Tag: seafood
Shrimp and Grits
Shrimp and Grits
Shrimp and grits is one of my favorite southern dishes. Originating from coastal South Carolina, this dish consists of a rich, bacony gravy with bell peppers, onions, and shrimp ladled over creamy cheddar grits.
Ingredients
- 1 lb shrimp peeled and deveined
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 lemon juiced
- 6 slices bacon or 2 links of andouille sausage; diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 small yellow onion finely diced
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup chicken stock
- 2 tsp Worcestershire sauce
- 1/2 cup cheddar cheese shredded
Grits
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup coarse ground grits
- 1 cup half and half
Instructions
- Season the shrimp with salt and cayenne pepper. Squeeze over the lemon juice and let marinate for 15 minutes.
- Bring the water and salt to a boil. Whisk in the grits.
- Whisk in the half and half. Reduce the heat to low and simmer for 15 minutes until thickened. Cover and set aside.
- Brown the bacon in a large saucepan for 8 minutes. Remove from the pan and save the grease.
- Sauté the onions, bell peppers, and garlic in the bacon grease for 8 minutes over medium high heat. Remove from the pan.
- Add in the butter. Whisk in the flour. Turn the heat to low and allow a dark roux to form; about 8 minutes.
- Add the bacon and sautéed vegetables back into the roux.
- Pour in the chicken stock and Worcestershire sauce and whisk.
- Turn the heat up to medium. Add in the shrimp.
- Cook for 5 minutes until the shrimp are cooked through.
- Stir in the cheddar cheese to the grits.
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.
