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Most of the folks at Jungle Lagoon Miniature Golf are natives of the Myrtle Beach area, and we have our own special way of cooking. Here are a few of our favorite recipes, directly from the Jungle Lagoon kitchen. We hope you like them. Print this page, run to the kitchen and start cooking.
Enjoy!
TRAWLER CRAB DIP
- 1 1/4 cup mayonnaise
- 1 teaspoon horseradish
- 1 cup crabmeat
- 4 tablespoons French dressing
- ½ cup cheddar cheese, grated fine
Mix all of the above ingredients and serve with crackers. If you prefer a little extra tang, add more horseradish to suit your tastes.
Serve with crisp crackers.
SAND DAB COOKIES
- 3/4 cup butter
- 4 Tbsp. sugar
- pinch of salt
- 2 teaspoons cold water
- 2 cups plain sifted flour
- 1 cup nuts
- 2 teaspoons vanilla
Cream butter, add sugar, flour, water, vanilla and nuts and mix well. The dough will be stiff. Bake at 275-300 degrees until brown...usually 15-20 minutes. Roll in powdered sugar.
SEA FOAM CANDY
- 3 cups light brown sugar
- 1 cup chopped walnuts
- 1 cup boiling water
- 1 teaspoon vanilla or walnut flavoring
- 2 cups egg whites
Combine sugar and water and cook slowly, stirring constantly until sugar melts. Cook undisturbed until mixture forms a soft ball. Remove from heat and as soon as bubbles disappear, pour over stiffly beaten egg whites. Beat with a wire egg beater. Add vanilla and nuts. Drop with a teaspoon on a greased platter...Note: Do not make in damp or humid weather.
SHRIMP & GRITS
- 6 servings Quaker Golden Grits, cooked
- 3/4 cup sharp cheddar cheese, grated
- 6 Tablespoons butter
- 3 pounds medium shrimp, boiled, peeled and deveined
- 3 tablespoons Carolina Heat (see below)
This is a favorite South Carolina Lowcountry recipe. It works best with genuine stone-ground grits, like the grits we get from Old Hampton Mill in Linville NC. If you can't find the real thing, the store-bought stuff will do fine.
Cook grits according to package directions. When still slightly soupy, add cheese and 2 tablespoons butter. Stir well, remove from heat and cover to keep hot.
In a large skillet, saute shrimp in 4 tablespoons butter and Carolina Heat until well coated and heated through, about 5 minutes. Once shrimp begin to brown slightly, they should be done. Don't overcook or they will be tough.
Spoon grits into the center of each plate and then place shrimp in the middle of the grits. Serve immediately.
CAROLINA HEAT
All-Purpose Seasoning
- 3/4 cup paprika
- 5 tablespoons garlic powder
- 5 tablespoons onion powder
- 5 tablespoons cayenne
- 4 tablespoons black pepper, freshly ground
- 3 tablespoons white pepper, freshly ground
- 2 tablespoons thyme
- 2 tablespoons oregano
Combine all ingredients in large mixing bowl. Mix thoroughly. Store in airtight container....will keep months. Use on seafood, chicken, steaks or anything else you desire.
ARTICHOKE DIP
- 1 jar artichoke hearts, drained and chopped fine
- 1 cup Hellmann's mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- Heavy dash of cayenne
Combine all ingredients. Pour into small, lightly buttered oven-proof serving dish. Bake at 350 degrees until mixture bubbles and starts to brown, about 25 minutes. Serve with your favorite crackers.
PICKLED SHRIMP
- 1 pound shrimp
- 1 ½ teaspoons salt
- 2 medium onions
- 1/8 teaspoon pepper
- 1 tablespoon pickling spice
- 3/4 cup vinegar
- 1 teaspoon sugar
- ½ cup water
Boil shrimp, peel and de-vein. Peel onion, slice thin. Combine vinegar, water, sugar, salt and pepper. Put shrimp, onion slices and pickling spice in a bowl. Pour vinegar combination over shrimp, onions and pickling spice. Marinate over night. Serve cold as a appetizer. Accept compliments graciously.
JUNIOR'S BBQ SAUCE
This style of barbecue sauce has been popular at Horry County pig-pickin's for at least a century.
- 1 gallon white vinegar
- 3 small jars/cans of McCormick BBQ spices
- 1 8oz. jar of yellow mustard
- 1 10oz. bottle of Worcestershire sauce
- 1 regular bottle Texas Pete hot sauce (or a large bottle if you're feeling lucky)
- 1/2 pound butter
- 1/2 can paprika (approximately 1 1/2 oz.)
- 1/2 tablespoon ground red pepper
- 2 tablespoons black pepper
- Salt to taste
Combine all ingredients in a large pot. Open all the windows in the house. Put on protective gloves, goggles and/or a respirator. Boil for five minutes. Store in glass jars in the refrigerator.
© 2000 Double Golf, Inc. All Rights Reserved.
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