Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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,

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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,

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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,

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Spiced-Up Shrimp

In 25 Secrets Revealed: A Culinary Tour, Kevin McCabe adds extra flavor to traditional boiled shrimp with celery seed and black pepper.

by Community Cookbook Series

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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This story was published on Feb 27, 2012

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.