What’s your favorite?

I just char grilled some bacon wrapped

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

Salt pepper and garlic on a flat top.

Shrimp 'n grits

Nothing left out here…

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

This with fresh lemon juice.

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.

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

How bout a recipe, sounds great.

I could founder on simple shrimp cocktail.

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

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.



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.

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

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.

Awwwww.....you got a crush on me dont ya??

Big Jim gots an admirer.

It don’t suck.

I really like these

https://howtobbqright.com/2016/06/09/smoked-shrimp/

Killer !!

https://heygrillhey.com/bacon-wrapped-shrimp/

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

Steamed with spice.

I prefer to clean them and remove the shells, then heat some olive oil with minced garlic and smoked paprika. When the oil is hot and the garlic and paprika fragrant, add the shrimp and stir fry until almost cooked through. At that point, add about 1/2 cup of dry white wine (I usually use Pinot Grigio) and reduce. Serve with the sauce over rice.

Walnut shrimp....

Shrimp BLT, one of the best things I’ve ever eaten.

Last nights dinner though a dumped a bit of Pinot Grigio in the mix. Wife was pleased.

Nice. Been thinking about some scampi. Have a couple pounds of raw frozen peeled and deviened red shrimp to use.

Either grilled on the bbq or sautéed in an azz ton of butter, splash of wash ya sister, SP&G, and a bit fresh herbs. Kinda N.O. BBQ style.

Grilled and butter wiped , spinkled with Dirty AL`S seasoning from Padre island,Texas on a wood spiel / stick

Tag

Cant beat good ole fried shrimp, by themselves or on a poboy…my other favorite way is the New Orleans BBQ style with fresh french bread slices to mop up the juice, will make you wanna slap your grandma!!!

I do love a fried shrimp poboy. Or oyster. Or half and half. Gotta have a bottle of Louisiana style hot sauce to splash on there. It could be Crystal, Trappey's, Tabasco, Louisiana Gold, Louisiana Fish Fry brand.

This. You don't really even need a recipe.

I peel the de-veined shrimp, spread them in a skillet covered with melted butter. Add some sliced garlic, black pepper, tiny bit of paprika and crushed red pepper. a few shakes of parsley flakes. Don't saute too long before turning once. Just before serving add small amount of lemon or orange juice and enough grated Parmesan cheese to suit your taste. Cook more than you need for a meal and save the remainder for adding to other dishes or salads later in the week.

She's feelin you up all the way from mum's basement, Jim.

Shrimp & Baby Bok Choy




Sautee' with bok choy. Add red pepper flakes. Drizzle with Sriracha

looks awfully good Greg!

Had these on the weekend & they were fabulous !!

Didn't have the korean chili paste, but subbed in Thai red chili paste.

https://www.marionskitchen.com/spicy-shrimp-scampi/



Sorry about the [bleep] photo, but they were bombdigity !



Pop 'em in you pie hole, suck the goodness off the shells, peal & devour.

That looks clean & delicious Greg !!

I like shrimp about any way imaginable. I much prefer salt water shrimp to fresh water shrimp and, whenever possible, still kicking in the sink when you're cleaning them. Recreational shrimp season opens next month, going to be very happy to get out there and get some.

We do them in a skillet with butter and cheasapeake bay seasoning.
https://www.thespicehouse.com/products/chesapeake-bay-seafood-seasoning

They dont need much. This seasoning does a better job than oldbay on shrimp. A plate full of shrimp and a baked tater is hard to beat. I like to pour the shrmip seasoning and butter over a soft skinned tater and eat the whole thing. We usaully just microwave a tater. I hate tough skin on them

Shrimp cocktail is my favorite. Grandma bought them for us kids when we were young and been hooked since.