Tuesday, May 10, was National Shrimp Day. Are you a fan of America's most popular seafood? By all accounts, South Carolina is in the midst of a successful spring shrimping season. The local catch and demand have both been great. Here in the Lowcountry, and elsewhere around the U.S., it would not be a stretch to say that every day is Shrimp Day. Do you have a shrimp-inspired recipe, dish or story to share? Let us know. We'd love to hear from you!
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Charleston's Post and Courier is reporting that South Carolina's shrimping season may be off to a great start thanks in large part to a mild winter. The next few weeks will reveal more when waters are expected to reach their peak temperature of 70 degrees for local shrimpers. Are you a fan of this popular Lowcountry staple? Read on for tips on how to prepare a simple version using your own seasoning.
Fresh Catch Peel and Eat Shrimp Fresh unpeeled shrimp Salted Butter Crushed Red Pepper Garlic Bring water to a boil and add unpeeled shrimp just long enough for them to turn pink. As soon as they do, quickly remove them. While hot, add melted butter to serve as a base. Combine with crushed red pepper and garlic to taste massaging the shrimp gently to blend butter and added seasoning. This quick and easy recipe yields a rich, decadent flavor that can be tailored to please any palate. Cooking shrimp unpeeled is, perhaps, the best way to lock in the briny burst of flavor associated with the popular shellfish. It also helps prevent over-cooking, which shrinks them into a rubber-like consistency. Here's to South Carolina's upcoming shrimping season. May we all enjoy its bounty. And don't worry about making a mess. The best meals here often do. The James Beard Foundation announced its coveted list of semifinalists for the 2016 Restaurant and Chef Awards to be handed out in Chicago on May 2nd. Charleston landed four spots in three categories for Outstanding Service, Outstanding Wine Program, and Best Chef - Southeast. In what should be no surprise to anyone, Charleston Grill is back again with a nod for Outstanding Service. The restaurant regularly thrills with an overall upscale dining experience. Fig, which had a big showing last year, and especially in 2009 when Mike Lata earned the prestigious title of Best Chef - Southeast, is being recognized this year for its wine program. The restaurant finds itself on the 2016 list of semifinalists for Outstanding Wine Service. Finally, last but not least, Jeremiah Bacon of The Macintosh and The Grocery's Kevin Johnson are competing in the talent-heavy category for Best Chef - Southeast. Bacon and Johnson, both considered local culinary superstars, are no strangers to this accolade. Bacon makes his fifth consecutive appearance on the list while Johnson returns for the second time having first made the cut in 2014. According to the press release, finalists will be announced March 15th with winners revealed May 2nd. Good luck to Charleston's 2016 round of semifinalists. What are your thoughts? Are there any glaring Charleston omissions? We'd love to hear from you. Let us know.
'Tis the season for bivalve fans everywhere to pony up to a table with a hole in it and feast upon their favorite saltwater delicacy: oysters. South Carolina is rife with traditions but perhaps the most revered is the Oyster Roast, which dominates the winter social scene. Any given weekend finds you choosing between several and asking if knives are included or if you should you bring your own. Communal and almost spiritual in nature, the ritual is welcoming, lacks pretense, and truly southern. We are all equals in the eyes of the shells. With or without hot sauce? Definitely, with...and don't forget the cracker. Images taken at Folly Beach, Charleston Visitor's Center & Bus Shed, and world-famous Bowen's Island | Robin Gibson Copyright (c) 2016
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