Mardi Gras just wouldn’t be Mardi Gras without some classic recipes to enjoy for the festivities, and we can’t think of any other food that pairs perfectly with all the partying than our wild-caught Gulf shrimp!

Here are just a few of our favorite shrimp recipes that are perfect for Mardi Gras!

Wild Caught Shrimp Gumbo

INGREDIENTS:

• 4 tablespoons olive oil
• 2/3 cup all-purpose flour, browned dark
• 3 bunches of green onions
• 3 large onions chopped
• 6 cloves of minced garlic
• 1 bell pepper – green or yellow, chopped
• 1/2 bunch of celery chopped
• 3 pounds okra chopped
• 1 large center cut ham, chopped
• 1 can tomato sauce
• 3 – 14oz cans of chicken broth – low sodium
• 5 pounds fresh peeled Biloxi Shrimp Co. shrimp
  
• 2 – 16oz cans of stewed tomatoes
• 3 links of smoked sausage – beef
• 3 bay leaves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh cracked black pepper
• 3 tablespoons Worcestershire sauce
• 1 pound lump crab meat
• 1/2 pound crab claws or 3 whole crab bodies
• 1 quart of raw oysters
• 2 quarts of water

DIRECTIONS:

1. After creating your roux, add all ingredients minus the shrimp.
2. Cover and simmer for 1 hour.
3. Just before serving add the green onions and shrimp.
4. Simmer until shrimp are cooked and serve.

Traditional Biloxi Shrimp Boil

INGREDIENTS:

NOTE: This recipe is for every 2 lbs. of shrimp. You can double this recipe if you are feeding a larger crowd!

• 4 quarts hot water
• 1 large red onion, sliced into 4 - 6 wedges
• 1 garlic bulb (whole head), halved horizontally
• 1/4 cup of Zatarain's New Orleans Style Liquid Crab Boil
• 1 1/2 Tbsp fresh thyme leaves (or 1 1/2 tsp dried)
• 1 1/2 lbs medium red potatoes, cut into fourths (although some people leave them whole they just take longer to cook!)
• 1/4 cup salt
• 4 ears corn, husked, cut into fourths or broken into halves
• 14 oz. andouille sausage (or any sausage), sliced into 1-inch thick pieces
• 2 lbs of Biloxi Shrimp Co. headless shrimp any size (this means the shell and tail are on the shrimp and everyone peels their own) NOTE: You can boil any of our shrimp – peeled & deveined, EZ peel and other varieties – whatever you prefer!
• 4 lemons (halved)
• 2 artichokes (optional)
• 2 Tbsp fresh lemon juice, or more to taste
• 2 Tbsp minced fresh parsley
• Cocktail sauce if desired (buy this pre-made or mix ketchup with horseradish)

DIRECTIONS:

1. Thaw shrimp per bag instructions.
2. Fill a large pot (about 12 quarts) with 4 quarts of water. Squeeze lemon juice into the water and drop them in. Stir in onion, garlic, 1/4 cup of Zatarain's New Orleans Style Liquid Crab Boil, and thyme. Bring mixture to a rolling boil.
3. Add 2 artichokes if you choose to include these…they will take the longest – 45 minutes or so. Tip: The artichokes soak up the good flavor and add variety and goodness!
4. Add potatoes and season with 1/4 cup salt. Let cook until potatoes are about nearing tender, about 10 - 15 minutes (if you choose to use whole potatoes, it will take a little longer).
5. Add corn and continue to cook for 3 minutes. Add sausage and cook 4 minutes longer.
6. Place thawed shrimp into boil mixture and cook until just pink, about 1 - 2 minutes (NOTE: overcooking will cause excessive shrinkage and shrimp to become tough).
7. Drain the mixture and allow time to cool (you can reserve 1/4 cup of the broth if you'd like for serving). Spread over an extra-large serving platter or a baking sheet (or onto a clean butcher paper or Kraft paper-covered table!).
8. Drizzle with lemon juice, sprinkle with parsley, and serve warm!

NOTE: Once it has cooled down you will be able to refrigerate (shrimp will be spicy when hot but spice will subside upon refrigeration).

