Last night, I whipped up this absolutely mouth-watering Garlic Butter Shrimp recipe, and let me tell you, it was a hit! Imagine juicy shrimp bathed in a rich and flavorful mix of fresh garlic and butter, each bite a perfect harmony of taste. What makes this dish a real standout is the splash of white wine, adding a subtle depth to the buttery sauce – ideal for dipping those slices of crusty French bread. Fresh herbs like rosemary and thyme add that extra layer of aroma. And the best part? It’s incredibly easy and quick to make, ready in just 20 minutes. Whether you’re looking for an easy appetizer or a main course that impresses, once you try this garlic butter shrimp, it’s going to be your new go-to recipe!
Why This Roasted Garlic Shrimp Recipe Is a Must-Try
- Celebrity Restaurant Origins: This isn’t just any shrimp recipe; it’s adapted from a cookbook co-authored by my friend, Jennifer Jeffrey, owner of the famous The Stinking Rose, a garlic restaurant in Beverly Hills. If you’re a fellow garlic lover, you’re going to LOVE this recipe.
- Garlicky, Buttery Goodness: Succulent shrimp drenched in melted butter and fresh garlic, creating a heavenly white wine sauce that’s just begging to be mopped up with crusty French bread. It’s the best way to indulge in a little bit of gourmet luxury right at home.
- Ready in a Flash: For those times when you want to serve up amazing flavors with minimal fuss, this recipe is your best friend. With just a handful of ingredients and 20 minutes, this is one of the easiest ways to whip up a next level meal.
- Versatile Seafood Options: It doesn’t matter whether you’re using giant freshwater prawns or opting for jumbo shrimp–both choices are great for soaking up the garlicky, buttery sauce.
Roasted Garlic Shrimp Ingredients
- Shrimp: you can either use giant freshwater prawns or jumbo shrimp, shell-on
- White Wine: you don’t need expensive wine, a good drinkable wine is fine
- Butter, Olive Oil
- Shallot, Minced Garlic Cloves
- Herbs & Spices: Rosemary, Thyme, Crushed Red Pepper, Fresh Parsley
- Crusty French Bread
How To Make This Roasted Garlic Shrimp Recipe – Step By Step
Heat a medium frying pan, over medium-high heat with the butter and olive oil. When hot but not smoking, add the shallots, garlic, rosemary, thyme, red pepper and salt. Saute for 1 minute or so, until fragrant.
Add wine and bring to simmer. Turn heat off and toss in the shrimp to coat.
Immediately spread out the shrimp in single layer on baking sheet. Roast in oven for 6-8 minutes, or until shrimp is cooked through. Timing will depend on the size of your shrimp. Check after 8 minutes.
Toss with chopped parsley. Serve with bread to soak up the juices.
What To Serve With This Roasted Garlic Shrimp
This easy roasted shrimp recipe is packed with flavor and has a buttery sauce you can mop up with some crusty bread, as a hearty appetizer. Or you could lay it on a bed of pasta for a substantial main dish. This recipe also works great with rice, such as Pineapple Fried Rice or Crispy Coconut Scallion Rice.
Top Tips For This Roasted Garlic Shrimp Recipe
- You can use giant freshwater prawns or jumbo shrimp.
- Deveining shrimp with the shell on is quite easy, use some pointy, sharp kitchen shears to cut through the shell following the back of the shrimp.
- When properly cooked the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color.
- Serve with crusty bread, to mop up all the delicious buttery sauce!
FAQ: Roasted Garlic Shrimp Recipe
Q: What’s the best way to ensure the best flavor for this garlicky shrimp recipe?
A: For the best flavor, use good quality, fresh ingredients, especially when it comes to the shrimp and garlic. A squeeze of lemon at the end can also enhance the flavors, giving it a fresh and vibrant taste.
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp is a great option if fresh isn’t available. Just ensure they’re completely thawed and patted dry with a paper towel to achieve the best results. Keep in mind the size of the shrimp as it may affect the cooking time.
Q: Should the shrimp be deveined?
A: Yes, it’s recommended to use deveined shrimp for this recipe. It not only improves the appearance but also the texture and taste of the dish.
Q: Can I add lemon zest to the recipe?
A: Absolutely! Adding lemon zest can bring an additional layer of citrusy brightness to the dish. It pairs wonderfully with the garlicky shrimp, making it even more tantalizing for seafood lovers.
