Recipe: Shrimp Wings
On 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.
- 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
- In a zip top bag combine the shrimp and rum. Seal and refrigerate for about an hour.
- Make Cilantro/Lime Cream by combing the sour cream, juice and zest of the lime and cilantro then refrigerate.
- 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.
- Place on the grill for about two minutes on each side.
- Serve with Cilantro/Lime Cream for dipping.