Appetizer Recipe: Fried Shrimp

If there's one classic appetizer I love, it's a basket of fried shrimp. That puffy, crunchy batter mixes perfectly with the taste of the shrimp inside. It's a classic appetizer that is great served alone, or with your favorite sauce!

For our recipe, we wanted to keep our shrimp decidedly Southern, so we looked for a great cajun-spiced batter. There's nothing tremendously fancy about this meal, just good down-home southern cooking. It's perfectly paired with a bottle of beer to drink, and a warm day eating outside. Keep reading below for our favorite recipe...

Fried Shrimp

(makes 6-8 servings)

Ingredients

• 3lbs large raw shrimp, peeled, tails intact
• 1 cup while milk
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon yellow mustard
• 1 teaspoon plus 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1/2 cup finely ground cornmeal
• 1 1/2 cups self-rising flour
• 1 teaspoon cayenne pepper
• peanut, canola, or other oil for frying

Directions

1. Use a sharp paring knife to butterfly and devein the shrimp.
2. In another large bowl, whisk together the milk, buttermilk, egg, mustard, and 1 teaspoon Cajun seasoning. Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes to an hour.
3. In a shallow bowl, combine the 1 tablespoon Cajun seasoning with the salt, cornmeal, flour, and cayenne.
4. Dredge the shrimp in the cornmeal mixture and shake off any excess. Arrange the shrimp in a single layer on 2 baking sheets.
5. Pour enough oil into a Dutch oven or other deep pot to reach a depth of 3 inches. Heat the oil to 325F. Place wire cooling racks over a baking sheet lined with paper towels for easier cleanup.
6. Fry the shrimp in small batches, being careful to not crowd the pot, flipping once, until golden brown (about 1 1/2 minutes on each side). Transfer the shrimp to the wire racks to let drain a few moments. Serve hot.
7. Enjoy!

Simple Seafood Recipe: Shrimp Scampi

We were in the mood for this fantastic shellfish, and we wanted to keep it nice and simple.

To make the scampi fast, we cooked it in a skillet right on the stove. This let us heat everything up nice and fast and keep the dish confined to one pot. We quickly cooked the shrimp in the pan, set the shrimp to the side, then made a simple butter and vermouth sauce in the pan with some lemon juice and parsley before adding the shrimp once more to the pan. We tossed to coat and that was it. The entire recipe took only a few minutes, and we ended up with a great, light meal perfect for the warm weather. Keep reading below for this simple scampi recipe...

Simple Shrimp Scampi

(makes 4 servings)

Ingredients

• 2 tablespoons olive oil
• 2lbs large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon dry vermouth
• 1/4 teaspoon crushed red chile flakes
• 2 shallots, minced
• 2 tablespoons fresh parsley leaves, minced

Directions

1. Heat a skillet over high heat until hot. Add 1 tablespoon oil and swirl to coat the bottom of the pan. Add half the shrimp and cook, stirring occasionally until just opaque (about 1 minute). Transfer to a medium bowl. Return the pan to the heat and repeat with the remaining oil and shrimp.
2. Return the empty skillet to medium-low heat. Melt 1 tablespoon butter. Add the garlic and shallots and cook, stirring constantly until fragrant (about 30 seconds). Off heat, add the lemon juice, vermouth, and red pepper flakes. Whisk in the remaining 2 tablespoons butter, add parsley and season to taste with salt and pepper. Return the shrimp and any accumulated juices to the skillet. Toss to combine. Serve immediately.
3. Enjoy!

Spicy Sauce Recipe: Shrimp Fra Diavolo with Pasta

Shrimp fra diavolo is a spicy dish aided with a little sweetness from the shrimp. Ideally it should be a lively, piquant sauce with all the flavors complimenting each other. It absolutely shouldn't be too spicy. The shrimp should also be cooked to perfection, and far too often the process of cooking the shrimp for this dish leaves it too chewy.

To make this dish perfect, we started by browning the shrimp shells, then using them to make a stock. The shrimp itself is then poached in the stock instead of seared on a pan. This made the shrimp nice and plump and delicious. To add heat to the dish, we used pepperocini peppers. To round it off, we flavored the dish with fresh parsley and basil. Keep reading below for this fantastic, devilishly good recipe. 

