Gulf Coast Shrimp Recipes

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

GULF COAST SHRIMP

Steps:

• 1. Combine the shrimp shells and clam broth in a medium-size saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly reduced and well flavored (the shrimp shells will turn orange), 10 to 15 minutes. Strain the broth into another medium-size saucepan you should have about 3/4 cup.2. To the shrimp broth add the butter, garlic, scallions, Tabasco, Worcestershire sauce, bay leaves, cayenne, paprika, thyme, oregano, salt, black pepper, and syrup. Bring to a boil over medium heat and cook, uncovered, until thick, syrupy, and richly flavored, about 10 minutes. Remove from the heat and let cool to room temperature.3. Meanwhile, rinse the shrimp under cold running water, then drain and blot dry with paper towels.4. Add the shrimp to the cooled marinade in the saucepan and toss to coat. Cover and let marinate, in the refrigerator, for 2 to 4 hours.5. Preheat the grill to high.6. When ready to cook, oil the grill grate. Remove the shrimp from the marinade, reserving the marinade. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with 2 to 3 tablespoons of the reserved marinade while cooking.7. Transfer the shrimp to a serving platter. Bring the remaining marinade to a boil in its saucepan over medium heat. Pour over the shrimp and serve immediately.Serves 6 to 8 as an appetizer, 4 as an entrée

GULF COAST FRIED SHRIMP

Steps:

• Peel shrimp, leaving the tails intact; devein.
• Place shrimp in a large shallow bowl.
• Combine eggs, French dressing, lemon juice and onion powder.
• Pour over shrimp, stirring gently to coat.
• Cover and marinate in refrigerator for at least 3 hours, stirring occasionally.
• Pour oil to depth of 2-inches into a dutch oven; heat to 375°F.
• Combine cracker crumbs, crushed cornflakes, and cornmeal.
• Remove shrimp from marinade, discarding marinate.
• Dredge shrimp in cracker mixture and fry a few at a time until golden.
• Drain shrimp on paper towels.

FLORIDA COAST PICKLED SHRIMP

Steps:

• In a large pot, combine the crab boil, 2 teaspoons of the salt, the lemon quarters, and 8 cups water. Bring the mixture to a boil, and boil for 5 minutes. Add the shrimp, and cook until they are pink and cooked through, about 3 minutes. Drain the shrimp in a colander, and discard the crab boil and lemon.
• In a small saucepan, whisk together the oil, vinegar, lime juice, Creole mustard, peppercorns, fennel seeds, red-pepper flakes, garlic, bay leaves, and the remaining 2 teaspoons salt. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove the pan from the heat, stir in the onions and carrots, and cool completely. Place the shrimp in a large nonreactive mixing bowl or container (sealable plastic storage containers work great), and cover with the marinade. Toss with the lemon slices, cover tightly, and refrigerate for at least 8 hours (or for up to 2 days), tossing every 4 or so hours, before serving. To serve the pickled shrimp, use a slotted spoon to transfer the shrimp and goodies (pickled veggies, spices) to a serving bowl, then add just enough liquid to keep everything moist (using the entire bowl of pickling liquid would be too messy).

FLORIDA GULF COAST NEWSPAPER SHRIMP DINNER

Steps:

• You will also need: newspaper or brown grocery bag split open.
• Fill a large stock pot 2/3 full of water.
• Add the bay seasoning, the orange, vinegar, and the limes.
• Bring to a rolling boil then add the potatoes, chicken, sausage, and the onion.
• Let bring back to a rolling boil, add water as needed to keep the ingredients covered.
• After boiling for 20 minutes, add the corn.
• After letting the corn boil for 5 minutes add the shrimp.
• Boil for another five minutes, or until the shrimp are thoroughly pink.
• Remove from heat, and drain the water off with a strainer.
• Spread the newspaper, or paper bags over the table and dump the drained food onto it.
• The orange and the limes can be discarded.
• Everyone helps themselves to the dinner.
• I would recommend the following condiments:.
• cocktail sauce for the peel and eat shrimp.
• sour cream for the potatoes.
• mustard sauce for the sausage (I usually mix 1/3 yellow, 1/3 Dijon, and 1/3 coarse stone ground for mine).
• You can have butter for the corn, but unlike traditional corn on the cob this corn will be very flavorful from the bay seasoning and the citrus, and I usually skip it.