Cookbook Review: Gumbo Love By Lucy Buffett

GUMBO LOVE
Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life

By: Lucy Buffett

Published: May 9, 2017

Publisher: Grand Central Life & Style

Non-Fiction/Cookbook

If you need any reason to check out Lucy Buffett's new cookbook, then National Shrimp Day would be it! Fans of Gulf Coast specialties, fruity libations, and flavor-rich dishes won't want to miss out on the recipes featured in Lucy Buffett's newest cookbook, GUMBO LOVE. From starters and snacks to deep friend southern favorites to desserts and cocktails you'll be able to pretend you are on the Gulf Coast no matter where you live.

I shared recipes from Buffett's previous cookbook LULU'S KITCHEN last summer and am just as excited for this one. This cookbook is thicker than her previous one and the photos shared throughout the pages make me want to jump in the car and revisit our favorite Gulf Coast spots. Any photo that has Lucy Buffett in it shows the happiness oozing out of her. There is no doubt that life is good in the Gulf. What I love about Buffett's cookbooks is she shares her heart along with her recipes. In each chapter, she shares stories or traditions to give you a bit of background on the recipes she offers. I love that she begins the cookbook with dessert. Buffet states that she is a "lifetime rule breaker...and chooses her rebellions more wisely - like having dessert first." That is my kind of philosophy on life! There are so many recipes I can't wait to try, I'll be working my way through this cookbook all summer. Some of the recipes I can't wait to try include:

• Lazy V Chocolate Fudge Cake (her mother's recipe)
• Easy-Peasy Chocolate Sauce (Will it be as good as MY mom's recipe?)
• Bad Girl Buffalo wings
• Black Bean & Corn Salad Dip
• Trout Amandine
• Daddy's Fried Chicken
• Watermelon and Feta Cheese Salad
• Hurricane Cocktail
• Plus all of her favorite sauces, seasonings, dressings, and tips for cooking or frying seafood

This cookbook is making a permanent place on my cookbook shelf as it is just full of amazing dishes and stories that will make me laugh. I'm thrilled to share one of her recipes with you. Since it's National Shrimp Day, this shrimp recipe is perfect for celebrating shrimp day or really any special day in your house!

Image Credit: Angie Mosier

SPICY SHRIMP CEVICHE

SERVES 8

INGREDIENTS

2 pounds poached wild-caught Gulf shrimp (recipe follows)

1/3 cup finely chopped red onion

½ cup finely chopped celery

1 cup quartered cherry tomatoes

¾ cup peeled, seeded, and chopped cucumber

1 teaspoon finely chopped seeded jalapeño

2 teaspoons finely chopped garlic

2 teaspoons finely chopped fresh ginger

1/3 cup finely chopped fresh cilantro, plus ¼ cup for serving, if desired

Juice of 5 limes (about 1 cup)

Juice of 2 lemons (about ½ cup)

Juice of 1 orange (about ½ cup)

2 tablespoons extra-virgin olive oil

½ teaspoon sea salt

¼ teaspoon white pepper

½ teaspoon sugar

1 avocado, pitted, peeled, and sliced (optional)

2 limes, quartered (optional)

METHOD

1. Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl.

2. Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro,

lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well.

3. Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in the liquid.

4. Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro, and lime.

POACHED SHRIMP

MAKES 2 POUNDS SHRIMP

I USE THIS method to cook shrimp that have been peeled. It takes only a few

minutes, so be careful not to overcook the shrimp. Poaching lets them absorb the

flavors from the poaching liquid, which is called court bouillon in fancy French

cooking and typically uses wine. Staying in step with my beloved Gulf Coastal

Caribbean and Mexican influences, I use tequila or rum!

INGREDIENTS

2¼ pounds large wild-caught headless Gulf shrimp in the shell

8 cups water

½ cup tequila or rum

1 lemon, sliced into rounds

½ white onion, coarsely chopped

6 garlic cloves

2 tablespoons sea salt

1 tablespoon whole black peppercorns

4 fresh cilantro sprigs

METHOD

1. Peel and devein the shrimp. Keep refrigerated until ready to use.

2. Place the water in a large heavy skillet or saucepan. Add the tequila, lemon, onion, garlic, salt, peppercorns, and cilantro. Cover and bring to a boil over medium heat.

Boil for 5 minutes.

3. Reduce the heat until the liquid is simmering. Add the shrimp, cover, and cook for

3 minutes only! Pour the shrimp into a strainer and immediately cover with ice.When the shrimp are cool, remove and discard the lemon rounds, garlic, and cilantro. Refrigerate in an airtight container until ready to use.

Excerpted from the book GUMBO LOVE by Lucy Buffett. Copyright © 2017 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.  

Lucy Buffett - Image Credit: Chandler Williams of Modus Photography

Lucy Buffett is a restaurateur of the award-winning, fun-loving LuLu’s which serves more than one million guests a year at two locations, one in Gulf Shores, Alabama and the other in Destin, Florida. Lucy has also been recognized for her tireless work on behalf of sustainability and the environment. However, the greatest passion of this self-proclaimed gypsy rebel and reluctant entrepreneur is cooking good food for the people she loves. You can find more information on Lucy at www.LucyBuffett.com.

To purchase a copy of GUMBO LOVE, click the photo below:

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