shrimp Archives - Riverview Farms

Daikon Porridge

Published at 05/30/2025May 30, 2025 In Category Daikon Radishes, Recipes Tags: daikon radish, hot peppers, jalapenos, peppers, shrimp

I’ve been coveting a daikon and doing a little research and this recipe seems so simple and delicious, I can’t wait to try it. Basically it’s just rice, daikon and salt. Just the ticket if you’re feeling under the weather. And good news is that the daikon will keep, wrapped maybe in a damp dish towel, in your refrigerator for a month or two so if you don’t feel like porridge now, it will be waiting for you when you do. The recipe calls for daikon greens and sprouts so we’ll have to be creative, or wait and see if another bunch of radishes with their greens shows up in one of the last few boxes.

Daikon and Shrimp Soup

Published at 04/24/2017 In Category Blog, Daikon Radishes, Recipes, Seafood, Vegetables Tags: daikon radish, hot peppers, jalapenos, peppers, shrimp

This soup recipe comes from Florence Fabricant and will use up quite a bit of radish. Serve it hot, or chill it and serve it cold.
In place of the green chili it calls for, you can also a Scotch bonnet pepper, but DON’T CUT IT UP. Just simmer the whole pepper in the soup when you add the shrimp, and then remove it before serving. You just want a bit of the heat, not the whole scorching thing.

Cider-Poached Shrimp with Jezebel Apple Salsa

Published at 10/07/2016October 7, 2016 In Category Apples, Blog, Fruit, Recipes, Seafood Tags: apples, shrimp

This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.

Red Rice with Shrimp

Published at 09/02/2016 In Category Recipes, Seafood, Tomatoes Tags: shrimp, tomatoes

I am crazy about red rice. There are dozens of red rice recipes. I happen to like this one. If you have fresh tomatoes, just use those instead of the canned variety. Skip the shrimp if you like.

Shrimp and Corn Salad

Published at 07/12/2016July 12, 2016 In Category corn, Recipes, Seafood, Vegetables Tags: corn, shrimp

I’m back again from another quick trip to the beach with a few pounds of fresh Georgia shrimp. And with ears and ears of corn in my box, how can I resist this quick salad? Sorry I don’t remember the origins of this recipe.

Grilled Shrimp and Smoky Grilled Corn Grits

Published at 04/01/2016October 5, 2024 In Category Blog, corn, Grains, Grits, peppers, Recipes, Seafood, Tomatoes, Vegetables Tags: corn, grits, shrimp, sweet peppers, tomatoes

Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?

Gary Donlick’s Sweet Potato, Carrot and Orange Soup

Published at 04/01/2016September 14, 2017 In Category Blog, Carrots, Recipes, Seafood, Sweet Potatoes, Vegetables Tags: carrots, mussels, shrimp, sweet potatoes

Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.

Local Republic’s Shrimp and “Grits”

Published at 03/28/2016October 5, 2024 In Category Blog, Cornmeal, Grains, Grits, Meat, Recipes, Seafood, Vegetables Tags: cornmeal, sausage, shrimp

Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.

After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?

Shrimp and Southern Pea Salad

Published at 03/08/2016October 7, 2016 In Category Blog, Field peas, Recipes, Seafood, Vegetables Tags: field peas, shrimp

Now on to the real stars of this week’s box – the field peas.

You can use any southern pea in this recipe, but the cooking time will vary by variety and how mature the peas were when harvested. Our fresh pink-eye peas should cook pretty quickly.

Hands on: 20 minutes
Total time: 40 minutes
Serves: 4

Highland Bakery’s Shrimp and Grits

Published at 11/19/2015October 5, 2024 In Category Blog, Grains, Grits, Recipes, Seafood Tags: grits, shrimp

When grits appear in our boxes, my first thought is “shrimp and grits.” This is the dish most often requested by AJC readers for our “From the menu of” column. We publish a shrimp and grits recipe at least four time a year. This is from my early days with the column, published back in 2009.