Gumbo Love – deliciousness abounds

GUMBO Love

(Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life)

Author: Lucy Buffet

To be a good cook, you have to have a love of the good, a love of hard work, and a love of creating. Julia Child

Coastal Southern food and Lucy Buffett go hand in hand. Reading Lulu’s Kitchen, Lucy’s first cookbook was like being with a friend chatting over coffee with stunning pictures about and a salty breeze in the foreground. Gumbo Love is more of the same: Lucy’s life, anecdotes, family stories, fab recipes Southern style and stirring gumbo, not only in the kitchen, but in our hearts and lives. Dixie, Southern, Gulf Coastal; Lucy is all those things and more, bringing the best seafood to your table and the best recipes to your kitchen. May 10th was national shrimp day; here is one of Gumbo Love’s recipes!

SPICY SHRIMP CEVICHE (SERVES 8)

INGREDIENTS

  • 2 pounds poached wild-caught Gulf shrimp (recipe follows)
  • 1/3 cup finely chopped red onion
  • ½ cup finely chopped celery
  • 1 cup quartered cherry tomatoes
  • ¾ cup peeled, seeded, and chopped cucumber
  • 1 teaspoon finely chopped seeded jalapeño
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • 1/3 cup finely chopped fresh cilantro, plus ¼ cup for serving, if desired
  • Juice of 5 limes (about 1 cup)
  • Juice of 2 lemons (about ½ cup)
  • Juice of 1 orange (about ½ cup)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • ½ teaspoon sugar1 avocado, pitted, peeled, and sliced (optional)
  • 2 limes, quartered (optional)

METHOD

  • Chop the shrimp into thirds or bite-size pieces, or leave them whole
    If you prefer, and place in a large bowl.
  • Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro,
    lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir
    well.
  • Transfer to an airtight container and refrigerate overnight. While the mixture
    marinates, occasionally turn the container to evenly coat the shrimp in the liquid
  • Transfer the shrimp and liquid to a glass bowl to serve or divide among eight
    martini glasses. If desired, garnish with avocado, cilantro, and lime.

Excerpted from the book GUMBO LOVE by Lucy Buffett. Copyright ©2017 by LucyBuffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.

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