Kiawah Island Club Recipes

This month, Senior Editor Heather Brown was captivated by the allure of Kiawah. Get a little taste of the island for yourself by trying some coastal cuisine at home. Recipes and photos courtesy of Paul Tinsley at The Kiawah Island Club.

Shrimp Toast

Image - ShrimpToast
Yields: 48 pieces

12 slices bread
14 ounces  shrimp, peeled and deveined
4 ounces pork, ground
¼ cup potato starch  (half if using cornstarch)
¼ cup green onions, minced
1 egg
2 teaspoons grated ginger
1 teaspoon salt
1 tablespoon white pepper
Parsley to garnish
Oil to fry

Combine shrimp, pork, potato starch, green onions, egg, ginger, salt and pepper in a food processor; pulse to form an almost smooth paste. Spread on bread. Pan fry to order or fry for function.

East Coast Oysters with Green Apple-Cucumber Mignonette

Image - Oysters
Yields: 4 servings or 24 oysters

¾ cup Mirin
½ cup rice wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons shallots, minced
1 green apple, unpeeled
½ English cucumber, halved length-wise, seeded

Whisk together the Mirin, vinegar, extra virgin olive oil and shallot in a medium bowl. Julienne the apple and cucumber, then dice them fine. Immediately drop them into the Mirin mixture. Top oysters with the mignonette and serve.