GMA Recipe: Lowcountry Sampler

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Lowcountry Sampler
From chef Frank Lee of Slightly North of Broad, (aka S.N.O.B.)

A down-home cook-off from some of South Carolina's most celebrated chefs.

Ingredients

2 cups Dixie Lee peas, dry

Pig tail and neck bones (or apple smoked bacon)

1 onion, chopped

6-12 Baby turnips with greens, chop greens, peel turnips, cut ends,

leaves, whole

2 cups chicken stock

Salt & 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

Directions

1. 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.

2. Saute 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.

3. 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 saute 5 additional minutes until tender. Add whole baby okra during the last two minutes, and cook until al dente.

4. Saute fresh garlic in butter, and add shrimp and salt and pepper. Cook shrimp until barely tender and pink. Do not overcook.

5. 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!

Serves 4-6

Recipe courtesy of Chef Frank Lee of Slightly North of Broad, (aka S.N.O.B.), in Charleston, S.C.