Shrimp season in Mississippi has officially begun and, while the cost of gas may keep the price of shrimp a little higher this year, Mississippi shrimp are worth the splurge.
I have not purchased any this year but last year, I started shrimp season feeling a little overwhelmed with 30 pounds of shrimp. That may not seem like a lot to folks from the Gulf Coast, but it is an amazing amount to a girl from north of I-10. Last summer, my sister went to the coast for a meeting and found large gulf shrimp for less than five dollars a pound. Well, that’s a bargain that I could not pass up. I asked her to buy as much as she could get home, and I ended up with over 30 pounds of shrimp. It was a windfall of shrimp and I spent the day sorting, peeling, cleaning, planning for, and freezing my crustaceans. (Also, I spent a lot of time cleaning up. Beware of this rookie move: Do not put shrimp shells or veins in your garbage disposal. You will regret it for weeks to come.)
I grew up with a reverence for shrimp and an infatuation with the six perfectly presented shrimp circling the rim of the shrimp cocktail that my grandfather would often order when we ate at a fancy restaurant. Shrimp were special and sophisticated. You used manners when you ate shrimp and you got dressed up to eat shrimp. We did not live in the world of large shrimp boils or vats of jambalaya. Even a basket of fried shrimp (butterflied, or course) with their little tails intact was fancy to me.
Growing up, my grandparents would make the occasional trip to the Mississippi Gulf Coast. They would stay at the Broadwater Hotel and play golf. We would sometimes get to go along and swim in the large pool on the front of the hotel. I think I got my first airbrushed t-shirt at a souvenir shop just down Highway 90 from the Broadwater. I have so many great childhood memories from the Mississippi coast, and many involved fresh gulf shrimp. Each visit, my family would return with an “ice chest” full of shrimp from the boats.
Mississippi Gulf Coast shrimp are one of the delicacies of our region. We should take exceptional pride in this local product. It is healthy, versatile, and scrumptious. From a casual shrimp salad at lunch, to the most complicated five-star meal, Mississippi’s shrimp are perfect for any part of your menu.
So, what did I do with 30 pounds of shrimp?? In hindsight, I wish I had purchased 50 pounds (or maybe even 100) as the plans for my shrimp did not last long. I got excited about my “big haul” and shared recklessly. I am glad I did, and it gives me an excuse to get back to those shrimp boats. Thank you, Mississippi Sound; thank you, Mississippi fishermen.
These are a few of my favorite shrimp recipes. Assuming that almost everyone has access to their family favorite recipes for jambalaya, fried shrimp and many of the traditional other recipes, I tried to find some slightly different recipes that you might want to try.
Boiled Shrimp with Spicy Horseradish Cocktail Sauce
I think the most important thing to remember when cooking shrimp is to NOT overcook them. I found that you need to use much more water and a much larger pot than you might expect so as to keep the water as hot as possible while the shrimp quickly cook. Drain immediately to stop the cooking.
A spicy Creole mustard and horseradish based cocktail sauce is a favorite.
2 pounds medium to large shrimp, heads removed but shells on
Prepared shrimp boil (I like the kind in the box and a mesh bag, but you can use the liquid. It’s whatever flavor you prefer. I have also used 3 tablespoons of Cajun seasoning, in a pinch.)
2 whole lemons, quartered
3 bay leaves
1 tablespoon of salt, omit if using Cajun seasons
1 stick of butter
1 onion, quartered
5 cloves garlic, peeled
Fill an eight-quart stock pot about two thirds full of water and add shrimp boil and all remaining ingredients, except for the shrimp. Bring to a rolling boil and allow to boil for about five to10 minutes making sure the water becomes highly seasoned and lemons, garlic, and onions soften a bit.
Carefully dump in the shrimp and allow to cook for about two minutes. Shrimp will turn pink but remain somewhat firm. Stir a few times. When shrimp are barely cooked, drain and immediately store in the coolest part of your refrigerator until ready to serve.
