Capt Anderson Captain Anderson's Recipes seafood Restaurant Panama City Beach, FL

Classic Greek Salad (Horiatiki Salata)

  • 4 plump tomatoes, cored and cut into eighths
  • 2 dozen raw scallops
  • 1/3 lb. feta cheese, crumbled
  • 1 tsp. dried oregano
  • 1/4 c. olive oil less, to taste
  • 2 to 3 salted anchovies (optional)
  • 15 to 20 kalamata olives
  • 1 large red onion, cut into thin round slices
  • 1 cucumber, peeled and cut into 1/4-inch slices
  • 2 green peppers, seeded and cut into thin round slices
  • salt to taste

This is the classic Greek salad found on menus from Athens to Adelaide. Do it justice by choosing the best tomatoes you can find; sprinkle with sea salt, fleck with dried oregano, and drizzle into it some golden green olive oil. Combine tomatoes, cucumber, peppers, anchovies, olives, and half the onions and the feta in a medium-size bowl. Garnish with remaining onions and feta on top. Douse with olive oil and season with oregano and salt. Yield: 4 to 6 servings.

Fettucine Alfredo With Shrimp & Crab Meat

  • 1 lb. fettuccine boiled and strained
  • 1/4 lb. butter clarified
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 quart heavy whipping cream or Half & Half
  • 4 oz. Parmesan cheese
  • 1 lb. shrimp, boiled and cleaned
  • 1/2 lb. lump crab meat, cartilage removed
  • 1/2 c. chopped parsley

In saucepan, saute garlic and butter lightly. Do not burn. Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes. Add Parmesan cheese, stirring in about 1 minute. Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce. Granish with chopped parsley. Serves 6.

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