Shrimp Boats Tied to Dock, Darien, Georgia, USA
Shrimp Boats Tied to Dock,
Darien, Georgia, USA
Photographic Print

Wells, Joanne
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La Belle Cuisine - More Seafood Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Two Favorite Shrimp Recipes



Stonewall Kitchen, LLC 

“Excess on occasion is exhilarating;
it keeps moderation from becoming a habit.”

~ W. Somerset Maugham

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Shrimp Boat at Sunrise, Tybee Island, Georgia, USA
Shrimp Boat at Sunrise,
Tybee Island, Georgia, USA
Photographic Print

Wells, Joanne
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A Shrimp Boat Silhouetted against an Orange Sky
A Shrimp Boat Silhouetted against an Orange Sky
Photographic Print

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La Belle Cuisine


These are two of my favorite old stand-by recipes. Quick, no-fuss, and
delicious. Some hot garlic bread, a large salad, a good bottle of beer
(or wine). Or two... what more could we ask?


Shrimp in Beer

3 pounds large shrimp
Your favorite beer
Fresh dill sprigs
Handful of fresh celery leaves
1 bay leaf
3 garlic cloves, roughly chopped
1 large onion, in chunks
8 to 12 black peppercorns
Salt (lots) and hot sauce to taste

Wash the shrimp well, drain, and place in a large nonreactive saucepan
with beer to cover. Bring the mixture to a boil and add the dill sprigs, celery leaves, bay leaf, garlic, onion, peppercorns, salt and hot sauce. Simmer, covered, about 3 minutes, or just until the shrimp turn bright pink. Please
do not overcook!
The shrimp can be served in their shells in individual soup plates with some
of the cooking liquor (accompanied by garlic bread, of course!), or shelled, deveined, and served with the sauce of your choice. How many servings?
Well, that depends… Let’s say 4 to 6. Or 2 hongry Cajuns!


Favorite Grilled Shrimp

1 stick (1/2 cup) unsalted butter, melted
1/4 cup olive oil
1/4 cup minced fresh herbs (such as parsley,
thyme, rosemary, cilantro)
3 tablespoons fresh lemon juice
3 large garlic cloves
1 tablespoon minced shallot
Salt and freshly ground black pepper
Tabasco sauce to taste
A splash or two of tequila, if desired
1 1/2 pounds medium-large shrimp in shells
Bamboo skewers
Lemon slices for garnish, if desired

Wash the shrimp well and drain them in a colander.
In a large bowl combine the melted butter, olive oil, fresh herbs, lemon
juice, garlic, shallot, salt, pepper, Tabasco and tequila, if desired. Mix in
the drained shrimp and marinate them at room temperature 1 hour, or in
the refrigerator for 5 hours, stirring occasionally to distribute the marinade.
Soak the bamboo skewers in a shallow dish in water to cover for 30
minutes. Prepare a barbecue grill with medium-hot coals. Thread the
shrimp on skewers and grill on an oiled wire rack until they are just
opaque, about 2 minutes per side. Serves 4 to 6.

(As an alternative to grilling, peel and devein the shrimp, marinate them
for about an hour at room temperature, and grill on a well-seasoned
ridged grill pan over medium-high heat until just cooked through. A
couple of minutes per side, at most, should do it.)

Featured Archive Recipes: 
Sautéed Shrimp with Garlic, Fennel,
Tomatoes and Orzo

Grilled Shrimp Tequila

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