Spicy Horseradish Cocktail Sauce
My husband loves to add creole or stone-ground mustard to his cocktail sauce. It really adds an extra special layer of flavor.
1/2 cup ketchup
2 tablespoons prepared horseradish
1 teaspoon fresh lemon juice
1 tablespoon creole or stone-ground mustard
2 teaspoons Worcestershire sauce
3 to 4 drops of Tabasco or other hot sauce
Salt and pepper to taste
Mix all ingredients together. Add salt and pepper, if desired. Store in the refrigerator at least an hour before serving.
Shrimp Remoulade
Follow the instructions for boiled shrimp. Peel and store in the refrigerator until ready to serve. Divide peeled cooked shrimp into four proportions and serve on a bed of fresh crisp lettuce, chopped hard-boiled egg, and this delicious sauce.
Remoulade Sauce
4 tablespoons fresh lemon juice
4 tablespoons white vinegar
4 tablespoons, stone ground mustard
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons paprika
A dash of cayenne pepper
2 tablespoons catchup
1/2 cup chopped celery
1/2 cup green onions, minced
1 cup canola oil
Mix all ingredients in the bowl of a food processor and pulse into thoroughly chopped and mixed. Store the refrigerator until ready to serve.
Grilled Shrimp with Rosemary
Years ago, the executive chef at the Mississippi Governor’s mansion, Luis Bruno, used to serve the best grilled shrimp I had ever tasted. I have tried to re-create his recipe and it is one of my favorite ways to cook shrimp.
He used the jumbo variety of shrimp and occasionally would use fresh rosemary as the skewers when serving them at a fancy party.
2 pounds large or jumbo shrimp, peeled, deveined
About 3 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary with 1 teaspoon reserved, for garnish
The juice of one lemon
Mix all ingredients and allow shrimp to marinate for at least 30 minutes. When ready to cook, heat charcoal or gas grill on high and carefully grill the shrimp, turning once, until they turn pink. This may take about two minutes per side depending on the size of shrimp.
Remove from the grill and sprinkle with reserved fresh rosemary, if desired. Serve immediately.
Shrimp Stroganoff
I love shrimp etouffee and I have always put this recipe in a similar category that I call “shrimp comfort food.” Shrimp Stroganoff is one of those good old recipes from the first Junior League of Jackson cookbook, Southern Sideboards. I love it but often forget about it. It is easy to prepare and great for a crowd.
1 small onion, chopped
3 cloves garlic, minced or pressed
6 tablespoons butter, divided
1 1/2 pounds shrimp, shelled and deveined
1/2 pound fresh mushrooms, quartered
1 tablespoon flour
1 1/2 cup sour cream, at room temperature
1 1/4 teaspoon salt
1/2 teaspoon pepper
Yellow saffron rice, cooked according to package instructions
1 can artichoke hearts, quartered and drained
In a large skillet, sauté onion and garlic with four tablespoons melted butter for about five minutes, until softened. Add shrimp and sauté for about three to five minutes until shrimp are pink and just cooked. Transfer mixture to a heated dish and keep warm.
In the same skillet, sauté mushrooms with remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for about two minutes. Reduce heat to low and stir in the shrimp mixture, sour cream, salt and pepper. Cook mixture for about two to three minutes, stirring gently until shrimp are thoroughly heated. Do not let mixture boil.
Serve immediately over a bed of saffron yellow rice tossed with quartered artichoke hearts.
Marinated Shrimp
with Old Bay Crackers
Food writer and columnist Julia Reed was a Mississippi treasure. Her food always highlighted the best that Mississippi had to offer and she was the consummate party host and cheerleader for our state. She is missed, but I will always enjoy reading her cookbooks and her essays. This is her version of marinated shrimp and I love her suggestion to serve it in mason jars. A perfect shrimp picnic on the go.
