Carteret Catch
4505 Arendell Street
Morehead City, NC 28557
www.carteretcatch.com

Pam Morris, president of Carteret Catch
Phone: (252)728-1500

Stew-fried Shrimp

4 - 5 large white potatoes cubed
1 medium onion, chopped
1/4 cup cooking oil
8 cups water
2 lbs shrimp, peeled & de-veined
All-purpose flour
Salt and pepper to taste

Lightly flour shrimp
Sauté shrimp in oil
Add potatoes, onions, salt and pepper

Cook on med heat in 6 quart pot for 30 minutes or until potatoes are soft. Mixture should be thick.

Stewed Shrimp by Jan Gillikin of Harkers Island

4 white potatoes, cubed or diced
1/4 cup vegetable oil
2 cups water
1 and 1/2 lbs shrimp, cleaned & de-veined
Satl & pepper to taste

Add potatoes to oil and water in a 2-3 quart saucepan. Cook on medium heat for 20 minutes. Add shrimp, salt and pepper and cook for another 15 minutes making sure potatoes are soft. Mixture should be soft, not lumpy.

Scallop fritters by Pam Davis Morris

3 lbs sea scallops, or bay scallops, chopped
1/2 cup all purpose flour (enough to bind together)
1/4 water
1 tsp Salt
1/4 tsp Pepper
1/2 cup canola oil
10" frying pan or electric frying pan

Chop scallops. Add salt and pepper. Add flour. Slowly add water to form a paste-like consistency (adjust for consistency). Heat oil on medium-high. Oil should be no more than 1/4" deep in pan. Add a spoonful of scallops into oil and press lightly to flatten. Fry until golden brown on both sides. Replace oil if needed.