Lowcountry Cuisine Fall/Winter 2019-20

LC 73 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com lowcountry cuisine CoachWill Muschamp University of South Carolina When it comes to good food, Coach Muschamp is partial to his wife’s cooking. With a large part of his career spent in the Gulf Coast states, Carol’s Cajun shrimp are always a good play. CAROL’S NEWORLEANS-STYLE SHRIMP • 4 pounds fresh shrimp (shells on but heads removed) • ½ cup butter • 1 cup Cajun Power garlic sauce • Juice of 2 fresh lemons • ½ cup dry white wine • Fresh cracked pepper • Tony Chachere’s Creole Seasoning Preheat oven to 400F. Place shrimp in a single layer on a foil or silicone-lined baking sheet. Melt butter in a medium saucepan. When melted, stir in the next three ingredients and remove from heat. Pour the sauce over the shrimp and season to your liking with plenty of pepper and Creole seasoning. Cook for 15-20 minutes. Serve with crusty French bread to soak up the sauce. Note from Carol: I prefer to use just the pepper, as the seasoning can make it spicier in addition to salt. Just use what you like.