What’s for dinner? Shrimp!

Published 7:25 am Sunday, September 22, 2019

When asked for a favorite dish, a friend said shrimp scampi.

A little butter and olive oil, garlic, a little lemon juice, shrimp and throw on some parsley. Serve it over rice and maybe a nice salad or whatever vegetable is in season to finish the meal.

Shrimp is definitely in season and green tail shrimp are still coming to Outer Banks docks.

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Here are a few shrimp recipes to try:


Shrimp Scampi

Dana Springle

“This is one thing I know my dad will cook.”

Mrs. Jenkins – 4th Grade

“MES: A Recipe for Success”

Manteo Elementary School PTA, 2001-2002


1 pound shrimp

2 cloves minced garlic

¼ cup butter

1½ teaspoon lemon juice

½ teaspoon salt

¼ teaspoon oregano

1/8 teaspoon chopped parsley

What to Do

Clean shrimp. Mix all ingredients. Stir fry until shrimp turn pink, about three minutes.


Simply Shrimp

Sheree Markley

“Cooking for a Cause,” Vol. 3

Hatteras Island Cancer Foundation


2 pounds shrimp

1 stick butter

2 lemons

1 packet dry Italian dressing

What to do

Preheat oven to 350°F. Peel and clean shrimp. Melt 1 stick of butter. Line a baking pan with aluminum foil. Pour butter into baking pan. Cut lemon into thin slices and place in a single layer on top of butter. Put a layer of shrimp on top of the lemons. Sprinkle the dry Italian dressing on top of shrimp. Bake for 15 minutes.


Spanish Garlic Shrimp Taverna

Bev Williams

“Cooking for a Cause,” Vol. 3

Hatteras Island Cancer Foundation


¼ cup olive oil

4 cloves of garlic minced

1 teaspoon red pepper flakes

1 pound shrimp, peeled and deveined

2 tablespoons white wine

1 teaspoon paprika

¼ teaspoon smoked paprika

Dash of cayenne pepper

2 tablespoons fresh lemon juice

½ cup diced Spanish chorizo (hot)

Fresh parsley

What to Do

Warm oil in pan and add chorizo (a type of pork sausage) and sauté lightly. Add garlic and red pepper flakes, sauté one minute. Raise heat to high and add shrimp, lemon juice, hot paprika, salt and pepper, cayenne and wine. Cook for three minutes and add parsley. Serve hot with bread and a great bottle of red wine.



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