaspoon dried oregano
¾ teaspoon dried rosemary
3 bay leaves
French baguette or rustic bread, sliced

Combine ¼ cup oil and garlic in a 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until garlic is lightly browned.

Meanwhile, combine remaining ¼ cup olive oil, shrimp, and next 8 ingredients in a large zip-top freezer bag; seal and shake to coat. Add shrimp mixture and bay leaves to baking dish, and toss to coat. Bake 20 more minutes or until shrimp turn pink, stirring once. Serve with bread. Makes 6 to 8 servings. ― Lynda Doty, Houston, Texas

Pour: 2002 Carl Graff Kabinett Piesporter Michelsberg.
Fruity, with a hint of sweetness, this German Riesling pairs well with slightly stronger or spicier dishes.

Retired U. S. Coast Guard Capt. Ronald Kollmeyer offers his clam chowder recipe. "The first time it saw the light of day was in 1960 in Adak, Alaska, in the Aleutian Islands. It was made with razor clams, dug with loving care in howling winds and driving rain.


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