Cajun Style Shrimp and Grits Dressing

INGREDIENTS

• 1-2 lbs Biloxi Shrimp Co. Medium Peeled and Deveined Shrimp
• Old Bay Seasoning to taste
• Zatarain's Crab Boil Liquid (1 tsp, optional)
• 3 cups chicken broth
• 1 cup uncooked regular grits (not instant)
• 1/2 cup butter (1 stick, room temp)
• 3 large eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. ground red pepper
• 2 teaspoons Tony Chachere's (or preferred Cajun seasoning/season to taste preference)
• 1/2 tsp black pepper
• 1 red bell pepper, diced
• 1 (16 oz.) container of Guidry's pre-cut seasoning vegetables (or in lieu of pre-cut, you can chop your own combination of the vegetables below)
• ½ cup green bell pepper, diced
• ½ cup celery, diced
• ½ cup yellow onion diced
• ½ tsp Parsley
• 2 Tbsp garlic, minced
• ¾ cup chopped green onions
• 1 cup fine, dry breadcrumbs (regular)
• 1/2 cup grated Parmesan cheese
• 1 ½ cups Pepper Jack Cheese

DIRECTIONS

1. Preheat oven to 325 degrees.
2. Thaw shrimp out if needed in a colander set in a larger bowl. Cover raw shrimp with Old Bay Dry Seasoning. Set aside.
3. Bring chicken broth to a boil in a large saucepan over medium-high heat. Whisk in grits and cook per package instructions. Stir in butter once the liquid is absorbed.
4. Stir together eggs, salt, red pepper, Tony Chachere’s, black pepper, red pepper, Creole Seasoning mix (or ingredients of the mix), breadcrumbs, parmesan cheese and ¾ cup of the pepper jack cheese in a large bowl
5. Begin stirring in the hot grit mixture into the mix slowly. Stir constantly until all incorporated.
6. Take the thawed shrimp from the colander and incorporate the seasoned shrimp into the grits mixture. You may add more seasoning at this point for more seasoning.
7. Pour the entire mixture into a lightly greased pan.11x7 baking dish or larger.
8. Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes. Halfway through baking top with remaining Pepper Jack cheese.

Mardi Gras Shrimp Pasta

INGREDIENTS

• 3 cups cooked fettuccine
• ¹⁄₄ lb butter
• 2 tablespoons chopped garlic
• 3 tablespoons chopped green onions
• ¹⁄₂ cup diced tomato
• ¹⁄₂ cup diced andouille sausage
• ¹⁄₂ cup diced Medium 41/60 Peeled & Deveined Tail-Off shrimp (available in our Mardi Gras Bundle!)
• ¹⁄₂ ounce dry white wine
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream
• ¹⁄₄ cup mixed bell peppers
• ¹⁄₄ lb chopped cold butter
• 1 tablespoon chopped parsley
• Salt and pepper

DIRECTIONS

1. In a cast-iron pot (3 qt), melt butter over med-high heat.
2. Add green onions, garlic, tomatoes and andouille and sauté for 6-8 minutes.
3. Add shrimp and cook for 2 additional minutes.
4. Deglaze pan with white wine and lemon juice and cook until the volume of liquid is reduced to half.
5. Add heavy whipping cream and, stirring constantly, reduce until the cream is thick and of a sauce-like consistency, approximately 5 minutes.
6. Add diced bell pepper and chopped butter, 2- 3 pats at a time, swirling pan constantly over the burner.
7. Remove from heat, add parsley, salt and pepper and serve over fettuccine.

We hope you enjoy these tasty shrimp recipes and have an amazing Mardi Gras!

Hungry for shrimp? If you’ve been thinking of ordering shrimp from us, now is the perfect time! Our Mardi Gras Bundle includes:

• Extra Jumbo 16/20 Headless Shell-on (4 lbs)
• Medium 41/60 Peeled & Deveined Tail-Off (4 lbs.)
• Super Colossal U-12 Peeled & Deveined Tail-On(2 lbs.)
• Free vintage handpainted "shrimp" Mardi Gras beads!

And it even comes with free vintage handpainted shrimp Mardi Gras beads from one of our founding brands — as will all of our upcoming orders — while supplies last!

Order wild-caught Gulf shrimp to be shipped to you anywhere in the country.

Click here to order mouthwatering wild-caught shrimp straight from the warm waters of the Gulf of Mexico.