Georgia Magazine - July 2011 - (Page 47A)

Web exclusive S herried shrimp is a classic Savannah recipe made with the region’s brown shrimp and served at home to guests, says local cookbook author Damon Lee Fowler. This recipe is from his 2008 book, “The Savannah Cookbook.” Savannah Sherried Shrimp 1/2 cup (1 stick) unsalted butter 1 large clove garlic, lightly crushed and peeled, but left whole 48 large shrimp (about 1-1/2 pounds), peeled, deveined Salt and ground cayenne pepper 1/2 cup dry sherry 3 tablespoons chopped, fl at-leaf parsley 3 cups cooked rice Heat butter and garlic in a large sauté pan over medium heat. Cook until garlic is golden, about 2 minutes, then remove and discard it. Add shrimp and sauté, tossing frequently, until they are curled and pink, about 3 minutes. Season well with salt and cayenne, both to taste, and remove with a slotted spoon to a warm platter. Add sherry and bring it to a boil, stirring and scraping pan, and let it boil half a minute. Stir in parsley and pour it over shrimp. Serve at once, over rice or with plenty of crusty bread to sop up sauce. Preparation time: 10 minutes; Cooking time: 10 minutes; Makes 4 servings. “I love Southern cooking, and this salad is so great for the summer, be it a backyard barbecue or afternoon picnic,” says Whitney Otawka, executive chef at the Greyfi eld Inn on Cumberland Island. “The crunch of the fried green tomato and the refreshingly cooling buttermilk vinaigrette are such a great combo. And, of course, we are lucky enough to have one of the fi nest Southern creameries right here in Georgia, Sweet Grass Dairy. I think this a very ‘Georgia’ dish,” she says. 47A Damon Lee Fowler’s Savannah Sherried Shrimp is a fl avorful favorite. The recipe, at left, is in Fowler’s “The Savannah Cookbook,” which features other regional specialties. Fried Green Tomato Salad With Sweet Grass Dairy Tomme and Buttermilk Vinaigrette 2 green tomatoes 1-1/2 cups buttermilk 1/4 teaspoon Tabasco sauce 2 cups cornmeal 1-1/4 cups all-purpose fl our 4 teaspoons kosher salt 1 head Bibb lettuce, cleaned and chopped 1 cucumber, peeled and diced 7 Sun Gold tomatoes (or small heirloom tomatoes), halved or quartered 4 ounces Sweet Grass Dairy Thomasville Tomme cheese, shaved with a peeler 1 cup Buttermilk Vinaigrette (recipe below) Slice tomatoes 1/4-inch thick. Place in a bowl and cover with buttermilk and Tabasco. Refrigerate for at least 30 minutes. In a deep dish or bowl, combine cornmeal, fl our and salt. Heat a large cast-iron pan with 2 cups frying oil (canola, peanut or corn) on medium-high heat to 325 degrees. Dredge tomatoes in cornmeal mix one at a time, coating each side evenly, pressing them lightly. Place on a rack over a baking sheet. To fry, gently place each tomato into oil and cook for about 3 minutes. Using tongs, gently fl ip tomatoes and cook for 3 minutes on other side, until they are an even golden-brown color and crispy on both sides. Transfer fi nished tomatoes onto a baking sheet lined with paper towels. More online at www.georgiamagazine.org To assemble salad, lightly toss lettuce with cucumbers, Sun Gold tomatoes and shaved Tomme. Spoon 2 to 3 tablespoons of Buttermilk Vinaigrette onto each plate. Overlap two fried green tomatoes next to dressing and top with Bibb lettuce mix. This refreshing dressing is per- fect for a summer salad, especially on Whitney Otawka’s Fried Green Tomato Salad. Buttermilk Vinaigrette 1 tablespoon minced shallot 2 teaspoons champagne vinegar 1 tablespoon fresh-squeezed lemon juice Zest of 1/2 lemon 1 cup mayonnaise 1/4 cup sour cream 1/4 teaspoon kosher salt Pinch black pepper 3/4 cup buttermilk 1 teaspoon extra-virgin olive oil In a small bowl, combine shal- lot, vinegar, lemon juice, lemon zest, mayonnaise, sour cream, salt and pepper. Slowly whisk in the buttermilk followed by the olive oil. Taste for seasoning. This dressing can be kept refrigerated for up to 5 days. Preparation time: 10 minutes; Makes 2 cups dressing. For more Georgia recipes, see “A state of fullness” on page 44. GEORGIA MAGAZINE Thomasville Bonus Content PHOTO BY JOHN ROBERT CARRINGTON III, FROM “THE SAVANNAH COOKBOOK” BY DAMON LEE FOWLER. REPRINTED WITH PERMISSION FROM GIBBS SMITH http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - July 2011

Georgia Magazine - July 2011
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia’s Energy Outlook
Special Energy Report
A Jewel Against the Sea
“A Special Blessing”
Your Own Backyard
Around Georgia
My Georgia
Gardens
Georgia Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - July 2011