Seafood Sightings: August 14, 2014

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Recipes this week include shrimp and grits trout-aquiche, shrimp hush puppies, cornbread crab cakes, grilled tuna kabobs with peach mango salsa.

Marinated Grilled Shrimp

another fresh seafood idea

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Marinades are flavored liquids that enhance or add flavor to foods. They usuallygrilled-shrimp-171 contain an acidic liquid such as citrus juice, vinegar or soy sauce, along with seasonings. Marinades add variety to seafood. Although the distinctive flavors of fish and shellfish are always delicious when prepared simply, occasionally we like to vary them. However, marinades should be used to enhance the true flavor, not to mask or overcome it. Any seafood can be marinated, but fish, shrimp and scallops are the most popular choice.

  • 1 pound large shrimp, peeled
  • 1/4 cup pineapple juice
  • 1/2 teaspoon fresh lemon juice
  • 1 1/2 teaspoon soy sauce
  • 1/4 teaspoon pressed garlic
  • 1/8 teaspoon freshly ground black pepper

In medium, nonreactive bowl, combine pineapple juice, lemon juice, soy sauce, garlic and pepper. Reserve 2 tablespoons marinade. Add shrimp. Marinate in refrigerator for 20 minutes, stirring occasionally. Remove from marinade.

Thread shrimp on skewers. Grill or broil about 4 inches from heat until golden on one side, about 4 to 5 minutes. Brush with remaining marinade. Turn and repeat on other side. Serves 3 to 4.

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

Contributed by Joyce Taylor

 

Seafood Sightings: August 7, 2014

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To learn new ways to prepare seafood, check out these recipes: flounder with shrimp stuffing, pan-fried fish cakes, pickled shrimp hoe cake with goat cheese mousse and fish baked in foil.

Seafood Sightings: July 31, 2014

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Pick from one of these refreshing seafood salads: grilled shrimp skewers with spinach salad, flash-seared seafood salad or shrimp taco salad. Also, read up on the best way to peel shrimp.

Nutrition Leaders: Anne Lawton

seafood traditions

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Anne Lawton
Photo by Scott Taylor

When it comes to creating things, Anne Lawton’s hands could work magic. Whether working behind a kitchen counter or a craft table, Lawton could turn a few scraps of cloth into a pretty quilt or a handful of ingredients into a mouth-watering dish.

“She was an excellent cook, no matter what she made,” says her daughter, Anne Lawton of Morehead City. “She made a rice pilaf that you just made a pig out of yourself eating.” It wasn’t unusual to go back four or five times for “seconds” of her mom’s sumptuous shrimp, rice and bacon dish. Then there were the crab cakes and fruitcake, too.

“She had this big metal tin that she mixed the fruitcake in,” her daughter recalls. “I can just see her elbow-deep in the batter, stirring it with her hands.” Those fruitcakes tasted unlike any you could buy.

One of five children to grow up on a farm outside Summerville, S.C., Anne Smith married Elmore Lawton, an Army man, in 1939. The couple moved from station to station in Louisiana, California, Virginia, Austria, Japan and Pennsylvania, and raised five children before retiring to Carteret County in 1968.

Find out more about Anne Lawton 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: July 24, 2014

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Plan a seafood meal this weekend and choose from a great selection of recipes that range from a jazzy blue crab pasta to a simple Dijon flounder. Enjoy!

Seafood Sightings: July 17, 2014

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Wake up your palate with new seafood recipes ideas that include: shrimp and grits, curried shrimp, grilled tuna salad, barbecued shrimp and multiple fish recipes and tips.