National Shrimp Day!

National Shrimp Day!

Shrimp Recipes
Try one of these or one of your own. You can’t go wrong with Alabama Wild Shrimp!

Layered Shrimp and Crab Cocktail
3/4 cup (6fl oz/180 ml) olive oil
  Grated zest of 1 lemon
1/4 cup (2fl oz/60 ml) fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 teaspoons chopped fresh oregano
  Pinch of saffron threads
  Kosher salt and freshly ground pepper
  Seafood Cocktail:
1 pound (500 g) peeled cooked shrimp (prawns)
3 celery stalks, thinly sliced
3 green (spring) onions, including tender green tops, chopped
1 pound (500 g) crabmeat, picked over for shell fragments
1 fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin
6 thin lemon slices
6 small bay leaves

To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper.

Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6

Sautéed Shrimp Tacos
1/4 C canola oil
1 white onion, sliced
pounds shrimp (21-25 count), peeled, deveined, and split lengthwise
  Kosher salt
3 tablespoon unsalted butter
1 jalapeno chile, thinly sliced
2 tablespoon chopped garlic
1/2        bunch Italian parsley, stemmed and chopped
16 5-inch fresh corn tortillas
1 lime, cut into wedges

Preheat a skillet or griddle over medium heat for tortillas. Heat a separate large sauté pan or skillet over high heat. Add the oil and onion and quickly stir 2 to 3 times. Immediately add the shrimp and a few pinches of salt and sauté for 1 to 1½ minutes, until the shrimp begin to turn red. Add the butter jalapeno, and garlic and sauté for 1 minute as the butter begins to melt and the garlic releases its aroma. Adjust the seasoning with salt if necessary and continue to stir for about 30 seconds; the whole cooking process for the shrimp should be no longer than 3 minutes. Stir in the parsley and remove the pan from the heat. The shrimp should be tender, the garlic aromatic, and the onions and jalapenos crisp to the bite.

Working in batches as necessary, warm both sides of the tortillas in the preheated skillet. Place them in stacks of 2 on individual plates or a platter, so that each taco ends up with a double layer of tortilla. Evenly divide the filling among the 8 stacks, and serve immediately with the lime wedges.

Serves 4.


Cajun Shrimp with Artichoke Cream Sauce
2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoons basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
½ cup flour

In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.

Grilled Teriyaki Shrimp

pounds large shrimp, peeled (tails left on) and deveined
1/4 cup + 2 tablespoons Teriyaki Sauce/Marinade
1/2 medium fresh pineapple, peeled, cored, and cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1×1 inch square slices
4 cups cooked white rice
4 scallions, sliced on the diagonal