Q: Is this recipe suitable for a low-carb diet?
A: Yes, this easy shrimp recipe is a fantastic choice for those on a low-carb diet. You can enjoy it on its own or with low-carb sides like sautéed vegetables or cauliflower rice.
Q: What’s the easiest way to store leftovers?
A: Store any leftovers in an airtight container in the refrigerator. They should be consumed within 1-2 days for the best quality and flavor.
Q: Are there different ways to serve this dish?
A: Definitely! While it’s great with crusty bread, you can also serve it over pasta, rice, or alongside a salad. For those who are a fan of shrimp, it’s versatile enough to be a star in many different meals.
Q: Can I garnish this dish with green onion?
A: Garnishing with green onion is a great idea. It adds a touch of color and a subtle onion flavor that compliments the garlicky shrimp beautifully.
Check Out These Other Great Shrimp Recipes
Grilled Shrimp with Lemongrass and Ginger
I love hearing from you! If you have made this Roasted Garlic Shrimp Recipe, be sure to leave me a star rating and a comment below!
Roasted Garlic Shrimp Recipe
Ingredients
- 1 pound shrimp jumbo, shell-on
- ½ cup white wine
- 4 tablespoons butter 1/2 stick
- 3 tablespoons olive oil
- 1 shallot minced
- 4 garlic cloves minced
- 2 tablespoons rosemary preferably fresh
- 1 teaspoon thyme preferably fresh
- 1 teaspoon crushed red pepper
- 2 teaspoons sea salt
- 3 tablespoons chopped fresh parsley
- 1 loaf crusty french bread
Instructions
- Preheat oven to 400F.
- Wash and carefully cut through shell to devein the shrimp while leaving the shell on. The easiest way to do this is with sharp, pointy kitchen shears. Just cut through the shell, following the back of shrimp. Devein.
- Heat a medium frying pan, over medium-high heat with the butter and olive oil. When hot but not smoking, add the shallots, garlic, rosemary, thyme, red pepper and salt. Saute for 1 minute or so, until fragrant.
- Add wine and bring to simmer. Turn heat off and toss in the shrimp to coat. Immediately spread out the shrimp in single layer on baking sheet. Roast in oven for 6-8 minutes, or until shrimp is cooked through. Timing will depend on the size of shrimp, check after 8 minutes. Toss with chopped parsley. Serve with bread to soak up the juices.
Notes
- You can use giant freshwater prawns or jumbo shrimp.
- Deveining the shrimp with the shell on is quite easy, use some pointy, sharp kitchen shears to cut through the shell following the back of the shrimp.
- When properly cooked the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color.
- Serve with crusty bread, to mop up all the delicious buttery sauce!
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Point of Clarification:
The original restaurant is San Francisco. Not LA.
https://thestinkingrose.com/sf/about-us.html
This one is easy to answer without a doubt my favorite way to eat crab is stuffed in the shell with stuffing like a crab cake but in the shell. The second best way is a crab cake. Simply DELICIOUS.
Here at first coast, we are blessed to have abundant blue crabs. I like to eat the way they are, just steam it up and dip them in lime juice with salt and pepper. Or, stir fry them on hihg heat in garlic sauce and ginger. I and some of my friends could just eat them all day long with a cold beer on the beach to watch the sun goes down.
Wow.. My favorite way to have crab. That’s a tuffy for me. Living in Coastal Louisiana I have access to the freshest blue crab around. Literally across the street in “da bayou” just go pull up the trap and “fish em out”. Well if I have to pick one.. I would have to say Crab Oou Ya Ya (its a Cajun thing). Take 6 Female crabs with eggs. (if you turn the crabs over you can see the orange eggs through the shells make sure they fat). Clean the crabs, cutting in half with kitchen shears. Taking the eggs and placing them to the side for later. Take a heavy pot (Magnalite personal choice). Couple rounds of oil, two spoons of flour for a light peanut butter roux. Add sliced onions (roux will stop cooking at this point). Saute onions until transparant. Add cleaned crabs give a good stir cook for 2 minutes then add 2 cloves minced garlic. Another good stir then add eggs and 2 cups chicken broth. Simmer until desired consistency. We like a good gravy. Serve over white rice. And of course season to taste with Tony Chachere’s.. And dig in. Don’t be shy ya gotta use ya hands Ma Cherie. We call it Ooh Ya Ya cuz when ya done ya pushing ya chair back from the table so full all you can say is Ooh Ya Ya.
