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
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
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
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