This fresh catch from North Carolina waters is shrimply delicious

It’s not surprising that shrimp are the nation’s most popular seafood. They are easy to cook, tasty, and can be eaten alone or in a variety of dishes.

Best of all, shrimp are one of the signature seafoods from North Carolina waters. According to the N.C. Department of Environmental Quality, in 2021 9.1 million pounds valued at $24.6 million were harvested along the coast.

Shrimp are very versatile and can be used in many ways. Quality frozen shrimp caught outside are available in grocery stores and frozen local shrimp can be found at fish markets.

If you want to take advantage of local shrimp, you need to know how to select them, and how to keep them fresh until you are ready to use them. Here’s some of my tips and tricks:

Purchase shrimp from a reputable fishmonger or seafood market. Be sure to ask the professionals any questions you may have, including the origin of the shrimp, and the date caught.

Know that much shrimp in markets — even local — may have been flash-frozen on the ship as they were caught to preserve freshness, then thawed at the market. This is common practice and is fine. Also know that fresh-caught frozen shrimp may be sold; just thaw and use.

Look for shrimp that look fresh, and have a clean, ocean/salty aroma to them. Avoid shrimp that smells like ammonia.

Shrimp should be firm, and not soft to the touch. If they haven’t been peeled, shells should not feel slimy.

It’s best to use fresh shrimp the day you purchase them, if not keep them in the wrapper from the seafood market and place in the coldest part of your refrigerator. If purchasing fresh-frozen, keep frozen until ready to use.

Know that shrimp are sold by size. The market will tell you how many shrimp there are in a pound; the higher the number, the smaller the shrimp, and the smaller the number, the larger the shrimp. You’ll want different sized shrimp for different dishes, usually medium or larger for entrees and medium or small for salads. Here’s a guideline:

Colossal shrimp has 16 to 20 shrimp per pound
Jumbo shrimp has 21 to 30 shrimp per pound
Large shrimp has 31 to 40 shrimp per pound
Medium shrimp has 41 to 60 shrimp per pound
Small shrimp has 71 to 90 shrimp per pound

One of the most versatile ways to prepare shrimp is to boil. Here’s how:

Fill a large pot with 3/4 gallons water and add 1 teaspoon coarse salt. Cut a lemon in half, squeeze the lemon in the pot of water, and toss in the fruit. Bring the water to a boil.

If you want to use the shrimp chilled, while the pot of water is boiling, fill a large bowl with ice and water; set aside.

Add 1 pound deveined medium or large shrimp to the boiling water and cook 2-3 minutes until the shrimp turns bright pink. Watch carefully and do not overcook. Remove shrimp with a slotted spoon and use right away, or if you want to use them chilled,  immediately plunge them into the ice water to stop cooking.

If using the shrimp hot, toss with desired seasoning, or leave plain. Serve with or without shells (and head) removed, leaving tails.

For chilled shrimp, once cooled, remove shells (and head) if applicable, leaving tails, and place on a platter; pat dry with paper toweling. Keep chilled in the refrigerator until use. Before use, toss with desired seasoning, or leave plain.

One of my favorite ways to enjoy shrimp is atop my Pasta Carbonara. Here perfectly prepared pasta is bathed in a rich sauce of white wine, Italian cheeses, and sassy seasonings studded with thin strips of country ham. If you’d like a few of my favorite shrimp recipes, including Pasta Carbonara with Shrimp, as well as my method on grilling or pan-sauteing shrimp, email me at PatrickEvansHylton@gmail.com with “shrimp recipes” as the subject.

TO MARKET

Here’s our picks for fresh seafood markets-of-the-moment. We’ll highlight other markets in future OBX Eats columns.

Austin Fish Company
Fresh seafood arrives daily at Austin Fish Company from the Atlantic Ocean and Pamlico Sound. Fresh, fried, and steamed seafood is offered.
Austin Fish Company is at 3711 S. Croatan Hwy., Nags Head. Call 252-441-7412 or visit www.AustinSeafoodCo.com

Greentail’s Seafood Market and Kitchen
Greentail’s is a quaint seafood market and cafe that showcases fresh local Outer Banks seafood to take home and prepare, or enjoy dining in. Greentail’s Seafood Market and Kitchen is at 3022 S. Croatan Hwy., Nags Head. Call 252-715-6300 or visit www.GreentailsOBX.com

Whalebone Seafood Market
Each morning Whalebone Seafood Market’s own fishermen head out on the waters of the Outer Banks and bring back to the docks a new catch. Whalebone Seafood Market is at 101 Grey Eagle St., Nags Head. Call 252-441-8808 or visit www.WhaleboneSeafood.com

Seafood seasonality: Good eats on the OBX

There’s always some good eats from the waters around the Outer Banks, regardless of the season. With information from North Carolina Sea Grant and other sources, here’s our list of what to look for in market and in restaurants:

SPRING

• Blue Crab, hard
• Blue Crab, soft
• Bluefish
• Clams
• Croaker
• Flounder
• Grouper
• Kingfish
• Oysters
• Sea Bass
• Sea Trout, Spotted
• Snapper
• Tilefish
• Triggerfish
• Tuna

SUMMER

• Blue Crab, hard
• Clams
• Grouper
• Mackerel, Spanish
• Mahi-Mahi
• Sea Bass
• Sea Trout, Spotted
• Snapper
• Spot
• Tilefish
• Triggerfish
• Tuna

AUTUMN

• Blue Crab, hard
• Blue Crab, soft
• Clams
• Flounder
• Grouper
• Kingfish
• Mackerel, Spanish
• Mullet
• Oysters
• Sea Bass
• Sea Trout, Spotted
• Shrimp
• Snapper
• Spot
• Striped Bass
• Tilefish
• Triggerfish
• Tuna

WINTER

• Blue Crab, hard
• Bluefish
• Clams
• Croaker
• Flounder
• Grouper
• Kingfish
• Mackerel, King
• Oysters
• Scallop, Bay
• Sea Bass
• Sea Trout, Spotted
• Shrimp
• Snapper
• Striped Bass
• Tilefish
• Triggerfish
• Tuna

Patrick Evans-Hylton, PatrickEvansHylton@gmail.com