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Gulf Fresh Shrimps - Seafood Recipes, 1926 Highway 11 South, Nicholson, MS (2026)

04/30/2026

Honey Pickled Shrimp
Prep Time: 20 minutes - Cooking Time: 3 minutes - Total Time: 6–24 hours

Ingredients:
1 1/2 lb large shrimp, peeled and deveined
1 lemon, sliced
2 bay leaves
1 tablespoon kosher salt
1 teaspoon black peppercorns
Water, for boiling
3/4 cup apple cider vinegar
1/4 cup white vinegar
1/3 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard or yellow mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chili flakes
2 garlic cloves, thinly sliced
1 small red onion or a yellow onion, thinly sliced
1/2 cup thinly sliced celery
1 jalapeño, thinly sliced – optional
2 tablespoons chopped fresh dill or parsley
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
2 bay leaves

Direction on reverse.

Directions:
Bring a pot of water to a boil with lemon slices, bay leaves, salt, and peppercorns. Add the shrimp and cook for 2–3 minutes, just until pink and firm. Do not overcook. Drain immediately and rinse under cold water or place the shrimp in an ice bath for 2 minutes.
In a bowl, whisk together apple cider vinegar, white vinegar, olive oil, honey, lemon juice, Dijon mustard, salt, black pepper, smoked paprika, and chili flakes.
Add garlic, onion, celery, jalapeño, herbs, mustard seeds, celery seeds, and bay leaves.
Place the cooled shrimp in a clean glass jar. Pour the honey pickling brine over the shrimp. Press everything down so the shrimp are mostly covered. Seal and refrigerate for at least 6 hours. For the best flavor, chill overnight. Stir or gently shake the jar once or twice while marinating.

04/28/2026

Rustic Seafood Soup
Total Time: ~35 minutes

Ingredients:
o 1 lb shrimp, peeled and deveined
o 1 lb white fish (cod or halibut), cut into chunks
o 1 lb clams or mussels, cleaned or 1/2 lb of each
o 2 tbsp butter
o 2 tbsp olive oil
o 1 onion, finely chopped
o 3 cloves garlic, minced
o 1 carrot, diced
o 1 stalk celery, diced
o 1 tbsp tomato paste
o 1 tsp paprika
o 1 tsp dried thyme
o Salt & black pepper to taste
o 4 cups seafood or chicken broth
o 1 cup heavy cream (or half-and-half)
o Fresh parsley, chopped
o Lemon wedges for serving

Directions:
1. Heat butter and olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté until softened.
2. Stir in garlic, tomato paste, paprika, thyme, salt, and pepper; cook for 1–2 minutes to release flavor.
3. Pour in the broth and bring to a gentle simmer.
4. Add the white fish and clams/mussels; cook until shells open and fish turns opaque.
5. Add shrimp and cook just until pink and tender.
6. Stir in cream, adjust seasoning, and simmer briefly.
7. Garnish with fresh parsley and serve with lemon and crusty bread.
8. A hearty, elegant seafood bowl that feels like a restaurant classic made right at home!

04/26/2026

Crab and Shrimp Stuffed Bell Peppers
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Ingredients:
o 1/2 lb crab meat, drained and flaked Rinse lightly if very salty.
o 1/2 lb cooked shrimp, chopped pre-cooked shrimp can save time.
o 1 cup cooked rice Day-old rice holds up better.
o 1 small onion finely chopped Adds sweetness to the filling.
o 2 cloves garlic, minced Use fresh garlic for better flavor.
o 1/2 cup celery finely chopped Provides crunch and flavor.
o 1/2 cup mayonnaise Use good-quality mayo for creaminess.
o 1/2 cup shredded mozzarella cheese Can substitute with pepper jack for spice.
o 1/4 cup grated Parmesan cheese
o 2 tbsp fresh parsley chopped for garnish.
o 1 tbsp lemon juice Brightens flavor.
o 1 tsp Old Bay seasoning or to taste
o Salt and pepper to taste Salt and pepper to taste
o 2 tbsp olive oil
o For the Peppers
o 4 large bell peppers

Directions:
1. In a large bowl, combine the crab meat, chopped shrimp, cooked rice, and the sautéed onion mixture.
2. Add mayonnaise, mozzarella, Parmesan, parsley, lemon juice, Old Bay, salt, and pepper; mix until creamy and evenly coated.
3. Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Cut the tops off the bell peppers and remove the seeds and membranes.
4. Heat olive oil in a large skillet over medium heat, then add the onion, garlic, and celery. Sauté for about 5 minutes until soft and translucent.
5. Stuff each bell pepper with the seafood mixture, pressing gently to fill them completely. Place the peppers snugly in the prepared baking dish and cover the dish with foil. Bake for 25 minutes, then remove the foil and bake an additional 10 minutes until the peppers are tender and the tops turn lightly golden.
6. Let the peppers rest for a few minutes before serving, garnished with extra parsley and a squeeze of lemon.

