Frank Lee's Lowcountry Sampler
South Carolina Chefs in a Down-Home Cookoff
Good Morning America gave three of South Carolina's most celebrated chefs the chance to have a down-home cook-off.
GMA chose to offer the chef one mandatory secret ingredient: Shrimp. In addition to the shrimp, they all got to choose one of the following fruits: kiwi, pineapple or oranges.
Chef Frank Lee of Slightly North of Broad, (aka S.N.O.B.) came up with a Lowcountry Sampler. You can try his recipe in your own kitchen.
Ingredients
Cooking Directions
In large saucepan, cover and cook neck bone and pig tail in water until tender (about 1 hour, 20 minutes). Strain, save the stock, and pick meat from bones.
Sauté onion in butter; add peas and picked meat, then add enough stock to barely cover. Cook until peas are tender, about 15 minutes. Finish with a touch of butter. Set aside.
Melt the 2 tbsp butter in saucepan; add touch of salt and pepper and 1 cup chicken stock. Cook turnip greens until tender, then add baby turnips. Add a pinch of sugar and sauté 5 additional minutes until tender. Add whole baby okra during the last two minutes, and cook until al dente.
Sauté fresh garlic in butter, and add shrimp and salt and pepper. Cook shrimp until barely tender and pink. Do not overcook.
Place peas on large plate or shallow bowl. Add shrimp on top. Place okra and turnips on side. Add pepper relish to opposite side. Enjoy!
Recipe courtesy of Chef Frank Lee of Slightly North of Broad, (aka S.N.O.B.), in Charleston, S.C.
Recipe Summary
Main Ingredients: pig tail and neck bones, baby turnips, okra
Course: Dinner, Lunch, Main Course, Brunch
