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What’s your favorite?

I just char grilled some bacon wrapped


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I like shrimp broiled in a garlic, wine and butter sauce. I managed and owned seafood restaurants for years, and that was always my favorite


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Salt pepper and garlic on a flat top.


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Shrimp 'n grits


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Nothing left out here…






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Shrimp skewered like Kabob, with thick teriyaki basting sauce and a dash of tabasco...grilled, of course.

Last edited by ingwe; 08/12/22.

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Originally Posted by Mannlicher
I like shrimp broiled in a garlic, wine and butter sauce. I managed and owned seafood restaurants for years, and that was always my favorite

This with fresh lemon juice.


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Pink jumbo gulf shrimp. I eat em 100 different ways. Probably one of my favorite ways is just a simple peel and eat recipe with beer and old bay served with cocktail sauce. I got about ten left in a bag in the freezer. I was planning to fry them up with some onion rings and oysters in a cornmeal breading tomorrow for lunch. Time to resupply.


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Boiled is always my favorite………but smothered with okra and tomatoes is a strong second!

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Originally Posted by Mannlicher
I like shrimp broiled in a garlic, wine and butter sauce. I managed and owned seafood restaurants for years, and that was always my favorite

How bout a recipe, sounds great.

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I could founder on simple shrimp cocktail.

Recipe - thaw shrimp, keep chilled, little lemon, cocktail sauce if desired.

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Sautéed with butter/wine/garlic

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

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Pink hoppers local to here (Panacea or Carrabelle, FL) are about the best normal shrimp I've found. Royal reds are outstanding too - they have a very distinctive flavor. They're a deep water shrimp that has to be frozen as soon as caught whereas most of the rest of the gulf shrimp are shallow(ish) water and iced.


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Originally Posted by Jim_Conrad
Salt pepper and garlic on a flat top.

You'll eat anything you fat piece of [bleep].

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Shrimp Boiled in Butter...

Start by adding (in a covered pot)
2 sticks of butter
Garlic cloves to suit your taste... I use a lot... whole is my preference, but crushed or chopped works fine
1 or more sweet onions cut in quarters
Bay leaf, 2 or 3
Old Bay Seafood Seasoning

Bring to almost boiling on medium heat before adding about 3 pounds of large shrimp in the shell, headed. Turn to high until back to temperature. Turn off the heat and let the shrimp sit in the butter and rest for 5 minutes or so.

French bread rounds to sop up the butter and lots of napkins...

Left-over melted butter makes a great starter for all sorts of soups and chowders.

Last edited by Sitka deer; 08/14/22. Reason: Johnny's?!? What was I thinking?

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Originally Posted by tylerw02
Originally Posted by Jim_Conrad
Salt pepper and garlic on a flat top.

You'll eat anything you fat piece of [bleep].


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Big Jim gots an admirer.


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Originally Posted by Sitka deer
Shrimp Boiled in Butter...

Start by adding (in a covered pot)
2 sticks of butter
Garlic cloves to suit your taste... I use a lot... whole is my preference, but crushed or chopped works fine
1 or more sweet onions cut in quarters
Bay leaf, 2 or 3
Old Bay Seafood Seasoning

Bring to almost boiling on medium heat before adding about 3 pounds of large shrimp in the shell, headed. Turn to high until back to temperature. Turn off the heat and let the shrimp sit in the butter and rest for 5 minutes or so.

French bread rounds to sop up the butter and lots of napkins...

Left-over melted butter makes a great starter for all sorts of soups and chowders.
It don’t suck.


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Tough to mess up shrimp unless you over cook em, or overpower their delicate flavor. Hammering some cilantro/lime now.👊🏻

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