Lemon Garlic Shrimp  Recipe by: Wild American Shrimp® Chef Advocate, Peter Vauthy     Ingredients 5          pieces of  Wild American Shrimp, peeled and deveined 5          lemon slices, very thin 4          cloves of garlic, crushed 1          tablespoon shallots, thinly sliced…

Gulf Snapper and Confetti Shrimp Recipe by: Wild American Shrimp® Chef Advocate, Monte Sheffield    Ingredients 4 Snapper fillets, skin off ½ lb. medium, peeled and deveined Wild American Shrimp ¼ cup olive oil 3 cloves of garlic ½ red onion minced ½ sweet red bell pepper deseeded/minced ½ yellow bell pepper deseeded/minced ½ poblano…

  SEAFOOD FRIED RICE Fried rice is an incredibly popular dish that can be found around the world, and it’s only made better with the delicious taste of wild-caught American shrimp! This recipe for Seafood Fried Rice incorporates not only shrimp but also any other seafood you like! No matter what you use, you’re sure…

Grilled Chilled Shrimp Rolls     Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA “This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich…

Grilled Shrimp Salad with Sweet Tea Vinaigrette   Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA “This delightful dish is perfect to serve at a brunch. If ripe peaches aren’t…

Shrimp Burgers with Sweet ‘n’ Spicy Tarter Sauce   Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA Serves 4 | Prep Time: 1 hour + overnight freezing | Cook Time:…

With a quart of Creole Mother Sauce in the refrigerator, a company-worthy dinner is only minutes away. Heat up the sauce while you cook the rice, toss a salad, and heat a loaf of bread. You can simply drop the shrimp into the simmering sauce, but the shrimp can be seasoned separately and then give them a quick sauté which will add a little more caramelization.

Shrimp and Tabasco Hot Sauce Cheese Grits By Chef Advocate John Currence GRITS Ingredients 1 c. Quaker Quick Grits 1 tsp. Cayenne Pepper 4 tbsp. Unsalted Butter 1 1/2 tbsp. Paprika 3/4 c. X-sharp Cheddar (White) 1 tbsp. Tabasco Hot Sauce 1/2 c. Grated Parmesan Cheese Salt & Pepper to Taste Directions 1. Cook grits…

This recipe is from Chef Advocate, Carla Snyder‘s new book, One Pan, Whole Family Note from the author: I had a great time figuring out how to best cook this pasta dish in one pan. Turns out, cooking the pasta in a mixture of vegetable broth, water, and lemon juice flavors the pasta in the best…

Ingredients 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on 1½ tsp. Kosher salt 1½ tsp. Coarsely ground black pepper 3 Tbsp. Creole seasoning 1 Tbsp. Powdered garlic ⅓ cup Olive oil ½ cup White wine 2 Tbsp. Lemon juice 2 Tbsp. Louisiana Hot Pepper Sauce 1 Tbsp. Worcestershire sauce ¾…

Recipe by Elizabeth Ingredients: 2 pounds Jumbo Shrimp 1/4 cup Salt 1/4 cup Vegetable Oil 6 Cloves Garlic 1 tsp Anise Seed 1/2 tsp Red Pepper Flakes 1/4 tsp Pepper 4 Tbsp Unsalted Butter 2 Tbsp Fresh Parsley Lemon Wedges Directions Shared from cooksillustrated.com: 1. Dissolve salt in 1 quart cold water in large container….

Recipe by Brad Williamson Ingredients:                 1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips Olive oil 3 oz. Spanish chorizo, sliced 1 teaspoon saffron threads 1 1/2 cups of water 1 cup rice 1 large garlic clove…

This recipe was from Dorothy Noriea, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  Shrimp Acadian     Ingredients 1 pound Gulf shrimp, with heads and peels 1/2 cup white onion, chopped 1/2 cup red pepper,…

This recipe was from Phil Wagner, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  Shrimp Chorizo Noilly Prat Bouligny Sauce     Ingredients 5 tablespoons olive oil 1 red bell pepper, diced 2 carrots, chopped 2…

This recipe was from Floyd Kyle, the winner of NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  Louisiana Shrimp, Caribbean Style   Ingredients 16 ounces Mahatma yellow rice 1/2 cup (1 stick) salted butter 3 cloves of fresh garlic chopped…

GARLIC AND HERB SHRIMP PASTA    Ingredients 12 ounces spaghetti 1 tablespoon olive oil Zest from 1 lemon 1 tablespoon minced fresh basil or 1 teaspoon dried basil ½ teaspoon salt   ½ teaspoon pepper                         2 tablespoon butter                          1 pound peeled and deveined shrimp    …

Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of the Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A. Check out this Honey Garlic Shrimp & Broccoli recipe from Homemade Hooplah!…

For best flavor, always use wild-caught American shrimp! Scroll down below to see how we tested this delicious recipe for ourselves!  This Cajun Shrimp and Sausage Vegetable Skillet from therecipecritic.com makes for a great 20-minute low-carb meal packed with awesome Cajun flavor, complete with shrimp, sausage and summer veggies! This recipe looked so delicious and…

