Succulent Seafood

This afternoon we attended a special program organized by the N. C. Aquarium called "Succulent Seafood."  The program takes place at several different local restaurants each year - "Local chef's demonstrate how to prepare fresh local seafood with a flourish," in the words of the Aquarium.  We tried to get into these programs last year but they were already sold out.

Today's program took place at Amos Mosquito's, located less than a mile from us, and was introduced by the Special Events coordinator at the Aquarium; he provided us with an entertaining and knowledgeable and wide-ranging overview of the local fishing industry, focusing especially on shrimp, and he fielded questions about sustainable fishing, coastal geography, "suspicious shrimp" (i.e., imported shrimp, which we did NOT want to eat after hearing about the industry), and efforts to reduce "by-catch."  This guy was good!  And he also was a fisherman himself who liked to eat fresh shrimp, straight from the docks, and maintain a good supply in his freezer.  "I hate to eat chicken!" he said.

I learned later from the internet that this restaurant's interesting name originated in a brain-storming session.  "Someone suggested Skeeter’s because of the decor and location on the sound, and the owner remembered the knock-knock joke she always misquoted:

 Knock, knock.
Who’s there?
Amos.
Amos who?
A mosquito!

Head Chef Luke McGuire was young and energetic, and he told us more than I think we had ever learned about cooking - how hot to get the pan, how to hold a knife - and then we all got to sample the delicious recipe for the day, Shrimp and Grits.  Martha likes to try this dish at many different places and she pronounced it wonderful.

So much succulent seafood!  And so little time . . .