Matt Johnson Outdoors
Matt Johnson Outdoors
Spicy Grilled Shrimp with Coconut-Curry Sauce
Jeff "CrappieMagnet" Heaslip


1 cup canned coconut milk(not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon salt

Mix all ingredients in a small microwavable bowl. Microwave
uncovered on high for about 2 minutes,stirring every 30
seconds,until the mixture bubbles and thickens.

60 uncooked,peeled,deveined medium shrimp(about 2 lbs.)
1/4 cup olive oil
1 teaspoon red pepper sauce
6-inch wooden skewers

Soak about 20 wooden skewers in water for 30 minutes.
Meanwhile,heat coals or gas grill for direct heat. Make the curry

Place shrimp in a large bowl. Drizzle with oil and pepper
sauce,tossing to coat. Thread 3 shrimp on each skewer.

Cover and grill kabobs 4-6 inches from medium heat,4-6 minutes or
until shrimp is pink and firm. Serve with sauce.

Lobster Newburg Recipe
Derron Wahlen

qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per

In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the
milk is heating, melt the margarine in a small saucepan. Add the
flour and
mix thoroughly to the melted margarine with a wire whip . Slowly
add this roux to the scalded milk, stirring constantly with the whip.
Keep whipping to avoid lumping as the sauce thickens. Add the
Dijon mustard mix and then the lobster fumet, slowly whipping until
smooth. Set aside.

In a large sauté pan, put the clarified butter and the minced shallot
and cook on low heat until the shallot is slightly browned. Cut the
lobster meat into bite sized pieces and add butter and shallots.
Cook on heat for about 1 minute then add worcestershire and black
pepper. While stirring constantly with a wooden spoon, add the
sherry and the lobster tomalley and cook until the sherry starts to
boil approximately 2 min. Sprinkle in the paprika and add the white
sauce. Reduce heat and simmer for 2 minutes. Remove from heat
and serve on a golden brown patty shell.

Grilled Jerk Shrimp Kabobs
Jeff "CrappieMagnet" Heaslip

2 tablespoons olive oil
2 teaspoons Carribbean jerk seasoning ( dry )
1/4 teaspoon salt
1 1/2 lbs. uncooked peeled deveined large (21-30) Large shrimp
12 chunks (about 1 inch ) fresh pineapple
1 red bell pepper,cut into 16 pieces
1/4 cup pineapple preserves
2 tablespoons lime juice

Heat coals or gas grill for direct heat.Mix oil,jerk seasoning and salt
in a large bowl.Add shrimp,pineapple and bell pepper:Toss to
coat.Thread shrimp,pineapple,and bell pepper alternately on each
of four 12-15-inch metal skewers,leaving 1/4-inch space between
each piece.Mix preserves and lime juice.Set aside.

Cover and grill kabobs 4-6 inches from medium heat 4 minutes.Turn
kabobs:brush with preserves mixture.Cover and grill 4 to 8 minutes
longer or until shrimp are pink and firm.
Serve on a bed of cooked white rice with fresh fruit
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