Madaket Market: August 2009

As shrimp season comes to and end, it seems appropriate to reminisce over my three favorite ways to enjoy Georgia coastal shrimp. The first, a classic Low Country Boil, it simple and so fun to serve.

You will need:

2 pounds red potatoes

4-6 ears of corn

Sausage of your choice

1 pound of fresh shrimp- leave peel on

Old Bay

Boil 2 pounds of red potatoes in a large pot of water and full bottle of Old Bay

Add fresh corn and sausage

Boil another 5-6 minutes

Drop in shrimp and cook until just pink *3 minutes-ish

Pour out onto a table covered in newspaper

Equip table with stick of butter

With true southern style, use your hands to devour the boil.

While a shrimp boil is light (minus the corn and potatoes rolled in butter), the next dish is creamy, rich and decadent.

Vera's Shrimp and Grits

This recipe is very adaptable but this jist is....

Saute 1/4 stick butter, 1 onion and 3 red peppers until soft

Add a couple garlic cloves, salt and pepper, red pepper flakes

Cook for a few more minutes

Add 1/3 bottle of white wine and some (around 4) fresh tomatoes

Simmer on low until the liquid reduces and the tomatoes break down

Add 1 pound of medium shrimp and cook until just pink

For decadent grits:

Boil together...

1 cup coarse ground grits

1 stick butter

4 cups whole milk

Serve shrimp over grits.

Garnish with 1/2 lemon and parsley

I can't take credit for preparing the final shrimp feast (colleen made it for me)but I did eat every bite. Inspired by one of my favorite Atlanta sandwiches, this shrimp PO-boy will knock your socks off.

Shrimp Po-Boy with Pesto Pea Salad

Coat small shrimp with panko and s&p

Fry in a pan filled 1 inch with oil

Serve on a soft bun with fresh heirloom tomato, mayo and spinach.

For the salad:

Toss spinach with store bought pesto, toasted pine nuts and fresh peas.

Enjoy outside with great friends on a late summer night.

A cloudy beach day creates a perfect excuse to test comfort food recipes. I have been dreaming of ways to ramp up traditional pimento cheese. I desired too add a kick of spice, find a not too fine/not too large cheese grate size and to try the addition of cream cheese. I am

still perfecting the proportions but the ingredient list includes:

extra sharp cheddar cheese

cream cheese

mayonnaise
Vidalia onion
cayenne pepper

salt
pepper
pimentos

Stay tuned for the final recipe.

While the pimento cheese was melding in the fridge, I enjoyed a lunch that I can't take credit for but it was yummy enough to document. The richest, spiciest and most well-balanced bloody Mary ever paired with a 4 cheese grilled cheese.