Charleston Culinary Center Inc - Seafood Favorites

Preheat oven to 350 degrees.

Place flours, baking powder, and shortening in the bowl of a food processor. Pulse to combine. Mixture should be very crumbly.

Add milk one splash at a time, pulsing after each addition, until dough comes together. The dough should be moist but not wet. You may not use all of the milk.

Remove dough from the food processor, and place on a lightly floured board or table. Roll out dough to a 1/4-inch-thick large rectangle.

Prick dough all over with a fork. Sprinkle with salt and benne seeds, pressing lightly to push the seeds into the dough.

Cut dough into squares of desired size and place on a parchment-lined baking sheet.

Bake until light golden brown (about 8 to 10 minutes).

Place all ingredients in a small mixing bowl and stir to combine. Season with salt, pepper, and hot sauce.

Cover dough with parchment paper and plastic wrap, and chill for 30 minutes in the refrigerator.

Preheat oven to 350 degrees.

Remove dough from refrigerator and slice into rounds about 1/8 inch thick.

Place wafers on a parchment-lined baking sheet and place in preheated oven. Bake until wafers are just starting to brown around the edges (about 10 to 12 minutes). Let cool on a wire rack until firm.

Preheat oven to 400 degrees. Generously grease a 9-inch square baking dish with butter and set aside.

Place 4 tablespoons butter in a large saut pan and melt over medium-low heat.

When butter is hot, add onion to the pan and cook until translucent and softened (about 5 minutes).

Add garlic to the pan and cook just until fragrant (about 1 minute).

Add flour to the pan and stir until it smells nutty (about 2 to 3 minutes).

Add cream to the pan and stir until sauce is thickened slightly (about 5 to 8 minutes).

Remove pan from the heat and let cool slightly.

Add 1/2 cup mozzarella cheese, Parmesan cheese, artichokes, crab, and lemon juice to the cream mixture. Season with salt, pepper, and hot sauce.

Pour dip into the greased baking dish and top with remaining 1/2 cup mozzarella cheese.

Bake until cheese is melted and bubbling, and the dip is warmed through (about 20 to 25 minutes).

Peel and devein the shrimp, but leave the tails on. Set aside.

Place flour, baking soda, salt, and cayenne pepper in a medium mixing bowl and whisk to combine.

Slowly add egg and beer to the bowl, and whisk just until combined.

Place coconut in a wide shallow dish.

Pour oil into a heavy saut or cast-iron pan to a depth of about 1/2 inch. Heat oil to 350 degrees.

Holding each shrimp by the tail, dip into the batter and then dredge in the coconut so that the shrimp is completely covered.

Add shrimp to the hot oil in batches and fry until golden brown all over. Remove from the pan and set on paper towels to drain.

Scrub oysters under cold running water and pat dry.