Once again, I could not resist when I got a call offering a chance to get fresh Mississippi gulf shrimp for four dollars a pound. Insane! Gas is almost that much a gallon.
I decided to revisit an article that I submitted several years ago when I purchased 30 pounds of shrimp. With my 20 pounds this year, I spent hours and hours peeling, deveining, and prepping each and every one of them. I was also now blessed with a colossal mound of shrimp shells. I normally like to save the shells to make stock, but it was just too hot to tend a simmering pot all day.
Of course, the shrimp arrived on one of the hottest days of the year and my garbage smelled so bad the next day, that the garbage people barely slowed down to grab my trash. But, once again, I have an abundance of cleaned, peeled, fresh Mississippi shrimp and we have been going through some of our favorite shrimp recipes. Shrimp freeze nicely, but do not keep them in the freezer too long.
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 5-star meal, Mississippi’s shrimp are perfect for any part of your menu.
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 DO 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 ketchup
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 until thoroughly chopped and mixed. Store in the refrigerator until ready to serve.
Baked Shrimp Scampi
Ina Garten never steers me wrong with her recipes and this super easy, make ahead dish, is no different. You can prepare the dish ahead of time and then bake it just before dinner so it is a great dish for a dinner party.
2 1/2 pounds large shrimp, peeled, deveined and butterflied
3 tablespoons olive oil
2 tablespoons dry white wine
kosher salt and fresh ground black pepper
1 1/2 sticks butter
4 cloves of garlic, minced
1/4 cup minced shallots
3 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra large egg yolk
2/3 cup Panko (Japanese dried bread crumbs) or dried breadcrumbs of your choice
Lemon wedges for serving
Preheat the oven to 425°.
Devein and butterfly the shrimp if not already done, leaving the tails on if you prefer for presentation. Place the shrimp in a mixing bowl and toss with olive oil, wine, two teaspoons of salt, and one teaspoon of pepper.
Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl or bowl of the food processor, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, Panko, one half teaspoon salt and one fourth teaspoon black pepper, until combined. I pulse mine in the food processor until well combined.
In a large casserole dish starting from the outer edge, arrange the shrimp in a single layer, cut side down with the tails curling up toward the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mix evenly over the shrimp.
Bake in preheated oven for 10 to 15 minutes until hot and bubbly. Broil for about one minute to brown the top. Serve with lemon wedges and angel hair pasta.
Shrimp Mayflower Style
The Mayflower in Downtown Jackson is an iconic restaurant and has always been our family’s favorite. We are looking forward to eating at the “new and improved” restaurant when it opens, but in the meantime, I have tried to re-create a similar sauce when I cook Greek-style shrimp at home. This is my version of their wonderful sauce.
12 fresh large shrimp, peeled, deveined, butterflied, and tails left on
Flour and about 1-2 tablespoons olive oil
Salt and pepper or Greek season salt
Mayflower Sauce
(makes enough for two servings):
Mix:
4 tablespoons butter, melted
4 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/8 teaspoon dried oregano
Flour each shrimp lightly. Heat oil in pan and once hot, carefully add the shrimp. Cook until slightly brown and turn once. As soon as shrimp are done, pour in sauce and swirl pan to be sure and pick up any browned bits from the bottom of the pan. Serve immediately.
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.
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 overcook 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 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 sriracha is a good addition if you want it spicy.
Shrimp Banh Mi Sa
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 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 deveined 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.
