What Are Some Good Seafood Recipes Influenced By Local Carteret County NC Heritage?

Are you looking to find or contribute some good local seafood recipes influenced by Carteret County NC heritage centered around shrimp, fish, oysters, clams, or scallops?

Good, because we are asking readers to share their favorite family dish ideas focusing just on locally harvested and grown seafood in the local communities in Eastern NC.

To contribute, simply subscribe to and submit your recipe using the comment form at the bottom of this article and we will add it to this page along with credit. Be sure to link your social media profile or other page where readers can find you to learn more about you.

Additionally, we hope you will consider sharing this page on social media sites like Facebook and Twitter so that others can learn more about our local heritage centered around commercial and recreational fishing and the great food ideas that come from Eastern NC locally harvested shrimp, fish, oysters, and others.

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For Shrimp

Author’s Contribution – Low Country Shrimp Boil

Ingredients and setup needed: The largest pot you have, 5 quarts of water, four pounds of peeled and deveined local fresh shrimp, 4 pounds of new potatoes, four ears of fresh corn, five pounds of whole crab broken in to pieces, your choice of seafood seasoning, three packages of kielbasa or andouille sausage, and a strainer basket.

This is best done with an outdoor gas cooker, but can be done over a stove for smaller quantities.

Preparation: Bring 5 quarts of water and seasoning to a boil, place your new potatoes and sausage in a strainer basket and boil for 10 minutes or until your potatoes are tender. Add your ears of corn and crab pieces and boil for another five minutes, then add your fresh shrimp and cook for another 3-4 minutes or until the shrimp are pink.

Remove the strainer basket from the boiling water and seasoning, and serve the contents in your basket.

For Fish

Broiled Redfish Fillets with Spiced Butter

Ingredients needed: Six tablespoons of butter, one tablespoon of lemon juice, 1/2 teaspoon of Tabasco, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, two Redfish filleted and skinned (1/2 to 3/4 inch thickness), and lemon wedges.

While preheating your broiler, melt your butter in a small saucepan, then remove from heat and stir in your lemon juice, Tabasco, salt, and pepper and keep warm. This makes your spiced butter.

Place your Redfish fillets on the rack in the broiler pan and drizzle a small amount of spiced butter over the fish and broil for 6-7 minutes. It is important to keep the fish fillets 3-4 inches from the heat.

Do not turn the fillets when broiling. After 6-7 minutes, turn the broiler off while the fillets are still translucent in the center as the fish will continue to cook for another minute or so.

Remove the Redfish fillets from the broiler, place on serving plates, and drizzle the remaining spiced butter over your creation. Serve with lemon wedges.

A Carolina classic!

For Oysters

Thank you to NC Sea Grant Communications Director Katie Mosher for linking us a treasure trove of locally inspired food creations which we will provide you a sample of now. And, we hope that you will support this vitally important organization. You can view more here.

Oyster And Bacon Dressing

For this creation, you need the following ingredients: Two cups of coarsely chopped local and fresh oysters (maintain 1/4 cup liquor after draining), six cups of French bread cut in to 3/4 inch cubes, one cup of finely cut onions, 3/4 cup chopped celery, one teaspoon of minced garlic, 1/2 lb of sliced bacon cut in to 1/2 inch pieces, two teaspoons of dried thyme leaves, one tablespoon of dried parsley, one teaspoon of salt, one teaspoon of dried sage, and 1/2 teaspoon of fresh ground pepper.

While baking the bread cubes until golden brown, cook the bacon until crisp and set aside. Then, begin cooking the onions, celery, and garlic until tender. Once this is completed, add sage, parsley, thyme, pepper and salt and remove from heat.

In a large bowl, combine your French bread cubes, bacon, and vegetables. Then, add the oyster liquor you set aside earlier followed by your fresh oysters and toss.

Place this combination in a greased baking pan and bake at 350 F uncovered until done and crusty on the outside, or for about 30-40 minutes.

Contribution to NC Sea Grant by Joyce Taylor.

For Scallops

No contributed scallop recipes yet. Be sure to share on social media so that others can add their favorite Carolina inspired seafood creations.

For Clams

No contributions for good clam recipes submitted yet.

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When talking about food and seafood recipes in Carteret County and Eastern NC, it is important to remember that the local heritage centered around commercial fishing and recreational fishing is a very important part of our local culture.

Whether fishing for flounder, Spanish Mackerel, or Redfish, the coastal region of North Carolina provides for an abundant amount of fish, shellfish, crab, and shrimp to harvest for local culinary presentations.

Furthermore, areas in down east Carteret County NC have for over a century perfected growing oysters and clams to feed their families and create a living off local waters by selling their harvest in seafood markets around the county.

In keeping with this tradition, we hope that you will plan a visit to coastal NC and attend the NC Seafood Festival which takes place annually in late Fall and is a great opportunity to learn about local cuisine, recipes, our history, and local restaurants and chefs.

Michael Sharp

Michael Sharp

Native of Carteret County NC, Father to Makayla and Savannah. You can add me on Facebook. Interest include web development, encryption, and other technologies.

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