PrintCharleston Grill, Executive Chef Michelle Weaver’s Crab Cakes IngredientsCrab Cakes½ cup mayonnaiseSalt and freshly ground white pepper1 egg white½ lemon, zested and juiced1 tablespoon chopped chives1 tablespoon thyme leaves1 pound crab meat2 tablespoons fresh breadcrumbsButter or olive oil to cookSauce2 shallots, finely chopped½ cup extra virgin olive oil6 shrimp, peeled and de-veined, cut into thin…
Shellfish
Coach Will Muschamp’s Recipe for Carol’s New Orleans-style Shrimp
PrintCoach Will Muschamp’s Recipe for Carol’s New Orleans-style Shrimp Ingredients4 pounds fresh shrimp (shells on but heads removed)½ cup butter1 cup Cajun Power garlic sauceJuice of 2 fresh lemons½ cup dry white wineFresh cracked pepperTony Chachere’s Creole SeasoningInstructionsPreheat oven to 400F.Place shrimp in a single layer on a foil or silicone-lined baking sheet. Melt butter…
Coach Dabo Swinney’s Recipe for Jumbo Lump Crab Cakes & Remoulade
PrintCoach Dabo Swinney’s Recipe for Jumbo Lump Crab Cakes with Remoulade Sauce IngredientsRemoulade1 cup mayonnaise2 tablespoons capers, chopped1 teaspoon Old Bay Seasoning½ teaspoon garlic, minced2 tablespoons freshly squeezed lemon juice1 green onion, top only, thinly sliced1 tablespoon horseradish1 squirt of ketchup1 squirt of Dijon mustardGround pepper, to tasteHot sauce, to taste (optional)Crab Cakes1 pound jumbo…
Risotto Alla Pescatore
Courtesy of Chef Davide Davino of Cuoco Pazzo PrintRisotto Alla Pescatore IngredientsMakes 4 Servings500 grams baby clams500 grams mussels500 grams chopped calamari400 grams baby scallops3 cups fish broth4 tablespoons extra-virgin olive oil, divided1 tablespoon garlic1 tablespoon onion, finely chopped1 cup Arborio rice1 tablespoon turmeric1/4 cup white wineInstructionsIn a steamer pot filled with water, steam clams…
82 Queen’s BBQ Shrimp & Grits
Print82 Queen’s BBQ Shrimp & Grits IngredientsRecipe2 lb. shrimp1 Tbsp. butterSouthern Comfort BBQ sauceLowcountry GritsSouthern Comfort BBQ Sauce¼ lb. bacon, diced½ cup onion, diced fine¼ cup cider vinegar1 Tbsp. granulated garlic½ cup prepared mustard2 (14 oz.) Heinz Ketchup bottles½ cup brown sugar3-4 Tbsp. bourbon liquorSalt & pepper to tasteLowcountry Grits¼ lb. butter3 cups water1 cup…
Carolina Delight (Shrimp N’ Grits)
PrintCarolina Delight from Hyman’s Seafood Ingredients4 cups half and half2 cup shredded parmesan cheese1 tbsp chicken base1 tbsp chopped garlic1 tsp black pepper¼ cup flour¼ cup melted butter4 servings Quaker Quick Grits, prepared and cooled in a shallow pan.1 pound of 36-40 count head shrimpInstructionsFor the parmesan cream sauceWhip flour and butter together until all…
Scallops and Pork Belly
PrintScallops and Pork Belly Chef Bill Rodimon, South Bay at Mount Pleasant IngredientsU10 fresh dry-pack scallops, 4 each6 ounces slow-braised pork belly (do not substitute bacon)2 red peppers1 lemon2 cups sugar4 tablespoons olive oil2 tablespoons white balsamic vinegar1 ounce fresh arugula1 cup red balsamic vinegar1 cup chicken stockKosher saltSmoked paprika1 teaspoon crushed red pepper1 pound light…
Acme Lowcountry Kitchen’s Shrimp and Grits
PrintAcme Lowcountry Kitchen’s Shrimp and Grits Ingredients40 peeled and deveined local South Carolina shrimp.12 slices of green tomatoes soaked in buttermilk overnight. Favorite seafood breader, as needed.Two quarts canola oil.Two tablespoons butter.Three ounces of olive oil blend.Salt and pepper to taste.Four cups of your favorite grits recipe – cooked.Instructions1. Heat canola oil to 350 degrees.2….
