This is my mom Martha Boudreaux’s famous drunken shrimp recipe. It is famous in my mind because back in the late 1970’s there were several young holy Mormon’s riding their cycles in the neighborhood. One Saturday my dad Joe and I were working in the yard when the two blessed men approached us telling about God and their devout story. My dad invited them to dinner one night during the week. Mom decided to make her drunken shrimp recipe since it would feed a large table of guests and maybe some leftovers too.
The afternoon before the dinner, mom made a point of telling Wanda and I not to mention that the shrimp was cooked in beer. Given that they had taken a sanctified vow not to partake of alcohol, coffee, and other vile things, they should not know about the alcohol in the recipe. It was our little inside joke, and it was all I could do not to tell them how wonderful the shrimp was because of the special secret ingredient. They loved the shrimp, and I must have had one of those huge grins from one ear to the other once they professed how much they loved the shrimp and potatoes.
There is one modification I would make to the recipe, I would add a touch of Worcestershire Sauce in with the beer and stock in step 1, maybe a couple tablespoons, it’s one of my secret ingredients in most soups and sauces that I prepare.
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.
- 1 Cup Butter
- 3 Bags Delaney’s (Pict-sweet) Chopped Seasoning mix (Celery, onion, bell pepper, parsley)
- 8 Cloves Garlic, minced
- 1 Tb. Salt
- 1 Tb. Black pepper
- 5 Lb. Shrimp, 16/21 count, shell on, no heads
- 1 ½ Cup Beer or white wine
- ½ Cup Water or chicken stock
- 2 Lb. New Red Potatoes, cut into ¼ pieces
- 1 Loaf French Bread
- Melt butter in large pot, add seasoning mix, garlic, beer and stock, bring to a boil.
- Add the salt and pepper and potatoes, continue to boil until potatoes are just tender.
- Add shrimp and cook until shrimp are just pink. Cover and allow to sit for 30 minutes to soak up the flavor.
- Adjust salt and pepper is needed.
- Serve with crusty warm French bread.
1 response so far ↓
1 Jana Stewart // Jan 22, 2018 at 8:41 am
I look forward to making this, as we are keto I will substitute cauliflower for the potatoes! Looks awesome, thank you and prayers to heaven for your mother