10th Annual Shrimp Cookoff–Great Food for a Great Cause

Preparing Polynesian shrimp in a crispy wonton topped with a kimchi cucumber at Shipwreck's.
Preparing Polynesian shrimp in a crispy wonton topped with a kimchi cucumber at Shipwreck’s.

Now that the 10th Annual Shrimp Cookoff is an event of the past, we can honestly say we never thought shrimp could be prepared in so many ways.

There was the California Style Shrimp Wonton from Ocean Boulevard. Really two dishes on one plate—a poached shrimp in a fried wonton and spicy shrimp rice ball.

It was good. No wonder it won the People’s Choice and Judge’s Choice awards.

That, however, was just one of ten remarkably innovative ways to think about preparing shrimp.

Something heavy? Go for the shrimp biscuit and gravy from Bad Bean Baja Grill featuring a shrimp and pork meatball over a freshly made buttermilk biscuit.

Looking for something lighter? The Polynesian shrimp in a crispy wonton topped with a kimchi cucumber at Shipwreck’s was delightful.

There was so much to choose from that trying to choose the best was really difficult.

The best part of the day, though, is that the Shrimp Cookoff is a fundraiser for the Outer Banks Center for Dolphin Research. Actually their biggest of the year and Executive Direrctor Jessica Taylor mentioned that they sold out of tickets.

That’s great. It means the research the OBCDR has been doing on the Outer Banks dolphins will continue to be funded. The work the group has been doing has been invaluable in identifying the local population and getting a reasonable count. Around 800 in Roanoke Sound and still counting.

Next up on the Outer Banks—next weekend is Veteran’s Day Weekend which mean the Outer Banks Marathon will be happening 

There is so much to do on the Outer Banks one week is barely enough time. Stay with us at Joe Lamb, Jr., & Associates for a week or two and discover the real Outer Banks.

Leave a Reply

Your email address will not be published. Required fields are marked *