2 pounds large shrimp, shelled and shells reserved for shrimp stock*
6 cloves of garlic
1 teaspoon kosher salt
2 teaspoons whole black peppercorns or coarsely ground fresh black peppercorns
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
2 bay leaves
In a small bowl, combined chopped or pressed garlic cloves and kosher salt. Smash together until you have a paste. Add coarsely cracked black peppercorns, lime juice, and three tablespoons of the reserve shrimp stock (in a bind, you can substitute three tablespoons of clam juice but the taste will not be the same.)
In a large skillet heat 1/4 cup olive oil. When oil is hot, add the bay leaves and the garlic mixture and cook for about two minutes, stirring often. Add the shrimp and cook for an additional two to three minutes making sure the shrimp are pink on both sides.
Remove the pan from the heat and taste shrimp and correct for seasoning. Add more salt, if necessary. You may add an additional squeeze of lime or one tablespoon more of stock in order to get a good consistency. If necessary, cook shrimp an additional minute, but do not ever cook the shrimp.
Allow to cool and pack in a jar. Store in the refrigerator and serve them at room temperature with Old Bay Saltines.
* To make shrimp stock: remove shrimp shells and heads if available and sauté on medium heat in a large pot in 1 tablespoon of olive oil. Stir frequently for three or four minutes until the shells turn a deep pink. Add about eight cups of water and bring to a boil over high heat. Turn down the heat and simmer uncovered for about one hour.
Strain the stock into a small pot and cook to reduce the liquid by at least one cup.
Old Bay Saltines
1 sleeve saltine crackers
4 tablespoons butter, melted
Old Bay Seasoning for sprinkling
Preheat oven to 350°. Place crackers in a single layer on a rimmed baking sheet. Brush the crackers with the melted butter and sprinkle with Old Bay to taste. (I like a lot.)
Bake for five to seven minutes until golden. Allow to cool and store in an airtight container until ready to serve.
Shrimp Dip
Growing up, this was my favorite family appetizer. It seems like my mom served it for every bridge club, holiday meal, or birthday gathering. She even used a can of small shrimp, in a pinch.
One envelope dry Italian dressing mix
2 tablespoons fresh lemon juice
8-ounce container sour cream
8-ounce block cream cheese, softened
1 pound tiny or small shrimp, cooked and thoroughly chopped
1 teaspoon lemon pepper seasoning
Mix cream cheese and sour cream together, then beat in dressing mix, lemon juice and lemon pepper. Fold in shrimp. Allow to chill for 24 hours before serving. Serve with Fritos or crackers.
Shrimp Bisque
This is one of the easiest and most delicious soups. Feel free to add oysters to the soup at the end of cooking. The soup comes together quickly but is best made the day before and reheated slowly.
In a medium size stock pot, melt one stick of butter. Add 2 tablespoons chopped green bell pepper, 3 tablespoons chopped celery, and 3 tablespoons chopped green onion, including the tops. Stir for about 1 minute. Add 1-2 cloves of chopped minced fresh garlic. Simmer for about 2 more minutes.
Once vegetables have softened, add 1/2-pound small peeled shrimp. Cook over low heat until the shrimp turn pink, about two minutes. Add one can cream of shrimp soup, 1 - 13 ounce can evaporated milk, and 1/2 cup of regular milk. Slowly bring soup to a slight simmer.
• If desired add 1 pint of raw oysters, drained, during the last few minutes of cooking. If oysters are large, use scissors to cut them into small pieces. Stir and turn off heat.
Season with salt, pepper, and dried Italian season. Serve hot with a splash of sherry, if desired.
Soppin’ Shrimp
This is my sister’s super easy recipe. It is very similar to barbecue shrimp but a little bit easier and faster to make. It is also easier to eat because the recipe uses peeled shrimp.
2 pounds of fresh shrimp, peeled and deveined
1/2 cup butter
2 tablespoons chili sauce or cocktail sauce
2 tablespoons Worcestershire sauce
1 tablespoons creole or Cajun seasoning
1 tablespoon fresh lemon juice
1/2 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1 loaf good crusty French bread for sopping
Spread the shrimp in a shallow pan lined with foil for easier cleanup.
