Cruising on the sailboat and planning meals takes imagination and patience. Some of the challenges are space, refrigeration, availability of ingredients and guests' dietary preferences and restrictions.
Taking advantage of local seafood leads to Pasta and Seafood meals being a great choice.
For this meal we enjoyed shrimp sauteed in butter, garlic and lemon over a bed of linguine.
Garlic toast as a side can be made with leftover breads.
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