Bertolli

Charleston Sides Recipe List

Fat Hen

3140 Maybank Highway, Johns Island, SC 29455
843-559-9090

Shrimp & Crab Hoppin’ John

Serves 10

Ingredients for Beans

2 cup dried Black Eyed Peas
1 Ham Hock
4 cup Water

Ingredients for Rice

1 cup Long Grain Rice
1 medium Yellow Onion, diced
7 strips Apple Wood Smoked Bacon, diced
2 tbsp Sweet Butter
½ cup Green Onion, minced
2 tbsp Lemon Juice
Hot Sauce, to taste
Salt, to taste
Pepper, to taste

Ingredients for Shrimp & Crab

1 tsp Olive Oil
2 oz White Wine
3 oz Chicken Stock
¼ oz julienne Zucchini
¼ oz julienne Squash
¼ oz julienne Carrot
1 oz Garlic Butter
50 Shrimp
2 oz Jumbo Lump Crab Meat

Method for Beans

• Rinse the beans.
• Put the beans in a medium sauce pot and cover with water. Add the ham hock to the beans.
• Bring the water to a boil and cook until tender. To speed up the cooking time, soak beans overnight.
• When the beans are tender, strain and cool. Reserve the ham hock.
• When cooled, pick the meat off of the ham hock and add it back to the beans.

Method for Rice

• Render the bacon and sweat the onion until tender. Add butter and melt.
• Add the rice and cook for 30 minutes.
• Cover rice with water, about 1 inch.
• Cook until all liquid is gone and rice is tender.
• Spread rice mixture on a sheet tray and cool.

Method for Hoppin’ John

• Mix the rice, beans, and green onion together.
• Season with hot sauce, salt, pepper, and lemon juice.
• Remember, the mixture is cold so do not over season. When the dish is heated back up, the flavors will awaken.

Method for Shrimp & Crab Hoppin’ John

• In a sauté pan, add olive oil and heat to a smoking point.
• Add the shrimp and sauté on both sides just to color. Then remove from pan.
• Deglaze pan with white wine.
• Add the julienned vegetables, hoppin’ john, and chicken stock to pan.
• Add shrimp back to the pan along with the crab meat.
• Finish with garlic butter and season with salt and pepper. Check seasoning.
• Place on your favorite serving platter and garnish with chopped parsley.

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