Sauteed Jumbo Shrimp with seared Vidalia Onions and Sherry/Honey Pan Sauce

This is a delicious appetizer or add a few more shrimp and some grilled veggies for a light summer entrée.

8 Georgia White Shrimp size 16-20, peeled and deveined, tails on
4 medium Vidalia spring onions with tops- cut in half the long way
2 Tbsp. extra virgin olive oil
½ cup Xerez Sherry
2 Tbsp. Honey
1 Tbsp. Sherry Vinegar
1 Tbsp. unsalted butter
salt and pepper to taste
Season both sides of shrimp and onions with salt and pepper. Add olive oil to a medium sauté pan and heat on medium till the oil shimmers in the pan.
Add the Vidalia onions cut side down and sear until nicely browned. 3-4 minutes.

Flip the onions and cook on the other side until the onions are browned and soft when pricked with a knife. Remove to paper towel to drain. Add shrimp to pan and sear on one side till pink, approximately 2 minutes. Flip the shrimp, remove pan from the heat and add the sherry.

Replace on heat and cook shrimp until cooked through. Remove shrimp and continue to reduce sherry until reduced by about half. Add honey and vinegar and continue to reduce to syrupy consistency.

Remove from heat and swirl in butter to incorporate. Season with salt and pepper. On four serving plates, place two onion halves in center of plate, top with shrimp and a drizzle of pan sauce. Serve hot.
Serves Four.

Mixed Lettuce Salad with Citrus Vinaigrette and Sweetgrass Dairy’s Georgia Gouda

This simple and elegant salad makes a great starter for a summertime grilling party.

3-4 small heads of mixed lettuces-washed and dried and torn into bite sized pieces
1 orange- zested and juiced
1 tangerine- zested and juiced
½ grapefruit- zested and juiced
¾ cup extra virgin olive oil
¾ cup vegetable oil
¼ pound Sweetgrass Dairy’s Georgia Gouda or other semi firm cow’s milk cheese
salt and pepper to taste
Mix lettuces in a mixing bowl. Combine citrus juice and oils and whisk to briefly combine. Season with salt and pepper. Drizzle with vinaigrette and toss to coat. Portion onto serving plates and with a vegetable peeler, shave cheese over the top of salad.
Serves 6

Sticky-Bush Blackberry Dumpling

By, Sallie Ann Robinson

The Dumpling

2 cups self-rising flour
½ cup sugar
2 tablespoons vegetable shortening
1/3 cup whole milk
2 - 3 cups fresh or frozen blackberries

By hand, combine the flour, sugar, shortening, and milk into a dough and roll out into a 1/8-inch-thick circle on a floured counter or board. Set the dough atop a clean, dry cotton cloth (cheese cloth works great). Wash and drain the blackberries, then place them in the middle of the dough. Lifting the edges of the cloth, wrap it and the dough up around the berries to make a ball, with the opening at the top. Seal the opening of the dumpling completely by pressing the dough together with your fingers, then tie the cloth together at the top to surround the dumpling. Place the wrapped dumpling in a large pot of boiling water and boil for 20 to 30 minutes, until the dumpling is firm. Remove from the water and allow to cool before unwrapping.



The Sauce

½ cup sugar
1½ teaspoons vanilla extract
14 ounce can condensed milk
½ cup melted butter

While dumpling cooks, mix together all ingredients and simmer 8-10 minutes.

New Recipes!

Ol’ Fuskie Fried Crab Rice

1½ cups uncooked rice
2¼ cups warm water
pinch salt
2 strips bacon
¼ cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1½ - 2 pounds crabmeat (lump and claw)
1 tablespoon garlic powder
salt and pepper, to taste

Measure the dry rice, then rinse it several times. Put rice, warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and all water is absorbed. Fry the bacon until crispy in a 12-inch skillet; when bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion. Stir-fry until the onions are clear, then add the crabmeat and cook another 5 to 10 minutes until the crab begins to brown. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover mixture and simmer for at least 10 minutes. Serve hot.


