We are a blessed bunch here in Eastern North Carolina, the Crystal Coast is just down the road and that means we are only a short distance away from fresh local seafood!  Being close by also means our local markets are able to carry only the freshest seafood as well.  It’s always time for sweet, salty Carteret County Shrimp.  Give these recipes a try!  

(This is my very favorite)

1 Vidalia or sweet onion, thinly sliced 

¼ cup capers with their juices

Splash of Tabasco sauce, to taste

1 ½ pounds (41/50 count) peeled and cooked shrimp

In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.  Serves 6-8. 

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.  Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1 hour. (For a crunchier skin, rub with olive oil and bake at 450 degrees, do not prick with fork).  Place the butter in a large bowl.  

Remove the potatoes from the oven and slice the top third off of each potato.  Gently scoop out the potato and place in the bowl.  Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.  Fold in the shrimp and cheese into the mixture.  Gently stuff the mixture back into the potato shells, making sure not to break them.  Pile the mixture as high as you can on top of the potato shells.  Sprinkle each potato with cheese and paprika for color.  

Bake in the oven for approximately 20 to 30 minutes until browned on top.

¼ tsp freshly ground black pepper

1 lb. medium shrimp; cooked and peeled

1 ½ c julienne cut yellow squash

1 c fresh corn kernels (about 2 ears) or frozen whole corn

For the Dressing: – combine broth and cornstarch in a small saucepan, stirring with a whisk, bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat, stir in juice and next 5 ingredients (through pepper).  Cool.

For the Salad: – combine shrimp and remaining ingredients in a large bowl.  Add dressing mixture to shrimp mixture, tossing well.  Yields about 4 dinner size servings.

1 lb. of spaghetti or your favorite pasta of choice 

1 1/2 lbs. of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped) 

Black pepper to taste 

1/2 cup Thai sweet chili sauce (in the Asian isle) 

2 Tablespoons of lime juice 

1/4 tsp of crushed red pepper flakes 

In a large bowl, mix all 'sauce' ingredients together then set aside. 

Place the uncooked shrimp or chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper 

In a large skillet, on medium high heat, add the coated uncooked shrimp or chicken. 

Stir constantly while cooking until no longer pink- about 10 minutes 

Remove from heat and set aside. 

In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss well. 

1 cup cooked chunk crab meat

Sauté mushrooms in ½ cup butter. Add seafood.

Make a medium white sauce: melt ¼ cup butter, add flour, and cook until bubbly. Add salt and pepper, remove from heat.

Add milk, return to heat, and bring to boil, stirring constantly.

Add white sauce and sherry to the seafood mixture. Mix well.

Pour into a greased 9×13 inch baking dish.  Top with cheese. Bake 20-30 minutes in a 350-degree oven.

Creamy Parmesan Basil Shrimp Recipe

3 tablespoon butter⠀3 large garlic cloves minced⠀1/2 yellow onion finely minced⠀3-4 ounces roasted red peppers thinly sliced. ⠀1/4 teaspoon paprika⠀1 1/2 cups heavy cream⠀1 cup (packed) fresh basil leaves plus more for garnish⠀1 cup fresh grated parmesan⠀1/4 teaspoon crushed red pepper flakes⠀1/2 cup white wine (or chicken stock) ⠀salt to taste⠀black pepper to taste⠀⠀In a large non-stick pan on medium heat, melt 2 tablespoons butter. Season shrimp with salt and pepper, then sear, 1-2 minutes on each side, until just pink. Remove from the pan and set aside. ⠀

In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Sauté for about 5 minutes, until onions and peppers are softened.

Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.  

Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes. 

Add shrimp back to the skillet and reheat 1-2 minutes. Sprinkle with fresh basil and serve over zoodles or spaghetti squash.  

Tammy Kelly, Ed. D N.C. Cooperative Extension, Lenoir County Extension Director (252) 527-2191 tammy_kelly@ncsu.edu

Tammy Kelly, Ed. D N.C. Cooperative Extension, Lenoir County Extension Director (252) 527-2191 tammy_kelly@ncsu.edu

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