Seafood

Low Country Boil Packets

I named this blog post and recipe, Low Country Boil Packets but in reality it should be Low  Country Foil Packets because, well, these are cooked in foil packets on the grill. Yes, on the grill. No need to pull out the outdoor cooker and make a ton of food if you don’t need to although that’s always fun to do if you are having quite a few guests for dinner. But if not, this is definitely a great alternative.

And what a perfect thing for single people or those cooking for two! It’s just perfect. Just use the amount of ingredients you need for the foil packets and save the remaining ingredients for another day. Or invite a couple of friends over to enjoy dinner with you!

I put the shrimp in frozen but everything else is fresh and thinly sliced, as you can see in the photo. It all cooks and the flavors meld so nicely in the foil packet! You can add more spice if you want or less if that suits you better. It’s very easy to individualize each packet for the person.

Just a perfect meal anytime of year but especially during the summer months. It’s quick and easy and fool proof. Try it and let me know what you think!

Bon appétit!

Low Country Boil Packets
 
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Author:
Recipe type: Mains
Serves: 4
Ingredients
  • 1½ lb. large Shrimp, peeled and deveined
  • 2 cloves Garlic, minced
  • 2 Smoked Andouille Sausages, thinly sliced
  • 2 ears Corn, each cut crosswise into 4 pieces
  • 1 lb. Red Potatoes, chopped into 1-in pieces
  • 2 tbsp. EV Olive Oil
  • 1 tbsp. Old Bay Seasoning
  • 1 Lemon, sliced into thin wedges
  • 4 tablespoons Butter
  • Kosher salt
  • Freshly ground Black Pepper
  • 2 tablespoons chopped fresh Parsley Leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
Nutrition Information
Serving size: 1 Calories: 540 Fat: 26g Saturated fat: 8g Unsaturated fat: 8g Carbohydrates: 35g Sugar: 4g Sodium: 1120mg Fiber: 4g Protein: 40g Cholesterol: 230mg

 

Mardi Gras!

“A day late and a dollar short” as my Mama might have said, but here is my contribution to the week long celebration that is known as Mardi Gras. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. Lent, as it is more commonly known, starts on Ash Wednesday (the day after Fat Tuesday), concluding 47 days later on Easter Sunday.  Whew!  Did everybody get that?

So, to commemorate Mardi Gras I made this fabulous Cajun inspired Shrimp Creole. It is quite simple and packs tons of flavor. Add a few extra dashes of Tabasco sauce to “kick it up a notch”. Paired with cooked white rice and you have a delicious meal.

Bon appétit!

Mardi Gras!
 
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Author:
Recipe type: Mains
Cuisine: Cajun
Serves: 6 servings
Ingredients
  • 2 quarts water
  • 2 pounds shrimp unpeeled
  • 1 cup onion chopped
  • 1 cup green bell pepper chopped
  • 1 tablespoon vegetable oil
  • 2 14 oz cans tomatoes drained and chopped
  • 1 6 oz can tomato paste
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon lemon pepper
  • ¼ teaspoon pepper
  • dash Tabasco sauce
  • 2 cups cooked rice
Instructions
  1. Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 4 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
  2. Saute onion and green pepper in oil. Drain. Combine tomatoes, tomato paste, bay leaf, Worcestershire, oregano, salt, lemon pepper, pepper, and Tabasco sauce in large Dutch oven. Add green pepper and onion. Simmer over low heat for about 45 minutes. Add shrimp and simmer until shrimp are heated. Ladle hot shrimp creole over hot white rice.
Nutrition Information
Serving size: ½ Cup Calories: 338 Fat: 6g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 2g Carbohydrates: 36g Sugar: 5g Sodium: 479mg Fiber: 3g Protein: 35g Cholesterol: 230mg

 

Chitty Chitty Bang Bang

For those of us old enough to remember, that title refers to an old film from the late 60’s starring Dick Van Dyke. I’m not really that old, I’ve just heard about this movie from others along the way (wink, wink).

A hapless inventor finally finds success with a flying car, which a dictator from a foreign government sets out to take for himself.

Every time I hear the name of this recipe, it reminds me of that movie for no particular reason except that “Bang Bang” is in the titles of both.  I agree, it’s a far fetched connection but you gotta admit it’s there and, well, that’s just how my brain works!

