SOUTH CAROLINA SHRIMP BURGERS
Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
- For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
- Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
- Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.
Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6
SOUTH CAROLINA SHRIMP
Steps:
- Drop tomatoes in large saucepan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Pull off skins using small knife. Peel, seed and chop tomatoes. Heat oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink, turning occasionally, about 2 minutes. Transfer to platter. Tent with foil to keep warm. Add shallot and garlic to skillet and sauté 1 minute. Add tomatoes, wine, cilantro and lemon juice and cook until mixture is reduced by half, stirring frequently, about 2 minutes. Add cream and boil until mixture is reduced by half, stirring occasionally, about 3 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted. Season sauce with salt and pepper. Mound fettuccine on plates. Top with shrimp. Spoon sauce over.
CAROLINA LOW-COUNTRY SHRIMP BOIL
This recipe is AWESOME for Summertime dinner parties. After trying all different recipes, I came up with this one. It seems to work well for us and anyone who tries it. You can add cayenne if you like it more spicy as well as cayenne to kick it up. We like it just like this....
Provided by Shabby Sign Shoppe
Categories Summer
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water.
- To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package.
- Bring to a boil.
- Boil approx 10 minutes, add corn.
- Meanwhile melt 1 stick butter in other large pot.
- Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water.
- Bring to boil.
- You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water.
- While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl.
- Should do about 4-5 times until this pot is empty. This adds great flavor!
- Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.
- Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way!
- Sweet iced tea and beer are typically the beverages for this meal.
Nutrition Facts : Calories 831.4, Fat 48.1, SaturatedFat 22.1, Cholesterol 345.4, Sodium 3076.5, Carbohydrate 58.8, Fiber 7.2, Sugar 6.9, Protein 42.7
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
CAROLINA SHRIMP SOUP
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
SOUTH CAROLINA SHRIMP AND GRITS
Craving some down-home Southern fare? Serve this perfect combo any time of the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Number Of Ingredients 15
Steps:
- Make the grits: Place grits in a bowl, and cover with cold water by about 3 inches. Stir grits so that bits of husk rise to the top; pour off top layer of water. Strain through a fine sieve, and transfer to a medium saucepan. Gradually whisk in 5 cups water and 1 teaspoon salt. Bring to a simmer, whisking, until beginning to thicken. Reduce heat, and simmer gently, stirring occasionally and scraping bottom and sides of pan with a wooden spoon, until thick and creamy, about 45 minutes. Remove from heat. Let stand, covered, for 30 minutes or up to 1 hour.
- Meanwhile, make the shrimp: Cook bacon in a large skillet over medium heat until beginning to crisp, about 5 minutes; transfer to a plate using a slotted spoon. Cook garlic, onion, and bell pepper in bacon fat, stirring occasionally, until just tender but not browned, 2 to 3 minutes.
- Season shrimp on both sides with salt and pepper. Raise heat to medium-high; push vegetables to edge of skillet. Add oil, and heat until shimmering. Sear shrimp in a single layer for 2 minutes. Flip, and sear for 1 minute. Push shrimp to edge of skillet; sprinkle flour into center. Cook, stirring flour into vegetable-shrimp mixture, for 2 minutes. Add stock. Simmer, stirring, until sauce thickens, about 2 minutes. Add lemon juice, and stir in reserved bacon. Season with salt and pepper.
- Just before serving, heat grits over medium-low. Stir in cheese and butter; season with salt and pepper. Serve shrimp over grits on warmed plates.
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