Summertime in the South always means it's time for a Shrimp Boil! Perfect for outdoor entertaining or even when camping, this recipe is written based on how much per person you'll need for a successful shrimp boil.
Seafood Boil. You've maybe heard it called many names: Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil. Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes. There is no written rule as to what goes in the pot, but most agree that it should be well-seasoned!
My absolute favorite! I butterfly shrimp, add slice of jalapeno and a piece of pepper jack cheese. Then wrap in bacon a put on skewer (about 3 or 4 per skewer). Cook on pit until shrimp is cooked and bacon is crisp!
Garlicky Baked Shrimp|This easy-to-throw-together dish has an irresistible crunchy topping of panko bread crumbs, butter, and parsley. Tip: Because shrimp are typically shipped frozen, then defrosted before they hit the seafood case, save money and be better assured of freshness by purchasing bagged frozen shrimp.