Shrimp Fra Diavolo with Pasta

(makes 4 servings)

Ingredients

• 3/4lb large shrimp, peeled, and deveined. Shells reserved
• Salt
• 1 14oz can whole peeled tomatoes
• 1/2 cup dry sherry
• 1/2 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/4 - 1/2 teaspoon red pepper flakes (depending on how hot you want it)
• 1/4 teaspoon dried oregano
• 1 anchovy fillet, rinsed, patted dry, and minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon minced pepperocini plus 1/2 teaspoon brine from the jar
• 1 tablespoon extra-virgin olive oil
• 1lb linguine or thin linguine

Directions

1. Toss the shrimp with 1/4 teaspoon salt and set aside. Pour the tomatoes in a colander set over a large bowl. Pierce the tomatoes with the edge of a rubber spatula and stir briefly to release the juice. Transfer the drained tomatoes to a small bowl and reserve the juice. Do not wash out the colander. Set a large pot of water on the stove and start boiling for the pasta.
2. Heat 1 1/2 teaspoons vegetable oil in a 10" skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and the skillet starts to brown (1 to 2 minutes). Remove the skillet from the heat and carefully add the sherry. When the bubbling subsides, return the pan to the heat and simmer until the sherry is reduced to about 2 tablespoons (1 to 2 minutes). Add the reserved tomato juice and lemon juice and simmer to meld the flavors (2 1/2 minutes). Pour the contents of the skillet into the colander set over a bowl. Discard the shells and reserve the liquid. Wipe out the skillet with paper towels.
3. Heat the remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in the now-empty skillet over medium heat, stirring occasionally, until the garlic is straw-colored and fragrant (30 seconds to a minute). Add the anchovy and stir until fragrant (about 15 seconds). Remove from the heat.
4. Add the pasta to the boiling water. Add the drained tomatoes and mash with a potato masher until coarsely pureed. Return to the heat and stir in the reserved tomato juice mixture. Increase the heat to medium-high and simmer until the mixture has thickened (about 2 1/2 minutes).
5. Drain the pasta and transfer to a large bowl when the pasta is cooked to al dente. Add the shrimp to the skillet and simmer gently, stirring and turning the shrimp frequently until they are just cooked through (2 to 2 1/2 minutes). Remove the pan from the heat. Stir in the basil, parsley, and pepperocini and brine. Season with salt to taste. Add the sauce to the pasta and toss to coat. Drizzle with olive oil and serve.
6. Enjoy!

New Orleans Favorite: Shrimp Creole

Thicker than a gumbo but filled with all the flavors of southern cooking, the tomato-based shrimp creole is definitely comfort food. Served over piping-hot rice and packed with spices (and a bit of a kick), shrimp creole is a favorite in New Orleans.

How can you make it your own? How long you simmer it helps determine its thickness, so you can keep it simmering for even longer if you like a really thick creole. You can also adjust some of the ingredients – like the hot sauce or Cajun seasoning – to match your spice preference.

You can even cook Creole rice – add a little bit of butter and a couple bay leaves to the traditional rice and water combo – when you’re steaming or boiling rice for some added flavor. 

Shrimp Creole

Ingredients: 

• 1 pound of medium shrimp, peeled and deveined
• 1 tablespoon of olive oil
• 1 tablespoon of unsalted butter
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 stalk of celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 28-ounce can of crushed tomatoes, not drained
• 1 tablespoon of all-purpose flour
• 3 tablespoons of chicken broth (or shrimp broth, if you can find it/make it!)
• 1/2 teaspoon of Cajun or Creole seasoning, to taste
• Couple dashes of Worcestershire sauce
• Couple dashes of hot sauce, to taste
• 1 green onion, sliced
• 1 tablespoon fresh parsley, chopped
• Cooked rice 

Directions:

1. If not purchased already peeled and deveined, peel and devein the shrimp and pat them dry with paper towels. Set them aside for now (and consider using the shells to make shrimp stock – click here for a recipe).
2. Put a large skillet over medium heat and add the butter and olive oil. Once heated, then add the onion, green pepper, and celery and sauté for about 5 minutes until they are all tender.
3. Then, add the crushed tomatoes, salt, cayenne pepper, garlic, and bay leaf and bring the mixture to a boil. Reduce the heat to medium low and simmer until reduced and thickened, for about 30 minutes.
4. In a small dish, stir the flour and chicken broth (or shrimp broth/stock) and then stir this into the tomato mixture. Cook for another 5 minutes.
5. Sprinkle the shrimp with the Cajun/Creole seasoning and add them to the tomato mixture. Add the Worcestershire and hot sauces and stir everything together.
6. Cook the mixture for 5 to 6 minutes, or until the shrimp start to look opaque and cooked all the way through.
7. Stir in the green onion and parsley and let the entire mixture get heated all the way through.
8. Once hot enough, serve the mixture over hot rice.
9. Enjoy! 

Southern Specialty: Shrimp Po’ Boys

They’re hoagies in Philly, heroes in New York, grinders in New England, subs around much of the US – but down south, they’re po’ boys. Topped with rémoulade, tomatoes, and pickles – and hot sauce, if you’re like us – these jam-packed sandwiches are irresistible.

For this one, it’s ideal if you have a thermometer for the frying oil so you can keep it at the perfect temperature. The cornmeal and flour combo creates the perfect crunch on the shrimp, while the spices underneath add tons of flavor.

