Carolina Bug Salad
I believe that at least some of the Fisherman’s Post readers might know what I mean when I refer to a “bug.” Down south in Cajun country, they call crayfish mud bugs, so years ago most of our shrimpers started referring to our shrimp as “bugs”. I still remember as a kid hearing the shrimpers talk on the radio about how many bugs they had crawling on their rig.
There is no question that in southeast North Carolina we have the prettiest wild caught shrimp, so here is a way to spread ‘em out using an old school salad. And keep in mind that this recipe works great for holiday fare.
You will need:
2 lbs. heads off shrimp
1/2 cup small onion chopped
1/2 bunch celery chopped (celery hearts)
1/2 cup mayonnaise
1/4 cup Dukes sandwich relish
1 tablespoon dry thyme
1 tablespoon granulated garlic
3 or 4 dashes hot sauce
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/4 cup Old Bay seasoning
To start, use a large pot to boil the shrimp. Add enough water to cover the shrimp, and then add the Old Bay seasoning to the water.
Once the water is boiling, add the shrimp and cook approximately 10 minutes, or until all shrimp are pink and firm. Local shrimp should be a little orange in color.
Once done, drain and refrigerate.
Now add all the other ingredients together (onion, celery, mayonnaise, etc.) and mix well. When done, place the mixture in the refrigerator.
Next pull your shrimp out and peel and chop into small pieces. Once the shrimp are prepped, add them to the ingredients in the bowl and mix everything together real well.
You may need to add a little more mayo if the mixture’s dry, or you may have to use crushed saltines to tighten it up if it’s a little loose. These modifications, like salt and pepper, should be added to your particular taste.
Serve on a bed of salad greens and toast points, and fresh lemons are a good garnish.
Eat local seafood!
Chef Danny Hieronymus
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
