9 results for tag: shrimp


Seafood Supper with a Southern Twist

Life's a beach! Although you may not be able to actually transport your dinner party to the ocean, you can create the ambiance of the beach for your guests. Scatter sand around a centerpiece décor of driftwood, shells and other beach treasures. Decorate your dining table with twinkle lights and candles. Crank up some beach music on the stereo. You can almost feel the ocean breeze! (Photography by Paul Nurnberg.)Shrimp Waldorf Salad The original Waldorf salad was created at the Waldorf Astoria Hotel in New York in the late 1890's. It was considered the height of sophistication. This version features shrimp. 2 pounds medium shrimp, peeled and deveined ...

Shrimp on the Barbie!

 Grilled shrimp is a great summer meal! It's easy to cook and quite tasty, too. Getting the shrimp ready for the grill is just as important as the actual grilling. That's where this week's recipes come in. They're all marinades for grilled shrimp. You can use whatever type of shrimp you'd like -- white, brown or tiger. For grilled shrimp recipes, stay away from the small shrimp. Large, extra large and jumbo are easy to work with and go on skewers nicely. Cooking the shrimp on skewers makes them easier to control on the grill and easier to cook.If you use two skewers for each serving, run one skewer through the head end and another through the tail ...

Celebrating the Big 250!

Who needs an excuse to have a party? Those of you who know me, know that I'll make up a reason to celebrate something, even when there's no real occasion. In this case, I think a little party to commemorate a milestone for me – and for Lowcountry Weekly – is in perfect order. This is my 250th Everyday Gourmet column. Back in 2005, when I first started writing, the column was named “Easy Cooking with Debbi.” Eventually it morphed into “Easy Cooking” and finally into “Everyday Gourmet.” I've saved every single column that I've ever written. They're all clipped and glued onto poster board. The first columns were only half of a page. The ...

Seafood Extravaganza

Chances are that many of your friends and family have been helping you and your fiance with wedding planning. Wouldn't it be fun to host a small party for them – just to say “thank you?”Your party doesn't have to be a fancy affair. Keep it small. Limit the guest list to family and special friends. You're not expected to invite the entire wedding party. Keep the event intimate and informal.Coordinate the menu with the tone of your party. If you're planning a casual event, opt to serve the food buffet-style. Tailor your food to the time of day. If you are hosting a luncheon, you may want to stick to less elaborate, lunch-appropriate dishes. ...

Run, Forrest! Run!

It's hard to believe that twenty years have passed since the award-winning Forrest Gump was filmed here in our little coastal town of Beaufort, South Carolina. We're celebrating! To commemorate this great film I've channeled my inner Forrest Gump and created some yummy Gump-inspired recipes. (Photography by Susan DeLoach) Dr. Pepper Presidential Pork“The best thing about visiting the President is the food! Now, since it was all free, and I wasn't hungry but thirsty, I must've drank me fifteen Dr. Peppers.” - Forrest Gump1 large sweet onion1 Boston butt (pork shoulder) – 5 to 7 poundsSalt and freshly ground black pepper1 (11-ounce) can chipotle ...

Fabulous Feta!

If variety is the spice of life, then feta is the cheese – at least in this week’s recipes! Feta is a brined curd cheese that's traditionally made in Greece. It's an aged crumbly cheese, commonly produced in blocks and has a slightly grainy texture. The Greek word "feta" comes from the Italian word" fetta" which means "slice." Feta was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or slicing the cheese to put it into barrels. Traditionally, feta is made in the lower Balkan peninsula from sheep's milk. Goat's milk has been used in recent ...

Buffalo Shrimp Salad

Want a hot and spicy fried shrimp salad but don't feel like going out to get it? Try this easy recipe. I only fry food about 3 times a year – mainly because of the greasy mess and the fact that it stinks up my kitchen. Still, I'm a coastal southern girl and I do like to eat a mess of fried local shrimp from time to time! The instructions are easy. No exact measuring, make as much or as little as you like. Everything is seasoned to your taste. Enjoy! Buffalo Shrimp Salad Fresh (medium/large) shrimp, peeled and deveined Eggs Milk Cornmeal Salt Pepper Vegetable oil, for frying Salad greens Buffalo wing sauce Blue cheese crumbles www.cateringbydebb...

Movin’ & Shakin’

Movin' & Shakin' What's more fun than a Friday night with girlfriends? Jodie Miller and I put together a Movin' & Shakin' party over the weekend to celebrate the move of Plum Productions and Susan DeLoach Photography to new locations. We invited some of our favorite moving and shaking friends to join us downtown to sample a few of my new hors d'oeuvres and to have a cocktail or two. Brenna Chiaviello, who bakes all of the wedding cakes for Catering by Debbi Covington, brought a delicious chocolate cake to add to our little soiree. After all, as Julia Child said “a party without a cake is just a meeting!” We convened at Plum ...

Charming Bridal Luncheon

Congratulations on your upcoming nuptials! With the right vendors and planning, you can have the wedding and reception you’ve always dreamed about. Planning your wedding reception is an exciting experience! Having a caterer that you have complete confidence in to guide you throughout the planning process and execution of your wedding celebration is priceless. Most caterers have endless resources at their fingertips. They are available to assist you with every aspect of your wedding from exceptional food to location selection, event planners, bar service, linens, china, flowers, photography and entertainment. The success of every wedding depends ...