2 cups yellow cornmeal
1 teaspoon baking powder
½ cup corn kernels
1 tablespoon sugar
1 cup onion, diced
1 tablespoon Cajun spice
1 cup flour
1 egg, beaten
1 tablespoon garlic, chopped
1 cup tomato, diced
1½ cups milk
2 cups shrimp, cooked and chopped
Combine ingredients in a bowl, and mix thoroughly. Add more milk if the mixture needs to be moistened.
Heat oil to 375°. Spoon out batter, and fry in small batches for 3 to 5 minutes.
For the horseradish sauce:
2 cups mayonnaise
1 cup sour cream
½ cup bottled horseradish, drained
½ cup roasted red pepper, diced
Salt and pepper to taste
Combine ingredients, and serve.
print it
On a remote island, a family of storytellers preserves local lore and neighborly traditions, beginning with one iconic thoroughfare.
From the expanses of needlerush at Cedar Island to the lush spartina feathering the shores of Bodie and Roanoke islands, our salt marshes are the threshold to a watery world — the heartbeat of our coastal ecosystem.
From remote beaches to sunsets that dazzle before they sink into the sound, here’s where to splash, dine, and cast a line in this Outer Banks town.
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
