Deep South Dining: Seasonal Seafood

With many of Mississippi's waterways, there are plenty of bream, crappie, and other aquatic favorites to go around. Carol and Malcolm share about some of their favorites this time of year and how the fish fry or crawfish boil really needs to be a shared experience. Also, we hear from Robert St. John about his love for Mississippi seafood.  _____________________West Indies SaladYield: 4-6 servings1 lb Crabmeat, jumbo lump½ cup Red onion, chopped fine¼ cup Canola Oil¼ cup White Vinegar1 Tbl Parsley1 Tbl Hot Sauce2 tsp Worcestershire sauce1 tsp Salt½ tsp Black PepperGently combine all ingredients and refrigerate overnight. Serve on sliced tomatoes, a bed of lettuce or as an appetizer with crackers.From Deep South Staples by Robert St. John______________________SHRIMP SCAMPI Yield: 4 servings Time: 15 minutes2 tablespoons butter2 tablespoons extra-virgin olive oil4 garlic cloves, minced½ cup dry white wine or broth¾ teaspoon kosher salt, or to taste⅛ teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper1 ¾ pounds large or extra-large shrimp, shelled⅓ cup chopped parsley Freshly squeezed juice of half a lemon Cooked pasta or crusty breadScampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.PREPARATIONIn a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.From New York Times Cooking by Melissa Clark Hosted on Acast. See acast.com/privacy for more information.