Holiday Recipes that make you crave the Outer Banks

To bring a bit of the Outer Banks to your Holiday dinner table, why not try some local fare?  We've compiled some southern coastal recipes that we love, and think you will too!  After all, one of the many beauties of living on the Outer Banks is the ability to have fresh seafood readily available.  Whether you choose to drop the net, cast the line yourself, or stop into one of our local seafood markets, you're going to love the tasty options available!

Recipes Inspired by the Sea

Low Country Boil

If you are from the South, you've likely had the pleasure and experience of this communal-style seafood boil.   With basic ingredients, including sausage, corn on the cob, potatoes, and fresh shrimp (local, of course), all boiled together in a large pot with seasoning such as Old Bay and beer, yup...  crack open that can of your favorite brew ...then toss it all onto a picnic table covered in newspaper (or butcher paper if you're fancy) for a great way to feed the masses in a casual gathering.  You can search for 'Low Country Boil,' 'Frogmore Stew,' or even 'Beaufort Boil' to find recipes and instructions on how to cook this quick and simple yet delicious and hearty seafood meal.  If you want to give this meal a try, stop into the Outer Banks Boil Company, named the 'Best of the Best' for Family Friendly in the United States for 2023!  

Hatteras Clam Chowder

Hatteras Clam Chowder, also known simply as Outer Banks Clam Chowder, is a regional variation of the traditional clam chowder that is popular in the Outer Banks area of North Carolina, specifically on Hatteras Island. It is distinct from the more well-known New England and Manhattan clam chowders. The chowder typically features local clams, potatoes, onions, and often salt pork or bacon for added flavor. It is known for its broth, which is typically clear and lightly seasoned, setting it apart from the creamy New England clam chowder or the tomato-based Manhattan clam chowder.

Oysters can be found and eaten all year round on the Outer Banks, however, it is recommended the time to harvest is during the colder months. The saying goes that they reach their peak season during the months ending in 'R'.  Here are two recipes we think you'll love!  

Oyster stew is thought to have been developed as a way to enjoy oysters in a simple and comforting dish, especially during the colder months when oysters are at their best. Served over mashed potatoes and you've got yourself one delicious bowl of yum!  (if you want to try some oysters and it's not 'oyster season' then you can always grab a jar at the local market, they'll work just fine and are much easier to prepare without the need to shuck! There's no doubt early American settlers of coastal communities along the Atlantic coast began preparing oyster stew as a hearty and warming meal, given the availability of fresh oysters in the region.  

Oyster Stuffing

Making oyster stuffing is a delicious way to incorporate the flavors of the sea into your holiday or special occasion meal. It pairs well with roast turkey, chicken, or other poultry dishes, providing a delightful blend of flavors from the sea and the earth. Here's a classic recipe for oyster stuffing:

Ingredients:

• 1 loaf of day-old white bread (about 12-16 ounces), cut into cubes
• 1 pint (about 16 ounces) of fresh shucked oysters, drained, with their liquor reserved
• 1/2 cup (1 stick) unsalted butter
• 1 large onion, finely chopped
• 2-3 celery stalks, finely chopped
• 2-3 cloves of garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and pepper to taste
• 1-2 cups chicken or vegetable broth (approximately)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet or sauté pan, melt the butter over medium heat.
3. Add the chopped onions, celery, and minced garlic to the skillet. Sauté them until they become tender and translucent, usually about 5-7 minutes.
4. Stir in the chopped parsley, dried sage, and dried thyme. Season with salt and pepper to taste. Cook for an additional minute to allow the flavors to meld.
5. In a large mixing bowl, combine the bread cubes with the sautéed onion and herb mixture. Toss everything together until the bread cubes are well coated with the buttery mixture.
6. Gently fold in the drained oysters, being careful not to break them apart.
7. Gradually add the reserved oyster liquor to the stuffing mixture. The amount of liquid you need will depend on the desired consistency and moisture level of the stuffing. Add enough broth to moisten the mixture without making it too soggy.
8. Transfer the oyster stuffing to a greased baking dish or casserole dish.
9. Cover the dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is lightly browned and crispy.
10. Once done, remove the stuffing from the oven and let it cool slightly before serving.

Shrimp and Grits

For those who have had the pleasure of tasting Red Sky Cafe in Duck's famous Shrimp and Grits, now you can try to recreate the magic yourself!  Here's the recipe!  

From Chef Wes Stepp at Red Sky Cafe in Duck. 

Watch the Tik Tok Video

Ingredients:
8 uncooked Shrimp-peeled and tails removed
olive oil
1/4 cup heavy cream
1 Tbls. tomato puree
1/2 tsp. Cajun seasoning
1 Tbls. Pico degillo
1 Tbls. bacon crumbles

Redneck Risotto
Ingredients:
1 1/4 cup Stone ground grits
3 3/4 Cup chicken stock
4 TBS butter
2 TBS fajita seasoning
1/2TBS fresh chopped garlic
1 1/4 cup heavy cream
1 1/4 cup Parmesan cheese

Melt butter in stock pot over low heat, add garlic & seasoning cook 1-2 min. Add chicken stock & grits bring to a boil, then to a simmer. Add cream & cheese, continue to simmer for 15-20 min, occasionally stirring.

Place shrimp in a hot sauté pan lightly coated with olive oil, sear shrimp 1-2 min, turn and sear on other side 1-2 min.

Add bacon, Pico de Gallo, Cajun seasoning, tomato puree, and heavy cream. Reduce 2-3 minutes over low heat while gently stirring.

Place a large amount of Redneck Risotto (Asiago cheese grits) in a bowl, place shrimp on top of grits & pour sauce atop shrimp.

Enjoy!

Of course one of the many benefits of renting a vacation home is being able to prepare the meals you love right at home. Here are some of our best kitchens from homes in our rental program with a culinary space designed with the chef in mind.  

Make sure you support local when shopping for fresh seafood by stopping by one of our many fresh seafood markets for the day's fresh catch!

Carawan Seafood Co Inc. Kitty Hawk

Billy's Seafood Kill Devil Hills

Whalebone Seafood Nags Head

Austin Fish Company Nags Head

Dockside N' Duck Duck

Bluewater Seafood Market Corolla

O'Neal's Sea Harvest in Wanchese

If you'd like to sample some great local seafood fare, you can read our top picks for Outer Banks seafood restaurants blog.  You can also follow Taste of the Beach for updates on the local culinary scene!

Bon' Appetit!