Gullah Caviar Recipes

GULLAH FRIED SHRIMP

Steps:

• If frozen, thaw by allowing shrimp to thaw slowly in the bottom of the refrigerator ahead of time. Clean, peel and devein shrimp. Leave tails on. Rinse well. Sprinkle Gullah Luv Seasoning or Lemon Pepper over shrimp. Let sit covered for 10 minutes. Beat eggs to make wash. Dip each shrimp into the egg wash. Remove from egg wash and allow excess to drain off. Place into clean, dry Seafood Breader. (Or drop into paper or plastic bag filled with breader. Shake well.) Cover each piece well. Shake off excess batter. Drop into 350 degree oil. Allow to cook 2-3 minutes. (Do not overcook). Shrimp will become golden brown. Remove from oil. Allow to drain for one minute. Can be served with cocktail sauce or tartar sauce.

LOW COUNTRY GULLAH RICE

Steps:

• Melt butter in a medium saucepan over medium heat.
• Add celery, carrot, and pistachios; sauté 5 minutes or until tender.
• Add water and salt; bring to a boil.
• Add rice and thyme; return to a boil.
• Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed.
• Let stand, covered, 15 minutes or until liquid is absorbed.

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

GULLAH GUMBO

Steps:

• Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
• Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
• Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
• Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.