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| A Fourth of July celebration. St. Helena Island, South Carolina, 1939 by: Marion Post Wolcott |
The Coastal Plain in South Carolina is commonly referred to by the locals as " The Low Country", and is home to some of the best soul food in the country. This unique style of cooking that is born of African and Caribbean influences, is known for its heavy use of seafood and rice...main staples of the Gullah (or Geechee) natives of this tidal plane.
Aside from the great taste, another benefit of Low Country cooking, is that it is almost always gluten free because authentic African and Caribbean foods do not call for the European introduced wheat flour.
3 shallots, chopped
1/4 cup white Chardonnay
2 lemons, squeezed
1/2 cup cream
1/2 tsp. minced garlic
1/8 tsp. Paprika
1/4 tsp. Old Bay
1/4 tsp Cajun Seasoning
1 teaspoon lemon pepper
1 teaspoon parsley flakes
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese
1 pound lump crab meat
1 pound large shrimp, cleaned and deveined
Extra Virgin Olive Oil
Pre-heat oven 400 degrees
In a large saucepan, saute shallots in extra olive oil. Add Chardonnay.
Cook over low heat for 2 1/2 minutes. Add cream, garlic, paprika, Old Bay, lemon pepper, parsley flakes and cayenne pepper.
Cook on low heat for 3 1/2 minutes.
Remove from heat then fold in parmesan cheese. Fold in lump crabmeat and place in refrigerator. Allow crabmeat mixture chill for 1 hour.
Meanwhile, clean, devein and butterfly the shrimp. Place them on a lined baking sheet.
Add about 1 teaspoon of crabmeat mix on each of the shrimp.
Bake at 400 degrees oven for 4 minutes.
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