Catching Katy

Reads, Eats, & Everything Else


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Palm Coast

July 4th can be a tough holiday because it sometimes falls in the middle of the week and most people just get the one day off. Luckily this year (and for the next couple of years) it fell on or near a weekend. So it was easy to take one day and make it an extra long weekend.

My father-in-law has a condo on the beach in Palm Coast, Florida, just south of St. Augustine, and we try to get down as much as possible (free beach and visit family? no brainer!). That usually ends up being just a couple times a year since it is about a 6 hour drive, but we decided to make an extra long weekend of it for the 4th this year.

I grew up going to the gulf almost exclusively, so I remember my first time to Palm Coast very distinctly. The beach looked so weird because there are tons of rocks. You can only be out on the beach during specific times (lower tides) because otherwise there’s not really a beach. But there’s still plenty of beach time and it’s kind of remote, so it’s never crowded, even during the July holiday. Our dog Royal loves the beach and he would run and splash and chase the ball and roll in the sand all day if he could.

We usually eat out when we go to visit and get around to different places, but there is one restaurant we go to every single time. Osteen’s Restaurant in St. Augustine has THE best fried shrimp you will ever eat. I’m sorry (but not sorry) I cannot speak to anything else on the menu but I’ve never gotten anything else on the menu. The shrimp are giant, the sauces and hush puppies are delicious, and the sides are always fresh. My go to sides rotate between green beans, coleslaw, and fries. Pro tips: cash only and no reservations; there will be a wait so either go at an odd time or get there between 7:30-8pm (they stop seating at 8:30); or get it to go!


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Sticky Shrimp

I was entering my more ‘simple’ week of the Whole30, but had already bought a pound of shrimp and a friend recommended this recipe, which sounded delicious. So I made one last kitchen-time effort to make this for dinner. And honestly, the time it takes is kind of worth it. I don’t buy shrimp a lot, so it was a treat and super delicious. I think every time I want to treat myself to shrimp I will be making this recipe. It’s also very messy, so sorry there are no step-by-step photos – had to protect the phone!

Obviously this would be great served over rice if you’re not limited or in a taco. I had some steamed broccoli and cauliflower, then used my spiralizer to make some sweet potato chips. Just toss in some olive oil, sprinkle with cinnamon and bake!

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Sticky Shrimp

Ingredients

  • 1 lb. large raw shrimp (thawed if previously frozen)
  • 1 1/2 C water
  • 1/4 tsp. each: cumin, coriander, paprika, garlic powder, onion powder
  • 1 pinch dried oregano
  • ~1/4 C tapioca or arrowroot starch (I had arrowroot)
  • 3/4 tsp. salt
  • Oil for frying (I used coconut; others: avocado or ghee)
  • Chopped cilantro for serving (optional)

Directions

Remove the shells from the shrimp. Combine the shells and water in a sauce pan. Bring to a boil for at least 15 minutes.

Mix the shrimp and seasonings together in a large bowl.

Spread your starch out on a plate. Dredge the shrimp in the starch, shake off excess and set aside. (or I dredged some, fried, dredged more while those fried, etc.)

Heat oil in a skillet over medium to medium-high heat.  When the pan is hot, add the shrimp one at a time. They should loosely fill the pan – do not stack them or let them touch. Let each side brown quickly (~1 minute or less per side). Remove seared shrimp to a plate and set aside.

Strain the shrimp stock into the bowl you used to season the shrimp. Stir to get any stray seasoning. Pour the stock into the same hot skillet.

Boil for a few minutes until reduced by about half. Remove skillet from heat and add the shrimp. Stir the shrimp into the hot liquid. The shrimp will soak up most, if not all, of the liquid.

[from Worth Cooking]