Make 2023's Thanksgiving a Shrimpsgiving!

At Biloxi Shrimp Co. – this year and every year – we're thankful for you, our loyal customers who have made our work so rewarding. Your continuous support has been amazing and we could not have anticipated the appreciation you have given us since we launched in 2020.

Around here, the Biloxi Shrimp Co. family always finds a way to include shrimp as part of our big day, so we thought we would share a few ideas for adding them to your Thanksgiving this year! If you haven't ordered shrimp for Thanksgiving yet, it's not too late! Shop and order by noon CST onTuesday, November 21st and you'll get your shrimp by Wednesday the 22nd! If you didn’t happen to have stocked your freezer with some of our shrimp ahead of time, you can always plan for some future holiday meals. From soup to appetizers to shrimp stuffing (a Southern favorite) to a plate of freshly boiled shrimp, there are so many ways to include shrimp!

We found this vintage image that reminded us of so many happy days when we’ve gathered around the table with family, friends and a bountiful harvest of shrimp. Note the traditional “Gulf Coast linens” – the disposable brown paper table covering (newspaper is also a good option). Guests just peel and eat their shrimp, putting the shells on the paper which can then be easily rolled up and thrown away, shrimp shells and all, after the meal is over.

It's not too late to order some of our tasty shrimp just in time for Thanksgiving! Just visit our Shop page today to get started! And, once again, we wish everyone in America a Happy Thanksgiving!

Cajun Style Shrimp & Grits Dressing

Ingredients

• 1-2 lbs Biloxi Shrimp Co. Medium 41/60 Count Peeled & Deveined Tail-Off Wild-Caught Gulf Shrimp

• Old Bay Seasoning to taste

• Old Bay 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 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 the liquid Old Bay at this point for more seasoning.

7. Pour 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.

Shrimp & Corn Creole Bisque

Ingredients

• 1 stick butter

• 1 cup onions finely diced

• 1⁄4 cup celery chopped

• 1⁄4 cup green bell peppers chopped

• 1⁄4 cup red bell peppers chopped

• 1⁄2 cup flour

• 1 1⁄2 lbs. Biloxi Shrimp Co. Medium 41/60 Count Peeled & Deveined Tail-Off Wild-Caught Gulf Shrimp

• Super lump crab meat before serving if desired (optional)

• 1 can rotel tomatoes

• Salt to taste

• Creole seasoning to taste

• 1 qt half and half

• 1 qt heavy cream

• 1⁄4 cup green onions chopped

• 2 cans of corn or 2 cups of frozen corn

• 1⁄2 pound super lump crab meat (optional)

Directions

1. In a sauce pot on medium heat, add butter and sauté vegetables until tender.

2. Stir in flour and slowly add half and half to thicken

3. Add rotel tomatoes, spices & heavy cream & simmer for 20 min

4. Add corn

5. Check thickness and add water to desired consistency (not too thin)

6. Check seasoning and add green onions

7. Sauté shrimp in olive oil (no seasonings) and add to bisque

8. Add super lump crab meat before serving if desired (optional)

Yields 2 quarts 

Shrimp Steamed in Beer

Ingredients

• 2 lbs of Biloxi Shrimp Co. Extra Jumbo 16/20 Headless Wild-Caught Gulf Shrimp

• 2 cans of beer

• Whole peppercorns

• Celery stalks

• Dill seed

• Cocktail sauce

• Lemon wedges

Directions

1. Place celery stalks and cut to cover the bottom of your pot.

2. Pour in a can of beer.

3. Add peppercorns and dill seed to taste.

4. Cover pot and boil on high.

5. When beer comes to a boil place shrimp on top of celery and cook 10-15 minutes or until shrimp are pink. Remove shrimp and serve with melted butter.

6. Serve with cocktail sauce and lemon wedges.