6 servings
Ingredients
8 oz small shell macaroni
1/2 cup celery finely diced
Half a red bell pepper finely diced
¼ of a medium onion finely diced
12-ounce package of cooked medium shrimp
For the dressing:
½ cup mayonnaise
Juice of half a lemon
1 tablespoon dill chopped
Salt and pepper to taste
Directions
Bring a large pot of water to a boil. Cook shells according to package directions, then drain.
In a serving bowl, add the celery, bell pepper, onion, and shrimp. In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
Pour over the top of the pasta and stir everything to combine. Cover the bowl and chill the Salad until serving time.
Serve with lettuce. Deviled eggs, pickled, and sliced tomatoes
4 servings
Ingredients
12 ounces fresh fettuccine pasta
2 tablespoons butter, divided
16 ounces bay scallops fresh or frozen
12 large shrimp, peeled and deveined
1 fresh red chili pepper, seeded and minced
1 shallot, minced
3 garlic cloves minced
1 tablespoon anchovy paste
1 teaspoon fresh oregano or fresh basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and pepper
Directions
Boil water in a large pot for pasta and cook the pasta for two minutes less than the package instructions for al dente.
Heat 1 tablespoon butter in a large, deep skillet and sear the shrimp for 2 minutes on each side. Remove to a bowl. Add the remaining butter, chili, shallots, and garlic, and saute for 2 minutes. Add the wine and cook for 2 minutes. Add the lemon juice and cook for 2 minutes.
Add the anchovy paste, oregano, articles hearts, and the tomatoes. Cook for 3 minutes. Add the bay scallops, reduce the heat to low, and cook at a simmer for 1 minute.
Add the shrimp back into the skillet along with the cooked pasta. Toss gently and heat the mixture for 2 minutes. serve in pasta bowels along with crusty Italian bread.
It may be February, but here on the Gulf Coast, the temperatures are in the low 80’s. This dinner is perfect for this type of weather.
The skewers can be cooked on a grill, in the broiler, or in the air-fryer.
Shrimp And Scallop Skewers
2 servings
Ingredients
2 tablespoons butter, melted
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
12 large shrimp
12 sea scallops
3-8 inch wooden skewers, soaked in water
Directions
Thread skewers with 4 shrimp and 4 scallops per skewer. Sprinkle lightly with salt and pepper.
Combine the melted butter with the seasonings and brush on both sides of the seafood.
Heat a grill, grill pan, broiler, or air-fryer.
For a grill or grill pan, heat over medium heat or place 4 inches away from broiler elements. Cook for 3-4 minutes per side.
Air-Fryer Instructions
Set the temperature to 400 degrees F for 3 minutes on one side, turn the skewers over, and cook for 2 minutes.
Brush with the sauce again before serving
I served the skewers with sliced tomato and Russian dressing and homemade potato salad.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
1 hard-boiled egg, optional
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
For the tomatoes
Russian Dressing
Ingredients
3/4 cups mayonnaise
1/4 cup plus
2 to 3 tablespoons of chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine everything; makes 2 cups.
Classic Manhattan Clam Chowder
Ingredients
1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Chopped parsley
Saltine crackers for serving
Directions
Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.
Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.
The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Homemade Shrimp Po-Boy Sandwiches
3 servings
You can buy the creole seasoning or make your own. See recipe.
Shrimp Seasoning
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil
Rémoulade Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Kosher salt
A good sprinkle of paprika
Sandwich
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
Creole seasoning
Sliced tomato
Shredded lettuce
3 French bread rolls, about 6 inches long, warmed
Directions
Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.
Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.
To make the sandwiches
Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.
I find a dish of risotto to be enough for dinner, however, if you would like more add a green salad and some Italian bread.
