by Guerry Norwood

Preparation Time: 10 Minutes

Ingredients:

  • 4 tablespoons garlic, minced
  • 4 tablespoons of Georgia Farms extra virgin olive oil
  • 1 pound of shelled large fresh Georgia shrimp with tails   left on ( 26-30 count)
  • 1 teaspoon coarse sea salt
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon chili threads
  • 2 tablespoons lemon juice

Cooking Instructions:

  1. Sauté the garlic, chili threads and red pepper flakes in the olive oil until the garlic is translucent.
  2. Add the shrimp and salt.
  3. Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
  4. Add the lemon juice.
  5. Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
  6. Serve immediately.

 

by Guerry Norwood

Georgia’s premier golf event, The Masters, is still a few months away, but that doesn’t mean we can’t eat like well-dressed spectators at Amen Corner. Here’s our version of the infamous Masters Egg Salad Sandwich.

Ingredients:

6 hard boiled eggs mashed with a fork
1/2 cup  Helmans’s mayo
1/4 cup sweet diced pickles
Mrs Dash Garlic & Herbs to taste
1 stalk of celery, chopped fine
1 tsp mustard

Preparation:

Mix all together, season with salt and pepper and a couple of pinches of sugar. Spread on white bread and pretend you can hear the gallery cheering you on.

from the kitchen of Guerry Norwood

Ingredients:

1/8 teaspoon saffron threads
1 teaspoon warm water
3/4 cup mayonnaise
1 very small garlic clove (or 1/2 of a medium sized clove or 1/4 of a large clove)
1 teaspoon freshly squeezed lemon juice
Kosher salt
White pepper
Cooking Instructions:

1. In a small bowl, combine saffron threads and warm water.  Let hydrate for a minute or two (don’t discard the water afterwards).

2. Combine saffron threads (with water), mayo, garlic, lemon juice, a pinch of kosher salt and a pinch of white pepper.  Whisk a few minutes until well combined.  Season to taste with additional kosher salt and white pepper if needed.

3. Transfer to a clean bowl and serve.

by Guerry Norwood


Ingredients:

1 lb. jumbo lump crabmeat
¼ cup thinly sliced chopped up Vidalia Onion
1 egg
3 tbsp. mayonnaise (Helmans)
¼ cup panko bread crumbs; reserve extra panko bread crumbs
¼ tsp. ground moderately hot red pepper, such Chipotle
½ tsp. sweet paprika
Scant 1 tsp. ground white pepper
Pinch of cayenne
Scant 1 tsp. lemon juice
½ tsp. salt

Cooking Instructions:

1. Transfer the crabmeat into a bowl and keep cold.

2. Whisk the egg with the mayonnaise, and then add remaining ingredients, mixing well. Let mixture gather for 15 minutes.  Scrape egg mixture over crab and fold gently with a rubber spatula. Try not to break up the crab meat lumps. Let the mixture rest in the refrigerator for a couple of hours in a tightly covered container.

3. Sprinkle reserved bread crumbs on a plate. Divide crab mixture into quarters; gently form each portion into a loose ball and gently press onto plate to form a disheveled patty. Repeat with remaining crab, cover, and refrigerate until ready to cook, up to several hours.

4. In a skillet over medium heat, warm about ½ inch of olive oil or clarified butter until it is shimmering hot but not smoking. Carefully add crab cakes and turn when nicely colored, about 3 or 4 minutes. Continue cooking second side until golden brown, about 2 minutes. Garnish with lemon and Saffron Aioli (recipe to follow). Serve immediately.

by Guerry Norwood

Ingredients:

3  fresh limes juiced
2 tablespoons vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes
2 medium firm-ripe avocados
1 cup chopped cilantro
1 tablespoon minced fresh hot red or green chili (or 1/2 tsp. dried red chili flakes)
1 pound medium peeled cooked shrimp

Preparation:

1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
2. Dice mangoes  into 3/4-in. cubes; add to bowl. Add cilantro, chili, and shrimp. Mix gently. Cover and chill for up to 6 hours. Dice avocados and add to mixture and serve.

by Guerry Norwood

Cooking Time: 15 minutes

Ingredients:

  • 2 (6 ounce) fillets red snapper red snapper
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup chopped green onions
  • 1 teaspoon ground ginger
  • 1/2 pound of white asparagus

Cooking Instructions:

  1. Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  2. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
  3. Steamed White Asparagus: steam asparagus for fifteen minutes. Coat with soften butter and salt.

 

by Guerry Norwood

Preparation Time: 4 hours

Ingredients:

1 Pound fresh Georgia shrimp, cooked peeled and deveined
1 Cup of chopped celery
2 Chopped green onions
1/2 cup finely chopped Vidalia Onion
(1 large) 3 tablespoons fresh lemon juice
Lemon zest
1/3 cup mayonnaise
1/4 teaspoon black pepper
1/2 teaspoon salt
Harris Teeter fresh hot dog bun toasted

Preparation:

  1. Combine Vidalia Onions, celery, lemon juice & zest and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
  2. Whisk mayonnaise, tarragon, green onions and 1/4 teaspoon black pepper into shallot mixture. Add fresh Georgia shrimp and toss gently to coat.
  3. Marinade for at least four hours.
  4. Spread mixture into toasted roll and enjoy.

by Guerry Norwood

Preparation Time: 30 Minutes

Ingredients:

1 lb. Large Georgia shrimp, peeled and deveined
1/2 cup FRANK’S® REDHOT® Sweet Chili Sauce
2 tbsp. orange marmalade
2 tbsp. butter
2 Garlic Cloves minced
1 lemon juiced
1/4 cup thinly sliced green onion
2 Cups of cooked Arborio Rice

Cooking Instructions:

  1. HEAT Frank’s Sauce, marmalade, lemon juice and butter in medium skillet. Cook over high heat 2 to 3 min. until sauce is bubbly, stirring often.
  2. ADD Georgia shrimp. Cook, stirring, 3 to 5 minutes until shrimp are pink and coated with sauce.
  3. SERVE over Arborio rice, if desired.

by Guerry Norwood

Cooking Time: One Hour

Ingredients:

  • 1 tablespoon Georgia Gold Olive Oil
  • 6 medium yellow summer squash, thinly sliced
  • 1 large Vidalia onion, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan
  • 1 cup shredded sharp Cheddar
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper
  • 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Cooking Instructions:

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

by Guerry Norwood

Preparation Time: Two Hours

Ingredients:

  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • Pinch salt
  • Pinch pepper
  • 1 medium Vidalia onion, thinly sliced
  • 1 medium cucumber, peeled. seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 medium yellow tomato, diced
  • 1 pound fresh lump blue crabmeat, picked clean of shells
  • 1/4 cup Georgia Gold olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • Lettuce, for serving, optional

Directions:

In a large bowl, whisk together the vinegar, sugar, salt, and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.
To the bowl, add the tomatoes, crabmeat, olive oil, green onions, and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve “naked”.