Lowcountry Cuisine Summer/Fall 2019

LC 52 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine minutes before using. Heat an oiled 12-inch nonstick pan, or a crepe maker to medium, then carefully pour the batter, allowing it to spread in a thin, even layer over the surface. This will make one crepe. Flip the crepe once when edges are dry. When cooked through, set aside. Continue in this manner to yield six crepes. Place onions and jalapenos in a heat-proof dish. In a saucepan, combine Champagne vinegar, water, coriander, mustard seeds and bay leaves, and then heat to a simmer. Pour hot liquid over the onions and peppers. Allow to cool, then refrigerate until ready to use. Saute garlic and shallot in butter on low-medium heat until translucent. Add shrimp and cook lightly on one side. Add lemon juice and white wine, flip shrimp and allow to cook through. Stir sauce to coat shrimp. Add salt and pepper to taste. To assemble, place 5 shrimp on a warm crepe. Add a few slices pickled red onion, 1-ounce goat cheese and a handful of arugulas for each. Fold top edges of each crepe over, leaving wider at one end. Fold narrow end under to hold in place. Enjoy with a crisp glass of white wine. FROGMORE SALAD Grace & Grit, Chef Frank Kline Servings: 2 • 2 tablespoons plus 1 teaspoon Old Bay • Seasoning, divided • 2 ounces olive oil • 2 sprigs fresh thyme, leaves picked from stem • 1 ounce rice wine vinegar • 1 clove fresh garlic, finely minced • ¼ red onion • 1 large Yukon Gold potato • 3 inches smoked sausage, quartered and sliced • ½ pound local medium to large shrimp, shells on • ½ head bibb lettuce • 2 ears corn, roasted then taken off the cobb In a small bowl, whisk together 1 teaspoon Old Bay Seasoning, olive oil, picked-fresh thyme, rice wine vinegar and garlic to create a vinaigrette. Julienne the red onion and cut 1 large potato into half-moons. Place potatoes, onion and 2 tablespoons of Old Bay Seasoning in a pot of water. Bring to a boil and cook until potatoes are just fork-tender, then cool. Remove potatoes, reserving the liquid. Boil shrimp for 6 minutes with shells on in the reserved liquid from potatoes. Chill, peel and cut into pieces. Chop bibb lettuce and place in a mixing bowl. Add smoked sausage, shrimp, roasted corn, chilled cooked potatoes and onions. Add Old Bay vinaigrette and toss before serving. Photo by Paul Cheney.