As I posted on our Facebook page, we started shooting the photos for The Sea Cook, due in the spring from Jazz Pantry Productions. The shoot will take place over six sessions for about 50 recipes. I will include the recipes and photos in my memoir about culinary life on an off shore tugboat. The recipes highlight the culinary culture of the ports I’ve been to. The signature dish is Savannah Shrimp and Grits. I decided to get this one off from the start in case I needed to develop it further. Well, I think I got it dialed in on the first go.
The shrimp is an infusion of spices and herbs, served with a creamy style of grits with a couple surprises thrown in. I paired this entrée with fried green tomatoes with a southern twist on the French classic dipping sauce, remoulade. The cream in the grits balanced the heat of the shrimp and the acidity in the tomatoes pairs nicely with the smoky remoulade and the grits.
The pictures on this post are from my phone, but they get the point across. Overall, I am satisfied with the results. From a cook’s perspective, the food turned out well, and I was able to meet the time deadline. Vanessa got some great shots and I cannot wait to see the end results. I will keep you updated as the sessions progress. Happy eats!
