3 pounds large-headed shrimp, rinsed well
1 bottle of beer
1 tablespoon Old Bay seasoning
2 tablespoons apple-cider vinegar
½ teaspoon black pepper
¼ teaspoon celery seed
2 cloves garlic, peeled and halved
1 small handful fresh celery leaves
2 quarts water, just enough to cover shrimp
Place all ingredients in a large, heavy saucepan. Turn the top burner on high heat, and cook for 7 to 8 minutes. Occasionally stir the shrimp from the bottom up, so they cook evenly. After 7 to 8 minutes, everything should get foamy, and the shrimp should turn bright red. It could take a few more minutes, but do not over cook. Turn the heat off, and let them sit for 20 seconds. Remove from stove, and quickly rinse in cold water.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
