Shrimp scampi is a classic dish made with shrimp, garlic, butter, lemon juice, white wine, and sometimes served over pasta or with crusty bread.

Ingredients:

• 1½ lbs large shrimp, peeled and deveined
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• 2 tablespoons freshly squeezed lemon juice
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• 8 oz linguine or spaghetti (optional, for serving)

Directions:

Cook the shrimp: Heat olive oil and butter in a large skillet. Add the shrimp and cook for about 2 minutes per side until pink. Remove shrimp from the pan.

Make the sauce: In the same skillet, add more butter and garlic, cooking for about 1 minute until fragrant. Pour in white wine (or chicken broth) and lemon juice, letting the sauce simmer and reduce for a few minutes.

Combine and serve: Return the cooked shrimp to the pan, toss to coat with the sauce, and garnish with parsley, salt, and pepper. Serve over pasta or with bread.

Ingredients:

• Ingredients:
• 4 quarts water
• 1 beer (Yuengling or similar)
• 1/2 cup Old Bay seasoning
• 2 bags of Zatarain's Crawfish Shrimp & Crab Boil (or your favorite seafood boil seasoning)
• 5 pounds small red potatoes
• 4 ears of corn (white preferable), husked and cut into halves
• 2 pounds smoked kielbasa sausage, cut into 2-inch pieces (don't skimp on this!)
• 2-4 pounds large shrimp (shell-on, deveined). Rule: 1/2 to 1 pound per person
• 2 lemons, quartered
• 1-2 bay leaves (remove before serving)
• 1 large onion, quartered
• 4-6 cloves garlic, smashed
• 1 TBS Salt or to taste
• 1 TBS cracked pepper or to taste
• 1 TBS cayenne pepper
• 1 stick melted butter, for serving
• Optional: Fresh parsley or lemon wedges for garnish

Prepare the Pot: In a large pot, bring 4 quarts of water to a boil. Add Old Bay seasoning, lemon, onion, and garlic. Let stand for 3-4 hours (time to soak up seasonings). When ready to cook, let it simmer for 5-10 minutes to allow the flavors to meld.
Cook the Potatoes: Add the potatoes to the pot and boil for about 10-15 minutes, or until they start to soften.
Add the Corn and Sausage: Once the potatoes are almost tender, add the corn and sausage to the pot. Cook for another 5-7 minutes, until the corn is cooked through and the sausage is heated.
Add the Shrimp: Finally, toss in the shrimp and cook for 3-4 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them!
Drain and Serve: Drain the boil and pour everything onto a large platter or spread it out on a table lined with newspaper for a casual, fun presentation. Drizzle with melted butter, sprinkle with extra Old Bay seasoning if desired, and garnish with fresh parsley or lemon wedges.
Serve with hush puppies, coleslaw, cocktail sauce, and a cold beer or iced tea!

This North Carolina–style Boston butt recipe has all the tang, smoke, and tenderness you'd expect, plus a little extra love from a brine and injection method that take it to the next level. Trust me, it’s worth every hour of the cook.

• Ingredients
• For the Pork:
• 1 bone-in pork shoulder (Boston butt), approx. 6–8 pounds
• Kosher salt
• Coarse black pepper
• Smoked paprika (optional)
• For the Brine (12–24 hours before smoking):
• 1 gallon water
• ½ cup kosher salt
• ½ cup brown sugar
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon black peppercorns
• 4 cloves garlic, smashed
• 2 bay leaves
• Optional: 1 cup apple juice or apple cider
• For the Injection:
• 1 cup apple juice
• ¼ cup apple cider vinegar
• 2 tablespoons melted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• For the Mop Sauce:
• 2 cups apple cider vinegar
• 1 cup water
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• For the Vinegar-Based Finishing Sauce:
• 1 cup apple cider vinegar
• 1 cup white vinegar
• 2 tablespoons brown sugar
• 1 tablespoon hot sauce (like Texas Pete)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon kosher salt

