Fresh Gulf Shrimp Recipes

Fresh Gulf Shrimp Recipes

Fresh Gulf Shrimp Scampi, Salads, Pasta, Grilled Shrimp - Buy fresh or frozen shrimp by the pound for your favorite shrimp recipes. Order large, jumbo gulf shrimp online. Gulf Shrimp scampi appetizer food.

Gulf Shrimp and Fresh Fettuccini with Tomato, Mushrooms, and Truffle Oil

3/4 pound fresh fettuccine
2 tablespoons olive oil
1/4 cup unsalted butter
1 pound assorted mushrooms, trimmed and chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
2 1/2 cups peeled, seeded, and diced tomatoes
1 tablespoon tomato paste
1 pound large gulf shrimp, peeled and de-veined
1/4 cup dry white wine
1/2 cup shrimp stock
1/2 teaspoon truffle oil
1 tablespoon chopped fresh parsley leaves, plus more for garnish
1/2 cup grated Parmesan

Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente, 2 to 3 minutes. Drain and toss pasta with 1 tablespoon of the olive oil, cover, and set aside.

Meanwhile, heat the remaining tablespoon of oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, and cook, stirring, for 4 to 5 minutes, or until most of the liquid has evaporated. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the diced tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute.

Add the shrimp to the pan and sear on 1 side for 1 to 2 minutes. Turn shrimp and add the wine and the stock to the pan. Continue cooking until the shrimp are cooked through and most of the liquid has evaporated. Add the cooked fettuccine, and remaining 2 tablespoons of butter. Toss the pasta to heat through, about 1 minute and remove from the heat. Drizzle with the truffle oil, add the 1 tablespoon parsley and toss to coat.

Divide pasta evenly among 4 pasta bowls and garnish with grated cheese and chopped parsley. Serve immediately.


Bacon-Wrapped Gulf Shrimp with Creamy White Cheddar Grits, Crispy Spinach and a Sweet Spicy Tomato Jam

18 strips bacon
18 jumbo shrimp (16-20's) about 1 1/4 pounds
1 1/2 teaspoons Creole Seasoning
1/4 cup olive oil
1 recipe Cheesy Grits, recipe follows
1 recipe Fried Spinach, recipe follows
1 recipe Tomato Jam, recipe follows

Preheat the oven to 350 degrees F.

Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel the shrimp, leaving the tails attached. Devein and set aside, refrigerated, until ready to use.

Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Creole seasoning and wrap a strip of the cooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp. Set aside and repeat with the remaining shrimp and bacon slices.

Set a 12-inch sauté pan over medium heat, and add the olive oil to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes.

Serve the shrimp over the top of Cheesy Grits and garnish with the Fried Spinach. Drizzle the Tomato Jam decoratively over each plate.

Creole Seasoning Mixture

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup