Recipe Swap: South Carolina traditions meet Missouri tables

Our family has just returned home from a trip to the South Carolina coast for my cousin's wedding at the beach. It was an extraordinary time, including family, friends, a gorgeous wedding and lots of fantastic food. While we spent a day in Charleston, I purchased a cookbook featuring many rich Charleston traditions and great seafood recipes. Nearly every page has at least one seafood recipe. While we were on our trip, we ate at local seafood eateries to enjoy the freshest seafood and glass after glass of ice-cold Southern sweet tea. Just including these recipes takes me back there with many great memories of a weekend and a wedding I will never forget.

South Carolina Sweet Tea

Recipe compliments of the South Carolina Smiles Guide

1 heaping cup of sugar

2 quarts cold water

Juice of 2 lemons

5 regular-size tea bags, add more bags if stronger tea is preferred

Combine sugar, water and lemon juice in a large saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat. Add the tea bags. Cover the pan. Steep for 20 minutes. Remove tea bags and pour into large pitcher. Chill and serve.

Hyman's Restaurant Crab Dip

1 1/2 pounds cream cheese

1/2 pound cooked crabmeat

1/2 pound small or diced cooked shrimp

3 teaspoons horseradish

1/8 teaspoon lemon juice

1/2 cup shredded Cheddar cheese

2 tablespoons Hyman's Cajun Seasoning

Mix together and chill until firm.

Vickery's Restaurant Oyster Bisque

6 to 8 raw whole oysters

1/2 cup corn

1/4 cup chopped green onions

1/4 cup chopped tomatoes

2 ounces white wine

6 ounces heavy cream

1 ounce garlic

Salt and pepper

Tabasco sauce

Worcestershire sauce

Saute corn, green onions and tomatoes in olive oil for 2 to 3 minutes. Add garlic and cook for 1 minute. Add wine and reduce by half. Add cream and reduce. Season with salt and pepper, Tabasco and Worcestershire sauce. Add oysters and bring to a boil. Serve immediately.

82 Queen Restaurant Award-Winning She-Crab Soup

Roux:

1/4 cup butter

1/4 pound flour

Preparation:

Melt butter and stir in flour to make roux. Add milk and cream and bring to boil. Add remaining ingredients. Simmer for 20 minutes. Garnish with sherried whipped cream.

Ingredients:

1 cup heavy cream

3 cups milk

2 cups fish stock or water and fish base

1/4 pound crab roe

1 pound white crabmeat

1 cup chopped celery, lightly sauteed with:

1/4 cup chopped carrots

1/4 cup chopped onion

1/4 cup sherry wine

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

Makes 12 servings.

Quick Shrimp Popovers

1 package crescent rolls

1/2 pound shrimp, cooked and chopped

1 teaspoon onion, grated

1 (8-ounce) package cream cheese, at room temperature

1/2 teaspoon lemon juice

Dab horseradish

Mayonnaise, as needed

Cut crescent rolls in halves. Mix shrimp, onion, cream cheese, lemon juice and horseradish. Add mayonnaise until right consistency. Spread mixture on rolls. Roll and seal. Bake at 350 degrees until brown and puffy.

Cheese Biscuits

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

1 cup sour cream

1 cup finely grated sharp cheese

Sprinkle of cayenne pepper

1 to 2 tablespoons milk

Mix all ingredients except milk with fork. If mixture is too dry, add milk as needed. Roll and cut with biscuit cutter. Bake at 450 degrees for 10 to 12 minutes.

Scallops 'N' Bacon

1 pound scallops

1/4 cup melted margarine

2 tablespoons lemon juice

1/2 teaspoon salt

Dash white pepper

Sliced bacon

Paprika

Rinse scallops in cold water. Combine margarine, lemon juice, salt and pepper and pour over scallops. Let stand 30 minutes in refrigerator, turning once. Drain scallops. Set aside. Cut bacon slices in half and partially cook until the slices ruffle, but are still flexible. Drain on paper towel. Wrap each scallop with a partially cooked piece of bacon and hold in place with a toothpick. Place bacon-wrapped scallops on a broiler pan and sprinkle tops with paprika. Preheat the broiler and broil 6 inches from the heat for 5 minutes; turn and sprinkle with paprika and broil another 5 to 8 minutes until bacon is crisp and brown. Makes 18 to 24 pieces.

Charleston Crabmeat Salad

1 pound back fin crab, cooked

1 cup celery, diced

1/3 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoon salt

1 dash white pepper

Few drops Tabasco sauce

1/4 teaspoon Worcestershire sauce

3 tablespoons French dressing

Lettuce

Pick crabmeat and discard shells. Combine crabmeat with celery. Mix remaining ingredients except lettuce. Mix gently. Serve on lettuce. Serves 4.

I could share more recipes with you for a long time, as large as the book that I purchased, but I am all out of room. Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.