Dishing with Jim
by Sally Litchfield
MDJ Features Editor
May 13, 2010 12:00 AM | 2305 views | 0 0 comments | 17 17 recommendations | email to a friend | print
Jim Glover shows off his smoked cedar salmon which is prepared with olive oil and capers and then smoked with cedar chips for 20 minutes. Glover often serves marinated asparagus and ‘Jim’s Summer Shrimp’ with the salmon. <br>Photo by Laura Moon
Jim Glover shows off his smoked cedar salmon which is prepared with olive oil and capers and then smoked with cedar chips for 20 minutes. Glover often serves marinated asparagus and ‘Jim’s Summer Shrimp’ with the salmon.
Photo by Laura Moon
Summer is synonymous with seafood. Thoughts drift toward sandy white beaches, crashing waves, warm tropical weather, seashells and dinners of fresh seafood.

Jim Glover of the old Marietta Glover family shares favorite recipes for summer shrimp and smoked salmon. The dishes are fresh, easy, pretty enough for a party or can stand alone as an entree.

"For people who like to eat light, they're great healthy summer dishes," said Glover, a real estate agent with the Jim Glover Team with Harry Norman.

His seafood recipes are modifications of recipes belonging to cousins that live in Charleston, S.C. "I sort of played around with (the recipes) and did my own things with them," he said.

"My relatives in Charleston inspired me to cook, as I always had awesome meals in their homes," Jim said. "I would go stay with them and watch them cook and got fascinated with cooking seafood and shrimp dishes. Certain times of year, the shrimp was caught that day and was so sweet, you could almost eat them raw."

Using fresh shrimp is the key to "Jim's Summer Shrimp," a recipe for marinated shrimp in pickling spices and vinegar. He also highly recommends using fresh shrimp in the shell.

"Most places freeze the shrimp. They seem a little mushier if they've been frozen," he said. "Frozen shrimp tastes a little brinier. If it's fresh, it makes all the difference in the world."

Other than peeling the shrimp, both recipes are relatively easy and great for entertaining. "You can serve mass quantities, relatively inexpensive," he said.

Glover often serves marinated asparagus with the seafood dishes for a light, healthy meal.

With family on the coast and having been born on Biscayne Bay, Fla., Glover said, "(Seafood's) just in my blood."

Summer Shrimp


2 lbs. shrimp (raw and best if fresh or not previously frozen)

Shrimp marinade, such as Charleston Favorites Tidewater Shrimp Sauce and Marinade (Optional)

Overnight Marinade:

2 large white onions, sliced thin and coarsely chopped

1/3 cup tarragon vinegar

1/2 cup extra virgin olive oil

2 teaspoons salt

1 1/2 tablespoon pickling spices

1 teaspoon Worcestershire sauce

3/4 teaspoon dry mustard (mix with 1/4

teaspoon ground cayenne pepper)


Peel and devein shrimp. (Optional: Marinate shrimp in store bought marinade for an hour at this point and then proceed with boiling/marinating as follows.) Boil shrimp until pink (about 3-4 minutes). Once cooked, rinse in cold water. Mix the overnight marinade ingredients with wire whisk and stir in the shrimp. Chill overnight in refrigerator.

Smoked Salmon


Large salmon filet


Butter or olive oil


Use covered grill, smoker or Green Egg and get temperature to 350 degrees. Add cedar chips to coals. Place salmon on aluminum foil (double the foil), liberally sprinkle with capers on top, place several small pieces of butter on top and place in grill for 15 to 20 minutes. If you plan to serve cold salmon, brush olive oil on fish prior to cooking instead of using butter.

Marinated Asparagus


1 lb. fresh asparagus spears (Usually have to cut about 1 inch off the bottom)


1 1/2 cups white vinegar

1 cup water

3/4 cups sugar

2 teaspoons salt

10 whole cloves

2 cinnamon sticks

2 tablespoons chopped fresh dill.


For asparagus, blanche until crisp-tender.

Whisk marinade ingredients together and marinate asparagus 30 minutes prior to serving and serve chilled. (You can also do this with green beans, but marinate them for four hours).
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