Ingredient: lemon juice

Lemon-Garlic Shrimp and Vegetable

This lemon-garlic shrimp and vegetable recipe is a healthy twist on shrimp scampi. The Eating Well Test Kitchen (recipe credit) left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa and enjoy!

Buying local seafood from a trusted source is one of the small, simple steps you can take to improve not only your physical health but the health of communities and industries in North Carolina. Check out this link for local seafood FAQs that walks you through the basics of buying local seafood. We reprinted our favorites below.

What can you do to support local and sustainable seafood?

  • Buy local! Removing links in the supply chain and purchasing from regional sources makes it easier to know which boat the fish came off, how long the boat had been out, and how and where the fish were caught. Buying local also means that your fish will be fresher and taste better.
  • Eat fish that looks like fish! Stay away from overly processed fish that is turned into squares or fingers or some other shape. And don’t be afraid of whole, bone-in fish. Good cooks know that’s where the flavor is!
  • Avoid fake or imitation seafood products. The majority of fake seafood products comes from factory-style fishing operations.
  • Be flexible and try diverse varieties.
  • Ask how, where, and when your fish was caught. Doing so lets your waiter or chef know you care about their buying choices.

When in doubt…just ask. If you are not happy with the answer, it’s time to go somewhere else.

As we say time and time again, “Fresh is best.” Buy fresh. Buy local. Buy here at Motts Channel Seafood.

Lemon-Garlic Shrimp and Vegetable
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Lemon-Garlic Shrimp and Vegetable
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Instructions
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
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Crab Cake Deviled Eggs

Let’s Talk  Deviled Eggs and Seafood

According to history.com, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources.

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture’s fondness for bagels-and-lox.

This Easter weekend, why don’t you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We’ve included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask…

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit: nospoonnecessary.com.

Crab Cake Deviled Eggs
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Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Ingredients
Servings: Traditional Deviled Eggs
Instructions
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  3. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  4. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  5. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  7. Pipe mixture into egg whites, filling generously.
  8. Garnish with toasted panko, parsley and lemon zest (if using).
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chargrilled_oyster_pasta

Chargrilled Oyster Pasta

Chargrilled Oyster Pasta

Oyster lovers know that chargrilled oysters are a special treat. Even folks that do not like roaster oysters admit to liking them chargrilled.  It is a lot less time consuming than setting up an oyster roast and the clean up is quick and easy.

Savor the last few weeks of the oyster season with this simple yet flavor-full Chargrilled Oyster Pasta dish. Don’t forget to read the tip and option suggestion at the end. Also, please share your seafood culinary successes with us via FacebookInstagram or Twitter.

Serves two.

Recipe Credit: Kevin Lynch
Photo Credit: closetcooking.com

For more great recipes please click here.

chargrilled_oyster_pasta
Chargrilled Oyster Pasta
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Servings
2 people
Servings
2 people
chargrilled_oyster_pasta
Chargrilled Oyster Pasta
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
  2. Meanwhile, melt the butter in an oven-safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper, and cayenne to taste and mix in the parsley.
  3. Tip: Save the oyster juices and place them in the pasta along with the seafood stock. Option: Add a few drops of liquid smoke for the smoky chargrilled flavor.
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caribbean_marinade

Caribbean Grilled Fish Marinade Recipe

caribbean_marinade
Caribbean Grilled Fish Marinade Recipe
Print Recipe
Gene Long, the owner of Motts Channel Seafood, has been enjoying this recipe for Caribbean Grilled Fish Marinade Recipe for many years. It is great for locally caught grouper or swordfish (which of course you can purchase here at Motts Channel Seafood). He recommends marinating the fish steaks at least one hour before grilling. Serves six.
Servings
6 fillets
Servings
6 fillets
caribbean_marinade
Caribbean Grilled Fish Marinade Recipe
Print Recipe
Gene Long, the owner of Motts Channel Seafood, has been enjoying this recipe for Caribbean Grilled Fish Marinade Recipe for many years. It is great for locally caught grouper or swordfish (which of course you can purchase here at Motts Channel Seafood). He recommends marinating the fish steaks at least one hour before grilling. Serves six.
Servings
6 fillets
Servings
6 fillets
Ingredients
Servings: fillets
Instructions
  1. Combine all ingredients - shake well
  2. Marinate fish steaks at least one hour before grilling
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New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
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Fish with Potato Chip Crust

fish1-5This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass… even catfish!

Fish with Potato Chip Crust

by Dana Rogers

Ingredients

Buttermilk

Hot sauce

1 cup of your choice of potato chips

1 cup flour

1/4 inch (in skillet) your choice of oil

Instructions

  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod  brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4″ of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.

Homemade Tarter Sauce

Ingredients

1/2 cup mayo

1 Tbsp lemon juice

1 Tsp red onion, chopped

1 Tsp green onion, chopped

Salt and pepper to taste

Instructions

Combine and chill overnight.

Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
    Fish with Potato Chip Crust
    Print Recipe
    This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
      Ingredients
      Fish with Potato Chip Crust
      Homemade Tartar Sauce
      Servings:
      Instructions
      Fish with Potato Chip Crust
      1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
      2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
      3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
      4. In a skillet, heat 1/4" of your preferred oil (Canola works well).
      5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
      6. 6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
      Tartar Sauce
      1. Combine and chill overnight.
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