Charleston Seafood Shrimp Recipes

Shrimp Wadmalaw 
  • 1/2 cup white wine
  • 2 tbs. chopped shallots
  • 1 tbs. sugar
  • 3/4 cup Dijon mustard
  • 1 cup vegetable oil
  • 1 cup olive oil
  • 2 tbs. sherry
  • salt and pepper to taste
  • 1 tsp. dried dill weed
  • 90 snow peas, blanched (about 1 1/4 lbs.)
  • 90 medium shrimp (3 to 4 lbs.), cooked and deveined, with tails left on
  • toothpicks
Prepare the sauce:  combine the wine, shallots, sugar, mustard, oils, sherry, salt and pepper, and dill weed in the bowl of a food processor.   Process until combined.  Refrigerate while you assemble the shrimp and snow peas.

Wrap one snow pea around each of the shrimp and secure with a toothpick.  Arrange the shrimp on a platter, leaving room in the center for a bowl of the sauce, for dipping.

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Shrimp San Paulo         
  • 2 tbs. olive oil
  • zest of 2 limes
  • 1/2 cup lime juice
  • 1/2 cup dry white wine
  • 2 lg. cloves of finely chopped garlic
  • 3 jalapeno chilies, seeds removed
  • 1/2 tsp. salt
  • 1/2 cup chopped cilantro leaves
  • 1 1/4 lbs. medium to large Charleston Seafood Express shrimp, peeled and deveined.
  • 2 tbs. olive oil
  • 1/4 chopped scallions
  • 2 lg. tomatoes, seeded, diced and drained
  • Garnish: fresh cilantro leaves
Combine all of the marinade ingredients except zest in a bowl.   Add shrimp and marinate for 30 minutes. In a skillet, heat the 2 tbs. of olive oil, add scallions and sauté until softened. Add drained shrimp and sauté quickly for 2 to 3 minutes until shrimp becomes firm and turns pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter. Add reserved marinade to skillet. Cook over high heat for about 3 to 5 minutes until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves. Serve over rice.

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  • 1 lb. Charleston Seafood Express shrimp
  • 1/4 cup olive oil
  • 4 lg. garlic cloves, smashed
  • 1 tsp. oregano
  • 6 plum tomatoes cut in strips, seeded
  • 1/2 cup Greek black olives
  • 1/2 lb. fettuccine
  • 1 cup crumbled feta cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup fresh basil

Heat oil in skillet, add garlic, and cook. Add tomatoes, oregano, and cook 2 minutes.  Add olives and keep warm.  Meanwhile, grill shrimp and cook pasta.  Drain and add to skillet.  Add feta, parmesan and fresh basil.   Toss with shrimp and salt and pepper to taste.

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Drunken Shrimp with Jalapenos
  • 1 1/2 lbs. Charleston Seafood Express shrimp, peeled
  • 6 red jalapeno chilies, stems and seeds removed, minced
  • small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbs. olive oil
  • 2 small tomatoes, peeled and chopped
  • 1/3 cup tequila
  • 1 tsp. fresh basil, minced
  • 1 tbs. fresh cilantro, minced
  • Flour for dredging
  • 3 tbs. vegetable oil
  • 2 tsp. cornstarch mixed with 1/4 cup water.
Sauté the chilies, onion, and garlic in the oil until soft, then add the tomatoes, tequila, basil, and cilantro and simmer covered for 30 minutes to make a sauce.
Dredge the shrimp in the flour and shake off any excess.  In another pan, sauté the shrimp in the oil until golden brown.  Remove and keep warm.
Stir the cornstarch and water mixture into the sauce and heat until it becomes slightly thickened. Simmer for 5 minutes.  Add the shrimp and continue heating for several more minutes or until the shrimp are hot. Serves 6.

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Macaroni with Shrimp
Marinade
  • 1 tsp. dried leaf thyme
  • 1 bay leaf
  • 2 tbs. chopped parsley
  • salt
  • 3/4 lb. uncooked Charleston Seafood Express shrimp, unshelled.
  • 2 garlic cloves, crushed
  • vegetable oil
  • 1 red chili pepper,chopped
  • 1 3/4 cups peeled, chopped tomatoes
Combine all of the marinade ingredients except zest in a bowl. Add shrimp and marinate for 30 minutes. In a skillet, heat the 2 tbs. of olive oil, add scallions and sauté until softened. Add drained shrimp and sauté quickly for 2 to 3 minutes until shrimp becomes firm and turns pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter. Add reserved marinade to skillet. Cook over high heat for about 3 to 5 minutes until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves. Serve over rice.  Serves 4

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Shrimp Soup (Asopao de Camarones) 

This delicious recipe was submitted by Lorraine Butera for the Charleston Seafood recipe contest.
  • Recipes: 2 Quarts Boiling Water
  • 1 1/2 lbs. cleaned & deveined large shrimp
  • 3/4 Cup uncooked rice
  • 1/2 cup chopped "pimientos morrones"(canned red peppers)
  • 1/2 Can tomato sauce
  • 2 Tablespoons "Sofrito* Goya"
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon "Adobo** Goya"
  • 1 Packet of "Sazon*** Goya"
  • 1 teaspoon black pepper
  • Salt to taste
  • Hot sauce to taste
Add sofrito, adobo, and rice to boiling water. Reduce heat to low and stir occasionally, let cook for 5 minutes, and then add the rest of the ingredients except for red peppers and Hot sauce. Continue to cool on low until rice is fully cooked, then add the red peppers, and stir. This soups consistency should be thick. Add Hot sauce when ready to serve, and you can serve which some fried green plantains, or as we call them "tostones".
*Sofrito = a mixture of cilantro, "recao" which is a plant which is grown in PR, "ajies" which is sort of a chili pepper, spanish peppers, onions, garlic, morrones pepper, salt, pepper, olive oil, all blended in the food processor (this item is available in the freezer section of most supermarkets).
**Adobo = a seasoning of garlic salt, black pepper, and salt.
***Sazon = a seasoning containing Zafrin

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