2-3 servings
Ingredients
1/2 pound shrimp, with shells
Stock
1 tablespoon vegetable oil
Shells from 1/2 pound of shrimp
4 cups water
1 teaspoon seafood seasoning
Risotto
4 cups shrimp stock
1/4 cup butter
¼ cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
½ cup diced sun-drained tomatoes
½ cup heavy cream
½ cup grated Parmesan cheese
Chopped parsley
Directions
Make the shrimp stock
Place the ingredients in a large saucepan. Bring to a boil, turn the heat to a simmer and cook for 1- minute. Strain the stock and return the liquid to the pot. use the stock to make the risotto.
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
Heat a wide saucepan or deep skillet over medium heat. Add the butter, shallots, and garlic and cook until the shallots have softened about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can absorb the oil.
Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. You want the liquid at a steady simmer. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring until the rice absorbs most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente. Stir in the cream and cheese and heat until the mixture is hot. Spoon into serving bowls and sprinkle with chopped parsley.
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 Italian sausage or chorizo link, diced
2 teaspoons achiote paste or 1/2 teaspoon Sweet Spanish paprika,
1/2 teaspoon cayenne pepper and 1/2 teaspoon Aleppo pepper
11/2 cup seafood or vegetable broth
1/2 of a large onion, chopped
1/2 cup Spanish {Bomba{ or other shirt grain rice, soaked in water for 20 minutes and then drained
2 garlic cloves, chopped
1 large pinch of Spanish saffron threads soaked in 1/4 cup of water
Salt
1 large Roma tomato, chopped
3 oz diced bell pepper
12 large shrimp, peeled and deveined
6 oz bay scallops
1/4 cup chopped fresh parsley
Directions
In a large deep pan or cast iron skillet, heat the olive oil. Turn the heat to medium-high and add the sausage and chopped onions. Saute the mixture for 5 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
Add the chopped garlic and broth r. Stir in the saffron and its soaking liquid, achiote paste or paprika, cayenne pepper, Aleppo pepper, and salt. Stir in the chopped tomatoes and bell peppers. Bring to a boil and let the liquid slightly reduce, then cover (with a lid or tightly with foil) and cook on low heat for 25 minutes.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 4-5 minutes. Add the scallops and recover, cook, or until the shrimp turns pink.
Garnish with parsley.
This is a complete meal, but you could add a salad and crusty bread if you wish.
For 2 servings
Avocado Salsa
¼ of red onion, finely chopped
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 medium tomato, seeded and chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1/4 teaspoon kosher salt
2 tablespoons loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon lime juice
Shrimp
1 tablespoon olive oil
1/2 teaspoon chipotle or blended chili powder
2 tablespoons jarred salsa
1/2 pound larg3 shrimp (about 8) peeled and deveined
4 -6-inch tortillas, heated
1 lime, cut into wedges
Shredded lettuce
Chipotle Lime Sour Cream
¼ cup sour cream
1 teaspoon lime juice
14 teaspoon salt
¼ teaspoon chipotle powder
Directions
Combine the salsa ingredients in a medium-serving bowl. Cover and refrigerate until serving time.
Mix the sour cream sauce ingredients together and refrigerate until serving.
Season the shrimp with chipotle powder and salsa. Cook in the oil in a medium skillet just until pink.
Serve in heated tortillas of your choice. With the Avocado Salsa, cheese, and shredded lettuce.
Shrimp Salad In Cantaloupe Rings
2 servings
Ingredients
8 oz cooked shrimp, diced into small pieces
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 celery stalk, finely chopped
1 hard-boiled egg, chopped
2 teaspoons chopped fresh dill
3 tablespoons mayonnaise
Salt and pepper to taste
2 center-cut slices of cantaloupe kept in circles, about 1-inch thick, peeled and seeded
Directions
Combine the salad ingredients in a mixing bowl. Chill in the refrigerator for several hours.
Place a cantaloupe circle on each of the two plates. Divide the shrimp salad in half and pole into the cantaloupe rings and serve with the Zucchini Salad and muffins.
