East Alabama Living Spring 2022 Issue

More documents

Recommendations

Info

Tasty ShrimpRecipesB Y A N N C I P P E R L YPhoto provided byChef Scott SimpsonWhile shrimp is a popular choiceat coastal restaurants during springbreak and summer vacations, itis easy to recreate favorite beachdishes at home with local marketscarrying fresh and frozen seafood.A variety of shrimp dishes bring afreshness to spring meals, whetherthe seafood is simply boiled, grilled,enhancing a casserole, or sautéedin butter and garlic for the taste ofa favorite restaurant dish.Our area is brimming with awardwinningchefs who delight in a seafoodfare. Follow along as they andother locals share recipes to createstellar meals for spring occasions.SHRIMP TIRADITO WITH AJI SOYA(SOUTH AMERICA’S ANSWER TO SASHIMI!)Executive Chef Scott Simpson at The Depot1 lb. 16/20 gulf white shrimp, tails removed,peeled and deveinedZest and juice from 2 large limesSalt, pepper to taste¼ red onion, very thinly slicedButterfly shrimp lengthwise to remove anyveins. Place shrimp on a small baking tray in onelayer, if possible. Squeeze enough lime to coverthe shrimp, which will cook the shrimp, turningthem slightly pink. Sprinkle salt over shrimp.Let rest in lime, turning shrimp over as needed todenature shrimp in the lime juice. This will takeabout 15 - 20 minutes.Thinly slice red onion, place it in a bowl, and seasongenerously with salt. Pour just enough waterto cover the onions. You can add a splash of whitevinegar or a final squeeze of lime juice to softenthe bite and bring out the bright color.SAUCE:1/2 cup (2-3 lemons) fresh lemon juice1 garlic clove2 Aji peppers, sliced in half lengthwise,seeds removed1 tsp. sea salt1 tsp. ginger1 cup blended oil1 tsp. soy sauce1 cup cilantro, rinsed well, packed (tender stemsare fine)Place sauce ingredients in a blender and blenduntil smooth, for a full minute, scraping downsides as necessary. If you have excess juice marinatingthe shrimp, you can use some of this inthe blender to reach half a cup.Arrange shrimp on plate. Pour Aji sauce over theshrimp. Drain onions and scatter over top. Addcucumber or radishes if you like. Best served cold.Optional garnishes: sliced cucumber, avocadoslices, radish slices, drizzle of extra virgin oliveoil, micro cilantro leaves, sliced scallion, slicedsweet Fresno chilies, soy droplets.I used miso mashed sweet potato in the picture fora unique guacamole substitute and served chips.40 EAST ALABAMA LIVING
Photo provided byChef Scott SimpsonGRILLED CILANTRO LIME SHRIMPWITH MEXICAN STREET CORNExecutive Chef Scott Simpson at The DepotZest and juice of two limes1/2 cup olive oil1/2 cup garlic, minced1 tsp. chili powder1 tsp. ground cumin1 cup chopped cilantroSalt, pepper to taste2 dozen 16/20 gulf white shrimpIn a small bowl, whisk together lime juice, oliveoil, garlic, chili powder, cumin, chopped cilantro,salt and pepper. Pour into a resealable bag and addshrimp. Toss to coat and marinate for 30 minutes.Preheat grill to medium heat. Put shrimp on skewersand place on the grill. Grill on each side forabout two minutes or until cooked. Serve with corn.ELOTE AUTHENTIC MEXICANSTREET CORN4 ears fresh sweet corn, in their husks3 Tbsp. unsalted butter, melted1/2 cup Mexican crema or sour cream mixed with alittle mayonnaise or cream2 limes1/3 cup crumbled Mexican queso anejo or quesofresco, or Parmesan, feta or farmer’s cheese1 Tbsp. hot powdered chili (Mexican red chili)About an hour before grilling, place corn in adeep bowl, cover with ice cold water and weightto keep them submerged. Light your barbecuethen adjust the grill 4 inches above the fire.Cook corn on the grill for 15 to 20 minutes, turningfrequently. Outer leaves will blacken. Remove,let cool slightly then remove the husks and silk.Brush corn with melted butter, return to the grilland turn frequently until nicely browned.Meanwhile squeeze lime juice into crema andmayonnaise mixture. Serve right away by brushinggraciously with crema and covering with gratedcheese. Sprinkle powdered chili to your liking.SHRIMP VICTORIAChef Jim Sikes of Jimmy’s Restaurant, an Opelikaestablishment that closed a few years ago.