Fall is here but it's still warm outside so here are a few recipes to finish out that summer feeling with fresh North Carolina shrimp We have plenty of NC seafood coming in from our coast so look for those signs in your grocery store when you are shopping.  Seafood is a healthy choice and it is delicious!  You will also get a sampling of our fall vegetables with these recipes using squash, peppers and eggplant.  We want you to be ready when the weather turns a little cooler.  The North Carolina Fall crop is coming in so stop by your farmers market or roadside stand and enjoy NC apples, sweet potatoes, pumpkins or grapes just to name a few. 

• 2 pounds of medium NC shrimp, cooked and peeled 
• 2 lemons, thinly sliced
  
• 2-3 medium onions, sliced
  
• 10-12 whole bay leaves

Layer the shrimp, lemon slices, bay leaves and onions, repeating twice in a covered container.

Marinade

• 1-cup vegetable oil
  
• 2-3 Tablespoons Worcestershire sauce
  
• Pepper to taste
  
• 3 shots of Texas Pete
  
• 1 ½ cups apple cider vinegar
  
• 1-teaspoon ground mustard
  
• 2-teaspoon salt
  
• ½ teaspoon paprika

Mix together with a whisk and pour marinade over the layers of shrimp and cover.  Refrigerate 24 hours and drain.  Remove the lemons and bay leaves.  Serve with crackers.

Boil the squash and onion until tender; drain and season with salt and pepper and 1 TBSP of margarine.  Stir in the soup and sour cream.  In another bowl mix the dressing mix and ½ cup melted margarine.  Pour ½ the stuffing mixture into the squash mixture and stir.  Put in a 2-quart casserole dish or a 9X13-baking dish.  Top with remaining stuffing mixture.  Bake at 375 degrees for 30 minutes.

• 1 eggplant, diced
  
• 1 (9-inch) pre-baked deep-dish piecrust
  
• 1-cup mozzarella
  
• 1 cup grated Parmesan cheese
  
• ½ jar tomato sauce (any kind you prefer)
  
• ¼ cup fresh Italian parsley
  
• ¼ cup chopped green onion
  
• ½ tsp. oregano
  
• ½ tsp. fresh thyme OR ¼ tsp. ground thyme
  
• 1-2 TBSP olive oil
  
• Salt and Pepper to taste
  

Dice your eggplant and sauté it over med.-high heat with salt, pepper and olive oil until golden brown.

Layer in your pie crust the eggplant, onion, and herbs.  Add salt and pepper if desired.  Top with your favorite tomato sauce.  Mix together your cheeses and sprinkle on top. 

• 1 box long grain white rice
  
• ½ cup assorted peppers, diced (red, green, orange, yellow)
  
• ½ - 1 stick margarine
  
• 1 tsp salt
  
• 1 tsp pepper
  
• ½ cup shredded Parmesan cheese
  
• ¼ cup chopped cilantro

Cook the rice according to the package directions.  Add the remaining ingredients and stir until combined and butter in melted.  Season to taste.

• 1-Tablespoon Olive Oil
  
• 1 Tablespoon minced garlic (2 cloves)
  
• 2 cups heavy cream
  
• 2 lemons
  
• 1-pound pasta (penne, fusilli, bowtie)
  
• 1 package (4-8 oz.) arugula
  
• ½ cup Parmesan cheese
  
• 1 pint grape tomatoes
  
• ½ pound NC shrimp, cooked and peeled

Heat the olive oil in a medium saucepan over medium heat.  Add the garlic, and cook for 60 seconds, then add the cream, zest and juice of the lemons, 2 teaspoons salt and 1-teaspoon pepper.  Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1-tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.  Drain the pasta and return it to the pot.  Immediately add the cram mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.  Pour the hot pasta into a large bowl and add the arugula, Parmesan, tomatoes and shrimp.  Toss well, season to taste and serve hot.