Shrimp Cookout On the High Seas
Cooking on board is not for the faint of heart.
Well, all of this got me thinking. What on earth did they fix for lunch each day as they steamed home to Beaufort from Louisiana?
What kind of boating crew are we dealing with here? Are they seasoned, gourmet grillers, or are they merely surviving on saltines and desperation? Because let’s be honest: what could possibly go wrong when four grown men are left to pack a cooler with absolutely zero outside supervision? It is a miracle of modern science that they made it back at all.
I can hear it now. Someone definitely said, “We don’t need to pack a lunch, boys. We’re gonna catch fresh mahi-mahi and make tacos on the fly!”
Cut to 2:00 p.m. No one has caught a single thing except a tangled line, a severe drop in morale, and a spectacular sunburn. “Lunch” morphs into a hostage negotiation with the cooler: a crushed sleeve of saltine crackers, a shared family-sized bag of stale potato chips, half a tube of squirt cheese, and a single, slightly melted protein bar split four ways with a rusty pocket knife. This culinary masterpiece is washed down with a warm Sun Drop and a random, lukewarm energy drink someone found in the truck console before they left the dock.
Then again, maybe they were overachievers. Maybe they decided to harvest some of their own catch and whip up Shrimp Skewers. But cooking on a moving vessel gets dramatic quickly.
Picture this: one guy is forced to hold a spatula like a samurai sword, fiercely defending their lunch from a circling squadron of aggressive, hyper-focused seagulls executing tactical dive-bombs.
The final presentation is served on a flimsy paper plate held in one hand, balanced by a cold drink in the other. The plate is already structurally failing under the sheer weight of the olive oil. Everyone is eating standing up, trying desperately to keep their sea legs, when the captain suddenly hits a massive wake.
Boom. Everyone’s lunch goes airborne. It’s chaotic, it’s messy, but by golly, they remain resolute!
Get your sea legs ready or try these recipes in the safety of your own backyard.
Now, drum roll please. I am sharing two of my favorite ways to serve shrimp. They are simple and delicious! Enjoy! Have a great Memorial Day celebration. xoxo Pat
Shrimp in Herbed Oil
This elegant, make-ahead dish features succulent jumbo shrimp bathed in a vibrant, citrusy herb marinade. It makes a dazzling presentation for a Memorial Day picnic or any summer gathering. Serve it as a fabulous party appetizer with crusty bread, or turn it into a refreshing summer salad served over cold rice. This recipe is inspired by The Silver Palate 1984. It’s time honored and tested.
Prep time: 30 minutes
Marinating time: 3 hours (minimum)
Yield: Serves 8–10 as an appetizer, or 4 as a main course salad
The Shrimp & Veggies
2 pounds jumbo shrimp, shelled and deveined (tails left on for easy handling)
½ cup yellow bell pepper, finely diced
½ cup red bell pepper, finely diced
The Herbed Citrus Marinade
¾ cup olive oil
¾ cup dry white wine (such as Sauvignon Blanc)
¼ cup freshly squeezed lemon juice
2 tbsp. Dijon mustard
3 cloves garlic, minced
3 tbsp. fresh basil, chopped
3 tbsp. fresh dill, chopped
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh thyme, chopped
1 tbsp. fresh tarragon, chopped
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for a hint of heat)
Directions
1. Whisk the Marinade
In a large, non-reactive glass or ceramic bowl, combine the chopped basil, dill, rosemary, tarragon, thyme, minced garlic, Dijon mustard, and fresh lemon juice. Whisking constantly, slowly drizzle in the white wine and olive oil until the mixture is smoothly emulsified.
2. Season and Toss
Season the marinade to taste with salt, freshly ground black pepper, and red pepper flakes if you like a little kick. Stir in the finely diced red and yellow bell peppers, then add the prepared jumbo shrimp. Toss well to ensure all the shrimp are completely submerged and coated in the herbed oil.
3. Marinate
Cover the bowl tightly with plastic wrap and place it in the refrigerator. Let the shrimp marinate for at least 3 hours to allow the rich herb flavors to completely infuse the seafood.
4. Serve
Remove from the refrigerator and bring slightly up to room temperature just before serving.
As an appetizer, arrange the shrimp on a large platter with the colorful peppers spooned over the top. Serve with plenty of sliced, crusty French bread to soak up the glorious herbed oil.
As a Summer Salad, mound cold, cooked white or wild rice on a bed of salad greens, top with the marinated shrimp, and drizzle the herbed oil over the top as the dressing.
Chef’s Notes
Fresh is Best: Because this recipe relies on a raw oil infusion, using fresh herbs and freshly squeezed lemon juice makes a massive difference in brightness compared to dried alternatives.
Keep an Eye on the Clock: Do not let the shrimp marinate overnight; the acid from the fresh lemon juice and white wine will eventually break down the delicate shrimp proteins, making them mushy. Three to four hours is the sweet spot!
Shrimp Skewers Wrapped in Basil and Prosciutto
Serves 4
Ingredients:
20 large shrimp peeled and deveined
1 Tbs. olive oil, plus more for brushing
Freshly ground pepper, to taste
20 fresh basil leaves
20 pieces of prosciutto, each 1 inch by 2 to 3 inches
Directions:
Prepare a fire in a grill.
In a large bowl, toss the shrimp with the 1 Tbs. olive oil and pepper to taste. Place a basil leaf on top of a piece of prosciutto and wrap both around the center of a shrimp. Place on a baking sheet with the seam side down. Repeat with the remaining shrimp. Thread the shrimp onto skewers and brush both sides of the shrimp with more olive oil.
Grill until the shrimp are pink and just cooked through, 2 to 3 minutes per side. Serve immediately or at room temperature.
This recipe sounds so good! I’m adding it to our Memorial Day roundup! Thanks!
This has been a favorite recipe of mine for many years. You will love it. Just be careful not to overcook the shrimp, or they will become rubbery. Ha! You don't want that!