- News & Observer shares a recipe for Mark Bittman’s shrimp and tomato paella.
- Carolina Country makes crab cake-stuffed portobellos.
- The Brunswick Beacon cooks up fish tacos with black bean salad.
- Flavor NC shares a recipe from Chef Evan Hayes for Currituck asparagus soup that is topped off with crabmeat.
- Whole Foods Market has an easy deviled eggs with shrimp dish.