Sailboats aren’t the only vessel docking in Oriental this week…..the shrimp trawlers lined up at Fulcher Seafood to unload their fresh catch. It’s shrimping season in the Pamlico Sound and this week did not disappoint.
Fulcher’s Seafood has operated in Oriental for decades and supplies stores and restaurants all over the East Coast, but the freshest catch can be found at their small retail location on Hodges Street where they have coolers of fish, shrimp and crab straight from neighboring docks.
So I have to admit, Blair and I tried our hand at shrimping the other day in the Neuse River and I must say, it sounds much easier than it actually is. Net, ropes, chains, trawler doors, a 17 ft Boston Whaler and a puppy just didn’t seem to add up for us….wonder why?? Think I’ll leave it up to the experts…..or atleast to Blair and Jon who will no doubt consider themselves experts by the end of the summer. Now what I can do around here to pull my weight is cook up those shrimp for dinner. Our favorite being Coconut Shrimp:
Coconut Shrimp
1lb peeled shrimp
Flour for dusting
2 eggs
1 cup sweetened flaked coconut
½ cup plain breadcrumbs
½ cup Vegetable oil for shallow fry
Salt and pepper
Heat oil in skillet. Put flour in a bowl. Beat eggs with a splash of water in another bowl. Mix coconut, breadcrumbs, S&P in a third bowl. Set up your breading station – flour – egg wash – coconut mixture. Pat shrimp dry and lightly coat with flour. Dip in egg wash and then press into coconut until coated – shake off excess. Put into hot oil. Cook for a couple minutes on the first side until coconut is a golden brown, turn, then cook for another couple minutes on the second side.
Best served with Orange Rum Sauce –
½ cup orange marmalade
Splash of dark rum
Mix, microwave for 30 seconds and mix again until combined