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Pot Likker Poached Shrimp with Hoecakes, Marinated Cucumbers and Onions, and Whiskey Old Sour Crème Fraîche


1 tablespoon butter

2 cups hoecake batter (recipe follows)

2 cups pot likker broth (recipe follows)

12 large shrimp, peeled, deveined, tails removed

2 cups marinated cucumbers and onions (recipe follows)

1 tablespoon whiskey old sour crème fraîche (recipe follows)

Hoecake Batter

2 cups cornmeal

1 teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

4 tablespoons melted butter

1½ cups buttermilk

Pot Likker Broth

1 onion, sliced

4 garlic cloves, sliced

½ teaspoon red pepper flakes

¼ cup cider vinegar

¼ cup brown sugar

Stems from one bunch of collard, mustard, or turnip greens, chopped

1 quart water

Salt and pepper

Whiskey Old Sour Crème Fraîche

1 cup heavy cream

2 tablespoons buttermilk

1 teaspoon old sour (recipe follows)

½ teaspoon sugar

2 teaspoons rye whiskey

Old Sour

1 cup freshly squeezed lemon juice

1 tablespoon salt

1 teaspoon chopped chiles (preferably datil peppers)

Marinated Cucumbers and Onions

½ cup sherry vinegar

1 tablespoon sugar

1 tablespoon honey

Salt and pepper

1 large seedless cucumber, shaved lengthwise on a mandoline

1 onion, shaved on a mandoline


  1. On a griddle, or in a cast iron skillet, melt butter over medium heat but do not brown.
  2. Spoon hoecake batter onto griddle, about ½ cup per cake, to make 4 hoecakes.
  3. As hoecakes cook, bubbles will appear and burst on surface of cakes. When cakes are well covered with burst bubbles, about 2–3 minutes, carefully turn cakes over with a spatula and cook for another 2–3 minutes. Remove from pan and keep warm.
  4. Meanwhile, bring pot likker broth to a boil in a medium saucepan. Add shrimp, ensuring that they are completely submerged, and remove pan from heat. Allow shrimp to poach for 3 minutes and remove from pot likker.
  5. Arrange 3 shrimp on top of each hoecake, top with marinated cucumbers and onions, and garnish with whiskey old sour crème fraîche.

Hoecake Batter

  1. Combine cornmeal, salt, baking powder, and baking soda in a bowl.
  2. Combine melted butter, egg, and buttermilk in a separate bowl.
  3. Add liquid mixture to dry mixture and stir to combine.

Pot Likker Broth

  1. Combine onion, garlic, red pepper, vinegar, and brown sugar in a medium pot over medium heat. Cook for 5–6 minutes, until cider and sugar are reduced to a syrupy glaze.
  2. Add chopped green stems and water, and season with salt and pepper. Bring to a simmer and cook for 30–45 minutes, until broth is slightly bitter from greens. Add more salt (this should be saltier than one would want to drink because it is going to be used to flavor the shrimp), strain, and set aside until needed.

Whiskey Old Sour Crème Fraîche

  1. In a plastic or glass container, combine heavy cream and buttermilk, stirring well.
  2. In a separate bowl, combine old sour, sugar, and rye whiskey, stirring well to dissolve sugar.
  3. Add old sour mixture to cream and buttermilk and stir well to incorporate. The mixture will begin to thicken at this point. Cover and leave in a warm spot for 24 hours. Refrigerate after 24 hours.

Old Sour

  1. Combine all ingredients in a clean, sterilized glass jar. Shake to combine.
  2. Cover jar with cheesecloth and store in a warm, dry place—away from light—for 5 days.
  3. After 5 days, strain and refrigerate.

Marinated Cucumbers and Onions

  1. In a medium bowl, combine the sherry vinegar, sugar, honey, salt, and pepper.
  2. Add shaved cucumber and onion and marinate for 5 minutes.
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