Tuesday, September 24, 2013

Shrimp Boat rests on Sunday at Wanchese Harbor
               Watch me prepare this super easy, very delicious recipe that makes Shrimp Rolls that rival those lobster things from Maine!  Demo on WSLS 10 Daytime Blue Ridge, Roanoake, VA.  Recipe from North Banks Restaurant and Raw Bar in Corolla, published in my FOOD LOVERS' GUIDE TO NC'S OUTER BANKS, 2013, Globe Pequot Press. 

Click below to watch!

Shrimp Salad
The lighthouse at Corolla
 from North Banks Restaurant & Raw Bar

    Driving up to Corolla may feel like you're driving to the end of the earth.  But there's a heavenly stop before you get to the end of the road.  North Banks Restaurant and Raw Bar, in the TimBuck II shopping center, has a fantastic menu featuring local, coastal cuisine, as well as great dishes from around the globe.  I've enjoyed many lovely meals at this casual eatery.
    Here's a great recipe for Shrimp Salad that can be used to fill lettuce leaves, or sandwich wraps, or in a bun, or enjoyed just by itself.  It makes a vast quantity, perhaps good to have on hand for the start of a vacation.  Otherwise, size it down according to your needs.  If you have time, roast your own red peppers over a hot grill or under the broiler, then peel and chop.

6 pounds shrimp, cooked and chopped
2 cups chopped celery
1 cup whole water chestnuts, rinsed and drained
1 cup chopped roasted red peppers
1 cup chopped red onion
2 to 3 cups mayonnaise, according to preference
1 teaspoon and a pinch of cayenne pepper
1 teaspoon salt
1 teaspoon white pepper

Place the celery, water chestnuts, red pepper and onion in the food processor.  Process until all is finely minced.  (Or finely chop all.)
Transfer the mixture to a large bowl, and add other ingredients.  Mix well.  Chill and serve.
YIELD:  About 12 servings
(c) FOOD LOVERS GUIDE TO NC'S OUTER BANKS, by Elizabeth Wiegand, 2nd edition 2013, Globe Pequot Press.


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