March 13th, 2012 | by admin
Shrimp are America’s most valuable and probably most popular seafood. South Carolina has two important shrimp species, brown shrimp and white shrimp. A third species, the pink shrimp, is relatively scarce. Methods of harvest range from large commercial shrimp trawlers to cast nets and drop nets. Some long-time residents of the Lowcountry may think more »
February 15th, 2012 | by admin
Cajun Crawfish & Shrimp Etouffe Serves 4 Ingredients 1 stick butter 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped green bell peppers 1 pound peeled crawfish tails 2 teaspoons minced garlic 2 bay leaves 1 tablespoon flour 1 cup water 1 teaspoon salt Pinch of cayenne 2 tablespoons finely chopped parsley 3 more »
February 3rd, 2012 | by admin
Shrimp Bisque Serves 4 Ingredients 4 tablespoons butter 2 tablespoons chopped celery 2 tablespoons chopped onion 2 tablespoons flour 1 teaspoon salt Pinch of paprika Pinch of pepper 4 cups half-and-half 1 pound jumbo shrimp, peeled, deveined, and chopped Pinch of parsley Directions Heat butter in medium skillet over low heat; add onions and more »
February 3rd, 2012 | by admin
Shrimp & Crab Stuffed Flounder Serves 8 Ingredients 2 tablespoons butter 1 cup chopped onion 3/4 lb small local shrimp 1 small can (4.5 oz) sliced mushrooms, drained 1/2 pound local crabmeat 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/3 cup chicken broth 2 tablespoons water 2/3 cup shredded Cheddar cheese more »
February 3rd, 2012 | by admin
Shrimp & Grits Ingredients 1 pound Peeled & Deveined Wild Local Shrimp ½ pound Andouille Sausage – cubed ½ pound pepper bacon – diced (or other favorite bacon) ¼ cup green onion 1 green or red onion for flavor and color ¼ cup self-rising flour (for roux) Self-rising flour for breading shrimp ¼ cup evaporated more »
February 3rd, 2012 | by admin
Shrimp Salad Serves 6 Ingredients 1 1/2 tablespoons plus 1 teaspoon kosher salt 1/2 lemon 2 pounds large shrimp in the shell (16 to 20 shrimp per pound) 1 cup mayonnaise 1/2 teaspoon Dijon mustard 1 tablespoons white wine vinegar 1/2 teaspoon freshly ground black pepper 3 tablespoons minced fresh dill 1/2 cup minced red more »
February 3rd, 2012 | by admin
Shrimp & Crab Gumbo Serves 15 Ingredients Stock 3 tablespoons vegetable oil 3 pounds medium shrimp, shelled and deveined, shells reserved 2 tablespoons tomato paste 1 gallon plus 2 cups clam juice 1 medium onion, finely chopped 2 celery ribs, chopped 1 large carrot, chopped 8 bay leaves Roux 1 1/2 cups all-purpose flour 1 more »
February 3rd, 2012 | by admin
Flounder with Shrimp Sauce Serves 4 Ingredients 4 (6 ounce) fillets flounder 2 teaspoons lemon juice 1/2 teaspoon salt, divided 1/8 teaspoon pepper 1/4 pound medium shrimp, peeled and deveined 4 teaspoons butter 4 teaspoons all-purpose flour 1 cup 2% milk 4 teaspoons Dijon mustard 1/8 teaspoon white pepper Directions Sprinkle each flounder fillet with more »
February 3rd, 2012 | by admin
Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis Serves 6 Ingredients Red Pepper coulis: 10 oz chicken stock 1 chopped red onion 2 cloves garlic 1/2 cup white cooking wine 3 red bell peppers 2 tablespoons cornstarch salt and freshly ground pepper Cheddar Cheese Grits: 4 cups water 2 cups more »
February 3rd, 2012 | by admin
Shrimp are America’s most valuable and probably most popular seafood. South Carolina has two important shrimp species, brown shrimp and white shrimp. A third species, the pink shrimp, is relatively scarce. Methods of harvest range from large commercial shrimp trawlers to cast nets and drop nets. Some long-time residents of the Lowcountry may think that more »