Good Morning America Recipes

Frank Lee's Lowcountry Sampler

South Carolina Chefs in a Down-Home Cookoff

GMA Recipes Dinner
|
Servings:4-6
Difficulty: Moderate
Cook Time: min

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

  • 2 cups Dixie Lee peas, dry
  • Pig tail and neck bones (or apple smoked bacon)
  • 1 onion, chopped
  • 6 to 12 Baby turnips with greens, chop greens, peel turnips, cut ends, leaves, whole
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • 4 tbsp butter
  • Pinch sugar
  • 12 whole baby okra
  • 2 pounds fresh uncooked shrimp, shelled and de-veined
  • 2 cloves fresh garlic, chopped
  • 1 tbsp pepper relish
  • 1 cup water
  • 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.

    Saut?? 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 saut?? 5 additional minutes until tender. Add whole baby okra during the last two minutes, and cook until al dente.

    Saut?? 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


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