A Little Southern & A little Asian Favorites of the Week…

…And all at once summer collapsed into fall
Oscar Wilde

So I end the week with a few favorites that will be in the keeper file from now on and it was hard to sort through the wonderful easy dishes that we have enjoyed the past few weeks, but I managed to yank a few that I enjoyed starting with the shrimp burger, you know the one, not the smushed up patty usually filled with other stuff that you read about online, but the whopping shrimp burger that we love here in Eastern Carolina plump shrimp and a down-home slaw all stuffed into a burger bun of your choice and yes you do need a fork to get those ones that got away from the bun…

You can use a deep fryer to fry the shrimp, but for two of us I used a big cast iron pan and made three batches.  To start with I had to make “self-rising flour” since I never have it on hand and I made a seasoned dry batter that the shrimp would get dusted with 2 times, but only one dip into the seasoned egg and milk bath.

Ingredients for 1 pound of peeled and deveined shrimp:  Note here, a gentle pinch of seafood seasoning sprinkled over the patted dry shrimp adds a little more flavor, but not necessary.

Spices and seasonings for 1 1/2 – 2 cups of self-rising flour:
3/4 teaspoon Phillips Seafood seasoning or your favorite brand
1 1/4 teaspoon “Slap Ya Mama” Creole or Cajun seasoning or your favorite brand
1 teaspoon or so of lemon pepper
Thoroughly blend spices into your self-rising flour

In another bowl or pie plate add a cup of milk and 1 large egg whisk until blended.  Season with a little seafood seasoning or Creole seasoning.

Heat your fryer oil or cast iron pan and have ready a clean plate, some paper towels, and a colander to sift off the extra flour.
Dredge your shrimp in the milk and egg and allow excess to drip off, dredge into the flour until coated and toss into the colander and give it a little shake, and back into the flour followed by another shake in the colander…gently add to shrimp into the hot oil for just a few minutes until the shrimp are golden, remove to a paper towel-lined plate and gently season with salt.  Repeat for another batch…I had three batches in all.

have ready your coleslaw and buns…spread mayo on the inside top and bottom of the buns, plop a scoop of slaw on either the bottom of the bun or on top of the shrimp, serve with whatever you like, hushpuppies around here.  Enjoy.

Simple Slaw…1 lb small bag shredded coleslaw from the store or make your own, but the one in the store has a little pouch of dressing that I make a pumped-up version slaw dressing…yes lazy.  Add the packet of dressing to a bowl and whisk in a tablespoon of Duke’s mayo, salt, pepper, a tablespoon or so of chili sauce or ketchup, season with a little salt, pepper, celery seed, stir into the cabbage and refrigerate.  Until ready to serve.

YaYa’s Garlic & Ginger Teriyaki Sauce for Chicken Skewers
½ cup sake
2 cloves garlic minced
1″ ginger minced
2 sliced green onions
½ cup mirin
½ cup soy sauce
¼ cup sugar
Gently heat the teriyaki ingredients long enough to dissolve the sugar, allow to cool before marinating the chicken.

Thinly slice 2 fat chicken breasts into strips and marinate in some of the teriyaki sauce at least 2 hours, thread on skewers grill and baste occasionally/. Remove to serving platter and drizzle with more teriyaki sauce, serve hot. with a side salad…

Arugula Orange, Fennel, Raddichio Salad for Two

A handful or two of Washed and dried arugula
1/4 of a fennel bulb, thinly sliced
1/8th head of radicchio, thinly sliced
2 oranges, peeled and sliced
a little thinly sliced red onion
salt and pepper
Blood Orange EVOO
a splash of balsamic vinegar…plate your salad ingredients, drizzle EVOO and a little vinegar, salt, and pepper…