Nothing quite compares to the real deal down south, but you can try to come close with this tasty recipe.

Shrimp Po’ Boys

(makes 4 sandwiches)

Ingredients:

For the shrimp:

• 2 1/2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon lemon zest
• Vegetable oil for frying
• 1 1/2 pounds medium shrimp (about 36), peeled and deveined
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 cup cornmeal

For the rémoulade:

• 1/2 cup mayonnaise 
• 2 teaspoons fresh lemon juice 
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard 
• 1 teaspoon prepared horseradish
• 1/2 teaspoon Tabasco sauce (if you like spice, add a little more)
• 2 garlic cloves, minced

For the sandwich:

• 4 8-inch-long French rolls, cut horizontally
• Sliced tomatoes
• Dill pickles
• Lettuce

Directions:

1. Prep the rémoulade by mixing the ingredients well, and then cover and refrigerate.
2. For the shrimp, whisk together the salt, cayenne pepper, garlic powder, paprika, oregano, thyme, pepper, onion powder, and lemon zest until well blended.
3. Fill a large pot with about 2 inches of oil and heat over medium heat to about 350 degrees.
4. Put about 2 tablespoons of the spice mix into a medium bowl and coat the shrimp evenly with the spices. Pour the buttermilk into a separate medium bowl, and whisk the cornmeal and flour together in another medium bowl.
5. Working in batches, dip the shrimp into the buttermilk and then the flour/cornmeal before putting into the oil for frying. Cook the shrimp in batches so the pot isn’t too crowded, for about four minutes per batch until the shrimp are golden-brown.
6. Let the shrimp drain on a paper towel before adding to the sandwiches. Spread the top of the bread with rémoulade; line the bread with lettuce, tomatoes, and pickles (if desired); and then add your shrimp. If you want it spicy, definitely dab some hot sauce on there, too. 
7. Enjoy!

Seafood Recipe: Grilled Pesto Shrimp

Fresh shrimp? Check. Homemade pesto? Check. Combine the two and throw ‘em on the grill, and you’ve got a main course that pairs perfectly with rice pilaf, salad, or grilled veggies. (Hint: Also great to toss with pasta.) Though you can definitely use pre-made pesto, we can’t recommend the homemade version enough – especially if you have some fresh basil growing in the garden!

Grilled Pesto Shrimp

(makes about 4 servings)

Ingredients:

• 2 pounds extra large or jumbo shrimp, peeled (tails left on), and deveined
• 6 tablespoons extra virgin olive oil
• 1 cup basil leaves
• 2 large garlic cloves, roughly chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts (omit for nut allergies)
• 1 lemon, cut into wedges, for garnish
• Wooden or metal skewers, for grilling

Directions:

1. Thread the shrimp onto the skewers.
2. Combine the olive oil, basil, garlic, red pepper flakes, salt, Parmesan cheese, and pine nuts in a food processor or blender. Pulse until well-blended, and reserve 2-3 tablespoons of the pesto in a small bowl (for extra dipping later).
3. Pour the rest of the pesto onto the shrimp and let it marinate at room temperature for about 30 minutes.
4. Preheat the grill to medium-high heat and lightly grease the grill. Place the shrimp on the grill and cook for a few minutes on each side – the shrimp should look slightly charred and plump.
5. Serve the shrimp skewers with a lemon wedge for garnish and a little extra pesto on the side.
6. Enjoy!

Classic Creole Recipe: Louisiana Gumbo

Ladies and Gentlemen, you’re going to want to open up your pantries for this one…. Gumbo is a much-talked-about Southern/Creole specialty and it truly deserves its reputation—it’s amazing! The recipe may seem a little intimidating, lots of veggie chopping involved, so if you’ve got a food processor, put it to work and remember: a big part of making this dish is relaxing with your feet up while the gumbo simmers away on the stove, so don’t let the ingredient list scare you. Bon appetit!

Traditional Louisiana Gumbo

(Makes 10 servings)

Ingredients

• 12 ounces medium shrimp, peeled, deveined and sliced
• 8 ounces boneless, skinless chicken breast; trimmed and cut into 1/2-inch pieces
• 8 ounces andouille sausage, thinly sliced
• 1/2 cup all-purpose flour
• 1/3 cup butter
• 1 large onion, chopped
• 1 large green bell pepper, diced
• 1/2 stalk celery, diced
• 8 cups reduced-sodium chicken broth
• 2 cups water
• 2 cup long-grain white rice
• 15 okra pods, trimmed and cut into 1/2-inch-long pieces (1-2 cups)
• 4 cloves garlic, minced
• 2 bay leaf
• 2 tablespoons canola oil
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• hot sauce, to taste

Directions

1. In a large skillet, start by making a roux. Instead of using bacon fat, melt your butter over medium-low heat and add your flour, whisking constantly until smooth and a deep golden amber color (around 10-15 minutes). Remove from heat and keep whisking until cool.
   
