Hilton Head Island Revisited

I am home from 7 great days on Hilton Head Island, Sea Pines Plantation. The weather was perfect and the seafood exceptional. Today's table is a celebration of seafood and the southern table.

Shrimp Creole
Coconut Rice with Black Beans
Baking Powder Biscuits
Fresh Fruit with Toasted Almonds and Chopped Fresh Mint

Shrimp is available in many ways on the island and surrounding area. Creole is one way I did not have it while there, so here is the one I prepared. The Trinity (green pepper, onion and celery) is sauteed in olive oil. Chili powder is added with canned tomatoes, tomato sauce, hot sauce, Worcestershire sauce, a pinch of sugar and salt and pepper. This is gently simmered over low heat for about 60-90 minutes. Peeled, deveined shrimp are added at the end and cooked until just done, about 5 minutes.

The rice is cooked in lite coconut milk until aldente. Black beans are rinsed and drained and stirred in at the end. On Sunday I bought fresh asparagus at the farmers market and roasted in with EVOO, garlic, salt and pepper. I cut it up and added it to the rice. The creole is spooned over the rice and garnished with sliced green onions.

Baking powder biscuits are an important part of the southern table. These were made with buttermilk and the dough was very soft. They made a perfect compliment to the creole dish.

Fresh berries were at the farmers market and I had them for dessert with sliced toasted almonds and fresh mint from my herb garden.

On the whole it was a nice reminder of the great food of the islands. And in my plan to eliminate red meat, this was a beginning that was very satisfying. Next week I will be working on oven fried chicken and a green bean dish with wheat berries.

Have a great week, it sounds like it will be wet and hot!