Outer Banks Center for Dolphin Research Archives

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.

Shrimp Cookoff to Support Outer Banks Dolphin Research This Sunday

The 10th Annual Shrimp Cookoff will support Outer Banks dolphin research.

Eating shrimp for a good cause. Could there possibly be a better plan of action than that?

The 10th Annual Shrimp Cookoff is this coming Sunday, November 3 at Ocean Boulevard in Kitty Hawk.

The good cause? The Outer Banks Center for Dolphin Research.

The Outer Banks Center for Dolphin Research has been gathering data on the Outer Banks dolphins that call Roanoke sound and surrounding waters their home. Yes, there are a lot of them.

For the most part they are seasonal visitors, staying on the Outer Banks from spring though early fall. They are somewhat migratory and as the weather turns colder, they head for warmer waters.

What is surprising is how many dolphins call the Outer Banks home during the summer. Since 2008 when they first began counting dolphins, the OBCDR has confirmed 800.

To identify individual species, the OBCDR uses a simple but effective method. They photograph the dolphin’s fins. Each fin is unique, often with evidence of tangles with sharks or other predators, making identification fairly obvious.

Their work has helped scientists get a better handle on which dolphins migrate to where and when.

It is ongoing work, and the Shrimp Cookoff goes a long way to helping the OBCDR do its research.

Some great restaurants will be on hand, including Ocean Boulevard, of course, Bad Bean Baja Grill, AQUA Restaurant and many more.

This is a great opportunity to sample some great seafood from some of the best Outer Banks chefs and help a good cause.

There is always something to do on the Outer Banks. Spend some time with Joe Lamb Jr. & Associates and see what it’s all about.

Shrimp Cook Off Brings Out Best in Outer Banks

Rob Robinson in black and Matt Payne, chef's for Bad Bean in Kitty Hawk, just down the street from the Joe Lamb Jr., & Associates offices. — Rob Robinson in black and Matt Payne, chef’s for Bad Bean in Kitty Hawk, creating their Shrimp Veracruz. Bad Bean is just down the street from the Joe Lamb Jr., & Associates offices.

It was certainly crowded in Ocean Boulevard for the 7th Annual Outer Banks Shrimp Cook Off. With 10 restaurant on hand and some great weather, there seemed to be a lot of folks sampling some great dishes.

It’s nice, too, that the event is a fundraiser for the Outer Banks Center for Dolphin Research. It’s a local organization that works to keep track of local dolphins—their migratory patterns, populations and general health. This is the nonprofit’s eighth year of working in the field and they’re starting to get some good information about the local dolphin population.

The Cook Off is for a good cause, but the reason for being at Ocean Boulevard was the shrimp. And what we sampled was spectacular.

It’s almost impossible to pick out a favorite, because everything was excellent. Bad Bean had a Shrimp Veracruz Dumpling with Shrimp Broth. The dumpling used masa dough and it gave the dish a very different flavor and texture.

Cafe Lachine created a marvelous puff pastry with shrimp in the middle of it. Light and fluffy, that was also very good.

However, if pushed to make a decision, we’re going to go with the Pan Seared Shrimp over polenta with a smoked tomato sauce.

Ocean Boulevard has hosted the Cook Off for the past seven years. Having ten restaurants on hand is the most that have participated yet and it really stretched the capacity of OB. Good thing we had beautiful weather because Two Road Tavern was outside, which worked with with their grilled shrimp stuffed with crab meat. There were also three restaurants upstairs, which is a bit cramped under the best of circumstances.

It was though, a very nice event. The chefs seemed genuinely happy to be there and with good food and a good cause, the day seemed to be a genuine success.

Tag: Outer Banks Center for Dolphin Research

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

Shrimp Cookoff to Support Outer Banks Dolphin Research This Sunday

Shrimp Cook Off Brings Out Best in Outer Banks

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