Spicy Shrimp Etouffee
(Or crawfish – good either way!)Mix the following seasonings and set aside:teaspoons salt1 teaspoon black pepperteaspoons ground red pepper1 teaspoon...
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 and Noodles
1 pound shrimp tails, peeled, de-veined, cut into ½ inch pieces1 bell pepper1 onion1 can cream of mushroom soup1 can...
Oyster Stew
From the kitchen of Tracey Johnson
Yields: 6-8 servings
1 stick of butter
5-6 Tbs flour
1 medium onion -...
Po’ Boy Seafood Sandwiches
Oyster - Shrimp - Fish
Yield: Serves up to six adult seafood lovers.
1.5 pounds fresh seatrout fillets in 1-inch...
Brine-Smoked Salmon
Basic brine ingredients: (sufficient for 4-pounds of salmon fillets, adjust for smaller batches) 1/4 cup salt1/8 cup Tenderquick/meat tenderizer (non...
Grilled Salmon – “Best in Texas”
This recipe comes from the kitchen of Melinda Scheps and it has instantly become our favorite for grilling the silver...
Marinated-Grilled Halibut
2-pounds fresh or frozen halibut filletsMarinadeMix together in gallon zipper lock bag:1/4-cup soy sauce3 tablespoons olive oilgarlic juice (from 4-cloves,...
Fried Stuffed Avocado con Queso
2 medium to large avocados, cut in half, peeled and seed removed12 medium shrimpQueso dip (see recipe below)1 package Louisiana...
Tostada & Shrimp Stuffed Flounder Rolls
Here's a slightly different twist on stuffing a flounder. We created this one just for seafood lovers who enjoy the...
Artichoke and Shrimp Bites
2 medium artichokesLemon juice1/4 cup water1 package (8 ounces) light cream cheese1/4 cup snipped fresh chives1/4 cup sour cream1/2 teaspoon...
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Matagorda Blues Red Snapper Creole
Many thanks to Melinda Scheps for sharing this recipe. Nothing beats a quick and delicious seafood dinner after a long...