Father’s Day is Sunday, June 16, and that means dads across the nation are going to be hitting the grill to make their favorite meals. If you want to lend dad a hand this year, surprise him with one of our favorite Gulf shrimp recipes he’s sure to love!

Traditional Biloxi Shrimp Boil

Here’s a tasty shrimp boil recipe that will not disappoint this Father’s Day! Down here in Biloxi, we like to spread out paper on a picnic table and pour the boiled goodness for everyone to share! The fun ritual is to peel and eat them as you go. But if you prefer, you can make this with peeled and deveined shrimp as well. This traditional combination is overflowing with a blend of flavors that are spot-on delicious!

*Note: Often people will do shrimp boils outside in a boiling pot over a gas flame much like a crawfish boil, but it is possible to prepare inside in a big pot on the stove*

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

INGREDIENTS:

• 4quartshot water
• 1largered onion, sliced into 4 - 6 wedges
• 1garlic bulb(whole head), halved horizontally
• 1/4 cup of Zatarain's New Orleans Style Liquid Crab Boil
• 1 1/2Tbspfresh thyme leaves(or 1 1/2 tsp dried)
• 1 1/2lbs mediumred potatoes,cut into fourths (although some people leave them whole, they just take longer to cook!)
• 1/4 cup salt
• 4earscorn,husked, cut into fourths or broken into halves
• 14oz.andouille sausage (or any sausage),sliced into 1-inch-thick pieces
• 2 pounds of Jumbo 21/30 Count Peeled & Deveined Tail-Off Wild-Caught Gulf Shrimp
• 4 lemons (halved)
• 2 artichokes (optional)
• 2Tbspfresh lemon juice,or more to taste
• 2Tbsp mincedfresh 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 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 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 excess shrinkage and shrimp to become tough).
7. Drain 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).

Biloxi's Fried Shrimp Po'boy

This recipe for Biloxi’s Shrimp Po’boy calls for our delicious Gulf shrimp battered in a flour and seasoning mix, cooked to a crispy perfection. Then it is piled high on a buttered toasted French-roll, stuffed with crunchy lettuce and fresh tomatoes. This Shrimp Po’boy is CRAZY good!

INGREDIENTS:

• 1 pound of our Jumbo 21/30 Count Peeled & Deveined Tail-Off Wild-Caught Gulf Shrimp
• 1 cup buttermilk
• ¼ cup hot sauce, divided
• 1 tablespoon kosher salt, plus more to taste
• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ¼ cup mayonnaise
• Vegetable oil, for frying
• Two 10-inch po'boy rolls or French hero rolls, halved lengthwise
• 1 beefsteak tomato, thinly sliced
• 1 cup shredded iceberg lettuce

DIRECTIONS:

1. In a medium bowl, toss your Gulf shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.
2. Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.
3. In a medium Dutch oven, heat 2 inches of oil to 350° and line a plate with paper towels. Drain the shrimp well before tossing them in the flour mixture to coat well.
4. Working in batches, fry your shrimp until golden brown and cooked through, 1 minute. Transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.
5. Use mayonnaise by itself on your sandwiches or make an easy mixture of mayo and hot sauce. For the hot sauce mixture, in a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.
6. Spread the mayonnaise or mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the shredded lettuce and sliced tomatoes. Stack your sandwich halves, then slice in half and serve.
7. Note, down South a lot of people have their po'boys “dressed and pressed.” Pressed means that your whole po’boy is placed into a sandwich iron (or panini press) to press the po’boy together. This process creates a crunchy and crusty outside and maintains the chewy soft texture of the bread inside.

Biloxi's Shrimp Tacos

INGREDIENTS:

• 1 lb. of Jumbo 21/30 Count Peeled & Deveined Tail-On Shrimp (or more as needed)
• 1 packet of taco seasoning (your choice) per pound of shrimp
• 4 tortillas per pound of shrimp
• Shredded mixed cheese and other tacos add-ons of your choice such as cilantro, onions, tomatoes or a spritz of lime

DIRECTIONS:

1. Thaw shrimp, coat in taco seasoning (as specified on the packet) and cook in buttered pan until pink.
2. Fill tortillas with shrimp, shredded cheese and other add-ons.

Shrimp and Grits with Bacon

INGREDIENTS FOR GRITS:

• 1 c. Quaker Quick Grits
• 1 tsp. Cayenne Pepper
• 4 tbsp. Unsalted Butter
• 1 1/2 tbsp. Paprika
• 3/4 c. X-sharp Cheddar (White)
• 1 tbsp. Tabasco Hot Sauce
• 1/2 c. Grated Parmesan Cheese
• Salt & Pepper to Taste

DIRECTIONS FOR GRITS:

1. Cook grits according to instructions on the package.
2. As grits are finishing, whisk in butter, cheddar, parmesan, cayenne, paprika, and Tabasco.
3. After all of the ingredients are incorporated, season with salt and pepper.

INGREDIENTS FOR SHRIMP:

• 2 c. Chopped Smoked Bacon
• 3 c. Sliced White Mushrooms
• 3 tbsp. Olive Oil
• 3 tbsp. White Wine
• 1 1/2 lb. Jumbo 21-30 Count Peeled & Deveined Tail-Off Shrimp
• 2 tbsp. Lemon Juice
• Salt and Black Pepper
• 2 c. Sliced Scallions
• 3 tsp. Minced Garlic

DIRECTIONS FOR SHRIMP:

1. Cook bacon until it begins to brown, remove from heat, strain, and reserve bacon grease and bacon bits.
2. Heat a large skillet until very hot, add olive oil, and 2 tbsp. bacon fat.
3. As oils begin to smoke, toss in shrimp to cover the bottom of the pan.
4. Before stirring, season with salt and pepper (this will season the shrimp and the rest of the dish).
5. Stir until shrimp begin to turn pink all over (let pan return to original hot temperature.
6. Stir in minced garlic and bacon bits (be careful not to burn the garlic).
7. Toss in mushrooms and coat with oil briefly.
8. Add lemon juice and wine, stir for 30 seconds or so until everything is well coated and incorporated.
9. Assuming that this is ready to be served, toss in sliced scallions and stir for about 20 seconds (if these hold too long before serving, they will begin to turn brown and lose all of their crunch).
10. Serve over the cheese grits.

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 of okra chopped
• 1 large center cut ham, chopped
• 1 can tomato sauce
• 3 – 14oz cans of chicken broth – low sodium
• 5 pounds of Jumbo 21/30 Count Peeled & Deveined Tail-On 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

COOKING 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 then serve.

We hope that you enjoy these tasty recipes made with mouthwatering Gulf shrimp from Biloxi Shrimp Co. this Father’s Day! Visit our Shop page to order wild-caught Gulf shrimp to be shipped to anywhere in the country today!