“In New Orleans, you see the Victoria mixed with therice. That makes it so creamy and satisfying. If youwant a little more spice, try using Cajun seasoninginstead of salt,” says Jim.Butter for sautéing32 large shrimp size 26-30, peeled and deveined1 tsp. kosher salt2 cups sliced mushrooms1/2 cup chopped green onions¼ tsp. thyme or basil, but not both¼ cup white wine1 cup sour creamMelt butter in a sauté pan over medium heatand add all the dry ingredients at the same time.Cook until the shrimp are almost done, about 3minutes.Add white wine and allow it to reduce a little.The shrimp and mushrooms will add their ownliquid. Remove from heat and stir in sour creamuntil a sauce forms. Do not reheat.NEW ORLEANS BARBECUE SHRIMPDebbie Whitley4 sticks butter¼ cup olive oil3/4 cup Worcestershire sauce1 Tbsp. Zatarain’s Big and Zesty Creole SeasoningGarlic and Herb2 tsp. hot sauce of choice4 cloves gloves garlic, smashed1 Tbsp. cracked black pepperLemon juice from 1 lemon2 lemons, sliced thinChopped green onions5-6 lbs. of raw shrimp in shellsFrench bread for dipping into sauce, optionalPreheat oven to 375 degrees. In a saucepan mixbutter, olive oil, Worcestershire sauce, Zatarain’s,hot sauce and garlic.Simmer for 15 minutes; set aside.Arrange shrimp on a rimmed sheet pan in onelayer. Pour sauce over shrimp and toss until wellcoated. Cover with cracked pepper, lemon juiceand lay the lemon slices over the shrimp.Bake, uncovered, until shrimp are cookedthrough, stirring once or twice. This will takeapproximately 20-30 minutes. Serve in the shellsin a soup bowl with plenty of the sauce from thepan. Sprinkle with chopped green onions andserve with hot French bread for dipping in sauce.SHRIMP AND GRITS CASSEROLELouisiana native Dr. Lenda Jo Connell has a love ofseafood dishes. Dr, Connell taught in the school ofHuman Sciences at Auburn University.2 cups whole milk1 cup chicken broth2 cups quick grits1 tsp. salt1 cup Parmesan cheese8 oz. pkg. cream cheese, softened2 Tbsp. green onions, diced1 tsp. cayenne pepper2 eggs, well beaten1 to 2 lb. cooked, peeled shrimpPreheat oven to 350 degrees. Combine milk andchicken broth in large saucepan; bring to boil.Whisk in grits gradually. Add salt and stir constantly.Cook 5 minutes or until thickened.Stir in Parmesan cheese and cream cheese; mix.Then add cayenne pepper and green onions. Stirin eggs and shrimp.Pour into a baking dish coated with nonstickspray. Bake 20-25 minutes or until set.EAST ALABAMA LIVING41
Page 1: SPRING 2022 EAST ALABAMA LIVINGCOMP
Page 5 and 6: ROOTSAUBURN.COMALL THAT IS GOLD DOE
Page 7 and 8: FEATURES10203450INSPIRINGYOUNG PEOP
Page 9 and 10: Tuesday, May May 17 17 ³ ³ Wednes
Page 11 and 12: Contents15 INTERIORSCAPES - KIRCHLE
Page 13 and 14: What isShoulder ImpingementBursitis
Page 15 and 16: Outgoing Board Chair, Kammi Waggone
Page 17 and 18: Programs Offered(Not an all-inclusi
Page 19 and 20: I N T E R I O R S C A P E SKirchler
Page 21 and 22: Ken and Terry have favorite rooms,
Page 23 and 24: jana r. jagerR E A L T O RSelling A
Page 25 and 26: Shining a Bright LightAuburn Univer
Page 27 and 28: Students in The Hospitality Gala ev
Page 29 and 30: After tours were canceled the past
Page 31 and 32: YOHOLO MICCO WALKING TRAILThe trail
Page 33 and 34: Spanish explorer Don Tristan de Lun
Page 35 and 36: PENSACOLA MUSEUM OF ARTThe museum h
Page 37 and 38: EAST ALABAMA LIVING 33
Page 39 and 40: BY CHRISTY K. TRUITTMadison Prewett
Page 41 and 42: LEE-SCOTT ACADEMYCome visit LSA and
Page 43: HARDWARE, DOORS, WINDOWS, ENGINEERE
Page 47 and 48: Next, add shrimp and continue to co
Page 49 and 50: AreaStrawberryFarmsOakview Farms138
Page 51 and 52: StrawberryRecipesGLAZED STRAWBERRY
Page 53 and 54: STRAWBERRY SPINACH SALADWITH PECANS
Page 55 and 56: Photo byCourtney BennettPhoto by Su
Page 57 and 58: Auburn/OpelikaThere are some incred
Page 59 and 60: LEE-RUSSELL COUNCIL OF GOVERNMENTSL
Page 61 and 62: More Savings.More Perks.More Advent
Page 63 and 64: CALENDAR of EVENTSApril 23The Right
Page 65 and 66: With minimal and contemporarydecora
Page 67 and 68: Age in Place Comfortably and Happil
Page 69 and 70: WeddingsTrend in aBig Wayin 2022Aft
Page 71 and 72: have them all.” states Julie Bunk
Page 73 and 74: Your TOTAL Glass CompanyAuto • Co
Page 75 and 76: EAST ALABAMA LIVINGWeddingsEAST ALA
Page 77 and 78: Brooke and Tim experienced early th
Page 79 and 80: EAST ALABAMA LIVING75
Page 81 and 82: Carly St. JamesJoshua St.ANDGermain
Page 83 and 84: EAST ALABAMA LIVING79
Page 85 and 86: Specializing in Loose Diamonds,Cust
Page 87 and 88: Photography: Eric & Jamie Photograp
Page 89 and 90: Southern Homes & Gardensm o n t g o
Page 91 and 92: Planner/Florals: BK Wed, ChelseaPho
Page 93 and 94: Anna Asbury LarkinIan MatthewANDCar
Page 95 and 96:
Sara Elise JimmersonPatrick LewisAN
Page 98 and 99:
C O M M U N I T YFACES of EAST ALAB
Page 100:
T H E W R I T EP U R P O S ECHRISTY
show all

East Alabama Living Spring 2022 Issue

Create successful ePaper yourself

Delete template?

Save as template?