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!
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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