03/15/2026

Creamy Garlic Parmesan Shrimp Roll-Ups
Prep: 15 minutes - Cook: 20 minutes
Serves: 8 roll-ups

Ingredients:
• Shrimp Filling
o 1 lb shrimp, peeled, deveined, and finely chopped
o 4 oz cream cheese, softened
o 1 cup shredded mozzarella cheese
o 1/2 cup grated Parmesan cheese
o 1 tsp garlic powder
o 1 tsp Italian seasoning
o 1/2 tsp salt
o 1/4 tsp black pepper
• Roll-Ups
o 8 soft flour tortillas
• Garlic Butter Topping
o 2 tbsp unsalted butter, melted
o 1/2 tsp garlic salt
o 1/2 tsp dried parsley
• Optional Garlic Dipping Sauce
o 1/2 cup unsalted butter
o 4 garlic cloves, minced
o 1 tbsp lemon juice
o 1 tbsp fresh parsley, chopped

Directions:
1. Prep the oven Heat oven to 375°F.
2. Lightly grease a baking dish.
3. Make the creamy filling in a large bowl, mix cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper until smooth. Gently fold in the chopped shrimp.
4. Fill the tortillas Warm tortillas slightly so they bend easily. Spoon shrimp filling down the center of each tortilla and roll up snugly.
5. Arrange Place roll-ups seam-side down in the prepared baking dish.
6. Brush with garlic butter Mix melted butter with garlic salt and dried parsley. Brush generously over each roll-up.
7. Bake Bake 18–20 minutes, until bubbly, lightly golden, and cooked through.
8. Optional dipping sauce Melt butter over low heat. Add garlic and cook 30 seconds, just until fragrant. Stir in lemon juice and parsley.
9. Serve warm, with the garlic butter sauce on the side.

03/15/2026

Butter-Basted Snow Crab Legs
Ingredients:
o 2–3 lbs snow crab legs (thawed) - my dad sells snow crab!
o 1½ cups chicken stock
o ¾ cup dry white wine
o 1½ sticks unsalted butter, cold and cubed
o 10 cloves garlic, smashed or minced
o 1 medium onion, diced
o 1 tbsp all-purpose seasoning
o 1–2 tsp Cajun seasoning – optional
o 1 lemon (zested and juiced)
o Fresh parsley, chopped
o Light drizzle of oil for sautéing

Directions:
1. Fully thaw the crab legs. Use kitchen shears to carefully crack the shells along the length while keeping the meat inside so the sauce can soak into the crab.
2. Heat a large pot or wide pan over medium heat and add a light drizzle of oil. Add diced onion and sauté 2–3 minutes until soft and translucent.
3. Stir in the garlic and cook 30–45 seconds until fragrant, making sure it doesn’t burn.
4. Pour in the white wine and let it simmer 3–4 minutes so the alcohol cooks off.
5. Add the chicken stock and simmer about 5 minutes until the liquid slightly reduces and becomes more flavorful.
6. Reduce heat to medium-low. Whisk in the cold butter one cube at a time until the sauce becomes smooth and glossy.
7. Season the sauce with all-purpose seasoning, Cajun seasoning, and lemon zest.
8. Add the cracked crab legs to the pan. Spoon the butter sauce over them, cover the pot, and cook 5–7 minutes, occasionally basting the crab with the sauce.
9. Remove from heat, add fresh lemon juice and chopped parsley, and give the crab one last baste with the sauce.
10. Serve immediately with extra sauce for dipping.

03/14/2026

Cajun Shrimp Sausage Dirty Rice
Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes

Ingredients:
o 1 pound ground beef
o 1 pound ground sausage
o 10-12 large shrimp, peeled and deveined
o 4 cups cooked rice
o 2 cups chicken broth
o 1½ cups onions and bell peppers, chopped
o 3 teaspoons minced garlic
o 3 tablespoons vegetable oil, divided
o 1 teaspoon seafood seasoning
o ¼ cup all-purpose flour
o 1 tablespoon dried oregano
o 1 teaspoon dried thyme
o 1 tablespoon garlic powder
o 1 teaspoon onion powder
o 1 teaspoon chili powder
o ½ teaspoon black pepper
o Salt to taste
o Pinch of cayenne pepper - or to taste

Directions:
1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and sausage, cooking until browned and fully cooked. Remove the meat from the skillet and set aside.
2. In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the chopped onions and bell peppers, sautéing until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Sprinkle the flour over the sautéed vegetables and stir well, cooking for about 2 minutes to create a roux.
4. Gradually stir in the chicken broth, mixing until smooth. Add the cooked rice, cooked ground beef, and sausage back into the skillet. Stir to combine all ingredients.
5. Add the seafood seasoning, oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper (if using). Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together.
6. Gently fold in the peeled and deveined shrimp, cooking for an additional 3-5 minutes until the shrimp are pink and cooked through.
7. Remove from heat and let it sit for a few minutes before serving. Enjoy this delicious Cajun-inspired dish with your family and friends!

