Lowcountry Cuisine Summer/Fall 2019

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 51 Chefs’ Recipes Summertime and the Shrimp-Eating Is Easy CREPESWITH LOCAL SHRIMP, GOAT CHEESE AND PICKLED RED ONION Bistro Toulouse, Chef Matt Schulz Servings: 6 • 2 large eggs • 1 ¼ cups milk • ¼ cup water • ½ teaspoon salt • 2 cups flour • 1 ½ ounces butter, melted • 1 red onion, thinly sliced • ½ jalapeno pepper, seeded and sliced • ½ cup Champagne vinegar • ½ cup water • 1 teaspoon coriander seeds • 1 teaspoon mustard seeds • 2 bay leaves • 2 garlic cloves, finely chopped • 1 shallot, peeled and chopped • 1 tablespoon butter • 30 local shrimp, peeled and deveined • Juice of 1 lemon • 2 tablespoons white wine • 6 ounces goat cheese, crumbled • 8 ounces arugula, washed • Salt and pepper In a large bowl, whisk eggs, milk, water and salt. Add flour, mixing gently until there are no lumps. Strain batter, then fold in melted butter. Refrigerate for 20 BY ANNE SHULER TOOLE R eally, is there anything more quintessential in the Lowcountry than eating good shrimp on a summer day? Perhaps the only topper would be pairing that dish with a cool drink. Local shrimp are in season and just perfect this time of year, so head on over to your favorite shrimper and pick up a few pounds. You’ll be glad you did. Photo courtesy of Bistro Toulouse.