Food and Dining
1:30 pm
Thu November 7, 2013

Inside Joe’s Stone Crab Restaurant

11/07/13 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Deeny Kaplan Lorber author of Waiting at Joe’s.  She’ll give us an inside look at Joe’s Stone Crab restaurant – it’s inner workings, history, what it’s like to wait there, why a job there is so coveted.

~~Dinner in Minutes~~

Key West Shrimp with Tropical Coleslaw

Succulent, fresh pink shrimp are a trademark of the Florida Keys. I like to serve these shrimp the way they do in Key West, leaving the shrimp in their shells and spreading newspaper on the table.   Place the cooked shrimp in a bowl and just peel and eat.  It’s a breeze to make homemade coleslaw using shredded, ready-to-eat cabbage or coleslaw mix from the supermarket.   Or, you can make a quick Tropical Coleslaw by adding pineapple cubes to ready-made coleslaw.   Warm some Cuban bread and dig in. 

Key West Shrimp with Tropical Coleslaw
Key West Shrimp with Tropical Coleslaw
Credit http://www.dinnerinminutes.com

Helpful Hints:

  • Regular lime juice can be used instead of key lime juice.
  • Fish seasoning or crab boil can be used instead of Old Bay seasoning.
  • If you prefer, use shelled shrimp

 

Countdown:

  • Make coleslaw.
  • Make Key Lime Mustard.
  • Preheat oven to 350 degrees to warm bread.
  • Make shrimp.

 

ENTREE: KEY WEST SHRIMP

3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Key lime juice
1/4 loaf Cuban or Italian bread
1 pound large shrimp
12 ounce bottle or can of beer
1 tablespoon Old Bay seasoning

Mix mayonnaise, mustard and Key lime juice together and taste.  
Place bread in oven to warm. 
Rinse shrimp and drain.   Pour beer into a saucepan and add Old Bay seasoning.   Bring beer to a boil and add shrimp.   As soon as the beer returns to a rolling boil, remove shrimp with a slotted spoon.   Serve immediately with the key lime mustard sauce for dipping.   Makes 2 servings. 

 

SIDE DISH: TROPICAL COLESLAW

2 tablespoons reduced-fat mayonnaise
1/4 cup white vinegar
1 tablespoons Dijon mustard
1 teaspoon sugar
4 cups shredded ready-to-eat cabbage or coleslaw mix
1 cup pineapple cubes
Salt and freshly ground black pepper

Mix mayonnaise, vinegar, mustard and sugar together in a medium bowl.   Add cabbage and pineapple cubes.   Toss well.   Add salt and pepper to taste. Makes 2 servings. 

 

SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 3/4 pound large shrimp
  • 1 bag shredded ready-to-eat cabbage or coleslaw mi
  • 1 jar Dijon mustard
  • 1 bottle white vinegar
  • 1 bottle reduced-fat mayonnaise
  • 1 loaf Cuban or sour dough bread
  • 1 container pineapple cubes
  • 1 bottle Key lime juice or 1 lime
  • 1 12-ounce bottle or can of beer
  • 1 package Old Bay seasoning

 

Staples:

  • sugar
  • salt
  • black peppercorns