Seafood is a Lowcountry favorite and visitors always look forward to a meal that includes shrimp. However, shrimp did not always enjoy its current popularity. Before the 1930s, shrimp were primarily caught in bays and coastal inlets for use in home recipes. Even as late as the 1950s, they were referred to as "bugs" along the North Carolina coast and were almost impossible to find in restaurants. With the advent of modern transportation and refrigeration, shrimp began appearing in a variety of locations and they became associated with coastal dining.
There are many ways of enjoying local shrimp and a few of them are included here.
 |
APPETIZER SHRIMP QUICHES
|
Ingredients:
Preheat oven to 375°. Grease 2 dozen 1 3/4" muffin tins. Separate rolls into 12 equal pieces (see Photo 1 for an example using one sheet of dough). Cut each piece in half and press into muffin tins (Photo 2). Divide shrimp evenly among shells. Beat together egg, cream, salt and cayenne. Pour over shrimp (approximately 2 tsp. each). Sprinkle with grated cheese. Bake at 375° for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in air tight container or bag. To reheat, place quiches on cookie sheet and bake 12-14 minutes at 350deg;. Makes 24. Freezes extremely well.
 |
 |
| Photo 1 | Photo 2 |
Ingredients:
Batter:
Sauce:
Combine sauce ingredients in small saucepan. Simmer 10 minutes and set aside.
Combine batter ingredients to a consistency that just clings to shrimp (batter should not be too thick or too thin). In medium saucepan, heat oil until hot. Dip shrimp in batter and drop (3 or 4 at a time) into hot oil. Cook until golden brown (2-3 minutes) and remove to paper towels. Serve shrimp warm with sauce at room temperature. Serves 4.
Ingredients:
Preheat oven to 350°. In 3-4 quart heavy casserole, fry the bacon pieces over moderate heat until brown. Drain on paper towels and reserve bacon grease. In 2- 3 tablespoons bacon grease, saute onion over low heat until soft but not brown. Add green peppers and stir for 3-4 minutes. Add rice and continue stirring over moderate heat until the grains become opaque. Add tomatoes, bacon, salt & pepper and 1 1/2 cups chicken broth. Bring mixture to a boil and add sausage. Cover the casserole and place in oven. After 20 minutes add shrimp, pushing them down into the rice mixture. Return to oven for 15-20 minutes or until stock is absorbed and rice is tender. Add additional stock if necessary. Serves 4-6.
Ingredients:
Seasoning*:
Grits:
Peel shrimp and reserve shells. Sprinkle shrimp with 1 TBS of Creole seasoning and half of the pepper. Coat well and refrigerate on baking sheet, uncovered.
Heat water or broth until boiling. Add grits and simmer for 30-40 minutes, adding more liquid as needed.
In large saucepan heat 1 TBS oil over moderate heat until hot but not smoking and saute onion and garlic for 1 minute. Add shells, remaining 1 TBS Creole seasoning, bay leaves. Add zest from lemons, then halved lemons, water, Worcestershire, wine and remaining pepper. Bring to a boil, stirring and simmer for 30 minutes. Let sauce cool for 15 minutes, strain through fine sieve into small saucepan and boil for 15 minutes or until reduced to about 1/4 cup.
In large skillet, heat 1 TBS oil until hot and sear half the shrimp for 1 minute on each side and transfer to bowl, saute remaining shrimp, adding additional 1 TBS oil if necessary. Stir cream and barbeque sauce into pan and simmer for 10 minutes (or until reduced to about 2 cups). Stir in shrimp and heat through. Stir in butter and serve over grits. Serves 4.
*The seasoning recipe makes enough to do this dish several times - refrigerate remaining spices.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
