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!

http://www.wsls.com/story/23228766/food-lion-kitchen-shrimp-salad

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.

www.ElizabethWiegand.com

IN A PICKLE, WITH SHRIMP

Okra.  Watermelon rind.  Peaches.  We Southerners like to pickle just about anything.

Even shrimp!

Pickled shrimp have graced our tables up and down the Southeast coast for decades.  And that's because they're so easy to do, and make such a lovely appetizer or first course, or even a meal.  

Usually they're presented in a large, pretty glass bowl, where the layers make such a beautiful presentation.  I like to layer the shrimp, sweet onions, sliced lemons and bay leaves in a glass jar, especially if I'm headed to a picnic or covered dish supper.  The nice thing about this dish is that it can be done up to three days ahead, and served chilled.

Place the shrimp on a bed of tender lettuce for easy finger food, or serve them with toothpicks.

Pickled Shrimp make a great appetizer.

Watch me making pickled shrimp on WSLS Daytime Blue Ridge

PICKLED SHRIMP

                   from THE OUTER BANKS COOKBOOK, by Elizabeth Wiegand, 2nd edition, 2013, Globe Pequot Press

            

            Some feel they get more flavor when shrimp is boiled with the shells on, then peeling them. However, it’s easier to remove the vein with that special shrimp peeler tool if done while raw.  Then you can also freeze the shells to use to make shrimp broth.  You decide.

3 pounds shrimp, unpeeled

3 sweet onions (try NC’s Mattamuskeet Sweets)

1 large lemon, very thinly sliced

2 tablespoons capers

4 bay leaves

1 teaspoon dry mustard

1 teaspoon celery seed

1 teaspoon salt

2 teaspoons sugar

1½ teaspoon freshly ground pepper

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

½ cup tarragon or white wine vinegar

                                                                                    2 tablespoons fresh lemon juice

                                                                                    1 cup olive oil

1. Fill a large pot with 3-inches of water and bring to a boil.  Add shrimp, and bring to a boil again, then cook for about 2 more minutes or until shrimp are pink.  Drain, then peel under running water, leaving the shrimp tails attached.
2. In a large serving bowl, layer shrimp, onions, lemon slices, capers and bay leaves.
3. In a small mixing bowl, blend the remaining ingredients, whisking well.  Pour over the shrimp layers.  Cover tightly, and refrigerate for at least 8 hours, up to 3 days.  Be sure to stir the mixture occasionally. 

YIELD:  8 or more servings