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Our Famous Shrimp Salad
Bountiful Bagel, p.  201
A Little Taste of Heaven:  the Morehead City Heritage Cookbook

2 ½ pounds boiled shrimp
1 ½ cups mayonnaise
2 tbsp. apple cider vinegar
1 tsp. celery seed
½ cup relish
¼ sugar
1 pound chopped celery
Salt and pepper

Bayou Shrimp
Regenia Bell, 204
A Little Taste of Heaven:  the Morehead City Heritage Cookbook

5 cups hot cooked rice, optional
1 pound uncooked large shrimp, shelled and de-veined
¼ cup butter or margarine
1 garlic clover, minced
1 cup Old El Paso Garden Pepper or Think’N Chunky Salsa
¼ - 1 tsp. pepper
1 (8-ounce) bottle clam juice
½ tsp. salt
2 tsp. All-purpose flour
1 (4.5 - ounce) can Old El Paso Chopped Green Chiles

While rice is cooking, melt butter in large skillet over medium heat.  Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turns pink, stirring occasionally.  Add salsa, clam juice and chiles; mix well.  Reduce heat to low; cook 5 minutes.  Dip small amount of the liquid in a small bowl and combine with flour; blend until smooth.  Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly.  Serve in bowls, with or without rice.

Shrimp Mold
Sally Brown Smith, p. 201
A Little Taste of Heaven:  the Morehead City Heritage Cookbook

1 (8-ounce) package cream cheese                                               
¼ cup onion, chopped (or less)
1 cup celery, chopped
1 cup mayonnaise
8 ounces shrimp, de-veined, cooked, and peeled
Salt and pepper
1 can tomato soup, warmed
1 ½ tbsp. Know gelatin, dissolved
5-cup mold

Combine cream cheese, celery onion, mayonnaise, and salt and pepper to taste. Mix well and add shrimp. Dissolve gelatin in small amount of cold water and mix with warm soup. Add to other ingredients and pour into 5-cup mold. Chill for several hours. Serve with crackers.

Broiled Shrimp with Fresh Parsley (Serves 3 to 4)
Joyce Taylor, p. 80
Mariner’s Menu:  30 Years of Fresh Seafood Ideas

1 pound medium or large shrimp         ¼ cup snipped parsley
¼ cup soy sauce                                        ¼ tsp. salt
¼ cup vegetable oil                                  1/8 tsp. freshly ground black pepper
¼ fresh lemon juice                                  ½ tsp. Tabasco sauce

Peel shrimp, leaving on tail section. In shallow dish, combine soy sauce, oil, lemon juice, parsley, salt, pepper and Tabasco. Place shrimp in mixture and marinate in refrigerator 15 minutes.  Broil about 4 inches from heat until done, about 5 to 6 minutes, turning once
 

REFERENCES

A Little Taste of Heaven Since 1857: The Morehead City Heritage Cookbook. 1st ed. 2007. Print.

Mullet Recipes." Boggy Bayou Mullet Festival. 2007. 17 Jul 2009 <http://mulletfestival.com/Mullet%20Recipes.htm>.

Taylor, Joyce. Mariner's Menu: 30 Years of Fresh Seafood Ideas. Raleigh: North Carolina Sea Grant, 2003. Print.

 
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