MARINER'S 



MENU 



until done, about 3 to 5 minutes. Drain and 

 serve. Serves 12 to 15. 



Note: Many people like to shake 

 additional Old Bay over the food after draining 

 it. Also, you can add smoked sausage to the pot. 

 Cut into pieces about 1 1/2-inches long and add 

 after the potatoes. Other seafood seasonings 

 can be used for flavor. Follow package 

 instructions for amounts and cooking methods. 



Shrimp Salad 



• / pound cooked snmll shrimp 



• 2 tablespoons fresh lemon juice 



• 1/2 cup finely chopped celery 



• 2 hard-cooked eggs, chopped 



• 1/2 cup mayonnaise 



• 1/8 teaspoon Tabasco sauce 



• 1/8 teaspoon freshly ground white pepper 



• lettuce 



• tomato wedges 



Cook shrimp in salted or seasoned water. 

 Peel and devein. 



Mix shrimp with lemon juice. Add celery, 



eggs, mayonnaise, Tabasco and pepper. Mix 

 well. Chill thoroughly. Serve on lettuce leaves. 

 Garnish with tomato wedges. Serves 3 to 4. 



Shrimp au Gratin 



• 1 pound small or medium shrimp 



• salt 



• 2 tablespoons margarine or butter 



• 1/2 cup soft bread crumbs combined with 

 3 tablespoons melted margarine or butter 



• 1/3 cup freshly grated 

 medium cheddar cheese 



Make sauce and keep warm. 



Lightly salt shrimp. In medium saucepan, 

 melt margarine over medium heat. Add shrimp 

 and saute lightly, about 2 minutes. Remove 

 shrimp with slotted spoon. 



Add shrimp to sauce mixture and mix 

 well. Pour into greased casserole dish. Sprinkle 

 top with crumb mixture and cheese. Bake at 

 400 F until lightly browned and bubbly, about 

 20 minutes. Allow to stand 10 minutes before 

 serving. Serves 3 to 4. 



Sauce: 



• 3 tablespoons margarine or butter 



• 3 tablespoons finely chopped green onion 



• 3 tablespoons flour 



• / cup light cream 



• 1/2 teaspoon salt 



• 1/4 teaspoon freshly ground white pepper 



• 1/8 teaspoon nutmeg 



• 1 teaspoon fresh lemon juice 



In medium saucepan, melt margarine over 

 medium heat. Lightly saute onion. Stir in flour. 

 Add cream gradually, stirring constantly, and 

 cook over low heat until thickened. Add salt, 

 pepper, nutmeg and lemon juice. E 



Excerpted from Mariner's Menu: 

 30 Years of Fresh Seafood Ideas. 



To order a copy of Mariner's Menu, 

 UNC-SG-03-02, visit the Web: www. 

 ncseagrant.org and download an order form. 

 Send the form and a check for $25 to: North 

 Carolina Sea Grant, NC State University, 

 Box 8605, Raleigh, NC 27695-8605. 



1 . Hold a shrimp in one hand. With your 

 thumb behind its head, push the head off. 

 Be sure to push just the head so that you do 

 not lose any meat. 



2. If using a deveiner, insert it at the head 

 end just above the vein. 



3. Push through to the tail and remove the 

 shell. This removes the vein at the same 

 time. Rinse shrimp well under cold running 

 water. 



4. If you prefer to use a paring knife, 

 shell shrimp with your fingers or knife. To 



remove the vein, use the knife. Rinse well 

 under cold, running water. 

 Note: When cooking shrimp in their shells, 

 first head them. After cooking, peel and 

 devein them. To maintain flavor, do not 

 rinse shrimp after cooking. 



COASTWATCH 29 



