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Stock Island Marina Village

A Key West destination like no other, this one-of-a-kind marina village offers almost 300 state-of-the-art boat slips and an award-winning hotel offering locally inspired cuisine.

Stock Island Marina Village nestled within 40 acres in Key West is not only the base for the annual Galeon Owners Rendezvous but also home to the largest deep water marina in all of the Florida Keys, the award winning The Perry Hotel and the celebrated Matt’s Stock Island Kitchen & Bar, renowned for its exquisite American coastal comfort food and dock-to-dish fare.

Try some recipes shared from Stock Island which you can prepare at home or aboard your Galeon Yacht and then be sure to plan a visit to Key West to try these same recipes on site.

  • avocado tomato salad

    Avocado Tomato Salad

    2 each avocado (one slice the other large dice)
    2 ounces dice tomatoes
    4 each roasted baby heirloom tomatoes
    3 each baby heirloom tomatoes cut in half
    .5 ounces chopped cilantro
    1 each fresh squeeze lime
    1 ounce fine julienne red onion
    2 ounces crumbled queso fresco (safe half for garnish)

    Combine ingredients in mixing bowl and transfer to serving dish

    Salt & Pepper to taste
    2 each cilantro steams for garnish

  • Shrimp and Grits

    Shrimp and Grits

    5 ounces of cooked grits
    6 each shrimps peeled, divine, tail on
    3 ounces sauce
    1 ounces manchego grated for garnish
    1 pinch chopped green onions for garnish

    Sauce for Shrimp & Grits:

    6 each shrimp peeled, divine, tail on
    2 ounces julienne red onions
    .5 Teaspoon beef base
    4 ounces PBR beer
    4 ounces tomato juice
    1 Teaspoon old bay
    1 ounce ham
    1 each chopped garlic
    4 each baby heirloom tomatoes
    .5 each fresh squeeze lemon juice
    .5 Tablespoon oil
    .5 Teaspoon bacon base
    Salt & Pepper to taste

    Using a medium size sautéed pan over Medium heat add onions and ham, sauté until caramelized. Season shrimp with old bay and add to the pan with garlic and cook for 45 seconds, add tomatoes, beer, beef base, pork base and cook until shrimp are done (3-5 minutes). When shrimp are done remove, shrimp from sauce and reduce sauce to desire consistency, add lemon juice last.

    Place grits on the bottom of the bowl, place shrimp over grits, add sauce, grated manchego and finish with green onion to garnish.

  • Stock Rock Mojito

    Muddle below ingredients in bottom of shaker:
    .5 ounces agave
    7 each Fresh mint leaves

    Add following ingredients and shake with ice:
    2 ounces Pilar blonde rum
    1 ounce Pilar Aged Rum
    1 ounce Soda Water
    .5 lime quartered and muddled

    Pour into favorite glass
    Garnish with lime