This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Carrabelle Shrimp Skillet  

One burner and a big skillet make a gourmet shrimp supper in galleys large or small. The salsa is your choice but we like it chunky and mild. Then pass the hot sauce for those who want more heat.

20-ounce package of large, de-veined, peeled shrimp
1 tablespoon vegetable oil
2 tablespoons minced garlic
12-ounce jar salsa (hot, medium or mild)
8-ounce can tomato sauce
Small bag washed baby spinach

Thaw and drain shrimp. In a large skillet, sizzle garlic in hot oil but take care not to burn it. Add salsa and tomato sauce and bring to a boil. Stir in shrimp and spinach and cook over medium heat until shrimp turns firm and spinach is limp. Serves 4. Complete the menu with plenty of crusty bread to mop up the sauce.


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at 

Any other ideas? E-mail  and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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