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Catch of the Day

Summer’s here and so are the shrimp—make the most of local offerings with a simple recipe from Old Village Post House

Chef de cuisine Jim Walker serves his Carolina Shrimp as an appetizer, pairing the butterflied seafood with a homemade sauce and toast points. Photographs by Chris Nelson

June 23, 2010

Catch of the Day
Summer’s here and so are the shrimp—make the most of local offerings with a simple recipe from Old Village Post House


Summer in the Lowcountry means lots of good things—from beaching and boating to tomatoes and okra—but high on our list of favorites is fresh shrimp. With the tasty crustaceans back in season, we turned to Old Village Post House chef de cuisine Jim Walker for some recipe inspiration.

This Air Force veteran, who began his Charleston culinary career as a line cook at SNOB in 2006, points to the Post House’s Carolina Shrimp as a dish that’s both easy and versatile. “We butterfly the shrimp so that when they cook, their tails curl up, allowing them to stand up in a sauce for a nice presentation,” he says. “But you can also skip the butterflying step and instead serve the shrimp and sauce over steak or grits.” Head to your favorite seafood market and start experimenting.

Carolina Shrimp
(Serves 1)

1 Tbs. vegetable oil
6 (U-21/25) wild caught American shrimp, peeled, deveined, and butterflied
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. garlic, minced
2 tsp. shallots, minced
1 1/2 tsp. fresh rosemary, picked and chopped
1 tsp. crushed red pepper
2 tsp. capers
3 Tbs. brandy
2 Tbs. lemon juice
1 Tbs. butter
3 toast points

Heat oil in a sauté pan over medium-high heat. Season shrimp with salt and pepper. When oil begins to smoke, add the shrimp, garlic, shallots, rosemary, crushed red pepper, and capers. Toss the pan to mix the ingredients.

Put the brandy in a nonbreakable measuring cup, then pour it from the cup to the pan (never directly from the bottle!). Hold your breath, as it will briefly flame up, and the smoke can choke you if inhaled. Add the lemon juice. Continue cooking over medium-high heat for about 30 seconds. Add the butter and cook until it’s melted. At this time, the shrimp should be just cooked. Stand the shrimp up in a circle around a bowl or plate, and pour sauce over the top. Serve with toast points.

For more tips from Walker on prepping and cooking shrimp, click here.

For more of our tasty summer recipes, click here.

For information on Old Village Post House, click here.

 

 



Date: 
Wed, 06/23/2010

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