All posts filed under: Shrimp

Taste of Summer – Herbed Shrimp Burgers

  Long, many years ago there once was a shack at the far end of Tybee Beach that served Shrimp Burgers. Two gals ran the place – One hidden in the back, whacking and chopping fresh Thunderbolt shrimp into mincemeat; while the other fried them up and slung the finished burgers out to a long line of adoring, albeit overly brown and oily, fans. It wasn’t fancy. It was primarily just whack-a-chopped shrimp, coleslaw, and a bun. But, you know, they were probably one of the best things I’ve eaten on a beach. Granted, a patty of pure, fresh, chopped shrimp is going to be a little chewy, and it was… a little. But I swear – I still dream about them. Herbaceous Shrimp Burgers Makes 6 Burgers Ingredients 1/2 Cup Fresh Bread Crumbs – About 2 slices of bread. I’m not going to say “use the best bread you can find” Because in reality… it’s a binder. However, make sure it’s something you like eating and is fairly non-desript in flavor. (ie. don’t use …

Weekday Meals – Crispy Potato Cakes with Spicy Shrimp

Oh, blame it on the copy of “Irish Pub Cooking” Jane left conspicuously lying around with Colcannon earmarked. Blame it on the fact that after I marinated two dozen shrimp destined for the grill, Jane didn’t want them. Blame it on the quart of mashed potatoes already cooked in the fridge. Blame it.. well, just blame ME. I wanted something crispy.. and fried, and I hadn’t nearly satisfied my weekly starch and grease quotas…  yet. So yes, this started out to be grilled shrimp, but it turned out much better this way. And, even if you don’t, My waistline and liver thanks me. Just so you don’t get all freaked out about fried potato cakes for dinner – in all actuality, they’re only pan fried a couple of minutes to set the crust and finished off in the oven. Crispy Potato Cakes  with spicy shrimp and peas Makes 4 Large Cakes Ingredients For the Marinated Shrimp: 1/2 Cup Orange Juice 1/4 Cup Olive Oil 1 Tablespoon Lemongrass Paste 1 Clove Garlic – Minced 1 Teaspoon Cumin 1/2 Teaspoon Chili …

Back to the Beach – It’s all over except the dance.

… well, And the desserts,  and the midnight breakfast. But we’ll get to those at some point next week. The fridge is currently floating in wedding food and I’ll need to work through some of that before I do anything else. Okay, the last two of the dinner menu items… and a little something extra at the end. I had decided early on in the talks with the client that I’d do a grilled tofu for the vegan selection, ensuring that they could enjoy the same grilled type food that everyone else was getting, without making them feel too left out. The problem was the fish. The original thought for the pescatarian selection was  obviously to do fish. I played around with snapper… cod… tuna and by-and-large, they either weren’t going to hold up in a buffet situation (fish sitting around in a chafing dish watching it’s life’s juices just evaporate into thin gusty air), or they just didn’t end up tasting very good.. Fish: In order for it to hold onto that charcoal-y, smoky goodness …

True Grit (s)

Grits. It is a Southern birthright and we are as picky about our grits as Kentuckians are about their Mint Juleps. Properly prepared, It is a marriage of texture, thickness and creaminess. Improperly made, it’s a bowl of watery, grainy glop. It is also a puzzlement for non-southerners. Working in convention hotels, I would get a lot of travelers that may not have been to the South before, and therefore, may not have been exposed to some of the finer southern delicacies…. like grits. I have been told by customers that they didn’t think they could eat a whole bowl.. “Can I just have one grit to try?” Or.. “What does a grit plant look like?” or even.. “Wow! these are really small seeds…” It’s just very sad….. What it am… Grits are corn ~ coarse-ground hominy corn to be exact. Hominy is made from a large, flat kernel called flint (or dent) corn. It is then air-dried on the cobb and shucked. The kernels are then soaked in a lye or wood ash solution …