5 Local Chefs Share Their Favorite Ways to Cook Shrimp
WHAT THE PROS LOVE
We asked local chefs and restaurateurs to share their favorite way to enjoy local shrimp.
Russo’s Fresh Seafood
“When shrimp are fresh enough to be eaten alive, I recommend trying them that way to experience their naturally sweet, briny flavor. Otherwise, lightly boil them in seasoned water, and serve with Russo’s Homemade Family Recipe Cocktail Sauce.”
— Charles Russo
Hudson’s Seafood House
on the Docks
“Clarence Mack, who has worked at Hudson’s since I was little, makes the best shrimp and brown gravy. When he makes it for me, I make biscuits from scratch and smother them with the shrimp gravy. We have it every Christmas morning.”
— Andrew Carmines
Hampton Hall Club
“I like to marinate shrimp in garlic oil, lime juice, lime zest, a pinch of chili powder and a little cayenne pepper, then grill them. The char from the grill, combined with the bright citrus and spices, is amazing, especially when they’re served on skewers for camping or tailgating. Pair them with a Corona!”
— Chef John Huffenberger
Truffles
“Peeled and deveined shrimp tossed with olive oil, lemon juice, salt and pepper, then broiled on a sheet pan for 2 to 3 minutes.”
— Price Beall
Palmetto Bay Sunrise Cafe
“Stew makes cajun baked shrimp, and they’re delicious.”
— Leslie Stewart
