Seafood is a Comfort Food . . .
in Panama City Beach, Florida

Can't you just smell the
fresh seafood cooking right now?

When your Florida travels bring you to Panama City Beach, be sure to bring your appetite with you!

Since it is a way of life here, and is so predominant in the surrounding area, Panama City is known as the "Seafood Capital of the World."

Oysters - those little delicacies served on the half-shell. If these Gulf staples are on your menu, remember that they're best eaten during months that contain the letter "R" in their name, such as April, October, and January.

Don't worry that your oyster cravings may lead you to Florida later in the year. With its sub-tropical temperatures, beach walking never goes out of season, even in the winter! And while you're there, why not go see the Boat Parade of Lights held in December?

A must see for anyone visiting Panama City is the Indian Summer Seafood Festival. Held annualy, during the second week in October, people gather from all around to take part in the festivities.

Food vendors, live entertainment, arts and crafts, children's activities, exhibits, and demonstrations all add to the lively atmosphere surrounding this festival.

Fresh catches are unloaded daily, and at some restaurants you can pick your entrée straight off of the boat! You will find varieties to tempt any palate, from gulf scallops and swordfish to sushi and grilled Mahi-Mahi.

Panama City is also known for its Cajun influences, so be sure to sample some of the city's spicy heritage! In keeping with the traditional influences of Panama City, here's a recipe to bring Cajun to your kitchen!

Ingredients:

• 3 tablespoons all-purpose flour
• 3 tablespoons rendered bacon fat
2 cups chopped stewed tomatoes
• 1/8 cup tomato sauce
• 6 tablespoons minced onion
• 6 tablespoons chopped green bell pepper
• 1 1/2 tablespoons chopped fresh parsley
• 1 clove crushed garlic
• 1 1/2 cups hot water
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 7 ounces frozen, peeled and deveined shrimp

In a large frying pan, brown flour in bacon drippings. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into flour/oil mixture.

Bring sauce to a boil and reduce heat to simmer. Cook 20 minutes. Add shrimp to mixture and cook 10 minutes longer. (If you use fresh shrimp cook an additional 5 minutes. Makes 2 servings.)

"Bon Appetite!"