More Shrimp Recipes: Shrimp Arnaud, New Orleans Style Shrimp, Beer Boiled Shrimp, Coconut Shrimp and more
Wednesday, May 11, 2011 at 3:47PM We had some great shrimp recipes posted on our Facebook page for National Shrimp Day! Here are some of the favorites: Shrimp Arnaud, BBQ Shrimp New Orleans Style, Beer Boiled Shrimp, Coconut Shrimp, and my One Pot Shrimp Boil plus links to more of our delicious shrimp recipes! Do I sound like Forrest Gump again???
I like to use Wild Alabama Gulf Coast Shrimp when possible. Our shrimpers are back in the water and back in business... like Forrest said, folks still need them shrimps for their shrimp cocktails...:)
SHRIMP ARNAUD
(Submitted by Denise H from Birmingham, Alabama)
Ingredients
1 pound peeled and deveined shrimp
6 tablespoons olive oil
2 tablespoons vinegar
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons Creole or other spicy mustard
1 tablespoon finely chopped celery
3 1/2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 head romaine lettuce, chopped
Directions
Boil shrimp for 1 to 2 minutes or until just done. Rinse in cold water and refrigerate for 1 hour. Mix olive oil, vinegar, paprika, salt, pepper, mustard, celery, onion and parsley and chill. "Enthrone" shrimp on lettuce and top with sauce.
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BBQ SHRIMP NEW ORLEANS STYLE
(Submitted by 30A on our Facebook page)
Ingredients
12 ea large gulf shrimp
1 Tbsp cooking oil
1 oz chopped garlic
½ oz chopped rosemary
¼ bottle Abita amber beer
2 oz Worcestershire sauce (Lea & Perrin's)
1 oz hot sauce (Crystal)
1/2 oz Steen’s cane syrup
1 tsp Creole seasoning
½ oz lemon juice
4 Tbsp whole butter
Salt and pepper to taste
Directions
1. Season the shrimp with Creole seasoning.
2. In a large sauté pan over high heat, sauté shrimp in cooking oil. Flip shrimp after 1 minute then add garlic and rosemary.
3. De-glaze pan with the beer and then add Worcestershire, Steen’s and hot sauce.
4. Cook shrimp for another 2 minutes then remove from heat and add lemon juice, and whole butter.
Serve shrimp over grits.
STONE GROUND GRITS
Ingredients
1 cup yellow stone-ground grits ( I like the McEwen & Sons grits if you can find them!)
3 cup milk
½ cup cream
4 oz butter
Salt and white pepper to taste
Directions
1. In a sauce pot, bring milk to a simmer. Reduce heat to low and add grits.
2. Continue cooking for about 25 minutes, stirring constantly.
3. Add cream and butter and season to taste with salt and white pepper.
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BEER BOILED SHRIMP
(suggested by Pamela T from our Facebook page)
Ingredients
5 pounds large shrimp, heads off
2 cans or bottles of beers (any kind)
1/2 cup apple cider vinegar
3 tablespoons Old Bay Seasoning
2 lemons, cut into slices
1 tablespoon salt
2 tablespoons olive oil
Directions
In a large saucepan, combine all of the ingredients except the shrimp. Bring to a boil over medium heat. Stir in shrimp. Cover. Boil 3 minutes and remove from the heat. Allow to steam 5-6 more minutes. The shrimp should be bright pink in color. Serve immediately with lemons, some spicy cocktail sauce, and saltine crackers. Or you can chill and serve cold.
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COCONUT SHRIMP
(Inspired by our new friend Sharon Y on our Facebook page)
Canola oil or peanut oil for frying
12-16 large fresh shrimp, peeled and deveined with the tail on
1 cup coconut milk
1 cup all-purpose flour
1 teaspoon salt
Dash of cayenne pepper
1/2 lime, juiced: about 2 tablespoons
2 tablespoons fresh chopped cilantro
3/4 cup beer
1 package (7 ounces) sweetened, shredded coconut
1/2 cup Panko breadcrumbs (in the Asian aisle in some stores or by the regular breadcrumbs)
Dipping Sauce
1 cup orange marmalade
dash of your favorite hot sauce or cayenne pepper
Directions
Prepare a sheet pan that will fit in the fridge with some parchment paper or wax paper. Sit aside.
Butterfly the shrimp by splitting them in half- taking care not to cut all the way through.
Make a marinade of the coconut milk, lime juice, and cilantro. Add the shrimp. Cover and let them sit for at least 30 minutes.
In a bowl, add the flour and season with salt and pepper. Whisk in the beer to make a batter.
Combine the coconut and the Panko breadcrumbs on a shallow pan or bowl.
Drain shrimp but do not pat them dry. Dredge the shrimp in the batter, then roll in the coconut and breadcrumb mixture, pressing it into the shrimp. Place on the prepared pan and put into the freezer for at least 15 minutes. Pan fry or deep fry. Drain on paper toweling.
Serve with a sauce of warmed orange marmalade spiked with a dash of hot sauce.
Want more shrimp recipes?
Chili Lime and Garlic Grilled Shrimp
Bobby Flay's Coconut Thai Shrimp
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