Seafood Sightings: March 13, 2014

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These savory recipes will enable you to have dinner on the table in under an hour!

Seafood Sightings: March 6, 2014

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If you are hungry for seafood and need something that will take the chill off, you might consider creamy shrimp creole or shrimp and grits. It just doesn’t get much better than that!

Seafood Nutrition Leaders: Dolena “Dolly” Bell

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Dolena “Dolly” Bell
Photo by Scott Taylor

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The youngest of five Gillikins, Bell grew up on a farm eight miles east of Beaufort in a little community called “Bettie.” Back then, everybody worked. Her father and brothers worked the farm by day, then often her father fished at night to support the family. They raised hogs and chickens, butchering and curing them themselves as there were no refrigerators or freezers then, she recalls. On Saturdays, her mother took fresh vegetables to the Morehead City market. “Sunday was a free day. Sunday we went to church.”

Find out more about Dolly Bell and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of  Fresh Seafood Ideas. It is available from North Carolina Sea Grant by calling 919/515-9101 or 252/222-6307, from your local bookstore, or from UNC Press.

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

Contributed by Joyce Taylor

Seafood Sightings: February 27, 2014

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Check out several pleasing seafood recipes that are sure to help with the winter blues.

Seafood Sightings: February 20, 2014

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Browse five tasty recipes that include fish and shellfish — and make an effort to trout-aeat more seafood!

Steamed Shrimp with Soy-Ginger Sauce

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Steaming offers one of the best preparation methods for accenting the natural steamed_shrimp tastes of seafood. In steaming, food cooks over liquid. And any seafood can be steamed — fillets, steaks, dressed fish and shellfish in the shell or shucked.

  • 1 pound medium or large shrimp, peeled
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1 can beer, room temperature

Prepare Soy-Ginger Sauce and set aside for flavors to mingle.

Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack. Sprinkle with the seasoning mix. Place in refrigerator for 30 minutes. Bring beer to boil in bottom of steamer. Place rack in steamer and cover. Steam until shrimp are done, about 5 minutes. Serve with sauce for dipping. Serves 3 to 4.

Soy-Ginger Sauce

  • 1/4 cup vegetable oil
  • 4 tablespoons soy sauce
  • 1/2 cup finely chopped green onion, including tops
  • 1 tablespoon finely shredded ginger root

In small bowl, combine oil, soy sauce, green onion and ginger. Mix well. Place in individual serving containers. Use as dipping sauce.

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

Contributed by Joyce Taylor

Seafood Sightings: February 13, 2014

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During this winter storm, check out Seafood Sightings for some warm andgrilled-tuna yummy seafood recipes. Stay safe!