A Taste of Charleston

All recipes listed are courtesy of Southern Living, March 2010

Spicy Pickled Shrimp

Ingredients

• 2 lb. unpeeled, large raw shrimp (26/30 count)
• 3 small white onions, thinly sliced
• 1/2 c. EVOO
  
• 1/4 c. tarragon vinegar
• 2 tbs. pickling spices
• 2 tsp. salt
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. ground red pepper
• 1/4 c. chopped fresh parsley

Directions

1. Peel shrimp; devein, if desired.
2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water
3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving. Serves 4 as a main course. I served the shrimp over lettuce leaves.

Hoppin' John Salad

Ingredients

• 1/2 cup uncooked long-grain rice
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove pressed
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (15-oz.) can seasoned tiny field peas, drained and rinsed (Allen's brand is GF)
• 1/2 cup chopped celery
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 1/4 cup chopped green onions

Directions

1. Prepare rice according to package directions
2. Meanwhile, whisk together lemon juice, EVOO, jalapeno pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving. Serves 8.
   

Hot Slaw a la Greyhound Grill
(I forgot to take a picture of this side dish.
It is the magenta colored slaw on the plate below.)

Ingredients

• 1/2 large red cabbage (about 1 1/2 lbs.), shredded
• 1/2 large green cabbage (about 1 1/2 lbs.), shredded
• 4 thick bacon slices diced (To make this a little healthier, I used 2 slices and 1 tbs. EVOO)
• 1/2 cup cider vinegar
• 1/2 tsp. celery seeds
• 1/4 tsp. crushed red pepper
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• pepper vinegar to taste (optional)

Directions

1. Bring 3 1/2 qt. water to a boil in a large stockpot. Cook shredded cabbage in boiling water 4 mintues or just until it turns a dull gray purple. Remove from heat; drain well.
2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon and drain on paper towels, reserving drippings in skillet.
   
3. Stir cider vinegar, celery seeds, and red pepper into hot drippings, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook stirring occasionally, 4 minutes or until cabbage is tender and red cabbage turns a bright magenta color. Place mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste.

Random Facts

• I am fascinated by Julia Child. I am currently reading her autobiography, My Life in France.
• My new Rachael Ray cookware is supposed to come in the mail today. I am very excited!
  

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