North Carolina Peel and Eat Celery Shrimp


¼ cup vegetable oil
2 teaspoons ground toasted coriander seeds
1 teaspoon celery seeds
6 dried red chiles (Thai, if you can find them), coarsely chopped
2 thin slices fresh ginger, cut into very fine strips
1 cup sliced onion
1 cup sliced celery
2 teaspoons minced garlic
1 pound extra-large (16-20) shrimp in the shell
Coarse salt
½ cup dry vermouth


Heat a large sauté pan over high heat. When the pan’s good and hot, add the oil, garlic, and ginger until fragrant, about 30 seconds. Then add dried chiles, onion, celery, and continue to stir fry for about 1 ½ minutes. Next, add in your fresh NC shrimp, coriander and celery seeds. Season well with salt, and then stir-fry until the shrimp are turning pink, about 2 minutes. Pull the pan off the heat and pour in the vermouth – watch out, this may flame. Then cover the pan and cook, shaking the pan, for 1 minute. Turn off the heat and let the shrimp sit for a minute or two before serving.

Recipe Notes

Serves 4