In a small sauce pan mix all ingredients except shrimp and simmer over low until butter is melted and seasonings blended. Pour the sauce over the shrimp and chill for at least two hours.
When ready to cook, preheat oven to 400°. Bake uncovered for 20 minutes. Serve immediately with plenty of French bread for sopping.
Maggie’s Chili Blanco with Shrimp
I first got this recipe at a church chili cooking contest. This recipe won first prize and it truly is a delicious and interesting take on an old classic.
To cook Shrimp:
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 medium jalapeno, seeded and finely chopped (omit for less heat)
2 garlic cloves garlic, finely chopped
Juice of one fresh lime
Chopped fresh cilantro
1-pound medium shrimp, peeled, deveined
Marinate the shrimp in the above mixture while you prepare the rest of the chili. While chili is prepared and simmering, sauté shrimp in the marinade for about 2-3 minutes or until shrimp are opaque in center (cut to test). Add shrimp to chili just before serving.
To cook sauteed vegetables:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small green pepper chopped
3 stalks celery chopped
Sauté the chopped ingredients in oil until onions are translucent. Add garlic closer to the end so it does not burn.
To cook white chili base:
3 cups chicken broth (may need more for thinning)
1 jar of Salsa Verde
1 (16 ounce) can of mild rotel tomatoes
1/2 teaspoon ground cumin
3 (15 ounce) cans white northern beans
pinch salt and black pepper to taste
Juice of one fresh lime
Chopped cilantro
In a large heavy soup pot, mix the sautéed vegetables with the broth, salsa Verde, rotel tomatoes, great northern beans, cumin, salt and pepper. Bring to a simmer and then reduce the heat. Simmer on low for 30 minutes or until slightly thickened.
Just before serving squeeze in juice of lime and add shrimp. Stir well. Top with chopped fresh cilantro and salsa.
Shrimp Lettuce Wraps
This is a quick go to family night meal.
1 pound shrimp, cleaned, deveined, and roughly chopped
1 can sliced water chestnuts, diced
1 cup shredded carrot
2 teaspoons sesame oil
1 cup fresh mushrooms, chopped
1 clove garlic, minced or pressed
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
1 lime, cut into wedges
1 head butter lettuce
1 cup cooked white or brown rice
1/2 cup cilantro for garnish
Heat vegetable oil in a large skillet until very hot. Mix in all ingredients except lettuce, rice, lime and cilantro. Sauté, stirring frequently until shrimp are cooked and flavors meld.
When ready to serve, spoon a few tablespoons into each lettuce “cup” and top with some rice, a squeeze of lime, and a piece of cilantro. A little siracha is a good addition if you want it spicy.
Shrimp Banh Mi Sandwich
A traditional Banh Mi sandwich is an amazing and flavorful Vietnamese grilled pork sandwich. The term “banh mi” refers to the small baguette used for the sandwich, although in the US, it has become associated with the traditional sandwich recipe. I am sure that there is a proper name for the sandwich when you are using shrimp, but at my house we just refer to it as a shrimp banh mi. It is spicy and delicious and the perfect combination of salty, sweet, and spicy.
Toss:
1 pound medium-size shrimp, peeled, cleaned and deveined
1 teaspoon Chinese five spice powder
1/4 teaspoon salt
In a separate bowl, make a mixture of 2 tablespoons maple syrup and 1 tablespoon fish sauce.
For the quick pickle topping:
Whisk together 1/4 cup rice wine vinegar, 1 tablespoon maple syrup, and 1/2 teaspoon salt, until dissolved.
Add 1/4 cup chopped or shredded radish, 2 carrots shredded or grated, and 1 thinly sliced fresh jalapeño. Allow to sit in the pickling juice is for at least one hour, then chill until ready to serve.
When ready to serve, heat 1 Tablespoon of vegetable oil in a large sauté pan. Cook shrimp stirring constantly until just pink. Once shrimp are cooked, turn off heat and stir in maple syrup/fish sauce mixture. Allow shrimp to absorb the sauce.
