Saturday, June 9, 2018

Party Shrimp

Large shrimp, baked in a buttery seasoned beer, oil and vinegar sauce, great for a party, or the beach!

Party Shrimp

Shrimp is abundant here along the Mississippi Gulf Coast, and this is a party recipe that we've been making in one form or another for as long as I've been around. Often made simply with bottled Italian dressing, and maybe the addition of a few other ingredients, it's also been floating around social media for several years now, sometimes called Italian Shrimp. I made my sauce base from scratch instead.

Southern Living dubbed it Beach Shrimp

I don't know where this idea originated, but back in 2007, Southern Living magazine dubbed it with the title of Beach Shrimp, since it's a great dish to make for that beach vacation! It's delicious slightly warm from the oven, or chilled and brought to room temperature. Prepare it in a disposable aluminum pan for easy clean up.

It's also a great dish for those parties, cookouts, tailgates or any gathering at your home. Lay out several layers of newspaper as a tablecloth, scoop some shrimp into bowls and tear off a chunk of lightly toasted French bread to sop up the juices. Everyone will love it!

Use a medium to large, but not jumbo shrimp for this.

This batch of shrimp, pictured below, came right off of the boat on opening day and went straight to the freezer, so it's actually a mix of sizes. If you are blessed to have any leftover, which is pretty unlikely, drain off the shrimp before storing any leftovers in a tightly covered container, as the shrimp has already been in the sauce and will continue to tenderize the shrimp, making them mushy over time if sitting in the sauce.

Go ahead and make two trays. You won't be sorry. Here's how to make my Party Shrimp!


When it comes out of the oven, garnish it with some crab boil or other seafood seasoning on top and a little more chopped fresh parsley, if you've got it. We've got all kinds of local seasoning products around here, so last time I was at the fish market, I picked up one called "Bait," made by Specialty Stuft Meats in Biloxi, and used that here. Loose crab boil will work, as will additional Old Bay or Cajun seasoning - just be mindful of salt. Let the shrimp sit in the juices until you're ready to serve it, then scoop into bowls and serve with French bread to sop up that delicious juice.


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Yum

Recipe: Party Shrimp

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 6 to 8 servings
Ingredients

For the Sauce:
  • 1/2 cup cooking oil (vegetable, canola)
  • 1/2 cup light olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup light beer
  • 1/4 cup chopped red bell pepper
  • 1/4 cup thinly sliced green onion
  • 2 teaspoons Creole or other spicy mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/2 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried red pepper flakes
  • 1 lemon, half juiced, half sliced
For the Shrimp:
  • 1 stick cold, unsalted butter, divided
  • 3 pounds large (30/40 count) unpeeled, headed raw shrimp, thawed
  • 2 large toes garlic, smashed
  • Crab boil or other seafood boil seasoning, for garnish, to taste
  • Chopped fresh parsley, to garnish
  • One loaf lightly toasted French bread
Instructions

Whisk together the sauce ingredients, except set aside the lemon slices. Preheat oven to 350 degrees F. Place 1/2 stick of butter in the bottom of a 13 x 9 inch baking dish and place into oven, just until butter is melted. Slice the other half stick of butter; set aside. Place shrimp into baking dish and pour sauce all over; stir. Scatter sliced lemon, butter and garlic on top. Bake for 10 minutes, remove and stir, return to oven for another 10 minutes or until shrimp is cooked through and no longer translucent. Place loaf of French bread on oven rack to toast the last few minutes.

Remove from oven, sprinkle top generously with crab boil, stir and sprinkle again. Garnish with additional chopped fresh parsley, and let rest in juices until ready to serve. Spoon shrimp with juices into individual bowls and serve with lightly toasted French bread to sop up the sauce.

Cook's Notes: Shortcut this by substituting one 16-ounce bottle of your favorite Italian dressing and omitting the oils, vinegar, beer, sugar and salt, using other seasonings and ingredients. May also substitute white wine, chicken broth or plain water for the beer.

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4 comments:

  1. My niece and nephew are on a post graduation brother-sister road trip and were in Biloxi two days ago. They texted the local shrimp really was fabulous. I'm green with envy! We are starting to see gulf shrimp in our stores more often here...

    ReplyDelete
    Replies
    1. Yay! So happy to see Gulf shrimp making their way to you!!

      Delete

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