SMALL BUT MIGHTY

FRESH IS ALWAYS BEST WHEN IT COMES TO SHRIMP – and the Outer Banks sets a gold standard for these munchy morsels. But if you really want to experience their maximum flavor, it’s time to ditch the plain cocktail sauce and see how shrimp can really shine.

STYLED BY CHEF DAN LEWIS PHOTOS BY ELIZABETH NEAL

Shrimp lettuCe wrapS

Whether served hot or cold, a bite-sized shrimp salad wrap is as refreshing as it sounds – and it also leaves room for a lot of creativity. The key is to combine tastes and textures as much as possible, so dressings can range anywhere from ranch to balsamic vinaigrette, with toppings such as fried shallots or toasted pine nuts for an extra bit of crunch (just don’t add the latter too early or you’ll risk them going soggy). Sturdy lettuces such as iceberg, bib or baby romaine are good options for your edible outer wrap, and like most seafood dishes, finishing things off with a spritz of citrus will add a dash of brightness to the flavors.

Pictured here: A filling of shrimp chopped with cucumber, red onion and cilantro dressed with a Southeast Asian-inspired mix of lime juice, fish sauce and chili-pepper powder – all topped with chopped toasted peanuts and served on baby romaine hearts with a wedge of lime.

Despite its name, a New Orleans-inspired pan-barbeque dish has nothing to do with smoke… or even barbeque. The only similarity is that this entrée is all about the sauce. Though some barebones versions insist on using only cracked black pepper and butter, most will agree that the basic ingredients should also include hot sauce and Worcestershire. For the most memorable sauté, just be sure to start with a very hot pan, don’t overcook, and be prepared to serve it right away. For the perfect amount of creaminess, you’ll also want to wait until the shrimp is done before stirring in the butter to finish – and have plenty of thick-crusted bread on hand, because you won’t want to waste one drop of this sauce.

Pictured here: Tail-on shrimp sauteed in hot oil with garlic, white wine, hot sauce, Worcestershire, Cajun seasoning, butter, a generous helping of medium-ground black pepper and fresh oregano for garnish – served with slices of a grilled baguette to savor every last bite.

PanBarbecued Shrimp

fall events low Country Shrimp boil 2022

How low can you go? In the eastern Carolinas, a low country boil is considered the classic way to serve up fresh-caught shrimp. Though recipes can differ, the staples generally remain the same: All you need are some shrimp, potatoes, corn and sausage – plus a pot big enough to hold it all. Adding a dash of beer (or other delicacies such clams or crabs) to the mix is optional, but the general consensus is that being heavy handed with a seafood spice like Old Bay isn’t. The best part is that you can mostly set it and forget it – by the time the potatoes are tender, this flavorful feast should be table-ready and sure to please.

Pictured here: Shell-on shrimp slow boiled with red potatoes, wedges of yellow corn on the cob, smoked sausage and an abundance of seafood spice served with a slice of lemon and cocktail sauce on the side.