   Tip: It’s very easy for roux to burn, so stir continuously and keep an eye on it; reduce heat if flour is browning too quickly.
   
2. Mix vegetables (onion, pepper, celery and garlic), chicken and sausage into the roux and return to a simmer. Cook for 10-15 minutes or until vegetables are tender. Remove from heat.
3. Bring chicken broth and water to a boil in a heavy stockpot and whisk in roux/vegetable/meat mixture. Reduce to a simmer and add okra, salt and pepper, thyme, oregano, cayenne, bay leaves, Cajun and Old Bay seasoning. Cover and cook for 30 minutes.
4. Stir in rice, cover and cook for another 30 minutes.
5. Add the shrimp and simmer until shrimp is opaque, another 10 minutes. (Chicken and sausage should be cooked through and rice tender.)
6. Remove bay leaves, season with salt and pepper, and/or hot sauce.
7. Serve hot and enjoy! 

Tip: Gumbo will continue to release and develop flavors the longer it cooks, so it’s okay if it stays on low heat for a little longer. It also freezes well if you don’t want to serve immediately.

Twist on a Classic Recipe: Lemon and Garlic Grilled Shrimp Caesar Salad

If you’ve ever ordered a Caesar Salad in a restaurant and been disappointed because of some aspect of the dressing, we’ve got the perfect recipe for you. Sometimes the dressing is too creamy, sometimes it’s too “anchovy”…sometimes there’s just too much of it, period. Instead of taking your frustration out on the salad itself, consider making your own from scratch and, while you’re at it, change up the ingredients and add some grilled shrimp instead of chicken. Caesar Salad is one of the best recipes to make at home because you know what’s going into it and how to cater to your own taste—although we don’t think you’ll have to change too much of this recipe for it to taste just right—and you’ll have made one of the best Caesar salads you’ve ever had!

Grilled Shrimp Caesar Salad

(Serves 2) 

Ingredients

Shrimp:

• 1/2 pound shrimp, peeled and deveined (10-12 shrimp)
• 1-2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed
• 1 1/2 teaspoons lemon zest
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste

Salad:

• 4 cups romaine lettuce, roughly torn or chopped
• 2 tablespoons pasteurized egg substitute
• 1 clove garlic, minced
• 1-2 tablespoons olive oil
• 1/4 cup parmesan cheese, very finely sliced or grated
• 1 teaspoon anchovy paste (optional)
• 1 tablespoon fresh lemon juice
• dash of Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Croutons:

• 4 pieces French bread
• 1 tablespoon olive oil
• 1 clove garlic
• salt and pepper, to taste

Directions 

1. Preheat oven to 325º F.
2. Halve your garlic and rub cut sides on all sides of the bread slices.
3. Cut your bread into 1/2-1-inch cubes and drizzle with olive oil, then add salt and pepper.
4. Place bread cubes on baking tray in a single layer and bake for 10 minutes, or until golden and crisp.
5. In a pan, over medium heat, add olive oil and wait until hot before adding shrimp, crushed garlic cloves, lemon zest and salt and pepper. Cook until shrimp is opaque, 2-3 minutes per side. Take off heat, remove garlic cloves, drizzle with lemon juice and set aside.
6. For the salad dressing, combine and mix all of the “Salad” ingredients except the lettuce and parmesan. Add in the romaine and croutons and toss well. Add shrimp and, if needed, adjust seasoning.
7. Garnish with Parmesan cheese on top.

Easy Slow Cooker Dish: Cheesy Grits & Butter Garlic Shrimp

Grits is a delicious Southern breakfast dish that is the American alternative to polenta. It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take anywhere between 45 minutes to an hour of active cooking; with this recipe, all you have to do is put the grits in the slow cooker overnight or before you leave for work in the morning!

We decided to take slightly unconventional route with these grits by pairing them with shrimp and making a lunch or dinner, instead of breakfast—if you’d like to stick with your grits in the A.M., sounds good to us. If not, try them with these yummy shrimp!

Cheesy Grits and Shrimp

Serves 6-8

 Ingredients

Grits:

• 2 cups uncooked stone-ground grits
• 6 cups water
• 1/4 cup heavy cream
• 1 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan, grated
• 3 tablespoons butter
• 2 teaspoons salt
• 1 teaspoons freshly ground pepper

Shrimp:

• 24 large shrimp, peeled and deveined
• 1 1/4 sticks butter, sliced into pats
• 3 cloves garlic, minced
• 2 1/2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
2. Stir and add in cream, cheeses, salt, pepper and butter.
3. Preheat oven to 350º F.
4. Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
5. Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
6. Add butter directly to baking tray and toss shrimp in it.
7. Spoon grits into bowls and add shrimp and butter on top.
8. Serve warm.