The Soul Pan Kitchen

Category: Soul & Sea

  • Lowcountry Shrimp

    Theres something sweet about the south y’all, but today I made something as savory as time! This fabulous seafood dish will knock the socks off of your next family meal!

    Ingredients:

    2 cups melted Butter 

    1/4 cup Worcestershire sauce

    1/4 cup fresh lemon juice

    2 tablespoons ground pepper

    2 tablespoons Hot sauce 

    4 cloves minced garlic 

    2 teaspoons salt 

    2 lbs unpeeled medium shrimp 

    2 thinly sliced lemons  

    Directions

    Preheat the oven to 400º.

    Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink.

    You can use the sauce for dipping that’s left in the pan.

  • White Wine Mussels, Stuffed Mushrooms and Asparagus

    Southern food has always been a part of my life. From a young kid to adulthood, I’ve leaned into my roots and truly embraced southern cooking! But when we add in seafood, it takes me back to those beautiful lowcountry nights in McClellanville, SC with my dear friends, Marsha and Billy!

    Tonight, I made it very easy! White Wine Mussels with Stuffed Mushrooms and Asparagus.

    I preheated my oven to 350 degrees

    I started out by hollowing out the mushrooms and packing them with Parmesan cheese! I greased my cookie sheet and placed each one around 2 inches apart. I did this because mussels only take around 6 minutes to cook!

    Coat that Pan Y’all

    I then moved on to coating a pan with olive oil, Cajun seasoning, salt and pepper. When the oil was hot, I snapped my asparagus at the ends (usually you can feel where to snap them) and threw them in the pan. I let them simmer for about 7 minutes until they were nice and browned.

    Back to the Mushrooms

    Moving back to the mushrooms, I placed them in the oven setting the timer for around 5 minutes.

    Mussel Mania

    I placed my mussels in a bowl of baking soda and water and left it for about 20 minutes prior to starting the recipe to get any remaining debris off of them. While this was happening, I made my sauce. To 1 cup of white wine, I added heavy cream and a dash of Cajun seasoning. I brought this to a boil. Added in the mussels and left them for 6 minutes!

    Flavors Beyond Flavors

    At first bite, this decadent dish was absolutely phenomenal. The mussels were cooked to perfection in the delicious sauce, the mushrooms were super savory and the asparagus had a true kick to it.

    Y’all try it out and let me know what you think!

  • Salmon Charleston

    Now, y’all this recipe cuts deep! Just about as southern as it gets! Lowcountry style cookin’ at its finest!

    I start out by sectioning my salmon into portions, around 8 ounces per filet. Then, I coat them very well with a Teriyaki marinade. I usually use Lawry’s Pineapple Teriyaki marinade with a dash of Seafood seasoning! Oh so yummy!

    I let the portions marinate for about 30 minutes! I preheat my oven to 350 degrees! In a cast iron skillet, I put a little olive oil in the pan, then I place the filets in the pan. While this is sitting, grab a bunch of Brussels sprouts out of the icebox and cut the stems and slice them in half lengthwise.

    Grab a gallon size ziplock plastic bag, in the bag put marinade, salt, pepper, soul food seasoning and shake the bag well. Empty the contents in the skillet!

    Place skillet in the 350 degree oven for 35 minutes! top it with Parmesan cheese straight out of the oven!

    Honey, this will be absolutely fabulous once it comes out! The tangy flavor of the salmon and roasted Brussels brings back so many memories of good Charleston, lowcountry flavor!

    Serves: 4