Similar Recipes

Shrimp and Grits
Our version adds mushrooms, crispy bacon, and gruyère to an easy and monumental classic.
Low Country Boil
Fill a large pot with crawfish, shrimp, or crab, along with spicy sausage, corn, potatoes, and plenty of boil seasoning. Dump the boil out onto a newspaper-covered table and you've got yourself a low country boil.
Low-Country Shrimp Boil With Spicy Remoulade
A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.
New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
Shrimp Boil Skewers
All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick.
Shrimp and grits (prawns and polenta)
I had this dish for the first time while I was in Nashville this year and absolutely loved it! So, I have recreated it back home using prawns and polenta and this is how I made it.
Butterfly Shrimp w/ Bacon: Chinese Restaurant Recipe - The Woks of Life
Butterfly shrimp with bacon (served on a bed of onions) is retro Chinese restaurant staple. This recipe from our family's restaurant is the classic version.
Risotto ai Gamberi (Shrimp Risotto)
A quickly cooked, deeply flavorful stock is the key to great shrimp risotto.
Shrimp inspired by Forrest Gump Part II — Binging With Babish
This week, we finally revisit the all-American fantasy of Forrest Gump, crossing a few more dishes off Bubba's comprehensive shrimp-preparation list. Due to the growing complexity of the dishes, I've had to cut it down to three this time around, but hey - that means there's gonna be a Part III! Ev
Shrimp Fried Rice
The key to good shrimp fried rice is doing more with less.

Image description

Sullivan's Island Shrimp Bog Recipe | Cook the Book

This Sullivan's Island Shrimp Bog from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was one of those recipes that I was drawn to for its name. It conjured up images of marshy Carolina shores, tall grass, and rice paddies. This evocatively titled recipe captures a region where both shrimp and rice are staples and whose diverse culinary influences season the dish with flavors that are both unexpected and entirely satisfying.

Serve With