Seafood dishes perfect for summertime

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Seafood stock photo

Summer is just around the corner and many people are heading to the beach and the lake.

It’s also the perfect time for fresh North Carolina seafood.

FOX8’s Shannon Smith visited Southern Sisters in Thomasville for recipe Wednesday to show us how to make some tasty seafood dishes.

Seafood Recipes

Husked Mahi with Blistered Corn Salsa

4 Mahi Mahi filets
1/2 c melted butter
1/4 c chopped fresh parsley
Salt and pepper to taste
1 package of corn husks (on International aisle) soaked in water

Mix salt and pepper, butter and parsley together and brush on fish filets. Wrap fish in corn husks and grill until fish is flaky—approximately 4 minutes on each side.

1 c corn kernels (drained) sautéed in extra virgin olive oil on high for about 2 minutes
1/4 c finely chopped red onion
1 can Ro Tel tomatoes
3/4 cup drained black beans
1 chopped jalapeno pepper
1/4 cup chopped fresh cilantro
1-2 tbsp extra virgin olive oil
Salt and pepper to taste

Buttermilk Fried Buffalo Shrimp Hoagie

20 large deveined shrimp
1 c buttermilk
2 c seafood breader
1 stick butter
1 c Frank’s hot sauce
1 tsp pepper
4 hoagie rolls
Blue cheese crumbles
Ranch dressing

Dip dry shrimp in breader, dip in buttermilk, and dip back into breader. Fry on medium high heat until golden brown. Set aside. Mix butter, hot sauce, and pepper in a separate bowl. Dip fried shrimp in sauce and load onto hoagie roll. Top with lettuce, blue cheese crumbles, and ranch dressing.

Fish tacos

2 large filets of Grouper
Extra virgin olive oil
Salt and pepper to taste
4 large Flour or corn fajita wraps
2 c chopped cabbage
3/4 c mayo
2 tbsp sugar
1 tsp vinegar
3/4 c crushed pineapple, drained
1/2 c ranch dressing
1/2 c thousand island dressing
1 tbsp horseradish
Chopped tomatoes
1 avocado sliced

Brush olive oil onto fish filets and sprinkle with salt and pepper. Grill until flaky and slice lengthwise into 1 inch strips. Cut 3 circle out of fajita shells, fry and set in the shape of a taco shell. In a separate bowl, mix cabbage, mayo, sugar, vinegar, and pineapple to make slaw. In another bowl, mix ranch, thousand island, and horseradish to make a remoulade sauce. Load the taco shells with lettuce, pineapple slaw, fish, avocado, tomatoes, and drizzle the remoulade on top.

Shrimp and scallop nachos

10 large deveined shrimp, chopped in large chunks and sautéed
10 scallops, chopped in large chunks and sautéed
1 bag corn tortilla chips
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/8 tsp ground pepper
1 1/2 cups milk
1/2 c grated sharp cheddar cheese
1/2 c grated gouda
1/4 cup chopped green onion

Melt butter over medium heat. Remove from heat and stir in flour, salt and pepper. Gradually add milk and combine thoroughly. Put back on low heat, stirring constantly until thickened. Add cheese and stir until cheese has melted and sauce is thick. Add in shrimp and scallop pieces and pour over chips. Top with green onion.

Pesto shrimp pasta salad

20 large deveined shrimp, cut in half, boiled, and chilled
1 pound penne or bowtie pasta, boiled al dente, cooled, and drained
1/2 cup Italian dressing
1/2 cup pesto
3/4 c mayo
1/2 c shredded parmesan
1 cup frozen peas, thawed
1 cup sliced cherry tomatoes
Salt and pepper to taste
Juice from 1/2 lemon
1/4 cup chopped fresh parsley

Mix Italian dressing, pesto, and mayo in a bowl. Toss in pasta, peas, tomatoes, parmesan, and shrimp. Squeeze lemon over top and sprinkle fresh chopped parsley.