Deep South Dining

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.  

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West Indies Salad

Yield: 4-6 servings

1 lb Crabmeat, jumbo lump

½ cup Red onion, chopped fine

¼ cup Canola Oil

¼ cup White Vinegar

1 Tbl Parsley

1 Tbl Hot Sauce

2 tsp Worcestershire sauce

1 tsp Salt

½ tsp Black Pepper

Gently 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

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SHRIMP SCAMPI

 Yield: 4 servings

 Time: 15 minutes

2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

½ cup dry white wine or broth

¾ teaspoon kosher salt, or to taste

⅛ teaspoon crushed red pepper flakes, or to taste

 Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

⅓ cup chopped parsley

 Freshly squeezed juice of half a lemon

 Cooked pasta or crusty bread

Scampi 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.

PREPARATION

1. In 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.
2. 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

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Born in West Point Chef Enrika Williams is bringing a fresh perspective to the Mississippi culinary scene. Her restaurant, Fauna Foodworks has an international street-style inspired menu and is located in the Mississippi's only food hall. We talk about her first memories in the kitchen, the culinary journey, and some of her own flavor preferences.

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Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.