Seafood Sightings: September 22, 2016

seafood sightings

trout-aThis week, browse recipes for jumping mullet, littleneck clams, shrimp and scallops.

Shrimp Creole

another fresh seafood idea

Shrimp Creole. Photo by Vanda Lewis

Shrimp Creole. Photo by Vanda Lewis

Ask most people to name their favorite seafood, and chances are they’ll answer “shrimp.” This tasty crustacean is the most popular seafood in the nation.

  • 1 pound small shrimp (or larger, cut in pieces)
  • 1/8 cup olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green onion, including tops
  • 1/2 cup chopped celery
  • 2 teaspoons finely chopped garlic
  • 1 14 1/2-ounce can chopped tomatoes, undrained
  • 1 cup fish or chicken broth
  • 2 tablespoons red wine
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme leaves
  • 2 tablespoons flour mixed with 1/4 cup water
  • 1 cup uncooked rice

Heat oil in large saucepan over medium heat. Sauté onion, green onion, celery and garlic. Add tomatoes, broth, wine, salt, bay leaf, black pepper, cayenne and thyme. Bring to boil. Cover, reduce heat and simmer 30 minutes. Slowly stir in flour mixture to thicken. Continue to simmer for another 10 minutes.

Meanwhile, cook rice according to package directions.

Add shrimp to sauce and simmer until they are done, about 10 minutes. Remove bay leaf. Serve over cooked rice. Serves 6.

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

Contributed by Joyce Taylor

Seafood Sightings: September 15, 2016

seafood sightings

trout-aPick one of these easy weekday meals for shrimp, fish, crab or clams. Enjoy!

  • BigOven has jumbo crab cakes that are baked instead of fried.
  • Bit and Grain shares a recipe from Chef Ricky Moore, owner of Saltbox Seafood Joint in Durham, for clam chowder.

 

Shrimp Salad

another fresh seafood idea

Shrimp Salad. Photo by Vanda Lewis

Shrimp Salad. Photo by Vanda Lewis

Remember to handle seafood gently. Be careful not to overcook it. And always modify recipes so that they suit your preferences.

  • 1 pound cooked small shrimp, peeled, deveined and coarsely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped celery
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 hard-cooked eggs, diced
  • lettuce leaves

In medium bowl, combine mayonnaise, lemon juice, celery, Tabasco, salt and pepper. Gently stir in egg and shrimp. Mix thoroughly. Chill several hours or overnight. Serve on lettuce leaves. Garnish with tomato wedges. Serves 4.

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

Contributed by Joyce Taylor

Seafood Sightings: September 1, 2016

seafood sightings

trout-aSeafood recipes this week include shrimp, crabs and clams.

If time permits, consider taking a short survey on North Carolina foodways being conducted by a professor at UNC-Chapel Hill.

  • News & Observer shares information on a survey being conducted by Marcie Cohen Ferris, a professor of American studies at the University of North Carolina-Chapel Hill, on North Carolina foodways. You have the option to take a 5-minute or 20-minute version of the survey. The deadline is Sept. 5.
  • Coastal Review Online shares a special-occasion recipe for stuffed shrimp.

 

Seafood Sightings: August 25, 2016

seafood sightings

trout-aCheck out recipes for griddled amberjack collars, seafood stew, bacon-wrapped scallops and shrimp salad. Enjoy!

Steamed Clams in Wine Broth

another fresh seafood idea

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Clams can be steamed over water, wine or fish stock with added herbs, butter, garlic or other ingredients. When the clams are done, serve the liquid as a dipping sauce.

  • 4 pounds cherrystone or littleneck clams
  • 6 tablespoons margarine or butter, melted
  • 3/4 cup dry white wine
  • 3/4 cup water
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon Tabasco sauce

Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.

Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do no open.

Divide clams into 3 or 4 serving bowls. Ladle broth over them. Serves 4.

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

Contributed by Joyce Taylor