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Seafood festival was a blast

Photo by Lynn Kessel

Here's a colorful and delicious shrimp entree submitted by Sue Romeo of Apollo Beach that's easy enough for weeknights but special enough for guests.

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By LYNN KESSEL

Tribune columnist

Published: November 19, 2009

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Lynn Kessel

I had a whirlwind weekend at the 2009 Ruskin Seafood Festival.

Not much could be done about the relentless wind that caused more than a few tents to go flying. But the huge crowds and chamber of commerce-type weather made up for the blustery breezes.

This was my first time as a vendor at the annual event. I was there fishing for seafood recipes to promote my column and blog. It provided an opportunity to chat with some of my readers, swap recipe ideas and talk food.

My booth theme was a cross between Martha Stewart and Gilligan's Island, with quasi-island décor that included casting nets, fishing lures, tiki torches and mosquito netting, canopied by palm fronds. The space also included a beach-like table setting to symbolize the catered dinner for two I'd be giving away afterward.

But enough about the décor.

The festival is all about food, lots and lots of food.

I planned both days around what delights I would devour.

I'm from Minnesota, so anything deep-fried on a stick sounds good to me. I started with coconut shrimp on a stick and moved on to some deep-fried pickle spears. Then I tried a fried mullet sandwich from the locally owned Mullet Shack and strawberry shortcake from Hydro Harvest Farms.

On Sunday, I had Tony's Cedar Key clam chowder, sweet potato fries, homemade chocolate ice cream and kettle corn. I know. I was bad. But hey, it's worth gaining a few pounds to have so much fun.

Without further adieu, I'm happy to announce the winner of the catered dinner for two: Sue Romeo, owner of Canadian Meds South in Apollo Beach, whose name was drawn from the many who submitted favorite seafood recipes. Her MSR (my special recipe) Shrimp is this week's featured recipe.

A special event

The Big Give is about to reach out to the needy by providing meals Thanksgiving Day. This will be the second year Beanie's Family Sports Grill in Ruskin will host the free dinner from 11 a.m. to 3 p.m. at 2002 U.S. 41 S. To volunteer at the event or to donate, call Beth at South Shore Gallery, (813) 645-0483.

MY SPECIAL RECIPE SHRIMP

1 pound raw or cooked shrimp
1 pound box thin spaghetti or other pasta, cooked until tender
1 14.5-ounce can diced tomatoes
15 to 20 Kalamata olives, pitted and halved
2 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon chicken bouillon
Garlic powder to taste
Hot pepper flakes for seasoning
Grated Parmesan cheese

In a large sauté pan, over medium heat, add the oil and garlic. Sauté for two minutes, and then add the shrimp. Sauté for three minutes, and then add diced tomatoes, bouillon, olives and garlic powder. Continue to sauté for two minutes.

In a large bowl, toss the pasta with the shrimp mixture. Season with hot pepper flakes and garnish with cheese.

Serves six.

Lynn Kessel can be reached at lkessel@mac.com. For more of her recipes, visit southshore.tbo.com and enter the search words Lynn Kessel or look for her blog at www.lynnkessel.blogspot.com.

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