This week I really enjoyed teaching in my new company, CLT Cooks! The kids had a chance to learn some regional foods, which for me, was a big challenge learning about the common foods of the areas chosen. Some locations that were covered were Northwest (including Alaska), Southwest, and Lowcountry (specifically Gullah food.) I’m sure you are wondering which day was their favorite… Gullah foods!! Well, what can I say, we live in the South, we love the South. 🙂
When I brought up the topic of Gullah (or Geechee) foods, the kids gave me a funny look on their faces, as if to say, “what in the world?” You parents know what kind of face I’m talking about! For all of you that love the Lowcountry area, don’t bash my recipe that I’m sharing today. I adjusted things to make it kid friendly, and it worked!! Not only did the kids love the title of this recipe… they LOVED this dish.
So what’s with the name? I’m told it’s Hoppin’ John’s wife… supposedly. The traditional style of it is shrimp over rice, and it normally carries okra. I was skeptical about adding okra to the meal. I LOVE IT, but, the kids? Probably not. I know my one student likes it but it wasn’t worth seeing them lose the joy on their faces if I put it in the meal. So that had been scrapped. I hope your family enjoys the recipe as much as we have!!
Limpin’ Susan (pulled directly from Best American Food)
- 3 tablespoons cooking oil
- 1 large green bell pepper, diced
- 1 small Vidalia onion, chopped
- 2 cloves minced garlic
- 1 cup chicken broth
- 1 teaspoon cornstarch
- Salt, black pepper, and red pepper, to taste
- 1 pound cooked, peeled, and deveined shrimp
- White or yellow rice, cooked (I chose yellow with saffron!)
In a heavy black iron skillet, heat oil over medium heat and add onion and bell pepper. Cook until soft. Add garlic and continue cooking for one minute. Meanwhile, mix chicken broth and cornstarch and stir until smooth. Add to pan and reduce heat. Add seasonings. Simmer and stir until mixture has thickened a little, and add shrimp. Simmer until shrimp are heated through. (If you want to include okra, add it now.) Serve over yellow or white rice.