Tag: seafood
Frogmore Stew
Frogmore Stew
Don’t let the name fool you. There’s no frogs in this stew, even though I think that would enhance the flavor. This really isn’t even a stew, but a seafood boil. Frogmore stew is indigenous to South Carolina. It is named after a low country fishing community on Saint Helena Island near Beaufort and Hilton Head, South Carolina. This seafood boil contains potatoes, corn on the cob, shrimp, and andouille sausage simmered in a heavily seasoned pot of water. The Frogmore stew has 5 minutes of prep time and is ready in 15 minutes.
Ingredients
- 1 lb red potatoes
- 3 ears corn cut into 3 pieces each
- 3 andouille sausage cut into 3 pieces each
- 1 tbsp old bay seasoning
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 lemon juiced
- water enough to cover the ingredients
- 1 lb 16/20 ct shrimp
Garnish
- 1/2 bunch parsley chopped
Instructions
- Line a large stock pot with the potatoes, corn, andouille, and all of the seasonings. Fill with enough water to cover. Bring to a boil and simmer for 10 minutes.
- Add in the shrimp and simmer for 5 minutes.
Fried Shrimp Po’Boy
Fried Shrimp Po’Boy
The Po’Boy is a traditional sandwich from Louisiana. It is said that the po’boy was created in the early 1900’s to feed striking streetcar workers. The original sandwich consisted of French bread filled with fried potatoes and gravy. Po’Boys today are filled with fried shrimp, fried oysters, fried catfish; just to name a few. A dressed po’boy will have lettuce, tomatoes, pickles, and remoulade sauce.
Ingredients
Fried Shrimp
- 1 lb 26/30 shrimp peeled and deveined; tails removed
- 1 tbsp creole seasoning
- 1/2 cup buttermilk
- 2 tbsp hot sauce
- 3/4 cup flour
- 1/2 cup white cornmeal
- vegetable oil for frying
Remoulade
- 1 cup mayonnaise
- 2 tbsp pickle relish
- 1 tbsp lemon juice
- 2 tsp hot sauce
- 2 tsp capers chopped
- 1 1/2 tsp paprika
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 3 garlic cloves minced
Po’Boy
- French baguette toasted
- lettuce shredded
- tomatoes sliced
- pickles
Instructions
- Mix all of the remoulade ingredients together. Refrigerate until ready for use.
- Season the shrimp with 1 tsp of creole seasoning.
- Mix together the flour, cornmeal, and 2 tsp of the creole seasoning.
- Mix together the buttermilk and hot sauce.
- Add the shrimp to the buttermilk.
- Dredge the shrimp in the flour mix.
- For an extra thick breading, dip the shrimp back in the buttermilk, then the flour mix.
- Heat up 1/2” of oil in a sauté pan over medium high heat. Add the shrimp to the oil, making sure to not overcrowd the pan.
- Fry the shrimp for 2-3 minutes a side.
- Drain the grease on a rack. Season the shrimp with the rest of the creole seasoning.
Sandwich Assembly
- Spread a liberal amount of remoulade across both sides of the baguette.
- Top with lettuce, tomatoes, and pickles.
- Top with some fried shrimp.
Salmon and Avocado Salad
Salmon and Avocado Salad
I can’t say enough about how good this salad is. Salmon, tomatoes, avocado, and arugula tossed with a simple lemon vinaigrette dressing. It’s nutrient dense with protein, omega 3s, antioxidants such as vitamin A and lycopenes, and lots of healthy fats. It’s almost effortless to prepare and is filling enough to eat as your main course.
Ingredients
- 3 cups arugula
- 1 cup tomatoes seeded and diced
- 1 avocado cubed
- 8 oz salmon steak
- 1 tbsp olive oil
Dressing
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/4 tsp salt
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Cook the salmon steak for 5-6 minutes a side until it’s completely cooked through. Let cool. Peel the skin off. Remove any bones. Crumble and set aside.
- Mix together the dressing ingredients and set aside.
- Place the arugula in the bottom of a large bowl. Layer the crumbled salmon, avocado, and tomatoes across the top.
- Pour over the dressing. Now it’s for my favorite time: toss the salad.
