4 Ways to Cook Shrimp this Season

Welcome fresh Louisiana shrimp to your dinner table this season. We’ve got a few favorites you are bound to love. 

Prosciutto-Wrapped Stuffed Shrimp
Yields: Makes about 8 servings
  • 2 large ripe avocados, pitted and cubed
  • ½ cup diced red onion
  • ¼ cup plus 1 tablespoon chopped fresh cilantro, divided
  • 2 tablespoons minced jalapeño
  • 2 tablespoons orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 3 green onions, chopped (green parts only)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ⅛ teaspoon garlic powder
  • ¾ cup plain bread crumbs
  • 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
  • ½ pound thinly sliced prosciutto, halved lengthwise
  1. Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray.
  2. In a medium bowl, gently combine avocado, red onion, ¼ cup cilantro, jalapeño, orange zest and juice, vinegar, and oil. Cover and refrigerate until ready to serve.
  3. In a small bowl, combine cream cheese and mayonnaise. Add egg, green onion, Worcestershire, Old Bay, garlic powder, and remaining 1 tablespoon cilantro, stirring to combine. Stir in bread crumbs.
  4. Make a shallow cut lengthwise on the inside curve of each shrimp, cutting into but not through the back of each shrimp. Place a heaping tablespoonful of stuffing mixture into each butterflied shrimp. Wrap each shrimp in a piece of prosciutto, and place on prepared pan.
  5. Bake for 20 to 25 minutes. Serve immediately with avocado relish.

BBQ Shrimp with Hatch Green Chile Grits
Yields: Makes 4 Servings
  • ¾ cup unsalted butter
  • 1 lemon, zested, juiced, and cut into wedges
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons coarse kosher salt
  • 1½ teaspoons ground black pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 pounds peeled and deveined head-on jumbo fresh shrimp
  • Hatch Green Chile Grits (recipe follows)
  • Garnish: broiled lemon halves
  1. In a large skillet, melt butter over medium-high heat. Add lemon zest, juice, and wedges, rosemary, Worcestershire, salt, black pepper, chili powder, cayenne, garlic, and bay leaves. Reduce heat to medium-low; cook, stirring constantly, until fragrant, about 1 minute. Bring to a boil; reduce heat, and simmer for 5 minutes. Add shrimp, and increase heat to medium. Cook just until slightly pink, 4 to 5 minutes.
  2. Cover skillet, and remove from heat. Let stand for 15 minutes, stirring every 5 minutes. Serve immediately over Hatch Green Chile Grits. Garnish with lemon halves, if desired.

Hatch Green Chile Grits
Yields: Makes about 4 servings
  • 2 cups whole milk
  • 2 cups seafood stock
  • 1 cup stone-ground grits
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup finely chopped Hatch green chiles
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon unsalted butter
  1. In a 2-quart saucepan, heat milk and stock over medium-high heat. Cover and bring to a boil. Uncover and add grits, salt, and pepper; reduce heat to medium. Cook, stirring constantly, until grits have thickened slightly, about 8 minutes. Reduce heat to low; simmer for 20 minutes, stirring every 2 to 3 minutes. Cook 15 minutes more, stirring constantly to prevent grits from sticking to bottom of the pan. Add up to ½ cup hot water, if necessary, if mixture becomes too thick.
  2. When grits are soft and creamy, remove from heat, and add chiles, cream cheese, and butter, stirring to combine. Season to taste with salt and pepper. Serve immediately.

Crab and Shrimp Stew
Yields: Makes 6-8 servings
  • 12 large live blue crabs
  • ¼ cup vegetable oil
  • ½ cup all-purpose flour
  • 1¼ cups chopped onion
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped red bell pepper
  • ¾ cup chopped celery
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 6 cups seafood stock
  • 1 pound lump crabmeat, picked free of shells
  • 1½ pounds large fresh shrimp, peeled and deveined
  • 2 tablespoons finely chopped fresh parsley
  1. Scald crabs with hot water to stun. Remove the back (top shell) from each crab, and clean out gills, lungs, and center of each. Crack crabs in half, and remove claws. Reserve claws for stock.
  2. In a large heavy stockpot, combine oil and flour, and heat over medium heat. Stirring slowly, make a dark-brown roux, 15 to 20 minutes. Add onion, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add bay leaves, salt, cayenne, and seafood stock. Stir to combine. Bring mixture to a boil over high heat; reduce heat to medium-low, add crabs, and simmer 20 minutes. Add crabmeat and shrimp, and cook 10 minutes. Remove from heat, and add parsley. Serve hot.

Shrimp Scampi
Yields: Makes 2 servings
  • 2 cups unsalted butter, softened
  • 2 tablespoons minced garlic
  • 3 tablespoons minced shallot
  • ½ cup chopped fresh parsley
  • 2 teaspoons anise liqueur*
  • 2 teaspoons sea salt, divided
  • 1 teaspoon ground white pepper
  • 2 tablespoons olive oil
  • 16 large fresh shrimp, peeled and deveined (tails left on)
  • ¼ teaspoon ground black pepper
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • French bread (for serving)
  1. In the work bowl of a food processor, combine butter, garlic, shallot, parsley, liqueur, 1½ teaspoons salt, and white pepper; process until smooth.
  2. On a sheet of plastic wrap with the long edge facing you, add butter mixture. Fold edge of the plastic wrap over butter, and roll into a 2-inch cylinder. Twist the ends closed. Refrigerate or freeze until firm enough to slice.*
  3. In a large skillet, heat oil over medium-high heat. Season shrimp with black pepper and remaining ½ teaspoon salt. Add shrimp to pan; cook until shrimp begin to turn pink. Add wine and lemon juice, scraping browned bits from bottom of skillet with a wooden spoon. Add 4 tablespoons cold diced parsley butter to pan. Reduce heat to medium-low; shake pan until mixture is smooth. Serve with French bread, if desired.
*We used Herbsaint. Butter will keep frozen up to 1 month.



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