Thursday, May 10, 2012

Tantalizing Thursday-South Carolina

Welcome to Tantalizing Thursday on Chief 187™Chatter.

NASCAR is entering South Carolina to race at “The Track Too Tough to Tame”, Darlington Raceway.

In honor of racing in this great state, I’m pulling out all of the stops and calling for my good friend Chef Eddie’s most devastatingly delicious dish yet with the main ingredient being shrimp.

On the coast South Carolina is known for their low country cuisine and shrimp is the main ingredient.

Chef Eddie insists this recipe for shrimp is potent enough to dazzle your date and net you dessert afterwards…

He suggests this for your “Lady in Black”.

Slam Bam Shrimp
Recipe by Chef Eddie


16 Medium Shrimp, peeled and deveined
1/2 Cup Mayonnaise
6 tsp. Sweet Thai Chili Sauce
3 tsp. Sriracha sauce (This can light ya up, reduce to 1 or 2 tsp. if you prefer less heat)
1 tsp. Rice vinegar
1 Cup Milk
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch


In a bowl combine mayonnaise, sweet Thai chili sauce, Sriracha chili sauce and rice vinegar. Whisk together until well combined, set aside.

Soak shrimp in bowl with milk. Prepare a bowl with panko bread crumbs and another with corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on plate lined with paper towels.

In a large bowl combine fried shrimp with prepared sauce until evenly coated. I usually serve it over rice or any kind of pasta.

Feel free to alter any way you like according to your taste.

Since I’ve met Chef Eddie he’s been telling me about this dish that is so dang tasty that it rivals life’s greatest pleasure! You be the judge!

An excellent starter for Chef Eddie’s amazing shrimp entrée would be a version of South Carolina’s renowned She Crab soup.

South Carolina She-Crab Soup
Recipe found on
Provided By: SOWEN
"This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!"


• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 small white onion, grated
• 1 stalk celery, grated
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 quarts half-and-half cream
• 1 pint heavy cream
• 1 cup chicken broth
• 1 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh dill
• 1 pound lump crabmeat
• 2 tablespoons chopped fresh chives
• 1/2 cup sherry wine


1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
2. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Excellent to begin a meal or a great main course with some oyster crackers and a tossed salad, She Crab soup is versatile and sinfully delicious.

We’ve explored the South’s staple libation once before, but it seems every southern state claims a recipe. Here’s the one I found for South Carolina.

South Carolina Sweet Tea
Recipe found on
Provided By: Deanna Ross
"Remember, this is the south where simplicity is the secret to most recipes. Follow this to the 'T' and you will have sweet tea, Sand Lapper (South Carolina) style."


• 3 family size tea bags
• 2 cups white sugar


1. Using an electric coffee maker, Place the 3 tea bags in the strainer basket (not in the pot). Brew the tea as you would coffee. Pour the sugar in a gallon pitcher. Pour in the hot tea. Continue to run coffee maker with the tea bags until you have enough tea to fill the pitcher. Allow to cool completely at room temperature, and then refrigerate.

Mother’s Day is this Sunday, May 13th so I’d be remiss if I didn’t remember Moms specifically.

For dessert, treat Mom to a favorite treat – ice cream! I’ve found a “recipe” that dresses the ice cream up for this special occasion!

Ice Cream Tartlets
Recipe found on
By Linda Larsen, Guide


• 2 (6-count) packages graham cracker tartlet shells
• 6 cups various flavors of ice cream
• Ice cream toppings
• Chopped nuts, fruit, sprinkles


Spoon about 2 teaspoons ice cream topping in the bottom of each tartlet shell. Top with ice cream, pressing slightly so the topping is visible around the edges of the ice cream. Freeze until firm, then serve with remaining toppings.

Serves 12

Some favorite combinations include:
• Marshmallow sauce (not marshmallow creme) topped with strawberry ice cream and drizzled with chocolate sauce.
• Hot fudge sauce topped with mint ice cream, drizzled with more hot fudge sauce.
• Hot fudge sauce and peanut butter, topped with chocolate chunk ice cream.
• Caramel sauce topped with caramel fudge ice cream, topped with chocolate sauce.

Now that is a very sweet way to honor Mom on her special day!

Wishing all of my fellow NASCAR fans a fun-filled Darlington Weekend!

Wishing all the Moms a wonderful Mother’s Day!

Please join me tomorrow for the week-ending and ever-popular Friday Music Blog on Chief 187™Chatter.