Zucchini Salad
2 servings
Ingredients
Salad
1 medium zucchini, sliced into very thin circles
1 small shallot, finely chopped
1/4 cup toasted walnuts
1/4 cup dried cranberries
2 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey
1/4 to 1/3 cup extra-virgin olive oil
Directions
Whisk together the dressing ingredients and set them aside.
In a medium serving bowl, combine the salad ingredients. Add half the dressing and mix well. Use the remaining dressing for another recipe.
Mini Corn Muffins
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons canola oil
Directions
Combine the cornmeal, baking powder, sugar, flour, and salt in a bowl. Whisk in the egg substitute, milk, and oil together.
Fill your mini muffin cups with batter up to three-fourths full.
Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for ten to twelve minutes or just until the toothpick inserted at the middle of the muffin does not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes then place them on the wire rack.
2-3 servings
Arrabiata Sauce
This recipe can be doubled if you would like extra for another meal.
Ingredients
Half a medium yellow onion minced
3 cloves garlic minced
1/2 teaspoon red pepper flakes
One 28 oz can of finely chopped Italian tomatoes
2 tablespoons extra virgin olive oil
1 bay leaf
Sea salt to taste
8 leaves of basil torn
Directions
In a large heavy-bottom saucepan heat the olive oil and saute the onion with a pinch of sea salt until translucent, about 5 minutes. Add the garlic and red pepper flakes and let them cook only for a few seconds until you can smell them and don’t get any color on them.
Add the tomatoes and bay leaf and partially cover it with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive o
Shrimp
Ingredients
12{14-16 oz} large (16 to 20-count) shrimp, peeled and deveined
1tablespoons good olive oil
1 cup thinly sliced red onion
1 tablespoon minced garlic (3 cloves)
1/4 teaspoon crushed red pepper flakes
1/3 cup dry white wine, such as Pinot Grigio
Arrabbiata Sauce, homemade
6 oz spaghetti
Directions
Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, until the onion begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Transfer the mixture to a bowl, and seat aside.
Add the wine to the empty skillet and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Keep on low heat while you cook the pasta.
Cook pasta according to the directions on the package for al dente.
Toss the pasta with 3/4 cup of sauce. Stir the shrimp mixture into the remaining sauce. Portion the spaghetti into pasta bowls and top each with a portion of shrimp.
Serve immediately.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
Gullah cuisine originated in the Gullah-Geechee community. These West African Slave Descendants farmed the rice plantations of the Lowcountry back in the 1700s. The Southern region now embraces its traditional food customs. Gullah Recipes are based on rice, simmered vegetables, and fresh seafood. Specifically, oysters, shrimp, grits, and okra are commonly incorporated. These beloved, cultural dishes boast a rich history and even richer flavors.
Crab cakes are popular in the Lowcountry, as blue crabs are abundant off the Carolina coast. While there’s nothing highly unusual about the way crab cakes are done here—the name is really to distinguish them from Maryland crab cakes, which are (presumably) sourced from the Chesapeake Bay and tend to use Old Bay seasoning, Worcestershire sauce, and mustard in their preparation—the typical way of doing these in Charleston is with lots and lots of fresh lump crab meat (and very little filler), some mayo, herbs like parsley, dill, or tarragon, and often a dash of hot sauce or cayenne for a little kick; then they’re almost always pan-fried/seared.
Shrimp, crab, peas, rice, okra, and greens – these are some of the nuts and bolts of Gullah dishes. Descendants of enslaved West Africans, the Gullah people have been preparing their recipes for centuries, with many of the dishes, rooted in a culture that is thousands of years old.
The cuisine of the Gullah, who still maintains a presence in South Carolina’s Lowcountry and sea islands, relies upon the gifts of land and sea. The ingredients are locally sourced in season in keeping with the ways of old. Okra soup, purloins (seasoned dishes of rice and meat), seafood soups, red rice, garlic crabs, and “Reezy Peezy,” a simple mainstay made from stewed field peas, are some of the delicious dishes that can be enjoyed today, thanks to the culinary traditions kept alive by this remarkable culture.
