photograph by Matt Hulsman

Yield: 8 servings

1 cup rice, uncooked
1 pound fresh asparagus
1 pound medium raw shrimp, peeled
2 slices bacon, cut in ½-inch pieces
1 shallot, chopped
2 tablespoons olive oil
¾ cup mayonnaise
¼ cup green onions, sliced
1 tablespoon fresh tarragon, chopped (may substitute dried tarragon)
1 teaspoon capers
¼ teaspoon salt
¹⁄₈ teaspoon pepper

Cook rice and let cool. Snap off tough ends of asparagus, cut into 1½-inch pieces, and steam in microwave in covered plate for 2 minutes. Sauté shrimp, bacon, and shallot in oil for 5 to 7 minutes, or until shrimp turn pink. Drain. Combine mayonnaise with remaining ingredients. Add rice, asparagus, and shrimp mixture. Toss gently, cover, and chill.

For variation, you may add 2 teaspoons grated orange rind and mandarin oranges.

Order a copy
To purchase Cape Fear … Still Cooking, contact Carolyn Hall of the Ministering Circle at (910) 762-4956.

This story was published on

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.