Coastal cuisine: bounty of the sea
Tideline's cookbook for Decapitated Decapod Crustaceans
by Abi Nicholas
Here at Tideline, we believe in catching our own grub. Right now, we’re catching shrimp — and you should be, too.
It’s shrimp baiting season in the Lowcountry, which means you have the opportunity to bag your own fresh shrimp from Lowcountry waters and cook ‘em up good.
But don’t settle for fried shrimp, boiled shrimp, grilled shrimp or shrimp cocktail — those unimaginative dishes lose their flavor and fervor fast. Instead, use this pair of recipes from two of the best local chefs to keep your palate intrigued.
Call it “Tideline’s Cookbook for Decapitated Decapod Crustaceans.” Enjoy.
The Post and Courier
Shrimp and grits
Shrimp and grits
Ingredients (serves two)
For the grits:
2½ tablespoons of unsalted butter
2¼ cups of chicken stock
½ cup of stone ground grits
1 to 2 cups of heavy cream
Salt and fresh cracked white pepper to taste
For the shrimp:
8 shrimp, peeled and de-veined
1 tablespoon of olive oil
1 teaspoon of garlic, chopped
2 teaspoons of shallots, chopped
1 yellow tomato, peeled, seeded and diced
½ cup of dry white wine
¼ cup of heavy cream
1 tablespoon of Opal basil, finely chopped
Salt and fresh ground white pepper to taste
Grits preparation
Bring the chicken stock and butter to a boil in a thick- bottomed saucepan. Stir in the grits and return to a boil.
Reduce the heat, allowing the grits to cook for another 15 minutes at a low boil, and until the grits are thick and have absorbed most of the chicken stock.
Stir occasionally to keep the grits from sticking. Add ½ cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes.
As the liquid is absorbed, add more cream, cooking the grits until thick and full-bodied. Add salt and pepper to taste with a total cooking time of at least an hour.
Shrimp preparation
Salt and pepper the shrimp on each side. In a large pan, heat the olive oil and then add the shrimp.
Cook for one minute on each side and remove from the pan. Add the garlic and shallots and cook for an- other 30 seconds.
Add the tomatoes and the white wine. Reduce the wine by half and add the cream. Reduce to a sauce consistency.
Return the shrimp to the sauce and add the Opal basil. Salt and pepper to taste. Serve over the hot grits.
Source: Chef Bob Waggoner, Charleston Grill, The Post and Courier
Abi Nicholas/Tideline Magazine
Shrimp remoulade
Shrimp remoulade
NOTE: Remoulade required to chill for 6 to 8 hours.
Ingredients (serves six)
¾ cup of chopped celery
¾ cup of chopped scallions (white and green parts)
½ cup of chopped curly parsley
1 cup of chopped yellow onion
½ cup of ketchup
½ cup of tomato puree
½ cup of Creole mustard or any course, grainy brown mustard
2 tablespoons of prepared horseradish, or to taste
¼ cup of red wine vinegar
2 tablespoons of Spanish hot paprika
1 teaspoon of Worcestershire sauce
½ cup of salad oil
4 dozen jumbo shrimp, peeled, boiled and chilled
1 small head of iceburg lettuce, washed, dried and cut into thin ribbons
Preparation
Mince the celery, scallions, parsley and onion in a food processor (or blender). Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among six chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.
Source: Donnie Bulliard, The Cajun Kitchen
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