Coastal Diversions

 To continue my series, Farmer's Market Fridays, I would like to share my love for North Carolina's coastal markets. The seafood is incredible, especially the shrimp. As many of you are heading to the beach for the Memorial Day holiday weekend, I thought I would share one of my most favorite go-to shrimp recipes. Trust me and take it along on your next coastal vacation.

Last Friday, I was at the beach for a wicked weekend with my best friends from college. We affectionately call this annual outing GBW {Girls Beach Weekend} and beleive it or not, this year we celebrated our 25th year! I really can't express to you how important that weekend at the beach has been to me through out the years. We love to share recipes during our trip as the trip is all about eatting, drinking and well, being merry.

Have a festive and safe Memorial Day!

Chilled Shrimp and Tomato

1teaspoon pickling spices, tied in cheesecloth

3 quarts water

1 1/2 pounds large shrimp, peeled, deveined

2 tablespoons extra virgin olive oil

1 cup Vadalia onions, cut into 1/2 inch dice

1/2 cup julienned fresh basil

2 tablespoons chopped fresh Italian parsley or chives

5 garden fresh tomatoes, peeled, seeded and cut into 1/2 inch dice

1 recipe Classic Herb Dressing

In a large pot bring the pickling spice bundle and water to a boil. Boil for 3 minutes to flavor the water, the remove the spice bag and add the shrimp. Stir to cook until just pink about 4 minutes. Drain immediately and spread out to cool.

Saute the onions in the olive oil until crisp, tender about 3 minutes. Spread on a plate to cool.

In a large bowl toss together the shrimp, onions, basil, parsley, tomatoes and herb dressing. Chill but allow to warm to room temperature for 15 minutes before serving.

Classic Herb Dressing

2 tablespoons minced shallots

1 teaspoon minced garlic

2 tablespoons red wine vinegar

2 tablespoons minced fresh basil

2 tablespoons minced fresh tarragon

2 tablespoons minced fresh mint

1/4 teaspoon sugar

1/2 teaspoon salt

1 teaspoon fresh cracked pepper

2 tablespoons vegetable oil

1/4 cup extra virgin olive oil

2 tablespoons hot water

In the bowl of a food processor combine the shallot, garlic, vinegar, herbs,sugar, salt and pepper. With the motor running slowly pour in the oils. Continue processing to pour in the hot water. Set aside to combine the flavors.

Recipes  from a favorite Southern Cookbook: Savannah Seasons

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