That sounds so yummy
UMMMM I WOULD HAVE TO SAY MY WAY……I USE WHOLE GARLIC, GINGER,OLIVE OIL AND BUTTER…I BOIL THEM IN WATER THEN MAKE THE SAUCE OUT OF OLIVE OIL,BUTTER,WHOLE GALIC,GINGER AND LEMON JUICE PUT IT IN THE OVEN AND BOY OH BOY ITS GREAT!!!
my favorite way to have crab is black bean sauce with garlic and eggs mixed in. Yummy…add a drink and a friend and i can sit there all day eating and chatting!
Even though I always fry my prawns, I love trying out new techniques and this time it’s roasting them. Can’t wait to taste the difference.
My favorite way to enjoy crab is stir fried with a black bean sauce rich with garlic.
My favorite way to have crab is with a cold beer 🙂 Preferably cold stone crab with spicy mustard sauce and an Abita Purple Haze.
Oh.. crabs, my favorite. But your prawn version looks so good. I like your photography style.
I “borrowed” this last night for some clients. Awesome dish, lots of levels of flavor. I chose to mount a little (considerable amount) of butter at the end to seal the deal.
Besides eating a Crab Louie at Scoma’s in S.F., my second favourite way to eat crab is at a local crab feed, with piles of marinated crab surrounding me, with friends and family digging in with the bare hands and eating until we are so full it’s hard to move!
I grew up on an intercoastal waterway in north Florida and every other Sunday afternoon my dad would empty the crab trap for dinner. Usually just blue crabs but the occasional stone crab would wander in. Our family’s trick to fabulous , sweet crabmeat was to split the blue crabs down the center (yes, while they are still alive) and rinse them under running water before steaming. Then all of the crabs would be dumped onto the dining room table, which had been covered in several layers of the sunday paper. We used skinny butter knives to get the crabmeat out, dipped the pieces in warm butter and then dredged them through some Old Bay. Yum.
Oooh, living most of my life in Hawaii, my favorite crab dish is definitely sushi. Often they use imitation crab, but I found a great place that uses fresh crab. Yum!
I’ll have shrimp or crab! Just the thought of garlic-rosted has my stomach gurgling.
Soft shell crab sandwich while sitting on the dock, having a couple of beers with my pals in Wrightsville, NC.
I hadn’t ever eaten crab until I met my boyfriend, now fiance, and he introduced me to his favorite food: crab legs. It was the only “fancy” thing he knew how to cook, and we had a lovely, romantic candlelit dinner at home.
I haven’t had a chance to experiment with different ways of making crab, but I am eager to try; a little worried about messing with their perfect taste though. We just steam them and rip them open and eat them plain or dipped in melted butter…. Makes my mouth water just thinking about it.
My favorite is Malaysian style sweet & sour crab like this http://kookyculinary.com/2007/07/03/crabs-more-crabs/ 🙂
Sorry to hear about the computer problems. That’s never fun. At least you can drown your sorrows with that great shrimp dish (but hey, they’re big enough to call prawns). Hope to see the new site soon! Don’t give up!
I love crab in the simplest crab cake possible. No butter, no sauce, just sweet delicious crab meat.
Love crab, hate the trouble. So my favorite way is in a restaurant, where they bring the little sucker over, you say “ok.” they bring it back to wherever and bring out THREE different versions of king crab. My favorite-the steamed, garlic king crab, all cut up and practically falling out of the shell. SOOOO good!
Love your blog! Referred my fireman brother here cuz he’s got to cook for many hungry, hefty men.
Absolutely love your blog and your kids are such cuties. Looking at your pics always makes me hungry.
Favor Crab…ways
1. Short on time to eat- Dungeness Crab cut into 1/4’s saute over high heat with black beans, garlic, ginger, scallions, touch of thin soy sauce, oyster sauce, and of course the tamale.
2. Hours to worship the sweet crab-Blue crabs cut into 1/4’s saute over high heat with tons of ginger, scallions and again a must is the tamale.
Yummy, yummy so tasty. I am going to have to make crab this week end be damned the cost.
The shrimp looks so tasty! Makes me want to go to the market, buy some shrimp and cook up a nice meal.
Alaskan King Crab is always tasty as is…but fresh dungeness crab is sooo good…very meaty and the “gooey insides” is creamy.