Instructions

1. Brine the Pork (12–24 Hours Before):
In a large pot or bucket, stir brine ingredients until salt and sugar dissolve. Submerge the pork and refrigerate for 12–24 hours. Rinse and pat dry before seasoning.
2. Inject the Pork:
Using a meat injector, inject the mixture evenly throughout the pork. Let rest for 30 minutes at room temp.
3. Season the Pork:
Rub all sides with kosher salt, black pepper, and optional smoked paprika.
4. Prep the Smoker:
Preheat to 250°F with hickory or a hickory/cherry blend for classic Carolina flavor.
5. Make the Mop Sauce:
Stir all mop ingredients together and keep nearby during the cook.
6. Smoke the Pork:
Place pork fat-side up on the grates. Smoke for 8–10 hours, or until internal temp reaches 200°F. Mop hourly for flavor and moisture.
7. Make the Finishing Sauce:
Combine finishing sauce ingredients in a bowl and set aside.
8. Rest and Shred:
Let the pork rest loosely covered in foil for 30–60 minutes. Shred with forks, removing the bone and excess fat.
9. Serve:
Toss with finishing sauce to taste. Serve in sandwiches with slaw or straight from the tray—either way, it’s a hit.
Final Tip:
Need a smoker? Call us—we’ve got you covered! Whether you're feeding the family or bringing the neighborhood together, this one’s a guaranteed crowd-pleaser.

This refreshing salad combines succulent shrimp, creamy avocado, juicy tomatoes, and tangy grapefruit with a zesty cilantro-lime dressing. It's a flavor-packed dish that balances the richness of avocado with the citrusy zing of grapefruit, making it a perfect light meal.

Ingredients:

• 2 handfuls arugula
• 2 large avocados
• 8-12 cherry tomatoes
• 1 grapefruit
• 8-12 large shrimp
• Cilantro, lime, avocado oil, salt, pepper

Steps:

1. Prepare the shrimp, cook briefly.
2. Make avocado balls.
3. Mix dressing, assemble salad.

Fried seafood is more than just a meal on the North Carolina coast—it’s a tradition. Fresh-caught flounder, shrimp, scallops, and oysters are lightly seasoned, golden-fried, and served up hot with lemon and hushpuppies. Whether you're at a beachside cottage or a local fish camp, this crispy platter brings people together and captures the laid-back flavor of life on the Crystal Coast. Simple, satisfying, and straight from the sea—it doesn’t get more North Carolina than this.

Seafood (choose your local favorites):

• 1/2 lb fresh flounder fillets
• 1/2 lb shrimp (peeled & deveined)
• 1/2 lb scallops
• 1/2 lb oysters (shucked)

Buttermilk Marinade:

• 2 cups buttermilk
• 1 tsp hot sauce (optional, for kick)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Seafood Breading:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp Old Bay seasoning (optional but classic)

For Frying:

• Peanut or vegetable oil (enough for 2–3 inches in pan)

For Serving (optional):

• Lemon wedges
• Cocktail sauce or tartar sauce
• Hushpuppies or coleslaw on the side

Marinate the seafood:

• In a bowl, combine buttermilk, hot sauce, pepper, and garlic powder. Add seafood and let soak for 15 minutes.
• Prepare the breading:
• In a separate bowl, mix cornmeal, flour, salt, cayenne, and Old Bay.
• Heat the oil:
• In a deep skillet or fryer, heat oil to 350°F.
• Coat and fry:
• Remove seafood from buttermilk, letting excess drip off. Dredge in the breading mix, then gently place in hot oil. Fry in small batches until golden (about 2–3 mins per side).
• Drain and serve:
• Remove to a paper towel-lined plate. Serve hot with lemon, dipping sauces, and your favorite beachside sides.

Here’s a delicious Broiled Seafood Carolina Style recipe that brings the flavor of the Crystal Coast right to your table—lightly seasoned, butter-kissed, and kissed by the broiler for that golden finish. Perfect for a coastal feast or a weeknight treat!

Ingredients

• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb scallops (pat dry)
• 1/2 lb flounder or grouper fillets (cut into portions)
• 1/2 lb crab meat (optional for topping or stuffing)

Marinade:

• 1/4 cup melted butter
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste

Topping

• 1/3 cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Preheat the broiler on high and position a rack about 6 inches from the heating element. Line a sheet pan with foil and lightly grease it.
2. Combine the marinade ingredients in a small bowl: melted butter, olive oil, lemon juice, Old Bay, paprika, garlic powder, cayenne, salt, and pepper.
3. Toss the seafood gently in the marinade and let it sit for 10 minutes while the broiler heats up.
4. Arrange the seafood on the prepared pan in a single layer. Sprinkle evenly with panko breadcrumbs mixed with the 2 tablespoons of melted butter.
5. Broil for 8–12 minutes, depending on the size and type of seafood, or until shrimp are pink, scallops are opaque, and the fish flakes easily with a fork. The topping should be golden and slightly crisp.
6. Garnish with parsley and serve immediately with lemon wedges, hush puppies, or Carolina red rice on the side.

Want to "Carolina-fy" it even more? Add a dash of Texas Pete hot sauce or a spoonful of Eastern Carolina vinegar sauce to the butter marinade.

For extra decadence, top the crab meat with a little Duke’s mayo and broil until golden.