Now, a word for minute on the shrimp. I like 16/20s for this recipe. Why? Because they make a nice presentation and are just the right size to show your friends that you have lots and lots of class.

1 large stalk celery, diced. 1 cup loosely packed chopped cilantro. Lime wedges, for serving. Cilantro sprigs, for garnish. 1. Heat a large pot of water to a boil with liquid crab boil and salt.

While stock is cooking, toss peeled shrimp in olive oil and coat in 1-2 tablespoons of blackening seasoning. Skewer seasoned shrimp (5-6 per skewer) cover and place in fridge.

The Fresh Gulf Shrimp over Smoked Gouda Stone Ground Grits is a menu favorite at the Decatur spot. Chef Michael Locascio showed us how he makes it in the restaurant and how you can recreate it at home ...

Where Y’Eat: Gulf Shrimp Should Get More Love, ... Boiled shrimp with fresh herbs. We know there’s no comparison to Louisiana shrimp, at least not when they treated right.

But you can find Gulf Coast shrimp if you know where to look. "Fresh shrimp is always awesome," Brett Otteman, the general manager of Katie’s Seafood House on Pier 19 in Galveston, said.