Enjoy the bounty of the season without spending a lot of time cooking over a hot stove with these quick and easy seafood recipes. From shrimp to scallops and salmon to crab, these recipes will make using the seasonal harvest from our Crystal Coast a breeze! Hope you will enjoy your dinner and support our fishermen!

Shrimp and Grits Casserole

(This is way simpler than doing individual bowls)

Ingredients

• 2 cups whole milk
• 2 ¼ cups heavy cream, divided
• 1 cup uncooked quick-cooking grits
• ¼ cup butter
• 1 large egg, lightly beaten
• 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
• 1 ½ teaspoons kosher salt, divided
• 5 thick-cut bacon slices, chopped (about 1 cup)
• ½ cup finely chopped red onion
• ½ cup finely chopped red bell pepper
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1 pound medium peeled, deveined raw shrimp
• ½ cup dry white wine
• 1 cup chicken broth
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons fresh thyme leaves
• ½ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• ¼ cup sliced fresh chives

Instructions

1. Preheat oven to 350°F and coat an 11″ x 7″ baking dish with cooking spray.
2. Bring milk and 2 cups cream to boil in a saucepan. Stir in grits and butter, cook while whisking for 5–7 minutes. Remove from heat, stir in egg, cheese, and 1 tsp salt. Pour into baking dish and bake covered for 35–40 minutes.
3. Cook bacon in a saucepan until crisp. Remove and reserve 3 Tbsp of drippings.
4. Sauté onion and bell pepper in drippings for 3 minutes. Add garlic and cook 30 seconds more. Stir in flour and cook for 1 minute.
5. Add shrimp and cook until pink, then stir in wine and reduce for 2 minutes.
6. Add broth, parsley, thyme, pepper, cayenne, remaining cream, and salt.
7. Spoon shrimp mixture over baked grits with a slotted spoon, garnish with chives and bacon. Serve gravy alongside.

Marry Me Salmon

(Even better than Marry Me Chicken)

For the Salmon

• 1 pound salmon filets
• 2 tablespoons olive oil, divided
• 2 teaspoons dried Italian seasoning
• Salt and pepper to taste

For the Sauce

• 3 tablespoons butter
• 1 clove garlic, minced
• 3 tablespoons flour
• 1 ½ cups chicken broth
• ¾ cup heavy cream
• ½ cup Parmesan, freshly shredded
• ½ cup sun-dried tomatoes, drained
• 1 teaspoon dried Italian seasoning
• Fresh basil for garnish

Instructions

1. Brush salmon with olive oil, season, and sear in a skillet for 3 minutes per side. Set aside.
2. In the same skillet, melt butter, sauté garlic for 30 seconds. Add flour and form a paste.
3. Gradually whisk in broth, add cream and cheese. Simmer to thicken.
4. Add tomatoes and seasoning. Simmer briefly.
5. Return salmon to skillet, reduce heat, and simmer for 10 minutes.
6. Garnish with basil and serve over rice, pasta, or vegetables.

Shrimp and Lemon Pasta

Ingredients

• 8 oz spaghetti
• 1 pound shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook pasta al dente. Reserve some pasta water and drain.
2. In a skillet, heat butter and add lemon zest, juice, garlic, wine, cream, and seasoning. Simmer 5 minutes.
3. Whisk in flour, then add Parmesan and cook another 5 minutes.
4. Add shrimp, cook until pink (about 5 minutes).
5. Toss with pasta, adding pasta water if needed. Garnish with parsley and serve.

Serves: 4
Nutrition: 643 Calories, 28g Carbs, 24g Fat, 1g Fiber, 38g Protein

Deviled Crab Recipe

Ingredients

• 4 tablespoons butter
• ½ medium onion, finely diced
• 1 celery rib, finely diced
• ½ green bell pepper, finely diced
• 1 pound lump or backfin crabmeat
• ½ cup mayonnaise
• 1 egg, lightly beaten
• 3 tablespoons heavy cream
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Old Bay
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• Pinch of cayenne pepper
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 24 Saltine crackers

Instructions

1. Sauté onion, celery, and pepper in butter until soft. Cool slightly.
2. Pick through crabmeat and place in bowl.
3. Add all ingredients and sautéed mix. Gently combine.
4. Pack into crab shells or ramekins. Sprinkle with paprika.
5. Bake at 350°F for 20 minutes.

Serves: 10
Nutrition: 212 Calories, 7g Carbs, 10g Protein, 16g Fat, 643mg Sodium, 0.5g Fiber

Scallops Casserole

(Adapted from My Delicious Seafood Blog)

For the Scallops

• 1 pound scallops
• ¼ cup dry white wine

For the Garlic Butter

• 2 tablespoons unsalted butter
• 1 bay leaf
• 1 clove garlic, minced

For the Panko Topping

• ½ cup Panko
• ½ cup Parmesan cheese, grated
• Zest of 1 lemon
• 2 tablespoons olive oil
• Juice of ½ lemon
• ⅛ teaspoon salt
• Black pepper to taste
• 2 tablespoons minced fresh parsley
• Lemon wedges for serving

Instructions

1. Preheat oven to 375°F. Rinse and dry scallops.
2. Distribute scallops into ramekins or a single dish. Sprinkle with salt and wine.
3. Melt butter with garlic and bay leaf. Let cool, then drizzle over scallops.
4. Toast Panko mixture in sauté pan. Spoon over scallops.
5. Bake for 10 minutes. Garnish with lemon and parsley. Serve warm.

Serves: 4