Our big, yummy, fresh caught Gulf shrimp are so versatile and easy to prepare…
It’s no wonder that locals and visitors alike look forward to enjoying them after a long day spent on our white sand beaches.
Something about being surrounded by all our coastal majesty when kicking back on our pristine shorelines, brings out the cravings for fresh, tender gulf shrimp. They can be prepared dozens of ways, from sautéed to fried, served with dipping sauces, in salads, or over risotto.
Buy them fresh from the local fish market or pick up a mess of them right off of the boats in Destin Harbor and bring beach flavor to your suites at the Sea Oats Motel where you can fix up some of these delicacies right in the comfort and intimacy of your unit’s fully equipped kitchen.
In fact, along with a couple of cold cocktails and good company, some of these delicious recipes are perfect for gathering round family and friends for a classic sunset party, right from the patio of your private balcony overlooking our unrivaled beaches.
Some of our favorite ways to prepare our tasty gulf treats are:
- 1/2 cup chopped onion
- 6 cups water
- 3/4 cup fresh lime juice, divided
- 1 pound medium shrimp
- 1 cup chopped peeled cucumber
- 1/2 cup ketchup
- 1/3 cup chopped fresh cilantro
- 2 tablespoons Mexican hot sauce (such as Tamazula)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Place chopped onion in a colander, and rinse with cold water. Drain.Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.
Coconut Crab and Shrimp Salad
- Cooking spray
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 teaspoon salt, divided
- 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
- 1/3 cup finely chopped onion
- 1/3 cup chopped fresh cilantro
- 1/3 cup diced peeled avocado
- 1/2 pound lump crabmeat, drained and shell pieces removed
- 1 jalapeño pepper, seeded and chopped
- 3 tablespoons fresh lemon juice
- 2 teaspoons extravirgin olive oil
- 6 cups torn Boston lettuce (about 3 small heads)
- 1/4 cup flaked sweetened coconut, toasted
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp.
Shrimp and Grits
- 2 bacon slices
- 1 pound unpeeled, medium-size raw shrimp
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup sliced fresh mushrooms
- 2 teaspoons canola oil
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1 cup low-sodium, fat-free chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon hot sauce
- Cheese Grits
1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.