Welcome! Here are three recipes from the Florida Gulf Coast cookbook I'm working on for Shore & Table.
A Little Taste of What's Ahead
The cookbook brings together Gulf seafood, fish camp favorites, waterfront dishes, and the food traditions that make this coast feel like home. I wanted subscribers to have a few recipes to cook while the rest takes shape.
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Fish Camp Favorite Recipes
📖 Recipe
Sweet Southern Hush Puppies
These Southern hush puppies have a crisp, golden exterior and a soft, fluffy center with just enough sweetness to balance the savory onion and seasonings.
Equipment
- Deep fryer or heavy-bottomed Dutch oven
- Deep-fry or instant-read thermometer, if not using a deep fryer
- Large Mixing Bowl
- Small Mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- 1½-tablespoon cookie scoop
- Spider or slotted spoon
- Wire cooling rack
- Rimmed baking sheet or paper towels
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 7 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons finely minced onion
- peanut oil for frying
Instructions
- Add peanut oil to a deep fryer or heavy-bottomed pot and heat to 365°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, onion powder, paprika, black pepper, and cayenne.
- In a separate bowl, whisk together the buttermilk and egg. Stir in the minced onion.
- Pour the buttermilk mixture into the dry ingredients and stir just until combined. Do not overmix. Let the batter rest for 10 minutes.
- Using a 1½-tablespoon cookie scoop, carefully drop portions of batter into the hot oil. Fry in batches, without overcrowding, for 3-4 minutes, turning as needed, until the hush puppies are deep golden brown and cooked through.
- Remove the hush puppies with a spider or slotted spoon and transfer to a wire rack or paper towel-lined plate. Allow the oil to return to 365°F before frying the next batch. Serve warm.
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Notes
Maintain the oil temperature. Keep the oil as close to 365°F as possible for a crisp exterior and evenly cooked center.
Rest the batter. The 10-minute rest allows the cornmeal to hydrate and the batter to thicken before frying.
Keep the portions consistent. A 1½-tablespoon scoop helps the hush puppies cook at the same rate and gives them a classic, plump shape.
Work in batches. Adding too many at once can quickly lower the oil temperature.
Nutrition
Calories: 74kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 11mgSodium: 174mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 65IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
Did you make this recipe?Tag @powell.family.cooking on Instagram
📖 Recipe
Crispy Buffalo Popcorn Shrimp
These Crispy Buffalo Popcorn Shrimp are coated in a seasoned flour and cornstarch mixture, fried until golden and crunchy, then tossed in buttery Buffalo sauce just before serving.
Equipment
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Whisk
- Spider strainer or slotted spoon
- Wire rack and sheet pan
Ingredients
Shrimp
- 1 pound shrimp 41/50 count, peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- peanut or vegetable oil for frying
Buffalo Sauce
- ½ cup Frank's RedHot Original Cayenne Pepper Sauce
- 4 tablespoons unsalted butter melted
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
For Serving
- ranch or blue cheese dressing
- celery sticks
- carrot sticks optional
Instructions
- Pat the shrimp dry with paper towels. Pour the buttermilk into a shallow bowl and add the shrimp. Toss to coat.
- In a separate bowl, whisk together the flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
- Heat the oil to 350°F.
- Remove the shrimp from the buttermilk, allowing the excess to drip off. Dredge thoroughly in the flour mixture and shake off any loose coating.
- Fry the shrimp in small batches for about 2-3 minutes, or until golden, crisp, and cooked through. Transfer to a wire rack. Allow the oil to return to 350°F between batches.
- Whisk together the hot sauce, melted butter, Worcestershire sauce, and garlic powder.
- Just before serving, place the hot fried shrimp in a large bowl. Drizzle with enough Buffalo sauce to coat and toss gently. Serve immediately with ranch or blue cheese dressing and celery.
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Notes
Maintain the oil temperature. Keep the oil as close to 350°F as possible. If it drops too low, the coating can absorb excess oil rather than becoming light and crisp.
Work in small batches. Overcrowding the fryer lowers the oil temperature and prevents the shrimp from frying evenly.
Don’t overcook the shrimp. With 41/50 count shrimp, 2–3 minutes should be plenty. Look for a crisp golden coating and shrimp that are just cooked through.
Sauce at the last minute. Buffalo sauce will begin softening the crispy coating as soon as it is added, so toss the shrimp immediately before serving.
Control the heat. For a milder Buffalo shrimp, reduce or omit the cayenne in the flour mixture. For more heat, serve additional Buffalo sauce on the side.
Nutrition
Calories: 414kcalCarbohydrates: 43gProtein: 28gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 219mgSodium: 1423mgPotassium: 444mgFiber: 1gSugar: 3gVitamin A: 626IUVitamin C: 0.3mgCalcium: 154mgIron: 2mg
Did you make this recipe?Tag @powell.family.cooking on Instagram
📖 Recipe
Blackened Red Snapper with Cheese Grits
This Blackened Red Snapper with Cheese Grits pairs tender Gulf Coast red snapper with a deeply seasoned cast-iron crust and creamy stone-ground cheddar grits. The snapper cooks quickly in a hot cast-iron skillet before being finished with butter, while the rich cheese grits balance the heat of the blackening seasoning. Lemon and fresh microgreens keep the finished plate simple and bright.