Tummy-Yum Bread Pudding

1½ loaves white or wheat bread (day-old bread works great)
¾ cup melted butter or margarine
1 cup sugar
3 eggs, beaten
2½ cups whole milk
2 tablespoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
16 ounce can fruit cocktail
8¼ ounce can crushed pineapple
½ cup chopped pecans
½ cup dark raisins

Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the butter/ margarine, sugar, eggs, milk, vanilla, and spices. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans and raisins, and then gently fold in the torn bread. Make sure the liquid ingredients soak into the bread. Pour equal amount of mixture into 2 greased 13x9-inch baking pans. Bake in a preheated oven at 350 degrees for 40 minutes, stiring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve hot or cold, depending on the season and mood

Cooper River Smuttered Shrimp By, Sallie Robinson

Cooper River Smuttered Shrimp

1 cup cooking oil or bacon grease
2 cups shrimp, peeled and deveined
1 cup flour
1 medium onion, chopped
1 stalk celery, chopped
½ medium green bell pepper, chopped
2 cups hot water
paprika, to taste
salt and pepper, to taste
garlic powder, to taste

Heat the oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper and garlic powder. Place flour in a bag or bowl, add the seasoned shrimp, and shake or toss to coat well. Test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, but doesn’t burn. Shake excess flour from shrimp, then add to the hot skillet and cook until brown on both sides. Drain oil and add onion, bell pepper, celery and hot water. Add more seasoning, if desired. Cover the skillet and simmer for 10 to 15 minutes, until gravy thickens. Serve over rice, grits, or potatoes.

Curry Chicken Salad in Filo Cups

Curry Chicken Salad in Filo Cups
Ingredients
1lb Chicken, cooked and diced
1/4 cup Red Onion-finely diced
1/4 cup Celery-finely diced
1/4 cup Seedless red grapes-cut in half
3 tbsp Sour Cream
1/2cup+ 1 tbsp Curry Mayo (recipe included)
1/4 tsp Salt & pepper
1 box Filo Tart Shells

Curry Mayo:
1 cup Mayo
1/2 tsp Fresh garlic peeled and minced
1 tsp Dijon Mustard Extra Strong
1 1/2 tsp Curry Powder
1/4 tsp Fresh lemon juice
Preparation
Curry Mayo:
1. Puree Garlic
2. Juice lemon
3 Combine all ingredients and mix well
Chicken Salad:
1. Dice cooked chicken, celery, onion, slice grapes in half
2. Combine all ingredients except greens and chutney, and mix well
3. Place a dollop of chicken salad in buttered filo shells. Garnish with a grape and serve.


Recipe by Bethany Hewitt
Southern Graces Indulgent Catering

Smoked Salmon Lollipops

Smoked Salmon Lollipops
• 1/4 cup poppy seeds
• 4 ounces chopped smoked salmon
• 4 ounces cream cheese
• 2 tablespoons minced scallions with some green parts
• 1 tablespoon capers, well drained
• 1 tablespoon fresh lemon zest
• Course salt and freshly ground white pepper
• 4 ounces thickly sliced smoked salmon
Line a small baking sheet with parchment paper. Set aside.
Place the poppy seeds in a small bowl and set aside.
Combine the chopped salmon, cream cheese, scallions, capers, and lemon zest in the bowl of a food processor
fitted with the metal blade and process to combine well. Taste and adjust the seasoning with salt and pepper.
Roll mixture into 1-inch balls and place onto the prepared baking sheet and place the sheet in the refrigerator
for 30 minutes, or until the rounds are firm to the touch.
Working quickly, wrap a smoked salmon slice around the ball to enclose it. (If the round gets too soft, return it
to the refrigerator to firm up.) Place a lollipop stick in the center of each salmon-covered round.
Dip each lollipop into the reserved bowl of poppy seeds. Return the lollipops to the parchment-lined baking
sheet and refrigerate until ready to serve. See not below to freeze.
Serves: 6
You may also freeze the lollipops. Place the pops, sticks straight up, in a single layer in the freezer and
freeze for about 2 hours, or until hard. Once hard, you can store the pops, in layers separated by freezer paper,
if necessary, on their side in a freezer-proof container. When ready to serve, thaw the pops in a single layer,
sticks straight up.

Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
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