Jimmy Buffett's sister Lulu was a guest on this morning's "Cooking with Friends" on the Fox and Friends morning show. What a personality! We would love to visit her restaurant if we are ever in the Florida panhandle area. I wonder if they have a burger on the menu called "Cheeseburger in Paradise" . . . I bet they do! Check out the link below for more information on her restaurant, cookbook and more recipes.
I want her cookbook! . . . OK, so I couldn't resist, I just went to Amazon and bought the cookbook :) Can't wait to get it!!!
She had our mouths watering with her recipe for Sloppy Shrimp and also provided her recipe for shrimp stock.
"If you like pina coladas and getting caught in the rain, then you’ll love these recipes from Jimmy Buffett’s sister Lucy! Her cookbook “Lulu’s Kitchen: A Taste of the Gulf Coast Good Life” features these recipes and more, inspired by her coastal Southern roots and Grandma’s cooking! Learn more about Lucy, her cookbook, and her restaurant Lulu’s by clicking here."
Fox and Friends website
SLOPPY SHRIMP
Sloppy Seasoning Mix:
2 tsp. salt
1 tsp. black pepper
½ tsp. white pepper
½ tsp. cayenne pepper
½ tsp. crushed red pepper flakes
1 tsp. onion powder
2 tsp. paprika
Ingredients:
1 tsp. black pepper
½ tsp. white pepper
½ tsp. cayenne pepper
½ tsp. crushed red pepper flakes
1 tsp. onion powder
2 tsp. paprika
Ingredients:
1 stick, plus 2 tbsp. unsalted butter, divided
½ c. olive oil
2 tbsp. fresh garlic, finely chopped
2 tbsp. fresh rosemary, finely chopped
½ c. dark beer, room temperature
½ c. Shrimp Stock (recipe below)
2 lbs. large headless shrimp in the shells
1 tbsp. LuLu’s Perfect Pepper Hot Sauce™
1 tbsp. Worcestershire sauce
Juice of 1 lemon
Zest of 1 lemon
2 tbsp. fresh parsley, minced
1 loaf French bread or 4 hot dog buns
Instructions:
In a small bowl, combine all seasoning mix ingredients. Set aside.
Melt 1 stick of butter with olive oil over medium-high heat in a heavy skillet large enough to fit shrimp without overcrowding. When butter and oil begin to sizzle, add garlic and rosemary. Stir once. Add seasoning mix and stir once.
Add beer and shrimp stock, shaking skillet to marry the oil and liquid. Bring to a boil over medium-high heat, stirring or shaking the skillet constantly.
Add shrimp. Stir to coat and sauté or shake pan, turning shrimp, for 2 to 3 minutes or until they begin to turn pink. Add remaining 2 tablespoons butter, hot sauce, Worcestershire sauce, lemon juice, lemon zest, and parsley. Stir well and cook for 1 minute. Do not overcook shrimp!
Quickly remove shrimp with a slotted spoon to 4 soup bowls. Ladle liquid over shrimp and serve immediately with crusty French bread and a roll of paper towels.
SHRIMP STOCK
Makes about 4 quarts
Ingredients:
Heads, tails, and shells from 5 pounds of peeled shrimp – or – tails and shells from 4 pounds of shrimp and 1 pound shrimp in the shell
6 qts. water
3 onions, chopped into large chunks
6 ribs celery, chopped into large chunks
1 bunch green onions, chopped into large pieces
Handful of parsley with stems, thoroughly washed
2 lemons, sliced into ¼ -inch rounds
1 tsp. whole black
Peppercorns
1 whole clove garlic
Instructions:
6 qts. water
3 onions, chopped into large chunks
6 ribs celery, chopped into large chunks
1 bunch green onions, chopped into large pieces
Handful of parsley with stems, thoroughly washed
2 lemons, sliced into ¼ -inch rounds
1 tsp. whole black
Peppercorns
1 whole clove garlic
Instructions:
Run cold water over shrimp heads and shells (or shrimp if using them). Place all ingredients into an 8-quart stockpot over high heat. Bring to a boil. Reduce heat to medium or until stock is simmering. Skim foamoff the top. Continue to skim as needed.
Cook stock for 2 hours or until stock is reduced to about 4 quarts.
Place uncovered stockpot in an empty sink. Fill sink with water and ice around the stockpot. Stir stock every 15 minutes until completely cooled. Strain stock and refrigerate or freeze immediately.
LULU’S CRAZY CREOLA SEASONING
Makes ½ cup
Ingredients:
1 tbsp. salt
2 tbsp. granulated garlic
4 tsp. granulated onion
¼ c. paprika
1½ tsp. black pepper
2 tsp. cayenne pepper
2 tsp. white pepper
½ tsp. dried thyme leaves
½ tsp. dried oregano leaves
Instructions:
Combine all ingredients. Store in an airtight container.
Excerpted from the book LULU’S KITCHEN by Lucy Buffett. Copyright © 2007, 2016 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.