Equipment
- Medium saucepan
- Large Cast-iron skillet
- Whisk
- Fish spatula
- Instant-read thermometer
- Paper towels
Ingredients
Cheese Grits
- 4 cups water
- 1 cup stone-ground white grits
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- ¼ cup heavy cream
- ⅛ teaspoon freshly ground black pepper
Blackened Red Snapper
- 4 red snapper fillets about 6 to 7 ounces each, skin removed
- 1 ½ tablespoons blackening seasoning
- 4 tablespoons neutral high-heat oil divided
- 2 tablespoons unsalted butter divided
- 1 lemon cut into wedges
- microgreens for serving
Instructions
- Bring the water and kosher salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce the heat to low and cook according to package directions, stirring frequently, until the grits are tender and creamy. Stone-ground grits vary considerably by brand and may take anywhere from 20 to 40 minutes, so use tenderness rather than time as your guide.
- Remove the grits from the heat. Stir in the butter, cheddar, heavy cream, and black pepper until the cheese is melted and the grits are smooth and creamy. Cover and keep warm. If the grits become too thick before serving, loosen them with a splash of warm water or cream.
- While the grits cook, pat the snapper fillets thoroughly dry with paper towels. Season both sides evenly with the blackening seasoning.
- Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering.
- Add 2 snapper fillets. Once the fish hits the pan, do not move it. Cook undisturbed until a dark, deeply browned crust forms and the fish releases readily from the skillet, about 2 to 3 minutes, depending on thickness.
- Carefully turn the fillets with a fish spatula. Reduce the heat to medium and add 1 tablespoon of butter. Cook for another 1½ to 3 minutes, spooning the foaming butter over the fish during the final minute, until the snapper is opaque and separates easily into moist flakes. Transfer to a plate.
- Remove the skillet from the heat and carefully pour off the darkened butter and loose seasoning. Return the skillet to medium-high heat, add the remaining 2 tablespoons of oil, and repeat the cooking process with the remaining 2 fillets and 1 tablespoon of butter.
- Cooking time will depend on the thickness of the fillets. The snapper should be opaque and separate easily into moist flakes. For food-safety guidance, fish should reach 145°F at the thickest portion. Keep in mind that the fish will continue cooking slightly from carryover heat after it leaves the skillet, so remove it from the hot pan promptly.
- Spoon the warm cheese grits onto plates or into shallow bowls. Top each serving with a blackened red snapper fillet and spoon a little of the skillet butter over the fish. Finish with a small amount of microgreens and serve immediately with lemon wedges.
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Notes
Don't move the fish too soon. Once the snapper goes into the skillet, leave it undisturbed. When a proper crust has formed, the fish should release more readily from the cast iron and be easier to turn without tearing.
Use cooking times as a guide. Red snapper fillets can vary considerably in thickness and may taper from one end to the other. Watch the fish rather than relying solely on the clock.
Account for carryover cooking. The snapper will continue cooking slightly after it leaves the skillet. Transfer it out of the hot pan as soon as it is done rather than allowing it to sit in the residual heat.
Start fresh between batches. Butter and loose blackening spices can burn in a hot cast-iron skillet. Wipe out any darkened solids before starting the second batch, then add fresh oil and butter as directed.
Keep the blackening seasoning at 1½ tablespoons. This provides enough seasoning for a pronounced crust while allowing the mild flavor of the red snapper to come through.
Use tenderness to judge the grits. Cooking times for stone-ground grits vary considerably by brand. They are ready when the grains are tender and the texture is creamy, regardless of the time on the package.
Nutrition
Calories: 1439kcalCarbohydrates: 35gProtein: 195gFat: 53gSaturated Fat: 21gPolyunsaturated Fat: 13gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 408mgSodium: 1760mgPotassium: 3884mgFiber: 1gSugar: 1gVitamin A: 1895IUVitamin C: 29mgCalcium: 516mgIron: 2mg
Did you make this recipe?Tag @powell.family.cooking on Instagram
CHECK OUT more seafood RECIPES already published on our blog!
- Stovetop Crawfish Boil
- Old Fashioned Salmon Patties Recipe with Canned Salmon
- Crispy Fried Calamari Recipe
- Butterfly Fried Shrimp
- Sartin's Signature Deep Fried BBQ Blue Crabs: Copycat Recipe
- Blackened Shrimp Pasta (Creamy Cajun Skillet Recipe)
- Baked Hot Crab Dip with Cream Cheese
- Shrimp Ceviche with Cooked Shrimp (Easy Recipe)
- Tortellini Alfredo with Blackened Shrimp
- Cast Iron Blackened Salmon Recipe
- Creamy Shrimp Macaroni Salad
- How to Cook Snow Crab Legs in the Oven (Garlic Butter)
See more Seafood →
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