Pickled Gulf Shrimp  by Wild American Shrimp® Chef Advocate, Brody Olive Ingredients 2 lbs Jumbo Gulf Shrimp 1 cup olive oil ½ cup tarragon vinegar 1 tablespoons pickling spice 2 teaspoons salt 2 teaspoons sugar 1 teaspoon dry mustard ½ teaspoon red pepper flake 2 each onions julienne ½ cup fresh chopped parsley 4 ounces…

Grilled Head-on New Orleans-style BBQ Shrimp Recipe by: Wild American Shrimp® Chef Advocate, David Guas     Ingredients 6          (12-inch) wooden skewers 2          lb. unpeeled, raw, Wild American Shrimp ¼         cup olive oil, divided 10        Tbsp. butter, divided 1          tsp. whole black peppercorns 2          bay leaves 3          Tbsp. minced garlic cloves 2          Tbsp. chopped fresh rosemary…

Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A. Aunt Bee’s Shrimp and Pasta Salad Recipe by: Blair Lonergan, The…

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli Recipe by: Wild American Shrimp Chef Advocate Jim Smith  Pickled Shrimp Ingredients: 1 Pound shrimp boiled 1 Sweet onion sliced 2 Lemons sliced 3 Cloves garlic sliced 8 Fresh bay leaves 10 Sprigs fresh thyme 1 t Celery seeds 1 t Fennel seeds 1 t Coriander…

Seared Royal Red Shrimp with Miso Apple Turnip Puree, Spiced Granola and Fresh Herbs Recipe by: Wild American Shrimp Chef Advocate Jim Smith Spiced Granola Ingredients: 1.5 Cup Brown Sugar .5 Cup Water 4 Cups of Oats 4 Cups of Raw Pecans 4 Cups Toasted Pumpkin Seeds 2 Cups Toasted Sunflower Seeds .5 Teaspoon Cayenne…

Smoked Shrimp Bisque with Salsa, Plantain Crumbles and Homemade Shrimp Stock   Ingredients 1 qt shrimp stock concentrate (recipe to follow) 1 qt heavy cream 1 cup tomato paste 2 cups smoked shrimp salsa (recipe to follow) 1/2 cup fried plantain crumbles for garnish (recipe to follow) Heat stock, cream, and tomato paste in a…

Maple Glaze Beurre-Blanc Shrimp over Linguine By Wild American Shrimp Chef Advocate, Michael-Ann Rowe.   Ingredients 1 Lb. Louisiana shrimp (shell off and cleaned) 2 small handfuls of Linguine 3/4 C maple syrup (1/2 + 1/4) 1 Lg. Shallot heart (diced) 1/4 C light cream 1 TBS unsalted butter 1/4 C of reserved pasta water…

Shrimp Scampi is a very popular southern-style way to prepare shrimp. Serve this wonderful scampi by Diana Rattray of Southern Food Guide as a first course or serve with hot cooked rice or angel hair pasta and a salad for a complete meal. Ingredients 1 1/2 pounds large shrimp (about 16 to 24) 1/3 cup…

Ingredients: 6 jumbo Wild American Shrimp® with head on 1/2 pound Louisiana crawfish 1 pound cavatelli pasta 1 can diced tomatoes 3 tablespoons diced chorizo sausage 8 kalamata olives 1 tablespoon shallots, diced 2 artichokes, quartered 1/2 cup white wine 1 1/2 cups shrimp stock (Stock can be purchased already prepared.) 1 tablespoon fresh oregano…

Ingredients: 3 tablespoons olive oil 1 leek, cleaned and julienned 1/4 pound spinach 1 red pepper, roasted, stemmed, peeled and julienned 1/2 pound orzo pasta, cooked 16 medium Wild American Shrimp®, peeled and cooked 1 cup Pineapple Basil Vinaigrette (recipe follows) Salt to taste Cilantro, for garnish 1/2 cup roasted peanuts, for garnish Directions: In…

Ingredients: 2 1/2 pounds Wild American Shrimp®, boiled, peeled and deveined 1 large green pepper, chopped 3 (10 1/2-ounce) cans cream of mushroom soup 1 (2-ounce) jar diced pimentos 2 cups finely-chopped onion 3/4 cup water 1 cup finely chopped celery 1 (6-ounce) box wild rice 1 pound cheddar cheese, shredded Directions: Dilute soup with…

Ingredients: 2 pounds Wild American Shrimp®, boiled, peeled and deveined 1 (8-ounce) can mushrooms 2 (10 3/4-ounce) cans cream of shrimp soup 1/2 cup Parmesan cheese 1 cup sherry 1 pint sour cream               Directions: Mix all ingredients except shrimp and heat. Add cooked shrimp. Do not boil. Serve…

Ingredients: 2 pounds raw Wild American Shrimp®, peeled and deveined 1/2 pound fresh sliced mushrooms 1 cup sliced celery 2 teaspoons chives 1/2 teaspoon ginger 2 teaspoons Season-all 1/4 teaspoon coarse ground black pepper 1/4 cup brandy, heated 1/2 cup butter 12 cherry tomatoes 1 teaspoon parsley flakes 1/4 teaspoon tarragon leaves 1 teaspoon dry…