There is just nothing better than fresh from the Gulf of Mexico Wild Alabama Shrimp. You can prepare Wild Alabama Shrimp in a variety of ways. Our On-Line Cook Book will give you some tasty ideas. 

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Chef Lucy Buffett's Screaming Easy Wild Shrimp Wasabi

• 2 pounds large shrimp (approx. 36), heads off, peeled and de-veined, leaving on the tails
• 1 T coarse sea salt
• 1 T wasabi powder
• 1 T prepared horseradish
• ¼ cup beer (I use Corona and drink the rest while cooking.)
• 2 T unsalted butter
• 1 T fresh cilantro finely chopped
• Lime slices for garnish

Combine wasabi, beer and horseradish. Set aside. Place a cast iron skillet over high heat. When it begins to smoke, add shrimp. Toss until shrimp begin to turn pink (about 15 seconds). Add salt, wasabi-beer mixture and butter. Stir quickly for another 15 seconds, then cover tightly and remove from heat. Let shrimp rest for five minutes. Add cilantro, stir once and cover again. Wait another five minutes. Garnish with lime slice. Serves 6

Chef Raymond Lowe's Curry Shrimp

• 2 ½ lbs. Wild Alabama Shrimp deveined, cleaned and washed with limejuice.
• 1 medium lime freshly squeezed
• ½ tbsp. Curry
• ½ tsp. Tony's Creole Seasoning
• ¼ tsp. Caribbean jerk seasoning
• 1 packet Sazon Goya
• 2 tbsp. olive oil
• ¼ tsp. Geera (roasted cumin)
• 1 ½ cup water

Combine first six ingredients and marinate shrimp overnight. Dissolve geera in 1 ½ tbsp. water. Add to hot oil in heavy pot. Keep stirring until pot becomes silent. Add shrimp and stir evenly for 1 ½ minutes at medium high heat. Serves 8

Alabama Wild Shrimp Boiled in Beer

• 5 lbs. Alabama Wild Shrimp
• 2 cans beer
• 2 whole lemons, cut up
• 1 piece celery, diced
• 2 onions, cut up
• 2 large cooking spoons salt
• 2 large cooking spoons olive oil
• Red pepper to taste
• 1 bay leaf
• enough water to cover shrimp

Bring everything to a boil after adding 5 pounds of headless shrimp. Cover and boil 5 minutes. Stir, then let stand covered off the heat for 6 more minutes. They should be just right to peel and easily eat.

Alabama Wild Shrimp with Spicy Chili Sauce

• 6 tablespoons (¾ stick) butter
• 6 large garlic cloves, chopped
• 2 teaspoons finely ground black pepper
• 2 teaspoons dried thyme
• 1 ½ teaspoons cayenne pepper
• 30 uncooked large, Alabama Wild shrimp, peeled, deveined
• 2 cups Jamaican lager or other lager beer
• 6 cups low-salt chicken broth
• ½ cup Worcestershire sauce
• 1 tablespoon honey
• Freshly cooked white rice

Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and saute 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice. Serves 4

Alabama Wild Shrimp Creole

• 1 c. flour
• 1 c. Mazola oil
• 2 c. chopped onions
• 1 c. chopped celery
• ½ c. bell pepper
• 2 cloves chopped garlic
• 3 lbs. raw deveined, Alabama Wild Shrimp
• 1 large can tomatoes
• 2 small cans tomato paste
• 3 tsp. salt
• ¼ tsp. red pepper
• ½ tsp. black pepper
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped onion tops

Make roux (brown over slow fire stirring constantly) of flour and cooking oil. Add onions, celery, bell pepper and garlic and cook until soft. Add tomatoes and tomato paste, mix well and cook about 5 minutes, then add 6 cups of water. Let simmer about 1 hour. Add 3 pounds of raw, deveined shrimp, cook for 15 minutes. Add parsley and onion tops 5 minutes before serving.
Serves 10 generously over rice.

Herbed Alabama Wild Shrimp Dip

• 1 pound uncooked large shrimp, unpeeled
• 2 green onions, coarsely chopped
• 1 shallot, chopped
• 2 tablespoons chopped fresh tarragon
• 1 cup mayonnaise
• 1 cup sour cream
• ½ teaspoon Worcestershire sauce
• ½ teaspoon hot pepper sauce

Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours.
(Can be made 1 day ahead. Keep chilled.) Serves 8

Alabama Wild Shrimp Newburg

• 3 Tbsp. butter or margarine
• 1/2; lb. fresh mushrooms, sliced
• 3 lbs. Alabama Wild Shrimp, cooked, peeled and deveined
• 2 10-oz. cans mushroom soup
• 1/2; cup light cream
• 1/3 cup sherry
• 2 tsp. dry mustard
• 4 tbsp. grated parmesan cheese
• Salt and pepper to taste

Melt butter in double boiler. Add soup, mustard, salt and pepper. Simmer for 15 minutes. Whip cream. Add mushrooms, shrimp, and sherry to mixture in double boiler and continue to cook over low heat. Add parmesan cheese. Fold in cream. If sauce is too thick, thin with milk. Serve over rice, in pastry shell, or over toast. Serves 8

Grits with Alabama Wild Shrimp and Roasted Red Bell Pepper

• 2 large red bell peppers
• 2 tablespoons (¼ stick) butter
• 3 garlic cloves, chopped
• 2 green onions, chopped
• 1 ½ teaspoons chopped fresh thyme
• 1 cup quick-cooking grits
• 3 ½ cups low-salt chicken broth
• 3 tablespoons whipping cream
• 1 teaspoon salt
• 1 teaspoon hot pepper sauce
• ¼ teaspoon ground black pepper
• 30 uncooked large, Alabama Wild shrimp, peeled, deveined
• 1 cup crumbled feta cheese
• Fresh thyme sprigs

Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.

Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Saute until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)

Preheat oven to 400 F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.
Makes 6 main-course servings.