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We share recipes for shellfish and flounder this week on Seafood Sightings. Enjoy!

• James Beard Foundation shares a shellfish dish with lively flavors: http://www.jamesbeard.org/recipes/tajine-seafood-chermoula

• Winston-Salem Journal offers a comforting crabmeat with mac and cheese recipe:  http://www.journalnow.com/home_food/food/kitchen_scoop/article_f45721e2-bce1-11e2-93c4-001a4bcf6878.html

• Explore Asheville keeps it simple with a seared flounder recipe: http://www.exploreasheville.com/articles/view/Seared-Carolina-Pompano-Flounder-Recipe/22/597/

• Island Free Press features home-grown Hatteras professional cook Dee Callahan and her chilled crabmeat salad recipe: http://islandfreepress.org/2013Archives/05.14.2013-DeeCallahanAHomegrownHatterasIslandProfessionalCook.html

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Serve this dish as an appetizer or convert it to a full meal.

• 1 pound large shrimp
• 1/4 cup margarine or butter
• 1 teaspoon pressed garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup finely chopped parsley

Shell and devein shrimp. Melt margarine in large skillet. Add garlic, salt and pepper and mix well. Stir in parsley. Add shrimp to hot mixture and sauté on one side until done, about 2 to 3 minutes. Turn and repeat on other side. Serves about 15.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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Chef Scotty Anderson started his culinary career while in college, beginning as a cook and working his way to management. After a few years, he realized his passion was not in management but in creating cuisine he knew his customers would enjoy. He returned to the kitchen as a chef and continued building his expertise in the culinary arts. Scotty oversees the development of all the dishes served at Boone Docks.

Boone Docks is a member of Brunswick Catch, a local-seafood educational organization dedicated to enhancing the public’s awareness of the Brunswick County commercial fishing industry. The Brunswick Catch brand is your assurance you are getting seafood direct from local fishermen. You will find fresh, local seafood at retailers and restaurants that proudly display the Brunswick Catch logo in their windows and on their menus.

https://www.facebook.com/boonedockshb

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Check out these fish, crab and shrimp recipes that are easy to make and are certain to disappear quickly!

• Whole Foods North Raleigh cooks a one-pot meal with roasted fish, potatoes and tomatoes: http://northraleigh.wholefoodsmarketcooking.com/blog/7080_fish_on_fridays

• Got to be NC shares several crab recipes: http://www.gottobenc.com/find-nc-products/seafood-directory/seafood-cookbook/crabs/

• WECT bakes a seafood cornbread: http://www.wect.com/story/6264020/seafood-cornbread

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One of the best and easiest ways to cook fish or shellfish is just to slide it in the oven and bake it. Fillets, steaks, dressed fish and shellfish can all be baked. Combine them with favorite vegetables and seasonings and you always produce fresh, intermingled flavors — and satisfying results.

• 1 pound backfin crabmeat
• 2 slices bacon
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 1/2 teaspoon pressed garlic
• 3/4 cup fresh cracker crumbs
• 1/4 cup margarine or butter, melted
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Remove any shell or cartilage from crabmeat.

In medium skillet, cook bacon until crisp. Remove from pan, crumble and set aside. Cook onion, celery, green pepper and garlic in bacon drippings until tender. Remove from heat.

Stir in crumbs, margarine, milk, egg, parsley, mustard, Worcestershire, salt and cayenne. Mix well. Gently stir in crabmeat. Place in 6 well-greased shells or ramekins. Sprinkle bacon over tops. Bake at 350 F until brown and bubbly, about 20 to 25 minutes. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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Seafood Sightings found recipes for spicy pickled shrimp, fish tacos, flounder with shrimp stuffing and shrimp scampi. Enjoy!

• Saveur shares a briny, faintly spicy pickled shrimp: http://www.saveur.com/article/Recipes/Pickled-Shrimp

• Food52 goes outside with fish tacos on the grill: http://food52.com/recipes/5532-fish-tacos-on-the-grill

• WRAL pairs two favorites by stuffing flounder with shrimp: http://www.wral.com/lifestyles/food/page/10936918/?appSession=833782568741074&RecordID=132&PageID=3&PrevPageID=2&cpipage=1&CPIsortType=&CPIorderBy=&cbCurrentRecordPosition=2

• Fox Wilmington offers an easy-to-prepare shrimp scampi: http://www.wsfx.com/story/3636325/shrimp-scampi

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This week, we have easy and delicious seafood ideas for flounder, shrimp and clams!

• Liz Biro of the N.C. Coastal Federation shares the late Mabel Smith’s baked flounder recipe: http://www.nccoast.org/Article.aspx?k=763f7071-16e0-4d5c-9c86-595387feeed3

• Flavor NC has an tasty salad topped with blackened flounder: http://flavornc.com/2012/09/blackened-flounder-over-garden-greens/

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from Star-News Online shares his Nanaw’s wonderful shrimp creole recipe: http://www.starnewsonline.com/article/20130415/ARTICLES/130419782/1103/living03?Title=In-the-Kitchen-with-Ken-Shrimp-Creole

• Whole Foods steams clams and serves them with ciabatta bread: http://northraleigh.wholefoodsmarketcooking.com/recipes/14226_littleneck_clams_with_west_brook_white_thai_and_joseph_fields_spring_onions

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When hosting a big party, a small dinner or a casual or formal gathering, let seafood be part of your menu.

• 1 pound smoked fish
• 1 pound cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped onion
• 1/4 cup chopped sweet pickles
• 1/2 cup finely chopped celery
• 4 tablespoons horseradish
• 1/2 teaspoon Tabasco sauce
• 1/4 cup chopped fresh parsley
• 3/4 cup light cream

Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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Find out how to host an oyster roast and when they are available. Also, check out some scallop recipes.

• Andrea Weigl of the News & Observer finds out how to host an oyster roast and when they are available: http://www.newsobserver.com/2013/04/10/2814757/the-lee-brothers-share-how-to.html

• News 14 Carolina offers grilled scallops: http://coastal.news14.com/content/cooking/lets_cook/692637/grilled-scallops

• Whole Foods North Raleigh mixes scallops with shallots, hazelnuts and thyme: http://northraleigh.wholefoodsmarketcooking.com/recipes/14210_scallops_with_shallots_hazelnuts_and_thyme

• Food52 spices things up with sea scallops in Thai red curry: http://food52.com/recipes/4055-sea-scallops-in-thai-red-curry

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Seafood Sightings spotted several great recipes this week. They include trout rillettes with radish and apple slaw, fish and chips, and Carolina peach iced tea. Enjoy!

• News 14 Carolina’s Johnson and Wales’ Chef Joshua Rosenbaum prepares trout rillettes with radish and apple slaw:  http://coastal.news14.com/content/cooking/lets_cook/691569/smoked-trout-rillettes

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from Star-News Online offers quick and simple fish and chips: http://www.starnewsonline.com/article/20130402/ARTICLES/130409948/1103/living03?Title=In-the-Kitchen-with-Ken-Fish-and-chips

• Our State Magazine features a refreshing Carolina peach iced tea that would be great with seafood: http://www.ourstate.com/carolina-peach-iced-tea/

• Whole Foods suggests a Portuguese cold condiment for fish: http://northraleigh.wholefoodsmarketcooking.com/recipes/14196_molho_cru/2

• Edible Piedmont recommends serving a classic strawberry salsa with fish: http://www.ediblecommunities.com/piedmont/recipes/spring-2013/eno-farmers-market-strawberry-salsa.htm

• News and Observer has recipes for seafood prepared in slow cookers: http://www.newsobserver.com/2013/04/02/2796710/slow-cooker-seafood.html