Fresh North Carolina seafood in the summer just can’t be beat.  Whether you are down at the coast or want to enjoy some of the coast here at home, always buy fresh from NC waters.  These recipes are great for company or just a week night family meal.  Cooking seafood is quick and good for you.  Talk to your seafood manager and ask what’s in that’s local.  They are a great resource and can usually order it for you if it’s not in stock.

• 4 trout Filets
  
•  ½ cup pecans- processed until finely ground in a food processor or blender
  
•  ½ cup all-purpose flour
  
•  1 egg
  
•  ½ cup buttermilk
  
•  Salt and pepper

Beat egg and combine with buttermilk.  Combine flour and processed pecans.  Salt and pepper the trout, dip in buttermilk mixture and dredge in flour and pecan mixture.  Heat enough oil to cover the bottom of a sauté pan to medium high heat and add trout filets – brown on one side, flip and place in a 350 degree oven to finish cooking (6-8 minutes).

Beurre Blanc Sauce

• ½ cup white wine
  
• ½ cup fresh orange juice (2 oranges)
  
• 1 shallot minced, about ¼ cup
  
• 6 whole black peppercorns
  
• 1 ½ sticks unsalted butter, cut into tablespoons
  

Bring White Wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat.  Cook until reduced to ¼ cup, about 6 minutes.  Strain the mixture; return liquid to skillet (should be about 3 tablespoons).  Reduce heat to low.  Whisk in butter, 1 tablespoon at a time, until thick and smooth.  Remove from heat. Then stir in any additional flavorings such as a liquor or fruit juice, if desired.

• ½ lb. center cut bacon
  
• 1 lb. medium North Carolina Shrimp
  
• 8 oz. cream cheese, softened
  
• 1 jalapeno, diced fine
  
• ¼ cup onion, minced
  
• Coarse black pepper
  
• Salt

Combine the cream cheese, jalapeno, onion, salt and pepper.  Cut the bacon in thirds.  Spread the cream cheese mixture onto the bacon and then wrap it around a shrimp.  Place a tooth pick through the bacon, shrimp and the other side of the bacon.  Then place it on a rack and bake it at 350 degrees for 12-15 minutes.  Be sure to place a pan under your rack or on the bottom rack in your oven to catch any cheese that drips.

(4-6 tacos)

• 3 NC flounder filets
  
• Peanut Oil
  
• 2 large eggs
  
• ¾ cup all-purpose flour
  
• ½ cup cornstarch
  
• 1 tsp. each salt and pepper
  
• 6 inch Flour Tortillas
  
• Shredded Cabbage
  
• Salsa
  
• Avocado
  
• Sour Cream Sauce

Cut filets into ½ inch strips.  Heat about 2 inches of peanut oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Or use a deep fryer and use according to instructions.  Meanwhile, whisk the eggs in a shallow bowl.  Whisk the flour, cornstarch, 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the flounder in the flour mixture, shaking off any excess, and dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.  Fry the flounder in the hot oil until lightly golden, 1-2 minutes.  Transfer to a paper-towel lined plate with a slotted spoon.

Warm tortillas in the microwave on a plate covered with plastic wrap for 45 seconds or serve room temperature.  Fill with flounder and top with cabbage, salsa, avocado, sour cream sauce and/or fresh lime juice.

Optional: Sour Cream Sauce- combine 8 oz. sour cream, 3 Tablespoons finely chopped cilantro,  1 ½ Tablespoons fresh lime juice and 1/8 tsp. salt.

Shrimp Pizza

This recipe came from my sister Michele.  It’s her go to recipe on Sunday nights at the beach because it’s quick, easy and uses fresh NC shrimp from the coast.

• 12 inch Pizza Crust
  
• 12-14 Medium Shrimp
  
• 2 cups Mozzarella
  

Pesto Sauce:

• 3/4 cup fresh basil leaves
  
• 1/4 cup fresh parsley leaves  
  
• 2 garlic cloves, coarsely chopped
  
• 1/4 cup grated Parmesan
  
• 1/2 cup olive oil
  
• 2 tablespoons pine nuts
  
• Salt and freshly ground black pepper

Directions:  Toss the shrimp with extra virgin olive oil, salt and pepper and grill or sauté them until pink.  Combine your pesto ingredients in a food processor or blender and pulse until combined.  Spread the pesto onto your crust.  Make a thin layer.  Place shrimp onto pesto and then cover with Mozzarella.  Bake according to your pizza crust directions.