One of my favorite meals when I need a beach vacation and I can’t leave Ohio.
One of my favorite vacation destinations is North Carolina’s Outer Banks. I’ve only been there twice, but every time it’s a week of heaven–swimming, reading, shopping at my favorite Independent bookstore, and eating amazing food.
Sadly, I live in Ohio, and I can’t get to the Outer Banks whenever I want. So I love to cook this meal, taken from Elizabeth Wiegand’s Outer Banks Cookbook, when I need an OBX taste in my kitchen.
These are two recipes: first, for the shrimp boil, and then the cornbread, because who doesn’t love a good cornbread, right?
Shrimp And Beer Shrimp Boil
adapted from Elizabeth Wiegand’s Outer Banks Cookbook
2 lbs. shrimp, preferrably unpeeled (but sometimes you can only find it in the “peeled” state. That’s OK.)
1 12 oz beer, any kind, as long as it’s not lite beer
1 c. water
1 medium onion, sliced
1 lemon, sliced
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