Spread one baguette or French loaf with mayonnaise, add a few tablespoons of the quick pickle mixture, a few pieces of cilantro, a few dashes of Maggi Sauce*. Top with shrimp and drizzle with Sriracha sauce, if desired.
* Maggie Sauce is a flavor enhancer that is similar to soy sauce or Worcestershire sauce, but it add its own unique flavor. Add this to your pantry.
Shrimp and Bacon Appetizer
This is a simple but very popular shrimp appetizer. It is easy to prepare.
30 wooden toothpicks or skewers
15 slices of bacon, cut into halves
30 defined and peeled shrimp
Several large jalapeño chilies cut into 1x1 inch pieces, seeds and veins removed
When ready to serve, preheat oven to 400°. Wrap one bacon slice around one piece of shrimp and one piece of jalapeño. Secure with a wooden toothpick.
Line a baking sheet with foil for easier cleanup and cook bacon wrapped shrimp, turning each one, to make sure the bacon is crispy and the shrimp are pink, for about 10 minutes.
Herbed Shrimp and Feta Casserole
When I was a newlywed, the Junior League of Jackson’s new cookbook Come On In! had just been published. For several years after the cookbook came out, this casserole was served at almost every dinner party in town. It is so good and should not be forgotten. It is easy to make and it is perfect for dinner party because you can make it ahead of time and enjoy spending the evening with your guests instead of prepping for dinner.
2 large eggs
1 cup evaporated milk
1 cup plain yogurt
8 ounces feta cheese, crumbled
1/3-pound Swiss cheese, shredded
1/3 cup fresh parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
4 cloves of garlic, minced
1/2-pound angel hair pasta, cooked and drained
1 - 16-ounce jar of mild chunky salsa
1-pound medium shrimp, uncooked, peeled
1 pound mozzarella cheese, shredded
Preheat oven to 350°. Spray 8 x 12“baking dish with cooking spray. In a separate bowl, blend eggs, milk, yogurt, feta and Swiss cheese is, parsley, basil, oregano, and garlic. Spread half of pasta over bottom of the baking dish. Cover with salsa. Add half of the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and topped with mozzarella cheese. At this point casserole can be covered and stored in the refrigerator for 1 to 2 days. If ready to serve. Bake for 30 minutes. Remove from oven and allowed to stand 10 minutes before serving.
Katty’s Mirlitons (Vegetable Pear) and Shrimp
A mirliton (also known as a Chayote) is a squash and a member of the gourd family. It is common in Mexican cuisine, and used in Creole or other older New Orleans recipes.
2 mirliton pears (firm ones)
1 lb. cooked shrimp
Juice of one lemon
1/2 stick butter
1/2 cup chopped onion
1/2 cup green pepper
1/2 cup chopped celery
1/8 teaspoon garlic powder
¼ teaspoon oregano
2 bay leaves
3 teaspoons Worcestershire sauce
1 cup canned tomatoes
Tabasco to taste
Salt and pepper to taste
2 cups shredded cheddar cheese
Bread crumbs for topping
Soak shrimp in 1/2 the lemon juice until juice is absorbed. Set aside. Parboil mirlitons (about 10-20 minutes). Remove center seeds and membranes, then slice into 1/2-inch lengths. Sauté onion, pepper and celery in butter. Add oregano, garlic powder, bay leaves, and Worcestershire sauce.
Add tomatoes and stir. Add 1/2 lemon juice to above mixture and then add shrimp. Put into buttered casserole. Top with buttered crumbs and shredded cheese before baking. Bake 20 minutes in 350 oven.
I do not want to bring back memories from Forrest Gump when Bubba and Forrest are talking about all the ways to cook shrimp, but these recipes are just a start. I could go on and on! I think I could come up with a hundred more recipes and each just as good as the last.
Appetizer, soup, salad, main dish, side dish: Shrimp will work in any of these. Well maybe not all. If anyone offers you shrimp ice cream, you might want to give it a second thought! Enjoy our wonderful Mississippi delicacy.
