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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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.