Though most Gullah cooking happens in the privacy of family kitchens, there is a small treasure trove of establishments where you can sample these special foods. Restaurants with dedicated Gullah menus are rare, so it’s likely you’ll find Gullah dishes mingled in with Southern or soul food fare. Click here to learn about these distinctions. Most Gullah-owned restaurants are modest and no-frills, but that’s part of the experience. Fancy is fine, but if you want a true taste of South Carolina’s culinary heritage, seek out these restaurants and eat the Gullah way.
Version One
I made this version because it is different from my usual recipe. It is delicious.
Charleston Grill
Ingredients
Crab Cakes
1 pound crab meat
1 egg white
1/2 lemon, zested and juiced
1 tablespoon chopped chives
1 tablespoon thyme leaves
1/2 cup mayonnaise
1/2 cup fresh breadcrumbs or panko
Salt and freshly ground white pepper
Butter or olive oil, to cook
Sauce
1/2 cup extra virgin olive oil
6 shrimp, peeled and deveined, cut into thin strips
10 red pear tomatoes
10 yellow pear tomatoes
2 limes, juiced
2 shallots, finely chopped
2 tablespoons fresh dill.
Directions
Crab Cakes
Mix together the mayo, salt, pepper, egg white, zest, juice, chives, and thyme. Fold in the crab meat. Add pano crums. Add just enough for the mixture to hold together.
Form mixture into patties and refrigerate for several hours, if possible.
Saute in butter or oil until crisp and golden on both sides.
Sauce
I made half the amount of sauce because it seemed to be too much for us.
1. Heat shallots in oil, then add shrimp and cook.
2. Add remaining ingredients and heat through.
3. Serve warm over crab cakes.
Version Two
Charleston Crab Cakes
Ingredients
1/2 cup minced red onions
1/3 cup minced red bell pepper
1 tablespoon minced fresh tarragon
1/3 cup mayonnaise
1lb lump or jumbo lump crabmeat (picked over for shells and drained of any liquid)
3/4 cup panko crumbs
2 teaspoons salt or to taste
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
6 tablespoons olive oil
Directions
Place onions, bell pepper, tarragon, and mayonnaise in a mixing bowl and combine. Gently fold in the crabmeat. Add the panko and season with salt, white pepper, and cayenne pepper to taste. Let the mixture rest for 5 minutes. The panko will absorb some of the moisture and the mixture will stay together.
Layout a large piece of plastic wrap on a clean counter surface. Place half of the crab mixture on it and use a spatula or a spoon to form it into a tube about 1 3/4 inches in diameter. Bring the wrap-up over the crab and roll the crab mixture up. Twist the ends to close. Pierce any air pockets with a toothpick or skewer. Twist the ends even tighter to compress the crab mixture. Tuck under the ends of the wrap and place the tube on a plate. Repeat with the second half of the crab cake mixture. Place the tubes in the refrigerator for at least 1 hour or overnight.
When ready to cook, Preheat the oven to 350 degrees.
Cut the tubes of crabmeat into 1 1/4-inch-thick cake.s. Gently remove the plastic wrap, leaving the cakes in nice cylinders.
Heat 3 tablespoons of oil in a heavy-bottomed frying pan (non-stick works well here) over medium-high heat until very hot, but not smoking. Gently place 4 of the crab cakes in the pan and sear for 3 to 4 minutes or until golden brown. Gently turn the cakes over and sear the other side until golden brown. Place them on a baking sheet and into the oven to keep warm. Wipe the pan, add the remaining olive oil and repeat this process for the other 4 crab cakes. (If you have a big enough pan, you can cook 6 or 8 of them at the same time and skip the warming oven, but the cakes need room to sear properly and be turned so be careful not to crowd the pan).
