Yield: 6 servings.
½ pound uncooked medium shrimp,
peeled and deveined
½ pound bay scallops
3 tablespoons butter, divided
3 celery stalks, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
¼ cup all-purpose flour
2 cups whole milk
2 cups heavy cream
½ cup dry sherry
1 pound fresh crabmeat, drained and picked of shells
1 teaspoon dried thyme
2 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
1 bay leaf
Freshly ground black pepper to taste
In a Dutch oven, sauté shrimp and scallops in 1 tablespoon of butter until shrimp begin to turn pink. Remove and set aside.
In the same pan, sauté the celery, red pepper, and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk, cream, and sherry. Bring to a boil; cook and stir for 2 minutes, or until thickened. Stir in crabmeat and remaining ingredients. Return seafood to the pan; heat through.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
