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Entries in low country shrimp (2)


Lowcountry Shrimp Sliders - getting ready for the season!



It’s time to gear up for shrimp season.  It begins on May 1st.  I’ve written about these little sea jewels before.  Our shrimp are sweet, firm, tender, and local!  Local is the key!  Once you have Lowcountry shrimp you’ll never want to eat a frozen farmed shrimp from places far and away again.  Dare I say, you’ll get selfish about your shellfish - say that three times fast!

  My fish guy, Dave Martin, owner of the Piggly Wiggly in Coligny - now try saying that three times fast after the selfish and shellfish thing.  He gets nothing but fresh local shrimp.  Actually, in my opinion and others, he has best fresh fish on the Island.  Local grouper, corvina, soft shell crabs, flounder, name it.  He carries all the little local fishies swimming in the sea and the store has a quaint beachy feel to it.  Plus, it’s always nice to support our local businesses on the Island and Dave’s Piggly Wiggly in Coligny is one of them.  Check it out! 

Makes 12 appetizer sized sliders


1 lb large shrimp – about 30, peeled and deveined

1 tablespoon ginger puree

2 teaspoons garlic puree

6 green onions, chopped – about 3 inches of the white and light green parts only

¼ cup panko bread crumbs, heaped

1 egg, beaten

1 tablespoon soy sauce

1 ½ teaspoons red pepper flakes

Flour for dredging

Canola oil for shallow frying

Add ½ the shrimp, ginger, garlic, and ½ the onions to the bowl of a food processor.  Pulse until fine – but not pureed.  Add the remaining shrimp, onions, red pepper flakes, soy sauce, egg, and panko.  Pulse until shrimp is chopped and ingredients are blended, scrape down inside of bowl as necessary, do not over process – you want chunks of shrimp not a puree of shrimp.  The mixture will be on the wet side. 

On a baking sheet lined with parchment paper, form the patties then refrigerate for at least 1 hour or until firm.   Heat enough oil to cover the bottom and come about ¼ inch up the sides of a heavy skillet.  Dredge each side of patties in a little flour and fry until golden on each side – about 3-4 minutes in total.  Serve with sweet chili dipping sauce or any other flavor that floats your shrimp boat.




Coconut Shrimp Curry With Pineapple


This had the perfect combination of sweet, creamy and heat, plus it was just so easy to make.  Now keeping in mind that there’s not a lot of specialty ingredients for what I would call a proper Thai curry (haven’t seen a kaffir lime leaf in years) down here.  This turns out to be a quick and tasty curry with the best ingredient that the Lowcountry has to offer...our very own shrimp!  This sauce is a good one for the repertoire and wouldn’t be bad with...that’s right.... chicken either. 

Serves 4


1 ½ lbs raw shrimp, peeled and deviened

½ large onion, medium chop

4 garlic cloves, minced

1-tablespoon ginger, minced

4 tablespoons curry powder

2 tablespoons fish sauce

1 14oz can coconut milk

1-tablespoon brown sugar

½ cup fish stock

8 oz pineapple, chunks in bite size pieces

Canola oil

¼ cup fresh cilantro leaves, chopped

4 green onions, white and green parts sliced for garnish

Heat a few tablespoons of oil in a wok or large skillet.   Add onion, garlic, and ginger, cook a few minutes over a low heat until aromatic and onion softens.  Add the curry powder, stir and cook for a minute.  Add fish sauce, coconut milk and brown sugar, stir to combine and simmer until the sugar dissolves.  Add shrimp, cook for a few minutes.  The shrimp will cook through in about 5 minutes, tops.  During the last two minutes of cooking add pineapple, continue cooking until shrimp are done and pineapple is heated through. Stir in coriander.  Garnish with green onions and serve over rice.

It’s All Delicious Notes:  You can make the sauce a few hours ahead and really let the flavors blend, heat gently to a simmer and then add the shrimp.  Also, you could use any hearty dense fish as well like grouper, halibut or’s not just for shrimp, but if you live here in the Lowcountry...why use anything else? 

Also...I mixed my curry powders.  After tasting it the first time I wanted a bit more zing so I used one tablespoon of red Thai curry powder – be careful of that one’s got a pretty good bite to it!