Recipe Weekend / Cookbook Review: LuLu’s Kitchen: A Taste of the Gulf Coast Good Life by Lucy Buffett
Disclosure / Disclaimer: I received this book, free of charge,from FSB Assocaites, for review purposes on this blog. No other compensation, monetary or in
kind, has been received or implied for this post. Nor was I told how to
post about it
Ingredients
1 ½ - 2 gallons water
1 cup LuLu's Perfect Pepper Hot Sauce ™
¾ cup freshly squeezed lemon juice
1 ½ cups liquid Zatarain's ® crab and seafood boil
1 (3 ounce) bag Zatarain's ® dry crab and seafood boil
5 bay leaves
½ cup LuLu's Crazy Creola Seasoning ™
¼ cup salt
2 – 3 pounds larges headless shrimp with shell
Directions:
1. Combine all ingredients except shrimp in a large stockpot. Bring to a full rolling boil. Be prepared to have the spices "tickle" the back of your throat. Gesundheit!
2. Add shrimp. Cook for 2 minutes.
3.Turn off heat and cover for 1 minute. Drain shrimp in a colander and place a layer of ice on top to stop cooking process.
4. Allow to cool for at least 5 minutes. Drain and refrigerate. Serve with my Red Horseradish Sauce.
Looking for a taste of Gulf Shores to send to Mom up in the cooler North?
I've got JUST the cookbook for you, that came out this week!
Lucy Buffett is the chef sister of famous singer Jimmy Buffett, and this new cookbook celebrates her Gulf Coast restaurant and family memories!
Synopsis:
This new cookbook is the updated version of Lucy's 2009 cookbook, from her restaurant, Crazy Sista Cooking, with a new introduction and amazing photography, the bestselling cookbook includes more than 120 authentic family recipes from her Alabama and Florida destination restaurants, LuLu’s. Tucked inside are humorous stories and plenty of wit and wisdom from Lucy’s own kitchen.
The book features party menus, Buffett family favorites, and lots of
telling it like it is. Recipes include soul-satisfying delights like West Indies Salad, eavenly Fried Crab Claws, Garlic Cheese Grits, and Silver Queen Succotash — not to mention a whole chapter of specialty cocktails that will have you daydreaming of cold margaritas and warm sand between your toes.
Review:
If you've visited LuLu's, then you know that not only is the food delicious, but it's food like your Mama makes, but with a little something extra! Lucy has done a great job in updating the recipes from the original book and the pictures will make you want to go start cooking! I love how the book is set up with recipes divisions, but then also with themes for the entire year, like Memorial Day Shrimp and Crawfish Boil, July 4th BBQ and Thanksgiving Dinner, to really show you how the different recipes work together, to create a cohesive menu! Add in the chapter on drinks served at the restaurant
The family anecdotes are charming and really make you feel like you are getting so much more than a souvenir cookbook. You are getting a look into Lucy's family life and a look at Southern life at the same time! This is the perfect book for giving to Mom to rekindle memories of a great vacation shared, or to share a great, unique cookbook with! It also makes a great hostess gift, for those of you visiting friends on the beach, or up North this Summer! We highly recommend it!
Recipe:
The family anecdotes are charming and really make you feel like you are getting so much more than a souvenir cookbook. You are getting a look into Lucy's family life and a look at Southern life at the same time! This is the perfect book for giving to Mom to rekindle memories of a great vacation shared, or to share a great, unique cookbook with! It also makes a great hostess gift, for those of you visiting friends on the beach, or up North this Summer! We highly recommend it!
Recipe:
LuLu's Perfect Peel and Eat Shrimp
Makes: 4 servings1 ½ - 2 gallons water
1 cup LuLu's Perfect Pepper Hot Sauce ™
¾ cup freshly squeezed lemon juice
1 ½ cups liquid Zatarain's ® crab and seafood boil
1 (3 ounce) bag Zatarain's ® dry crab and seafood boil
5 bay leaves
½ cup LuLu's Crazy Creola Seasoning ™
¼ cup salt
2 – 3 pounds larges headless shrimp with shell
Directions:
1. Combine all ingredients except shrimp in a large stockpot. Bring to a full rolling boil. Be prepared to have the spices "tickle" the back of your throat. Gesundheit!
2. Add shrimp. Cook for 2 minutes.
3.Turn off heat and cover for 1 minute. Drain shrimp in a colander and place a layer of ice on top to stop cooking process.
4. Allow to cool for at least 5 minutes. Drain and refrigerate. Serve with my Red Horseradish Sauce.
Excerpted from LuLu's Kitchen: A Taste of The Gulf Coast Good Life by Lucy Buffett
(Grand Central Life & Style)
About the Author:
Lucy "LuLu" Buffett enjoys "living life out loud" from her coastal Alabama home to her island retreat in Key West, Florida. A former personal chef, she has cooked her way from coast to coast for high-powered clients and even on a yacht in the Caribbean for Harrison Ford. The greatest passion of this self-proclaimed gypsy rebel and reluctant entrepreneur is cooking good food for the people she loves. She currently serves more than one million guests a year at her two LuLu's locations in Gulf Shores, AL and Destin, FL. For more information, please visit http://www.lulubuffett.
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