Annual Southern Gentleman Issue
Every good home cook has a few recipes in their arsenal for fish and seafood lovers. The right meal can make for an elevated date night in or impress the pickiest of pescatarian eaters. With coastal flavors that incorporate a Southern spin, these dishes are off the hook!
Photography by Rich Smith
“Shrimp and egg stew is a Creole recipe that my grandfather would cook for the family. He’d start with a good dark roux and then add the holy trinity, shrimp, and eggs. What made the dish stand so special was the dark roux and the locally bought shrimp. It’s a dish I cook during the fall and winter months and always takes me back to my time in Louisiana. When it comes to making this dish, don’t throw away the shrimp shells after you’ve peeled your shrimp. You can use them with carrots, lemon, celery, and bay leaves to make a seafood stock that’ll really help elevate any dish. Also, when you make a roux, use a fat or oil with a high smoke point such as vegetable or peanut oil. Oils like olive oil and extra virgin olive oil will give your roux an off-putting taste.”
