Another Fresh Seafood Idea
We’re at the height of the outdoor cooking season, so let’s grill a shrimp dinner!
Be sure you buy fresh shrimp—from North Carolina. Local, not imported.
Fresh shrimp should smell like sea water, with no off-odors such as musty, ammonia or iodine smells. Look for shrimp that are firm and not slippery. Beware of shrimp that are bright pink or red–they have not been properly iced.
Look for shrimp that are free of other defects such as black spots, yellowing or a bleached appearance.
Since shrimp cook quickly, try grilling some red potato slices, squash and maybe some okra before you put the shrimp on. You’ll have a delicious—and healthy—meal.
- 2 pounds large or jumbo shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1/8 teaspoon dried dill
- 1/8 teaspoon sugar
- ½ teaspoon cumin
- ½ teaspoon dried basil
- 1 ½ teaspoons finely chopped garlic
- 2 teaspoons minced green onions
- melted margarine or butter (optional)
In large shallow dish, combine lime juice, oil, pepper, salt, dill, sugar, cumin, basil, garlic and onions. Place shrimp in mixture and marinate in refrigerator for 20 to 30 minutes, turning once. Remove shrimp from mixture and thread on skewers. Discard marinade.
Grill about 4 inches from heat until done on one side, about 3 to 4 minutes. Turn and repeat on other side. Serve with melted margarine, if desired. Serves 6 to 8.
From Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Joyce Taylor.
northern coastal regions. Both overnight and multi-day trips are used to harvest in Pamlico Sound, Core Sound, and the Atlantic Ocean as well as in the Neuse, Pamlico, Pungo and Bay Rivers.
