Dirty Shrimp


Every New Year’s eve we gather in our home with family and friends to toast the turning of the year. The kitchen table is packed with finger foods, and there’s usually a large platter filled with shrimp.

Rather than serve cold shrimp with cocktail sauce, this year I’m serving this recipe for Dirty Shrimp. The spicy shrimp, served in a chafing dish, makes a delicious hors d’oeuvre or spicy entreé served over rice. Although the list of herbs and spices used in the recipe is long, the preparation time is short. Substitute catfish nuggets for the shrimp for a tasty variation.

  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoons minced garlic
  • 1/4 pound butter or margarine (one stick)
  • 2 pounds medium shrimp, shelled and deveined
  • 1/2 cup beer, optional
Combine seasonings in a small bowl. Melt butter in a large skillet over medium-high heat and add seasonings. Cook for 1 minute. Add minced garlic and shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. 

If serving as an appetizer, serve immediately in a chafing dish with toothpicks. If serving as an entree, add beer and simmer 1 minute. Serve over rice with French Fread on the side to dip into the sauce.

Makes 12 appetizer or 6 dinner servings.