East Alabama Living Spring 2022 Issue

Photo provided by
Chef Scott Simpson
GRILLED CILANTRO LIME SHRIMP
WITH MEXICAN STREET CORN
Executive Chef Scott Simpson at The Depot
Zest and juice of two limes
1/2 cup olive oil
1/2 cup garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1 cup chopped cilantro
Salt, pepper to taste
2 dozen 16/20 gulf white shrimp
In a small bowl, whisk together lime juice, olive
oil, garlic, chili powder, cumin, chopped cilantro,
salt and pepper. Pour into a resealable bag and add
shrimp. Toss to coat and marinate for 30 minutes.
Preheat grill to medium heat. Put shrimp on skewers
and place on the grill. Grill on each side for
about two minutes or until cooked. Serve with corn.
ELOTE AUTHENTIC MEXICAN
STREET CORN
4 ears fresh sweet corn, in their husks
3 Tbsp. unsalted butter, melted
1/2 cup Mexican crema or sour cream mixed with a
little mayonnaise or cream
2 limes
1/3 cup crumbled Mexican queso anejo or queso
fresco, or Parmesan, feta or farmer’s cheese
1 Tbsp. hot powdered chili (Mexican red chili)
About an hour before grilling, place corn in a
deep bowl, cover with ice cold water and weight
to keep them submerged. Light your barbecue
then adjust the grill 4 inches above the fire.
Cook corn on the grill for 15 to 20 minutes, turning
frequently. Outer leaves will blacken. Remove,
let cool slightly then remove the husks and silk.
Brush corn with melted butter, return to the grill
and turn frequently until nicely browned.
Meanwhile squeeze lime juice into crema and
mayonnaise mixture. Serve right away by brushing
graciously with crema and covering with grated
cheese. Sprinkle powdered chili to your liking.
SHRIMP VICTORIA
Chef Jim Sikes of Jimmy’s Restaurant, an Opelika
establishment that closed a few years ago.
“In New Orleans, you see the Victoria mixed with the
rice. That makes it so creamy and satisfying. If you
want a little more spice, try using Cajun seasoning
instead of salt,” says Jim.
Butter for sautéing
32 large shrimp size 26-30, peeled and deveined
1 tsp. kosher salt
2 cups sliced mushrooms
1/2 cup chopped green onions
¼ tsp. thyme or basil, but not both
¼ cup white wine
1 cup sour cream
Melt butter in a sauté pan over medium heat
and add all the dry ingredients at the same time.
Cook until the shrimp are almost done, about 3
minutes.
Add white wine and allow it to reduce a little.
The shrimp and mushrooms will add their own
liquid. Remove from heat and stir in sour cream
until a sauce forms. Do not reheat.
NEW ORLEANS BARBECUE SHRIMP
Debbie Whitley
4 sticks butter
¼ cup olive oil
3/4 cup Worcestershire sauce
1 Tbsp. Zatarain’s Big and Zesty Creole Seasoning
Garlic and Herb
2 tsp. hot sauce of choice
4 cloves gloves garlic, smashed
1 Tbsp. cracked black pepper
Lemon juice from 1 lemon
2 lemons, sliced thin
Chopped green onions
5-6 lbs. of raw shrimp in shells
French bread for dipping into sauce, optional
Preheat oven to 375 degrees. In a saucepan mix
butter, olive oil, Worcestershire sauce, Zatarain’s,
hot sauce and garlic.
Simmer for 15 minutes; set aside.
Arrange shrimp on a rimmed sheet pan in one
layer. Pour sauce over shrimp and toss until well
coated. Cover with cracked pepper, lemon juice
and lay the lemon slices over the shrimp.
Bake, uncovered, until shrimp are cooked
through, stirring once or twice. This will take
approximately 20-30 minutes. Serve in the shells
in a soup bowl with plenty of the sauce from the
pan. Sprinkle with chopped green onions and
serve with hot French bread for dipping in sauce.
SHRIMP AND GRITS CASSEROLE
Louisiana native Dr. Lenda Jo Connell has a love of
seafood dishes. Dr, Connell taught in the school of
Human Sciences at Auburn University.
2 cups whole milk
1 cup chicken broth
2 cups quick grits
1 tsp. salt
1 cup Parmesan cheese
8 oz. pkg. cream cheese, softened
2 Tbsp. green onions, diced
1 tsp. cayenne pepper
2 eggs, well beaten
1 to 2 lb. cooked, peeled shrimp
Preheat oven to 350 degrees. Combine milk and
chicken 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. Stir
in eggs and shrimp.
Pour into a baking dish coated with nonstick
spray. Bake 20-25 minutes or until set.
EAST ALABAMA LIVING
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