Shrimp Salad from North Banks, Elizabeth Wiegand
Driving up to Corolla may feel like you're driving to the end of the earth. But there's a heavenly stop before you get to the end of the road. North Banks Restaurant and Raw Bar, in the TimBuck II shopping center, has a fantastic menu featuring local, coastal cuisine, as well as great dishes from around the globe. I've enjoyed many lovely meals at this casual eatery.
Here's a great recipe for Shrimp Salad that can be used to fill lettuce leaves, or sandwich wraps, or in a bun, or enjoyed just by itself. It makes a vast quantity, perhaps good to have on hand for the start of a vacation. Otherwise, size it down according to your needs. If you have time, roast your own red peppers over a hot grill or under the broiler, then peel and chop.
6 pounds shrimp, cooked and chopped
2 cups chopped celery
1 cup whole water chestnuts, rinsed and drained
1 cup chopped roasted red peppers
1 cup chopped red onion
2 to 3 cups mayonnaise, according to preference
1 teaspoon and a pinch of cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
Place the celery, water chestnuts, red pepper and onion in the food processor. Process until all is finely minced. (Or finely chop all.)
Transfer the mixture to a large bowl, and add other ingredients. Mix well. Chill and serve.
YIELD: About 12 servings
The masked ISIS militant who appears to be shown beheading American journalist Steve Sotloff spoke on video before killing him, saying, “just as your missiles continue to strike our people our knife will continue to strike the necks of your people."
The Islamic State militant group released a video Tuesday that it claimed shows the beheading of American journalist Steven Sotloff.