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Shrimp & Grits

Shrimp & Grits

Creamy Cheddar Cheese Grits

4 Tbsp. butter       
5 cups milk
2 tsp. salt              
½ tsp. hot sauce
1 garlic clove, pressed     
1 ½ cups uncooked stone-ground white grits
1 (10 oz.) block sharp white cheddar cheese, grated

Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 ½ hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quickcooking grits for stone-ground grits. Decrease water and milk to 4 ½ cups each. Prepare recipe as directed, cooking grits 10-15 minutes or until thickened.

Shrimp and Sausage

1 ½ lb. unpeeled, medium-sized raw NC shrimp (31/40 count)                    
3 Tbsp. butter
2 Tbsp. all-purpose flour                            
1 medium onion, chopped
½ cup chopped green bell pepper               
2 celery ribs, chopped
1 lb. andouille or smoked sausage, cut into ¼-inch thick slices                   
1 (14 oz.) can chicken broth             
½ tsp. salt                                                 
1/4 tsp. ground red pepper      
1/3-cup heavy cream                                
1//4 cup chopped green onions

Peel shrimp; devein, if desired. Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes). Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender.

Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened. Stir in shrimp, cream and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.

Recipe courtesy of the NC Department of Agriculture and Consumer Services

    Flounder with Shrimp Stuffing

    Flounder with Shrimp Stuffing


    6 Tbsp. butter, cubed                        
    1 small onion, finely chopped
    ¼ cup finely chopped celery             
    ¼ cup finely chopped green pepper
    1 lb. uncooked NC shrimp, peeled, deveined and chopped                      
    ¼ cup beef broth
    1 tsp. diced pimientos, drained         
    1 tsp. Worcestershire sauce
    ½ tsp. dill weed                            
    ½ tsp. minced chives
    1/8 tsp. salt                                        
    1/8 tsp. cayenne pepper
    1 ½ cups soft breadcrumbs


    6 flounder fillets (3 oz. each)              
    5 Tbsp. butter, melted
    2 Tbsp. lemon juice                       
    1 tsp. minced fresh parsley
    ½ tsp. paprika                              
    Salt and pepper to taste


    In a large skillet, melt butter. Add the onion, celery and green pepper; sauté until tender.

    Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos,

    Worcestershire sauce, dill, chives, salt and cayenne; heat through.

    Remove from the heat; stir in breadcrumbs.    

    Spoon about ½ cup stuffing onto each fillet; roll up.

    Place seam side down in a greased 13 X 9 inch baking dish.

    Drizzle with butter and lemon juice. Sprinkle with seasonings.  

     Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

    Recipe courtesy of Locals Seafood in Raleigh, NC.

    Fish, Shrimp, Crab and Clam Soup

    Fish, Shrimp, Crab and Clam Soup


    1 lb Cobia
    Grouper cut into 2 inch chunks
    2 cups clam and juice
    1/2 lb shrimp large – chopped
    1 lb crabmeat
    1 onion chopped
    1/2 cup celery
    2 cups potatoes – chopped small
    1 medium can tomatoes chopped
    1-1/2 cup water
    Salt and pepper
    2 bay leaves


    Saute celery and onions until tender, add clams with juice, tomatoes, bay leaf and water, season with salt/pepper, cook about 10 minutes, add fish and shrimp, cook slowly about 10 minutes, gently stir in crabmeat cook about 10 more minutes, Let sit a few minutes before serving. Serve with good sopping bread.

    (Compliments of Sharon Peele Kennedy at Beach 104) 

    Easy Shrimp Creole

    Easy Shrimp Creole


    3 small to medium onions chopped
    2 tbsp bacon fat (leftover grease)
    1 cup water
    1/8 tsp black pepper
    2 tbsp flour
    2 tsp chilli powder
    2 tsp sugar
    2 cans (8oz) diced tomatoes
    2 cups boiled shrimp (small ones work best 40/50 or 60/70count)
    1 small bunch chopped celery
     Cooked rice


    Brown onion and celery in bacon fat. Blend flour, water and seasonings together and add them to pan slowly, stirring constantly over medium high heat.  Cover and simmer 15 minutes.  Add remaining ingredients. Continue cooking 10-15 minutes while preparing rice.  Pile rice in platter and cover with shrimp creole mixture. Serve hot. Hint: Leftovers mix well scrambled with eggs for great breakfast burritos the next morning!

    By Hobo Seafood, Swan Quarter, NC

    Chipotle Shrimp Tacos with Avocado Salsa Verde

    Chipotle Shrimp Tacos with Avocado Salsa Verde

    Total Time:              40 min
    Prep:                        30 min
    Cook:                      10 min
    Yield:                      4 servings


    Avocado Salsa:

    1 small onion, quartered

    1 jalapeno, quartered, seeds optional

    1 garlic clove, smashed

    4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped

    1/2 Hass avocado, peeled, seeded, and cut into chunks

    1 1/4 teaspoons kosher salt

    1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


    1 tablespoon olive oil

    1 teaspoon chipotle or blended chili powder

    1 teaspoon kosher salt

    1 pound medium shrimp (about 20), peeled and deveined

    8 corn tortillas

    8 sprigs cilantro for garnish

    2 limes, cut into wedges


    Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

    Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

    Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side