Gulf Shrimp Recipe

Make spice mix

In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, salt and black pepper. Whisk to blend. Use 1½ tablespoons for the shrimp and reserve remainder for other uses.

Prepare and par-cook potatoes

Place the scrubbed baby potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a simmer over medium-high heat and cook until potatoes are just tender when pierced with a knife, about 12–15 minutes depending on size. Drain well and let steam-dry for 2–3 minutes.

Sear and crisp

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When foaming subsides, add the drained potatoes (halved larger ones) cut-side down and sear without moving for 3–4 minutes until golden. Toss and continue to brown for another 3–4 minutes so most pieces have golden edges.

Add aromatics and finish

Reduce heat to medium. Push potatoes to one side of the pan, add remaining 1 tablespoon butter, add minced garlic and chopped shallot and cook 30–45 seconds until fragrant (do not burn). Stir everything together, add thyme, grated Parmesan, ½ teaspoon salt and ¼–½ teaspoon black pepper. Transfer skillet to a preheated 400°F (200°C) oven and roast 8–10 minutes until potatoes are tender through and cheese is lightly browned. Remove and sprinkle with chopped parsley.

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, 1½ tablespoons Creole seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Charbroil (or grill/pan-sear) shrimp

Preheat a charcoal or gas grill to medium-high (about 450°F / 230°C) and oil the grates, or heat a cast-iron grill pan or skillet until very hot. If using skewers, thread 6–8 shrimp per skewer. Place shrimp on the hot grill or pan and char for 1.5–2 minutes per side until pink, opaque, and lightly charred at edges. Avoid overcooking. If using pan, add 1 tablespoon butter to the pan in the last 30 seconds and baste shrimp once with melted butter for gloss and flavor.

Finish and rest

Transfer shrimp to a plate, squeeze remaining lemon juice over them and let rest for 1–2 minutes. Spoon any pan juices or reserved butter over shrimp before serving.

Divide Brabant potatoes among plates. Arrange charbroiled Gulf shrimp on top or alongside. Garnish with lemon wedges and extra chopped parsley. Serve immediately so shrimp remain juicy and potatoes stay crisp.