Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up by Paula Deen & Melissa Clark

Author:Paula Deen & Melissa Clark
Language: eng
Format: epub
Publisher: Paula Deen Ventures
Published: 2015-08-31T16:00:00+00:00

Easy Coleslaw (here) is the perfect accompaniment to Chopped Turkey Barbecue.

Crabbing on the Wilmington River with Patrick Dobbs, a.k.a. my number-one househusband.

7

Fish and Shellfish

I have my home of Savannah, Georgia, to thank for my deep love of seafood. And thankful I am; yes, sir. Because when you love fish, it’s easy to eat right. The seafood we get in Savannah is so fresh it practically jumps onto your plate. That has been a big factor in opening me up to trying different types of fish. They all have their own individual tastes and textures and they all respond just a little bit differently to various cooking methods.

Two of my favorite fish have got to be salmon and red snapper. Salmon is buttery and rich and tastes so delicious cooked on a smoky grill. Grilled Salmon with Mustard Glaze (here) is such an easy way to prepare this wonderful fish. It needs nothing more than a slathering of sweet and spicy glaze and a few minutes on the grill to cook up to perfection. Red snapper I prefer baked in the oven. It’s a mildly sweet fish that I like to flavor with fresh herbs and lemon slices. Parcel-Wrapped Red Snapper (here) may sound fancy, but it’s really not. It’s a foolproof way to cook fish that involves simply topping the fish with flavorings and wrapping it up in aluminum foil or parchment paper. The fish always comes out moist and perfectly flaky.

My true love in the seafood department is shrimp. Grilled, fried, boiled, or broiled, there is no preparation for shrimp that I don’t swoon over. When Michael wants to butter me up, forget the flowers! All he has to do is bring home some freshly caught shrimp.

A Shrimp Po’boy (here) is one of my favorite lunchtime treats. These days I most often make it with broiled shrimp instead of deep-fried. Broiling is a wonderful way to bring out the natural sweetness in foods. The shrimp will stay tender and soft on the inside with a nice outer crunch.

For special occasions, a good old Low Country Boil (here) is the way to go. Sausage and shrimp together is just this side of paradise, I tell you. This meal calls out for a crowd, so make sure you have plenty of friends and family over when you put out a boil.

What could be more delicate than a beautiful scallop? I love to sear them in a mix of butter and olive oil just until they have a browned crust on the outside and no more. They are tender and sweet and buttery and need so little to make them sit up and sing. Seared Scallops on Barley Salad (here) is a quick dish, served with a hearty salad, that I enjoy all summer long.

Seafood is the lifeblood of Savannah, and I have learned to appreciate the beauty of nearly everything the waterways here have to offer. And luckily, seafood fits into my lifestyle and suits my health needs so well. With

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