Seafood salad

Brian Shrader and Lisa Prince make a seafood salad on a live edition of Local Dish on June 9, 2017.
Posted 6/9/2017, 11:43:50 AM Updated 9/23/2025, 7:51:56 PM

OPPORTUNITIES IN THE FALL AND

SPRING SEMESTERS.

>>> BEACH SEASON IS HERE AND

IT LOOKS LIKE IT WILL BE A

GREAT WEEKEND HAD TO THE

COAST.>> BRIAN SHRADER IS

THERE ALONG WITH LISA PRINCE

AND THEY JOIN US FROM OCEAN

ISLE FOR SOMETHING BEAUTIFUL

AND ALSO VERY SAVORY.>>

Reporter: IT IS A GORGEOUS

MORNING AT OCEAN ISLE BEACH.

WE'VE MOVED OVER TO THE SOUND

SIDE AND WE ARE CELEBRATING

NORTH CAROLINA SEAFOOD.

>> JULY WILL BE SEAFOOD MONTH

AND WE ARE GOING TO TCU A

LITTLE BIT WITH THE SEAFOOD

SALAD, QUICK AND EASY.

I'M GOING TO MAKE THE DRESSING.

WITHOUT MAYONNAISE,

HORSERADISH, WORCESTERSHIRE

SAUCE, FRESH SQUEEZED LEMON

JUICE AND A GRAINY MUSTARD.

WHILE I MIX THIS TOGETHER YOU

GET TO THE SEAFOOD.

YOU'VE ALREADY GOT SOME COOKED

PASTA.>> WE ARE DOING LUMP

CRAB MEAT AND SHRIMP.

THE SHRIMP, WE PUT A LITTLE

SEASONING ON IT.

THEN YOU WANT TO ADD IN SOME

FRESH BACON, ONION, CARROTS AND

PEAS AND WE'VE GOT FRESH HERBS,

DILL AND PARSLEY.>> THIS IS

GOING TO TASTE SO FRESH.

BY THE WAY IT'S A LITTLE CHILLY

OUT HERE THIS MORNING.>> IT'S

GOING TO WARM UP.>> I'M GOING

TO DUMP THIS ALTOGETHER AND YOU

CAN STIR IT.>> THIS DOES NEED

TO SIT IN THE REFRIGERATOR FOR

FOR FIVE HOURS TO ALLOW THE

FLAVORS TO COME TOGETHER.

IT SIMPLE, COLORFUL AND

HIGHLIGHTS THE SHRIMP AS WELL

AS THE CRAB.>> YOU CAN EAT IT

STRAIGHT OR PUT IT ON A OR BED

OF LETTUCE.>> I'M GOING TO TRY

IT STRAIGHT RIGHT HERE.>> THAT

IS DELICIOUS.>> TANGUAY.>>

YOU CAN PUT ANY SEAFOOD IN HERE

THE --

>> WE WILL HAVE A FOCUS ON

SEAFOOD ALL MORNING AND COMING

UP IN 30 MINUTES WE WILL TALK

TO A LOCAL RESTAURANT OWNER

ABOUT FINE LOCALLY SOURCED

SEAFOOD.>>> IT SURE BEATS THE

CAVEMAN BAR I FOR BREAKFAST

THIS MORNING.>> MY STOMACH IS

GROWLING THAT LOOKS SO GOOD AND

FRESH.>> TO BE BRIAN AND LISA

© WRAL