Perfect time for shrimp, as well as fruits and vegetables

Not only is it a fabulous season for vegetables and fruits, but also for shrimp!

North Carolina’s shrimp season generally begins late spring and winds down in November.

The two most common shrimp varieties found in our area are Brown Shrimp and White Shrimp. Brown shrimp are bottom dwellers of the Sound and have a stronger flavor.

White Shrimp, or Green Tails, are a top-water and sweeter shrimp that spawn in the ocean and are carried into estuaries by the current in late summer and early fall.

I am still partial to South Carolina shrimp and can find them “flash frozen on the boat” at Fresh Market, but local is always best. Floyd Layden offers fresh shrimp at Edenton Farmers Market, and Wanchese is a short drive for just off-the-boat shrimp.

Shrimp are offered by size and a range of count per pound with Colossal at U(under)10, Jumbo 11/15 Extra Large at 16/20, Large at 21/30, Medium 31/35 and Small 35/45.

Fresh shrimp will only keep 1-2 days in a refrigerator, and if buying frozen, be sure to thaw them in the refrigerator or in an iced water bath.

You’ll need to peel off their shells and legs for many recipes, and run a sharp paring knife along the black vein running down the back of each shrimp and remove this dark intestinal tract before preparing them.

With the summer heat it’s nice to offer a cool dish and my friend, Lin Eisler, has served a wonderful shrimp salad that I enjoy. I have put my spin on her recipe, as I encourage everyone to do with recipes, except for baking as measurements are crucial for success.

This week I have included a recipe for a cool Summer Shrimp Salad. It’s nice for a luncheon entrée or as a first or second course for dinner.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Summer Shrimp SaladServes 8

INGREDIENTS

• 2 pounds medium raw shrimp (31-35 per pound), peeled and deveined

• Splash of olive oil

• ¾ cup Duke’s mayonnaise

• 1½ teaspoons Old Bay

• 1 teaspoons cider vinegar

• ½ teaspoon Worcestershire sauce

• ½ teaspoon lemon zest

• 1 teaspoon freshly squeezed lemon juice

• 1 tablespoon honey

• 1/2 teaspoon onion powder

• ½ teaspoon pepper

• ½ teaspoon salt

• ½ cup celery, finely diced

• ¼ cup green onion, finely sliced

• 1 tablespoon chives, minced

PREPARATION

• Preheat oven to 375 degrees.

• Spread shrimp out on a sheet pan and toss with olive oil, and a sprinkle of salt and pepper and toss to evenly coat. Roast for 3 minutes. Remove pan and toss shrimp and spread out evenly again. Roast until pink and just cooked through. Do not overcook.

• Remove and set out shrimp to cool to room temperature.

• Whisk together Dukes, Old Bay, vinegar, Worcestershire, lemon zest, lemon juice, honey, onion powder, and salt and pepper to taste. Gently toss the cooled, cooked shrimp, celery, and green onion with dressing. Season to taste, and gently toss. Chill for one hour, and serve on a bed of lettuce with a sprinkling of chives. Will keep for one day in the refrigerator.