Seafood Favorites: Recipes from the Low Country

Overview

Experience a Taste of the Lowcountry!

Seafood Favorites: Recipes from the Lowcountry is a collection of favorite seafood dishes as well as sauces and sides that complement coastal fare. Compiled by Danielle Wecksler from favorite recipes featured in the Charleston Cooks! Maverick kitchen store, Seafood Favorites is the perfect cookbook to celebrate the cuisine that is the cornerstone of coastal South Carolina heritage.

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Seafood Favorites: Recipes from the Low Country

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Overview

Experience a Taste of the Lowcountry!

Seafood Favorites: Recipes from the Lowcountry is a collection of favorite seafood dishes as well as sauces and sides that complement coastal fare. Compiled by Danielle Wecksler from favorite recipes featured in the Charleston Cooks! Maverick kitchen store, Seafood Favorites is the perfect cookbook to celebrate the cuisine that is the cornerstone of coastal South Carolina heritage.

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Product Details

  • ISBN-13: 9781423621256
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 3/1/2011
  • Pages: 96
  • Sales rank: 1,383,235
  • Product dimensions: 6.30 (w) x 3.90 (h) x 0.70 (d)

Meet the Author

Since its inception in 2004, Charleston Cooks! Has become a favorite stop for those who are passionate about cuisine. The kitchen store is part of the Maverick Southern Kitchens culinary group and has everything from high-performance tools and appliances to gifts, cookbooks, and culinary gadgets. The store also offers cooking classes from top chefs of the region.

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Read an Excerpt

Shrimp and Scallop Mousse

Makes about 2 cups of mousse

2 tablespoons unsalted butter

1 medium shallot, finely minced

1/4 pound shrimp, peeled and deveined

1/2 pound small bay scallops

1 1/2 tablespoons lime juice

2 tablespoons chopped fresh chives

4 ounces cream cheese, softened

Salt and pepper, to taste

About 1 to 2 tablespoons Sriracha or hot sauce

1. Place butter in a large sauté pan and melt over medium heat.

2. When butter is hot, add the shallot to the pan. Cook until translucent and softened (about 5 minutes).

3. Add shrimp and scallops to the pan in a single layer and sauté just until cooked through (about 5 to 8 minutes). Remove the pan from the heat and let mixture cool.

4. Spoon cooled shrimp and scallops into the bowl of a food processor, discarding any additional liquid left in the pan. Add lime juice, chives, cream cheese, and Sriracha to the bowl; process until well blended and smooth. Season with salt, pepper, and additional Sriracha if desired.

Tip: To serve the mousse, pipe it onto crackers or prebaked tart shells.

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Table of Contents

Introduction 8

Appetizers 9

Soups & Salads 25

Main Dishes 41

Sauces & Relishes 61

Sides 71

Index 90

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