Stuffed Butternut Squash with Shrimp Stuffing
1 butternut squash1 pound shrimp, peeled and deveined, cut in half-inch pieces¼ cup olive oil1 ¼ cup Stove Top Stuffing...
Pam Johnson
Pam Johnson began fishing the Texas coast as a child. From their fishing camp at Port Alto, Pam and her family delighted in frequent trips to Caranchua Bay's shorelines, bayous and sloughs for sand trout, redfish, black drum and croaker. Her earliest memories of family fishing and enjoying a family meal of their catch have inspired her to learn and create many seafood delicacies and pass them to TSFMag readers and others who purchase her cookbooks.
As an angler, Pam is passionate in her pursuit of this wonderful pastime. Developing angling and boating skills led to becoming a USCG and TPWD licensed charter captain and fishing guide with her husband, Everett, though they have both recently retired from guiding; along with her daily contribution and unflagging dedication to making TSFMag the finest saltwater fishing magazine it can possibly be.
Pam is equally at home plugging for trophy trout and snook alongside the best in Texas as she is cast-netting bait for grandkids and preparing a fine seafood dinner for family, friends, and dinner guests.
[email protected]
As an angler, Pam is passionate in her pursuit of this wonderful pastime. Developing angling and boating skills led to becoming a USCG and TPWD licensed charter captain and fishing guide with her husband, Everett, though they have both recently retired from guiding; along with her daily contribution and unflagging dedication to making TSFMag the finest saltwater fishing magazine it can possibly be.
Pam is equally at home plugging for trophy trout and snook alongside the best in Texas as she is cast-netting bait for grandkids and preparing a fine seafood dinner for family, friends, and dinner guests.
[email protected]
Shrimp Po-Boy Sliders with Remoulade Slaw
A special thanks to Capt. Ron Elkins for recommending the Yum Yum saucedelish!
Remoulade Slaw
1 small package precut coleslaw3/4...
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (to...
Spicy Cilantro Shrimp with Honey-Lime Dipping Sauce
For the shrimp:
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon...
Honey-Lime Dipping Sauce
1 cup sour cream1/3 cup cilantro, finely chopped2 tablespoons fresh lime juice1 tablespoon honey1 1/2 teaspoons grated lime peel1/4 teaspoon...
Elizabeth’s Sand Trout Ceviche
The beauty of this recipe is that it uses fresh, delicious sand trout which do not freeze well but you...
Just in time for Fourth of July – Patriotic Deviled Seafood Eggs
Deviled Shrimp Eggs
12 large eggs
1/2 cup mayonnaise or Miracle Whip or half of each
1/2 cup finely chopped...
Crab and Shrimp Stuffed Shells with Sherry Cream Sauce
2 quarts water¼ cup chicken bouillon powder1 tablespoon vegetable oil12 jumbo shells3 tablespoons salted butter4-ounce can of sliced mushrooms, chopped1...
Capt. Ken’s Stuffed Redfish
Thank you Capt. Ken Marshall for sharing this wonderful recipe! 1 Redfish, filleted on the half-shell (leave rib sections attached)1/2...
Bobby’s Oven Fish
Contributed by Capt. Buddy Oakes – Hackberry Rod & Gun2 Redfish fillets1 Sleeve Ritz Crackers1/2 Stick real butter1 Tsp Tony...
