Recipe: Shrimp Wings

2nd Annual Wings and Waves Cook-offOn October 1st Dauphin Island, Alabama will be hosting its 2nd Annual Wings & Waves Cook-off.  The Hot Wing throwdown was born from the BP Oil Spill disaster that closed the Gulf off for nearly a year.  That meant no seafood.  This year teams will compete in four categories- Hot, Mild, Free-Style and Shrimp Wings!

What is a Shrimp Wing? They’re not quite sure yet.  But when the Shrimp Wing winner is announced they will! The winner of the Shrimp Wing category will have just invented the official dish of the Dauphin Island Chamber of Commerce– The Dauphin Island Shrimp Wing!

You can get your tickets HERE.  They are $10 in advance and $15 at the door.

Now I offer my interpretation of Shrimp Wings.

Shrimp Wings
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 1 hour
Cook time: 5 mins
Total time: 1 hour 5 mins
Serves: 3-4
The cinnamon sticks in this recipe are not ingredients so much as surrogate bones.
  • 1 dozen large (16/20) Gulf shrimp, peeled
  • 1 cup spiced rum (Captain Morgan or Adm. Nelson)
  • Jamaican Jerk seasoning to taste
  • 1 dozen cinnamon sticks
  • 1 cup sour cream
  • 1 lime
  • 1 tablespoons fresh chopped cilantro
  1. In a zip top bag combine the shrimp and rum. Seal and refrigerate for about an hour.
  2. Make Cilantro/Lime Cream by combing the sour cream, juice and zest of the lime and cilantro then refrigerate.
  3. Fire up the grill. While it is heating up drain the shrimp and season with the Jerk seasoning. Using a cinnamon stick as a skewer impale each shrimp with its own stick.
  4. Place on the grill for about two minutes on each side.
  5. Serve with Cilantro/Lime Cream for dipping.

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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