Great Ways to Cook Gulf Coast Shrimp

You don't have to be a master chef to stir up some delicious Gulf Coast shrimp. So, whether you're vacationing on the shores of Alabama, Texas, Mississippi, Louisiana or Florida, bring these recipes with you to create your own culinary masterpiece in your personal HomeAway kitchen.

Gulf Coast Gumbo

Alabama rental #251889vb

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Ingredients

13 ounces medium shrimp, peeled and deveined

1 tablespoon and 1 and 3/4 teaspoons corn oil

1 tablespoon and 1 and 3/4 teaspoons all-purpose flour

3 tablespoons and 1/2 teaspoon chicken broth

1/4 (3 pound) whole chicken

3/8 cup onion, chopped

1 stalk celery, chopped

1/4 cup green bell pepper, chopped

1 large tomato, chopped

3/4 garlic clove, minced

3/8 bay leaves

1/2 teaspoon salt

1 and 1/4 teaspoons Old Bay Seasoning™

1/2 teaspoon ground cayenne pepper

6 ounce can crab meat, drained

3 ounces Andouille sausage, diced

1 1/4 teaspoons file powder



How to Prepare

1. Peel and devein the shrimp. Refrigerate shrimp meat; place the shrimp heads and shells in a large pool and cover with 2 quarts of water. Secure the lid and simmer over medium-low heat until liquid is reduced by half. Strain out the shrimp heads and shells.

 

2. Add oil to a pot large enough to hold all ingredients. Heat over a medium-high temperature. Stir in flour; cook and stir for several minutes until it turns dark brown.

 

3. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, bay leaves, celery, bell pepper, garlic, tomato, red pepper flakes, seasoning and salt. Boil for 1.5 hours, or until chicken meat is no longer pink.

 

4. Remove chicken from the pot, wait until cool enough to handle. Remove bones and cut the chicken into 1-inch-sized pieces 5. Add chicken meat, shrimp broth, sausage, crab meat and shrimp to pot}. When the gumbo comes to a boil, turn off heat. Stir from the bottom for one minute. Serve!



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Shrimp Boil

Texas rental #169977

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Ingredients

1 (12-ounce) bottle beer

1 (1.5-ounce) bag seafood boil seasoning

1 tablespoon salt

1/2 teaspoon cayenne pepper (optional)

3 bay leaves

2 onions, quartered

2 garlic bulbs, halved

1 pound small red potatoes

4 ears fresh corn, husks removed and halved

1 pound smoked sausage, cut into 1-inch diagonal slices

2 pounds large shrimp

French baguette, lemon wedges, melted butter and Old Bay seasoning



How to Prepare

1. Put first seven ingredients in 4 quarts of water in a stockpot. Bring to a boil. Add potatoes; simmer 15 minutes. Add sausage and corn; simmer 8 minutes. Add shrimp, cover and turn off heat. Let shrimp sit for 10 minutes to absorb the flavor.

 

2. Drain liquid. Serve with melted butter.



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Cajun Shrimp and Rice

Mississippi rental #608865vb

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Ingredients

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 teaspoons Cajun seasoning

1 pound large shrimp, peeled and deveined, tails intact

Kosher salt and freshly ground pepper

4 plum tomatoes, chopped

2 bunches scallions, chopped

3 cups cooked white rice

3 tablespoons fresh parsley, chopped

Lemon wedges for serving (optional)



How to Prepare

1. Heat the butter, garlic and olive oil in a large skillet over medium-high heat for about one minute. Add the Cajun seasoning and shrimp. Cook while stirring until the shrimp begin to curl, about one minute. Season with salt and pepper.

 

2. Add the scallions to the skillet and stir for about one minute.

 

3. Add the rice and 1/4 cup water and continue to cook until the rice is entirely warm and the shrimp are opaque - about three more minutes.

 

4. Stir in the parsley and serve with lemon for added flavor.



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Honey Shrimp Skewer

Lousiana rental #332190vb

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Ingredients

1/3 cup honey

1/2 cup soy sauce

3 tablespoons olive oil

1/4 cup fresh lemon juice

1/4 teaspoon dried crushed red pepper

2 garlic cloves, minced

1/4 teaspoon cracked black pepper

12 slices (6 ounces) prosciutto, halved lengthwise

1 pound (about 24) large shrimp

24 nectarine or pineapple wedges

Garnish: sliced chives, sesame seeds



How to Prepare

1. Put first seven ingredients into a large bowl.

 

2. Wrap one piece of prosciutto around each shrimp. Thread shrimp and nectarines alternately on 8-inch skewers.

 

3. Place skewers in shallow dish; drizzle 1/2 cup of soy sauce mixture over skewers. Cover and refrigerate for 30 minutes.

 

4. Preheat grill to medium-high heat (about 350 to 400 degrees Fahrenheit. Remove skewers from marinade and discard marinade. Grill skewers three minutes on each side or until the shrimp turn opaque.

 

5. Serve with remaining soy sauce mixture. Voila!



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Cornmeal-Cumin-Crusted Shrimp with Red Pepper-Chipotle Dipping Sauce

Florida rental #200016vb

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Ingredients

1 1/4 pounds large unpeeled fresh shrimp

1/3 cup cornstarch

1 teaspoon salt

3 large egg whites

1 1/2 tablespoons minced chipotle peppers in adobo sauce

1 cup yellow cornmeal

2 tablespoons ground cumin

Peanut oil

Red pepper-chipotle dipping sauce

Garnish: lemon wedges, fresh cilantro



How to Prepare

1. Peel and devein shrimp. Blend cornstarch and salt in a large zip-top plastic bag. Whisk together egg whites and peppers in a dish. Add cornmeal and cumin in a shallow dish.

 

2. Put shrimp in bag with cornstarch mixture. Shake well to coat all of the shrimp. Dip in egg white mixture and roll in cornmeal mixture.

 

3. Fry shrimp in batches in 2 inches of hot oil at 350 degrees Fahrenheit until they're golden.

 

4. Serve with red pepper-chipotle dipping sauce.



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Flying Trapeze Shrimp

Louisiana rental #990660

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Ingredients

1 tablespoon fresh ginger, minced

1 cup light brown sugar, firmly packed

1 1/2 cups fresh orange juice

2 teaspoons grated orange rind

1/2 cup orange liqueur

1/2 cup unsalted butter

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 pounds large fresh shrimp

olive oil



How to Prepare

1. Combine the first five ingredients in a medium saucepan and bring to a boil over high heat. Lower heat to a medium level and cook 15 to 20 minutes.

 

2. Whisk in butter, 1 tablespoon at a time; stir until it's melted. Add salt and pepper. Remove mixture from heat.

 

3. Peel and devein shrimp, leaving tails intact. Thread shrimp evenly onto 12-inch skewers. Brush with olive oil. Grill with grill lid over medium-high heat for three minutes on each side, or until shrimp turn pink.

 

4. Serve skewers with prepared sauce.

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