Oddly enough, I’ve never even had this dish at Bonefish Grill, which is the restaurant that has made it famous, but I have to say I’ve made it a few times here at home and absolutely love it.  It’s not exactly as they serve it, I’ve been told, but I am quite ecstatic with my version.

It’s really tasty and really addictive. Yes, I now crave Bang Bang Shrimp!  It’s definitely worth a try.

Bon appétit!

Chitty Chitty Bang Bang
 
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Author:
Recipe type: Mains
Ingredients
  • 1 lb shrimp, shelled and deveined (leave tails on)
  • ½ cup mayonnaise
  • ¼ cup Thai sweet chili sauce
  • 3 -5 drops hot chili sauce, just a few drops
  • ½-3/4 cup cornstarch
  • 1 egg, beaten
  • ½-3/4 cup Panko crumbs
  • Green onions, chopped
  • vegetable oil for frying
Instructions
  1. To make the sauce, mix mayonnaise, sweet chili sauce, and hot chili sauce until well blended. Set aside.
  2. While oil is heating, dredge shrimp in cornstarch, then dip in beaten egg, then dredge again in Panko crumbs.
  3. Fry shrimp, in batches if needed, until golden brown. Drain on paper towel lined plate.
  4. Toss in Bang Bang sauce. Plate on bed of lettuce, sprinkled with chopped green onions.
Nutrition Information
Serving size: 6-7 shrimp Calories: 274 Fat: 11g Saturated fat: 1.5g Carbohydrates: 26g Sugar: 3.7g Sodium: 1085mg Fiber: 1.1g Protein: 16.1g Cholesterol: 150.5mg

 

From the Sea

I fancy myself a crab cake connoisseur. I try them at various restaurants around Atlanta, around the country, etc. You get the idea. I’ve had bad ones, better ones, and fantastic ones. And guess where I’ve had the most fantastic ones? Right here in my own kitchen.

I’ve tried several different recipes throughout the years and was in love with one by Tyler Florence. It’s his Hong Kong Crab Cake recipe from his Real Kitchen cookbook. It’s your basic crab cake recipe with a touch of red chili paste. Yum yum!

Of course, I’m always on the hunt to find that next most favorite recipe!  Crab Cakes usually have the same basic ingredients with few twists. The sauce you serve also varies, depending on the area of the country, I believe, and your own personal taste. I customarily use a Lemon Aioli sauce or my personal favorite, Joe’s Mustard Sauce. (look for these recipes in upcoming posts)

I saw this recipe in a Southern Living issue (April, 2015) so I decided to give it a try. Yes, it was this long ago when I made it. I have been extremely busy so haven’t had a moment to post it but decided now would be as good as time as any – right?

This will definitely be my “go to” recipe going forward. I cannot find anything wrong with it.  The crab cake is crunchy on the outside, thanks to the panko crumbs, and is tender on the inside. And so very tasty! Try it, you’ll see!

Bon appétit!

Crab Cakes
 
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Author:
Recipe type: Mains
Cuisine: Seafood
Serves: 4
Ingredients
  • 8 ounce Lump Crabmeat
  • 1 tablespoon Flat leaf parsley, finely chopped
  • 2 tablespoon green onions, finely chopped
  • 2 tablespoon Canola Oil
  • 1 teaspoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon Kosher Salt
  • ⅛ teaspoon Ground red pepper
  • 1 large Egg beaten
  • ⅔ cup Panko crumbs
  • 1 tablespoon Olive oil
  • 1 Lemon quartered
Instructions
  1. Pick crab meat, removing any bits of shell. Stir together green onions and next 9 ingredients along with ½ cup Panko crumbs. Add crab meat, and stir gently to combine.
  2. Using wet hands, shape mixture into 4 balls. Dredge balls in remaining ⅓ cup Panko crumbs. Gently flatten each ball to form a 4-inch patty.
  3. Cook patties in hot oil in a large skillet over medium high heat 3 minutes on each side or until golden. Serve with lemon wedges.
Nutrition Information
Serving size: 1 Calories: 181 Fat: 7.8g Saturated fat: 1g Unsaturated fat: 3g Trans fat: 7g Carbohydrates: 8.8g Sugar: 0 Sodium: 482mg Protein: 16.3g

 

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