Since arriving in the Lowcountry, we have tried a few local favorites.
Our friend gave us a local cookbook that is from her church and it is full of recipes that we are dying to try. The Church of the Cross is a historically important to the area and sits on the May River. The cookbook is called Great Cooks Rise…With The May River Tide. We are so fortunate to have ended up here. Bluffton truly is a special place.
Who Does Not Love A Good Shrimp Dish? I say No one…
Last night we had Shrimp Etouffee Bluffton from the Great Cooks Rise Cookbook. It was such an easy recipe and did not even require making a roux. We served it over some fluffy rice, had a green salad, and baked some fresh bread to dip into the delicious juices.
The Perfect Pairing
This dish pairs very well with a Pinot Noir. And, we love Sabina Pinot Noir from Napa Valley. We typically are not big fans of Pinots, but Sabina is the best we have ever had!
Life if settling down a bit more every day. There is landscaping to be done, rooms to be organized, cable setups and so much more. We are looking forward to spending more time enjoying our new space and neighborhood.
Lovin’ Bluffton And Colleton River
Colleton River is such a beautiful place with several trails to explore either on foot or also nice for biking. We like to end our exploration at the Community Dock. The dock sits on the Colleton River and has expansive views and nice breezes. It is also the perfect spot for cocktail hour and enjoying the sunsets.
Anyway, we wanted to share one or our new favorites – Shrimp Etouffee Bluffton. Give it a try. You will love it!
Shrimp Étouffée Bluffton
- October 15, 2020
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- 3-4 cups cooked rice
- 4 pounds raw shrimp, shelled and deveined
- 1 stick butter (we used about 4 tablespoons when cutting the recipe in half)
- 1/2 cup minced green onion
- 1 cup minced yellow onion
- 1/2 cup minced celery tops
- 1/2 cup fresh chopped parsley
- 5 cloves garlic, minced (we used 2 for the halved recipe)
- 3 tablespoons all-purpose flour
- 8 ounces tomato sauce
- 2 1/2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 teaspoon sugar (we did not add this)
- 1/2 teaspoon Worcestershire sauce
- Step 1
- Cook rice according to package directions and set aside
- Step 2
- Saute shrimp in butter until barely cooked through
- Step 3
- remove and set aside
- Step 4
- In the same pan, saute onions until golden brown
- Step 5
- Add all the other ingredients and stir in flour (we mixed the flour in some water until smooth before adding)
- Step 6
- Simmer for 25 minutes
- Step 7
- Add the shrimp during the last 5 minutes to continue cooking
- Step 8
- Serve over rice