Celebrate with The Fresh Grocer!

With Memorial Day weekend around the corner and the holiday looking a little different this year, we’re sharing some delicious shrimp recipes to complement your small family BBQ! You’ll be hooked on these delicious seafood favs from The Fresh Grocer!

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Southern Shrimp Boil

Ingredients

  • 4 medium red potatoes
  • 1/4 tsp Red Pepper Crushed
  • 6 oz andouille sausage, thinly sliced
  • 1 large sweet onion, such as Vidalia, cut into chunks
  • 2 large ears fresh corn
  • 1/4 cup (1/2 stick) butter, melted
  • 2 Tbs lemon juice
  • 2 Tbsp Creole Mustard
  • 2 tsp minced garlic
  • 1/2 tsp Paprika
  • 1/4 tsp Black Pepper Coarse Ground
  • 1 lb jumbo Wholesome Pantry raw shrimp, thawed

Directions

  1. Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.
  2. Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.
  3. Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.
  4. Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender.

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Shrimp and Veggie Foil Packs

Ingredients

  • 1 lb Wholesome Pantry Raw large shrimp, thawed
  • 1 bottle Wholesome Pantry Lemon Pepper Marinade
  • 1 cup sliced zucchini
  • 1 cup diced tomato
  • 1/2 cup diced peppers
  • aluminum foil, for creating grill packs

Directions

  • Toss shrimp and vegetables with lemon garlic marinade in a large bowl and let marinade for 20 minutes. Using a large square of aluminum foil (about 12 inch by 12 inch) and place 1 cup of the shrimp mixture in the center. Carefully wrap foil up and around the mixture, creating a small “packet”.
  • Preheat a grill or to medium high or your oven to 425 degrees. If using the grill, carefully place the packets on the grill. If using the oven, place packets on a cookie sheet before placing in the oven. Cook for 10 minutes, remove from grill or oven, then let sit, undisturbed, for 5 minutes
  • Serve with roasted potatoes, steamed rice, noodles, or other side of your choosing.

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BBQ Shrimp Sliders

Ingredients

  • 1 lb Wholesome Pantry Raw large shrimp, thawed
  • 1 bottle Wholesome Pantry Original or Honey BBQ Sauce
  • metal skewers (for BBQing)
  • 12 slider buns, toasted
  • 1 cup guacamole

Directions

  1. Toss shrimp with bbq sauce in a large bowl and let marinade for 20 minutes. Skewer shrimp onto the metal skewers, fitting as many as you can on a single skewer without crowding them.
  2. Preheat a grill or grill pan to medium high and once hot, carefully place skewers on grill and grill 1 minute per side, or until opaque. Remove from grill and set aside to cool slightly.Remove shrimp from skewers.
  3. Spread a few tablespoons of guacamole on the bottom of the slider buns, top with a few BBQ shrimp, then top with other half of slider bun. Serve hot!

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Grilled Teriyaki Shrimp Skewers

Ingredients

  • 1 lb Wholesome Pantry Raw large shrimp, thawed
  • 1 bottle Wholesome Pantry Teriyaki Marinade
  • 1 cup pineapple chunks
  • metal skewers (for BBQing)
  • cooked white rice, for serving (optional)

Directions

  1. Toss shrimp and pineapple chunks with teriyaki marinade in a large bowl and let marinade for 20 minutes.Alternately skewer shrimp and pineapple chunks onto the metal skewers, fitting as many as you can on a single skewer without crowding them.
  2. Preheat a grill or grill pan to medium high and once hot, carefully place skewers on grill and grill 1 minute per side, or until opaque. Remove from grill and set aside to cool slightly.
  3. Serve skewers with steamed white rice or sides of your choosing.