Drunken Shrimp
Author: 
Recipe type: Seafood
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
With tribute to my mother, Martha Boudreaux, and her recent passing on December 14, 2017, this is her Drunken Shrimp recipe that I now share.
Ingredients
  • 1 Cup Butter
  • 1 Cup Butter
  • 3 Bags Delaney’s (Pict-sweet) Chopped Seasoning mix (Celery, onion, bell pepper, parsley)
  • 3 Bags Delaney’s (Pict-sweet) Chopped Seasoning mix (Celery, onion, bell pepper, parsley)
  • 8 Cloves Garlic, minced
  • 8 Cloves Garlic, minced
  • 1 Tb. Salt
  • 1 Tb. Salt
  • 1 Tb. Black pepper
  • 1 Tb. Black pepper
  • 5 Lb. Shrimp, 16/21 count, shell on, no heads
  • 5 Lb. Shrimp, 16/21 count, shell on, no heads
  • 1 ½ Cup Beer or white wine
  • 1 ½ Cup Beer or white wine
  • ½ Cup Water or chicken stock
  • ½ Cup Water or chicken stock
  • 2 Lb. New Red Potatoes, cut into ¼ pieces
  • 2 Lb. New Red Potatoes, cut into ¼ pieces
  • 1 Loaf French Bread
Instructions
  1. Melt butter in large pot, add seasoning mix, garlic, beer and stock, bring to a boil.
  2. Add the salt and pepper and potatoes, continue to boil until potatoes are just tender.
  3. Add shrimp and cook until shrimp are just pink. Cover and allow to sit for 30 minutes to soak up the flavor.
  4. Adjust salt and pepper is needed.
  5. Serve with crusty warm French bread.
Recipe by Cajun Chef Ryan at http://cajunchefryan.rymocs.com/blog2/recipes/drunken-shrimp/