French-Fried Shrimp

another fresh seafood idea

French-Fried Shrimp. Photo by Vanda Lewis

French-Fried Shrimp. Photo by Vanda Lewis

Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It’s like that steak on the grill  give it just a few more seconds and it’s overdone.

  • 1 pound medium shrimp
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Tabasco sauce
  • 1/2 cup flour
  • 1/2 cup dry bread crumbs
  • oil for frying

Peel shrimp, leaving last section of shell on tail. Combine egg, salt, pepper, paprika and Tabasco in medium bowl.

Combine flour and crumbs in medium shallow dish. Dip each shrimp in egg mixture, then in flour mixture. Fry in deep fat, 350 F, until golden brown, about 6 to 8 minutes. Drain on paper towels. Serves 3 to 4.

Go behind the scenes of this photo shoot.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: March 12, 2015

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This week enjoy recipes for crab cakes, BBQ shrimp, pepped-up oysters and ginger scallops.

Also, don’t forget to cast your vote for  Melissa Bashor’s story on North Carolina fishermen (page 12 to 18) in edible Charlotte that highlights NC Sea Grant research. The article is up for an EDDY award in the Best Story, Environment or Sustainability, category.

Broiled Oysters with Fine Herbs

another fresh seafood idea

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Broiled Oysters with Fine Herbs. Photo by Vanda Lewis

You’ll notice that our recipes tell you to use rock salt in the pan when cooking oysters in their shells. A deep layer allows you to level the oysters in the salt, making them steady and also keeping the contents from spilling out of the uneven shells.

Remember to use caution when eating raw or partially cooked oysters.

  • 3 dozen select oysters
  • 1/4 pound margarine or butter, softened
  • 3/4 cup green onion, including tops, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh tarragon
  • 1/4 cup fresh cracker crumbs
  • 2 teaspoons fresh lemon juice
  • rock salt

Shuck oysters and place the deep half of the shells level on a bed of rock salt on baking pan. Mix together margarine, onion, parsley, tarragon, crumbs and lemon juice. Divide evenly over oysters. Broil about 4 inches from heat until done, about 5 to 8 minutes. Serves 6.

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

Contributed by Joyce Taylor

Seafood Sightings: March 5, 2015

seafood sightings

trout-aThis week learn the difference between conch and whelk then check out recipes for conch/whelk stew, corn pudding with roasted shrimp, macadamia crusted scallops, pan-roasted sea bass with cauliflower soup and stuffed fried shrimp. Enjoy!

Seafood Sightings: February 26, 2015

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More cold, snowy weather which still calls for chowders, soups and gumbos. Stay warm!

  • Our State prepares a yummy bacon and corn chowder – just add about a pound of shrimp to make it even better.
  • Flip My Food’s Chef Jeff Henderson shares a recipe provided by Sisters of the New South Restaurant for smothered shrimp.

Seafood Sightings: February 19, 2015

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This weather calls for something warm and comforting. Enjoy!trout-a

 

 

Fish Flake and Macaroni Salad

another fresh seafood idea

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Fish Flake and Macaroni Salad. Photo by Vanda Lewis

One of the Nutrition Leaders’ first tasks back in the early 1970s was to create healthy, tasty and low-cost dishes with fresh fish flakes. Back then, that meant using mostly canned tuna and salmon.

Today homemade flaked fish using fresh fillets or shellfish provides a versatile alternative to the popular canned fish we buy. Delicious appetizers, salads, sandwiches, fish cakes and casseroles can be easily prepared with fresh fish flakes. And they can be used in any recipe that calls for canned fish.

  • 1 1/2 cups fish flakes
  • 4 ounces small shell macaroni
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1/2 cup mayonnaise (or to desired consistency)
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1 small jar chopped pimento, drained
  • 1 8-ounce can sweet peas, drained
  • paprika
  • lettuce leaves
  • Garnish: tomato wedges

Cook macaroni according to package directions. Drain. Rinse with cold water. Drain while cutting up celery, onion and pepper.

Place mayonnaise in medium bowl. Add salt, celery seed, black pepper and mix well. Add celery, onion, green pepper and pimento and mix. Add macaroni and mix well.

Gently blend in fish flakes and peas. Chill well before serving. Arrange on lettuce leaves. Sprinkle with paprika. Garnish with tomato wedges. Serves 8 to 10. (Excellent when made one day and served the next.)

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

Contributed by Joyce Taylor