03/14/2026

Shrimp and Crab Nacho Bomb Corn Dogs
Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes
Servings: 6

Ingredients:
o 1 cup shrimp, peeled and deveined
o 1 cup crab meat, shredded
o 1 cup nacho cheese sauce
o 1 cup cornmeal
o 1 cup all-purpose flour
o 1 tablespoon baking powder
o 1 teaspoon salt
o 1 teaspoon paprika
o 1 cup buttermilk
o 2 large eggs
o Hot dogs or sausage links
o Oil for frying

Directions:
1. In a bowl, mix together the cornmeal, flour, baking powder, salt, and paprika.
2. In another bowl, whisk together buttermilk and eggs.
3. Combine the wet and dry ingredients until smooth.
4. Fold in the shrimp, crab meat, and nacho cheese sauce.
5. Skewer hot dogs or sausage links, then dip them in the batter to coat.
6. Heat oil in a deep fryer or large pot.
7. Fry the coated corn dogs until golden brown and cooked through, about 4-5 minutes.
8. Drain on paper towels and serve hot with extra nacho cheese sauce.

03/14/2026

Drunken Shrimp
Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes
Servings: 6

Ingredients:
o 2 tablespoons canola oil
o 1 onion, chopped
o 6 cloves garlic, chopped
o 2 tablespoons minced fresh ginger root
o 2 pounds large shrimp, peeled and deveined
o 1 pinch salt
o 1/2 teaspoon ground black pepper
o 1 tablespoon red pepper flakes, or to taste
o 3/4 cup beer
o 1/4 cup ketchup
o 1 tablespoon white sugar
o 1 tablespoon cornstarch
o 1 tablespoon water
o 1 tablespoon toasted sesame oil
o 3 green onions, chopped

Directions:
1. Heat canola oil in a large skillet over high heat. Add onion, garlic, and ginger; cook and stir until just fragrant, about 15 seconds. Add shrimp, salt, black pepper, and red pepper flakes; cook and stir until shrimp is slightly pink, about 2 to 4 minutes. Stir in beer, ketchup, and sugar; bring sauce to a boil.
2. Dissolve cornstarch in water and stir into boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and no longer transparent in the center, about 2 minutes more. Stir in sesame oil; remove from heat.
3. Sprinkle with green onions and serve.

03/02/2026

Crab Bombs
Prep Time: 15 minutes - Cook Time: 12 minutes - Total Time: 27 minutes
Serving Size: 1 serving

Ingredients:
o 1 lb jumbo lump crabmeat - my dad sells lump crab meat!
o 1/4 cup mayonnaise
o 1 teaspoon Dijon mustard – yellow mustards can be used here
o 1 egg
o 1 teaspoon Worcestershire sauce
o 1 teaspoon Old Bay seasoning – to taste
o 1 tablespoon fresh parsley (chopped, plus more for garnish)
o 1 tablespoon breadcrumbs (optional, only if mixture is too wet)
o 2 tablespoons butter (melted, for serving)
o lemon wedges (for serving)

Directions:
1. Carefully inspect crabmeat for shell fragments while keeping lumps intact. Place in a large mixing bowl.
2. In a separate bowl, whisk together mayonnaise, mustard, egg, Worcestershire sauce, and Old Bay seasoning until smooth and well combined.
3. Pour wet mixture over crabmeat, add chopped parsley, and gently fold together using lightest touch possible to avoid breaking up the crab lumps.
4. If mixture feels too wet to hold shape, gently fold in 1 tablespoon of breadcrumbs, only as much as needed.
5. Shape mixture into 3 to 4 large, round crab bombs and place on parchment-lined baking sheet. Refrigerate for 20 to 30 minutes to help them hold shape.
6. Preheat oven broiler to high. Position rack about 6 inches from heat source.
7. Broil crab bombs for 10 to 12 minutes, watching closely toward the end, until tops are golden brown and crispy.
8. Immediately drizzle with melted butter, garnish with fresh parsley, and serve hot with lemon wedges.

Nutrition:
Calories: 290 kcal / Carbohydrates: 5 g / Protein: 23 g / Fat: 20 g / Saturated Fat: 5 g / Cholesterol: 140 mg /
Sodium: 720 mg
Sugar: 1 g

02/19/2026

Crispy Fried Squid
Prep Time 15 minutes - Cook Time 5 minutes - Total Time 20 minutes
Servings 4

Ingredients:
o 1 lb Frozen Squid, cleaned and sliced into rings. My dad sells frozen cleaned squid!
o 1 cup All-Purpose Flour
o 1/2 cup Cornstarch
o 2 tsp Garlic Powder
o 1 tsp Paprika
o 1/2 tsp Salt
o 1/4 tsp Black Pepper
o Oil for Frying

Directions:
1. Pat squid dry with paper towels.
2. In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, and black pepper.
3. Toss squid in the flour mixture until well coated.
4. Heat oil to 350°F (175°C).
5. Fry squid in batches for 2–3 minutes until golden and crispy.
6. Remove and drain on paper towels.
7. Serve immediately with lemon wedges and dipping sauce.

Notes:
• Best served fresh. Refrigerate leftovers up to 1 day and reheat in air fryer for crispiness.
• Calories per serving 280

Gulf Fresh Shrimps - Seafood Recipes

04/30/2026

04/28/2026

04/26/2026

03/15/2026

03/15/2026

03/14/2026

03/14/2026

03/14/2026

03/02/2026

02/19/2026

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