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| Size Name (can vary) | Shrimp per Pound |
| Miniature | 60-100 |
| Small | 36-45 |
| Medium | 31-35 |
| Large | 26-30 |
| Extra Large | 16-20 |
| Jumbo | 11-15 |
| Colossal | < 10 |
Boiled Shrimp...Boiled Shrimp...Boiled Shrimp...Boiled Shrimp...
Don't over cook them. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt (unless cooking royal reds-don't salt the cooking water) in a big pot. Bring to a boil. Dump in the shrimp. As soon as the water returns to a boil, pour out the water and shrimp into a colander to stop the cooking.
If you are cooking shrimp of mixed sizes, use a slotted spoon to remove the smaller ones as soon as they begin to curl. Work quickly.
Serve with Cocktail Sauce
that you make using:
Good quality ketchup
Some Heinz bottled Chili Sauce or a bit of dried chili powder
Some fresh squeezed lemon juice
Black pepper
Dash of Lee & Perrin's Worcestershire Sauce (not a cheap store brand)
All the plain grated horseradish you can stand (not the creamed
horseradish sauce with a mayonnaise or oil base)
All the Tabasco
sauce you can stand
OR
Remoulade Sauce for Boiled Shrimp
This is an easy recipe from a fabulous cook from
Memphis, TN named Ruth Morrow. It is best (I think) made a day or two in advance--it keeps
really well. Get out the food processor. You can make less than this recipe, just
adjust ingredients accordingly.
Quart of Kraft, Hellmans, or Duke Mayonnaise
1/3 cup drained, grated horseradish
1/2 oz. or more Anchovy Paste (In toothpaste type tube at grocery store, does NOT
taste like catfood & is an important ingredient)
1/2 cup yellow mustard
Chop finely in food processor:
1 or 2 cloves of garlic
2 small or one very large onion
1 celery heart stalks
couple tablespoons of bottled capers
mix everything together, dip shrimp in this sauce and enjoy or pour over peeled shrimp on a bed of lettuce. Remember, it is better the next day.
OR
soooo much better than the stuff in a
jar.
This is a recipe from a restaurant in the Gulf Shores/Perdido Key area called
Triggers from several years back, I do not know if they still make it from scratch as
management has changed.
No proportions given, just the list
of ingredients they used, just use as much of something as you want.
Mayonnaise
Creole Mustard
sweet pickle relish
chopped onion
pressed garlic
black pepper
Tabasco sauce
Lee & Perrin's Worcestershire Sauce (The cheaper brands don't taste right)
white vinegar
sugar
Coconut Shrimp-Coconut Shrimp-Coconut Shrimp-Coconut Shrimp-
We know that Fried Coconut Shrimp is a very popular dish. We are going to give you some recipes, but this is one dish that Gulf Shores restaurants do very well, so I suggest, if you are vacationing, save this for ordering while eating out and don't bother standing over hot frying oil on your vacation ! Plus you'd have to buy all that oil and you know you don't save oil that you use to cook fish or shrimp !
Coconut Shrimp 1
| 1 1/2 lbs. large deveined & peeled shrimp 1/2 cup all purpose flour 1/2 cup cornstarch 1 tbs salt 1/2 tablespoon pepper 2 tbs veg.oil 1 cup ice water |
2 cups shredded coconut 1 qt. veg. oil for frying 1/2 cup orange marmalade 1/4 cup Dijon mustard 1/4 cup honey 1/4 tsp. hot pepper sauce |
| Peel, devein and wash shrimp--dry on paper
towels. Mix together flour, cornstarch, salt, and pepper. Add 2 tablespoons of veg. oil and ice water. Stir & blend. Pour the coconut into a shallow bowl. Dip the shrimp one at a time into the batter then roll the shrimp in the coconut. Place each shrimp into the pan of heated oil heated to 350 degrees F. fry the shrimp in hot oil till golden -about 5 minutes. Bake the shrimp in the preheated 300 degree F. oven for 5 min. Make
dipping sauce: combine marmalade, mustard, honey, |
|
Coconut Shrimp 2 Nice and spicy, but not hot
| 35 large shrimp deveined 1/4 cup of lime juice 1/2 tsp. salt 1 1/2 tsp. curry powder 1/2 tsp ginger 1 1/2 cup grated coconut 12 oz. beer 2 1/2 cups flour |
Apricot Dipping Sauce: 1 cup apricot preserves 1/4 cup raspberry vinegar 1/4 cup sherry vinegar 1 tsp. paprika dash of Tabasco sauce 2 tsp. salt 1/2 tsp. pepper 1 tbs. sugar |
| Split shrimp lengthwise down to tail with a sharp knife, but do not sever
tail. Combine lime juice, salt, hot curry powder and ginger in a small bowl. Add shrimp, cover and refrigerate for at least 2 hours. To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce. Combine apricot
preserves, both vinegars, paprika and Tabasco in a |
|
Caribbean Coconut Shrimp
| 1 lb shrimp peeled and deveined Batter:: 3/4 cup of flour 1 egg 1/2 tbsp baking powder 1/2 cup beer |
Coating: 1/4 cup of flour 1 1/2 cup grated coconut 1 tbsp salt 1/2 tbsp ground pepper 1/2 tbsp ground cayenne pepper 1/2 tbsp paprika 1 tbsp garlic powder 1/2 tsp dried thyme 1/2 tsp oregano |
| Dip shrimp one at a time into batter and roll in the coating. Deep fry until golden and drain on paper towel. |
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| Serve with various sauces--see other recipes on this page | |
 Shrimp Cleaning TIP: I found this shrimp deveiner /cleaner /sheller in a little shop in nearby Fairhope called Village Peddler 418 Fairhope Ave (across from Julwin's) 251/928-4850 and I must say, it is much better than the popular red one you see for sale most places. This one cost me $4 and worth every penny. I used it to devein these nice gulf shrimp that we boiled. With it you can clean the shrimp and still leave the shells on or easily remove the shells totally. |
Join us for the National Shrimp Festival in Gulf Shores, Alabama
All the condos and hotels book early--so don't wait to make a reservation.
See Shrimp Festival photos from 2002
Try these delicious marinated and grilled or broiled shrimp:
1 can or bottle of strong
beer
1/3 cup toasted sesame oil
1 Tbs frozen limeade
2 Tbs fish sauce (oriental markets)
5 cloves of garlic crushed
1 tsp ground cardamom
1 tsp red chili paste (oriental markets)
18 large shrimp, peeled and cleaned
bamboo skewers, soaked in water
Combine all ingredients and the shrimp in a zip lock bag and refrigerate several hours or overnight. Put shrimp on the skewers and grill until they just turn pink. Do not overcook.
Click Here for Yummy &
Easy
Fish
Recipes
For more shrimp recipes, see
the
Shrimp Festival Cool Stuff Site
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All Rights Reserved-Copyright 2003-2008 Many people do not know that Alabama even has beaches, but Alabama has the most beautiful white sugar sand beaches around. The weather is glorious, the area is full of golf courses, and the Alabama Gulf Coast has been a steady award winner in family beach vacation categories. Gulf Shores is the original and most well known part of the beach, Orange Beach has been more recently developed and Perdido Key is right next to Orange Beach. We do not have nearly the traffic problems that the Destin area seems to have now-a-days. The prices are very reasonable down in Dixie, the weather is exceptional, and the people are the friendliest ever !
Tuesday, February 26, 2008
Copyright 2003-2008 Lundy Wilder & Gulf Shores Area Vacation and Dining Information, Driving Directions, Beach Photos
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Gulf Coast Shrimp