GULLAH FRIED SHRIMP
From the Ultimate Gullah, cookbook. "This award winning recipe has won The Ultimate Eating Restaurant People's and Taster's Choice Awards at festivals and cook-offs throughout the southeast. This dish inspired the restaurant's slogan, "food so great, you'll scrape your plate".
Provided by mightyro_cooking4u
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 442.8, Fat 32.8, SaturatedFat 6.1, Cholesterol 331.4, Sodium 220.9, Carbohydrate 7.3, Fiber 0.2, Sugar 0.3, Protein 28.6
PAN-FRIED OKRA
As one of the most respected cooks in America's Lowcountry region, Emily Meggett knows a thing or two about taking humble ingredients and transforming them into an irresistible plate of food. Such is the case for the matriarch's pan-fried okra, from her cookbook "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island" (Abrams, 2022), a book that I co-wrote. Her recipe is constructed around the use of fresh, seasonal okra pods. Mrs. Meggett dismisses what she views as the excessive use of dairy-based cornmeal batters in restaurant versions of fried okra; instead, she lightly coats her okra, allowing the beauty and taste of the vegetable to shine in each mouthful.
Provided by Kayla Stewart
Categories dinner, easy, snack, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
- Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
- In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
- Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.
GULLAH RED RICE
Charleston red rice is one of Charleston, South Carolina's Gullah dishes. Being from the Sea Islands of Charleston, this is a go-to dish passed down!
Provided by LadyV
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl.
- Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil.
- Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 48.2 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.1 g, Protein 11.1 g, SaturatedFat 2.7 g, Sodium 1023.5 mg, Sugar 7.5 g
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