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Archive for the ‘Seafood’ Category

Guac and Crab Dip

It’s football season!  Scott usually can’t wait for September 1st to arrive.  The start of college football!  So on Saturday and Sunday it’s pretty normal that football will be on the TV and if it’s not football it’s Dora or Wonder Pets.  I prefer Saturdays to Sundays because college football is so much more entertaining to me.  Scott’s a South Carolina fan and I really don’t have a team of choice.  I went to a Savannah College of Art and Design which didn’t have a football team and even though I grew up in Georgia I’m not a UGA fan or Georgia Tech fan.  I know many of my friends would be upset that with that comment as most of them went to UGA or GATech.  Either way college football is an exciting time and with that, comes a need for a snack while watching the game.  If your house is the same as mine around this time of the year and you need a game day idea here is a little twist to your traditional guacamole.  It’s guacamole with lump crab meat.  You can adjust the amount to how much you prefer the taste of the crab.  It’s fresh and super easy to make.  I’m addicted to Stacy’s Pita Chips so I paired mine with pita chips but choose the chip of your choice. 

Guacamole with Crab

 

Avocado and Crab Dip

Print Recipe

  • Two avocado
  • One tomato, diced
  • ½ cup to ¾ cup lump crab meat
  • 1 garlic clove, minced
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste

Place avocado, tomato, garlic, and cilantro in a food processer and process until well mixed.  Place avocado mix into a bowl and stir in the lump crab meat and season with salt and pepper.

Serve with chip of choice. 

Enjoy your weekend everyone and of course enjoy the football!  South Carolina is up against Arkansas.

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Shrimp and Grits

 

wedding - color

Sorry for the absence!  On Friday my husband I celebrated our 5th wedding anniversary.  It’s hard to believe 5 years ago in Charleston, SC we stood in front of friends and family and said our “I Do’s”.  I guess time flies when you’re having fun!  For our anniversary, Scott surprised me with a small getaway.  Ok, it wasn’t too far from home but it was one day away from being “mommy and daddy”.  He even surprised me with my mom coming in town to stay with the girls while we took off.  Thanks mom!!  The short getaway was a well needed break and we enjoyed every minute of it!  We have shared a lot in these 5 years and I have to say I couldn’t ask for a better husband and friend.  Not only that but he is a amazing daddy!  I couldn’t do it without him.

To thank my husband for his thoughtfulness and to celebrate our anniversary, I decided to make one of his favorite southern dishes….Shrimp and Grits.  I have to say I never tried shrimp and grits until the first time Scott took me to his hometown of Charleston.  If you have never been to Charleston please try to make a trip.  It is truly an amazing city.  I fell in love with the city the moment I got there and secretly wish that one day we can live there.  We even got married there which is another reason why we love that city.  Shrimp and Grits are a classic dish in Charleston and I knew once I tasted it I too needed to learn how to make it.  There are a variety of ways the dish can be made but I prefer this recipe.  I make my own shrimp stock for the dish but I’m assuming you can use chicken or vegetable broth if you prefer.  However, if you have the time the shrimp stock really is great and adds a lot of flavor to the dish.  This entry is long so I won’t write too much more.  Don’t be intimidated by the length of the recipe it really isn’t that hard…trust me.  Enjoy this favorite southern dish!! 

 

Shrimp Broth – Makes about 2 quarts of stock

Print Recipe

  • 2 Tbsp butter
  • Shells from 1-2 pounds of shrimp
  • 2 Tbsp tomato paste
  • 1 clove garlic
  • 1 celery stalk, chopped
  • 1 to 2 carrots, chopped
  • 1 medium onion, chopped
  • 2 sprigs of parsley
  • 3 bay leaves
  • 2 sprigs of thyme
  • 1 star anise
  • 3 whole cloves
  • 5 whole coriander seeds
  • 7 black pepper corns
  • ½ cup white wine
  • About 1-2 quarts of water

Place butter in medium stock pot over medium-high heat.  When melted, add shrimp shells, and cook until shells are pink and just starting to turn golden brown.

Add tomato paste, garlic, celery, carrots, onion, parsley, bay leaves, thyme, star anise, cloves, coriander seeds, and peppercorns to the pot and continue to cook for about 2-3 minutes.

Add the white wine to the pot (mixture will boil up vigorously), and cook until the wine is reduced to an almost syrupy consistency.

Add enough water to the pot to barely cover the shells, and bring water to a simmer.

Simmer for 30-45 minutes, and strain through a fine strainer.  Throw away shells and vegetables, and reserve stock.

 

Shrimp and Cheese Grits

Adapted from Charleston Cooks

  • 2-3 bacon slices, diced (I used turkey bacon)
  • 1 clove garlic, minced
  • ½ onion, chopped
  • 2 tsp blackening season
  • ¼ pound shrimp, de-veined and shelled
  • 1 ear corn, shucked and kernels cut off cob
  • 6-8 okra, sliced into rounds
  • 8-12 grape tomatoes, halved
  • 1 recipe shrimp stock
  • 2 Tbsp butter

 

Place the bacon in a large sauté pan, and cook over medium heat until lightly golden brown.

Add the garlic and onion to the pan, and sauté over medium heat until onion is translucent.

Add the blackening season to the pan, and sauté in the bacon fat until aromatic.  Next add the shrimp and allow them to sit in the pan untouched for one minute.  Do not stir.

Add the corn, okra, and tomatoes to the pan and stir to incorporate.  Add enough shrimp stock to cover shrimp about halfway.

Bring the stock to a boil, and reduce sauce slightly.  Turn off the heat and fold in the butter to finish.

 

Cheese Grits

  • 3 ½ cups water
  • ¾ cups grits
  • ¼ tsp salt
  • ¾ cup shredded cheese (I used 2%)
  • ½ cup milk (more depending on how thick or thin you prefer your grits)

Place water in a saucepan and bring to a boil.  Slowly stir in grits and salt.  Reduce heat to low; cover.  Cook 15 to 20 minutes or until thickened, stirring occasionally.  Remove from heat and add cheese and milk.  Add salt and pepper to taste.

Place grits and bowl and top with the shrimp mix and enjoy!

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