Cooking seafood is easy when you know where to start. We have some outstanding recipes that we have gathered from our years in the industry.

We also are sharing some from our great friends at North Carolina Sea Grant. View their recipes below and visit Sea Grant's Mariner's Menu blog for more NC Seafood cooking ideas. The general Sea Grant website also has seafood consumer information.

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  • Crab
  • Oysters
  • Shrimp

Marinated Grilled Shrimp

Marinades are flavored liquids that enhance or add flavor to foods. They usually contain an acidic liquid such as citrus juice, vinegar or soy sauce, along with seasonings. Marinades add variety to seafood. Although the distinctive flavors of fish and shellfish are always delicious when prepared simply, occasionally we like to vary them. However, marinades should be used to enhance the true flavor, not to mask or overcome it. Any seafood can be marinated, but fish, shrimp and scallops are the most popular choice.

  • 1 pound large shrimp, peeled
  • 1/4 cup pineapple juice
  • 1/2 teaspoon fresh lemon juice
  • 1 1/2 teaspoon soy sauce
  • 1/4 teaspoon pressed garlic
  • 1/8 teaspoon freshly ground black pepper

In medium, nonreactive bowl, combine pineapple juice, lemon juice, soy sauce, garlic and pepper. Reserve 2 tablespoons marinade. Add shrimp. Marinate in refrigerator for 20 minutes, stirring occasionally. Remove from marinade.

Thread shrimp on skewers. Grill or broil about 4 inches from heat until golden on one side, about 4 to 5 minutes. Brush with remaining marinade. Turn and repeat on other side. Serves 3 to 4.


Linguine With Shrimp Sauce

Most of our pasta recipes almost make a meal in themselves. Just add a crisp vegetable salad, and enjoy a little taste of Italy.

  • 1 1/2 pound medium shrimp
  • 3/4 pound linguine
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 3 tablespoons margarine or butter
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Cook shrimp in salted or seasoned water. Peel and set aside.

Cook linguine according to package directions. Drain, toss with 2 tablespoons olive oil and set aside. In medium saucepan, heat 1 tablespoon olive oil over medium heat. Lightly saute garlic. Add broth and bring to boil. Add wine and reheat. Add pasta, shrimp and margarine and reduce heat. Stir in parsley, red pepper, salt and black pepper. Simmer until heated. Serves 6 to 8.


Broiled Shrimp & Fresh Parsley

Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil.

  • 1 pound medium or large shrimp
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup snipped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco sauce

Peel shrimp, leaving on tail section. In shallow dish, combine soy sauce, oil, lemon juice, parsley, salt, pepper and Tabasco. Place shrimp in mixture and marinate in refrigerator 15 minutes.

Broil about 4 inches from heat until done, about 5 to 6 minutes, turning once. Serves 3 to 4.


Buttery Shrimp

Serve this dish as an appetizer or convert it to a full meal.

  • 1 pound large shrimp
  • 1/4 cup margarine or butter
  • 1 teaspoon pressed garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup finely chopped parsley

Shell and devein shrimp. Melt margarine in large skillet. Add garlic, salt and pepper and mix well. Stir in parsley. Add shrimp to hot mixture and sauté on one side until done, about 2 to 3 minutes. Turn and repeat on other side.