Grilled Shrimp Scampi.

Grilled Shrimp Scampi.

Ingredients

  • 12 Wild Caught Gulf Shrimp, peeled & deveined
  • 1/2 cup canola oil
  • 10 cloves garlic
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp ground fennel seed
  • Salt and freshly ground black pepper
  • 1 stick unsalted butter
  • 1 large lemon, zested and juiced
  • 1 tbsp chopped tarragon leaves
  • 2 tsp chopped fresh thyme leaves, plus sprigs for garnish
  • 1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish

Preparation

Time: 45 minutes | Serves: 4

Put the Wild Caught Gulf Shrimp in a large baking dish.
Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
Light a grill to high heat.
Strain the Wild Caught Gulf Shrimp from the marinade and season them with salt and black pepper, to taste. Grill the Wild Caught Gulf Shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side. (Chef’s note: They can be left slightly undercooked since they will cook longer in the butter sauce.) Transfer the Wild Caught Gulf Shrimp to a plate.
Melt the butter in a large sauté pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the Wild Caught Gulf Shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the Wild Caught Gulf Shrimp to a serving platter and garnish with thyme and parsley. Will keep for several days in an airtight container in the refrigerator.


More Recipes.

 

Lemon Shandy Peel and Eat Shrimp

Instructions Melt butter in a large sauce pan over medium-high heat. Add onions and garlic, sprinkle with a bit of salt and pepper, and sauté until translucent, about 3-4 minutes. Pour in beer, scraping any bits from the bottom, then add shrimp and the Old Bay seasoning and stir. Cover the pot and cook for 3-4 minutes or until the shrimp just turn pink and opaque. Remove the pan from heat, stir in the lemon juice and zest, and sprinkle with fresh parsley and additional Old Bay and salt & pepper, if needed. Serve immediately with crusty bread! Recipe courtesy of slimpickinskitchen.com

Full Recipe
 

Wild Caught Louisiana Shrimp Burgers

FOR THE SHRIMP BURGERS: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. FOR THE CREOLE MAYONNAISE: Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.

Full Recipe
 

Buffalo Wild Shrimp

In a sauté pan, heat butter until melted on medium heat.  Add shrimp cooking for about 2 minutes seasoning with salt and pepper.  In a mixing bowl add mayo, cream cheese, mozzarella, cheddar, Franks hot sauce, Worcestershire sauce, ole bay seasoning, blue cheese, half of the sliced green onions, add shrimp and mix well until incorporated.  Preheat oven to 375 degrees.  Pour mixture into a buttered casserole dish and bake for 20 minutes topping with panko bread crumbs half way through.  After the 20 minutes is done garnish with the remainder of green onions and serve with toast points or crackers.  Bon Appétit !

Full Recipe