Nothing beats steamed king crab legs with a little butter.
That picture is just beautiful!
Mmmm. thanks for this recipe! I miss having easy access to fresh dungeness crab, but I would love a good recipe book.
This are some wild and crazy whole shrimp! What long “arms” they have. “Better to keep me out of the pan” says the shrimp.
My favorite way to eat crab is either in a crab cake or right out of the shell, like with Jonah crab claws. Mmm…Jonah crab claws with spicy cocktail sauce. Sweet, spicy and delicious!
This shrimp dish looks delicious! I eat shrimp more often than crab, but just because it is more available. And try living in Utah – any fresh seafood is pretty rare!! I once had some stuffed mushrooms that had crab in them, and they were pretty awesome!
Jaden
I am a regular here, simply love your writing style. Just wanted to say your site is a real gem. Keep the good work going! Happy Holidays!
-Madhu
I love steamed crab with egg white. Chopped some spring onion as garnish and enjoy the sauce from the crab.
I have read this post almost 5 times now and laughing away to glory! 🙂 I could give you an oscar for your way with word Jan dear. 🙂
Crab!
A-way up here in Oregon we go for the big sweet Dungeness Crabs.
My favorite way of cooking them is to take the cooked crab, break up the shell into legs, body and claws and saute all the parts together with butter, Old Bay seasoning and a bit of pepper. We all sit at the table and make a big ol’ mess sucking crab from the shells. Yum.
Jaden, I’ve loved seeing your blog grow over the past months. It’s great to read an authentic voice talking about great food. Hope to see you over in this corner of the world one of these days.
Best,
Lane
Jaden, my wife loves your site. She sent me a text message the other night that said “I think you need pictures like steamy kitchen.” 🙁 How’s that for deflating my fledgling-site ego?
She’s right, though. I had been using a little dinky point and shoot, because it’s so quick and easy (let’s face it, getting out the nice SLR and actually having to work is not as quick and easy as *POINT*CLICK*).
So, the point… I tried it out tonight, using our *nice* camera (you can probably see the ones I took using the PnS, too). Do you have any thoughts or suggestions?
Fondly,
Hal
I like mine done the cajun way – like crawfish boil , but use crab instead of crawfish . 🙂 yummy .
I love crab rangoons! I make them annually, and am always tweaking to get the right balance of sweet, salty, and green onion.
I also like to make it chipotle-cheesy, and stuff it into peppers, with spanish rice. Yum!
I’m with you Jaden, I’m not very technical too and my computer has made me weep plenty of times – isn’t this another one of those ‘Love-Hate’ relationships? HA!HA! The shrimps look fantastic by the way. How I like crabs done? with chilli of course!
Wishing you, Scott, Andrew and Nathan a wonderful and safe Christmas! xoxoxoxo Carol
Jaden,
I love your site and your shrimp look delish. I love crab served cold that has been marinated in a tangy, spicy sauce….yummy!
Masala crab or as we say, curried crab.
crab rules. i love them hot and spicy in some coconut milk with pumpkin and snake beans. yum.
Oh how I love crab…. snow or king crab legs, steamed / boiled in water with old bay seasoning, then just drowned in melted butter. OR… crabmeat stuffed portabella mushrooms. third: Crabcakes!!!! And can’t forget crab-dip slathered on crackers!
Now I’m hungry!!!!!
Firt, greetings from Bonn / Germany!
My favorite way to have crab is the swedish way (like in in the IKEA-advertisement). Cook them in boiling water and enjoy them on a long table with family and friends in the summertimes under an apple tree.
My favorite way to have crab……hmmm…..
Crab cakes
Crab Eggs Benedict
Crab Soup (at Ray’s the Steaks, YUM!)
I could go on and on and on…….
My absolute favorite way to eat crab – are crab cakes! They are fabulous with a little lemon juice or a remoulade. I could eat them every day.
My favorite way of having crab is the way they make it here at the beach, baked in shells and prepared with coconut milk, palm oil, tomatoes, Parmesan cheese, and bread crumbs.
Oh man! The post itself was good enough but all of the other ideas here in the comments…I am hungry!
crabcakes, crabcakes, crabcakes with homemade mayonnaise!!!
Mmmmm…. crab is my favorite meal. My favorite way to have it is the way this little restaurant in Hawaii makes it. They cover the crab in this roasted garlic butter and it’s soooooooo yummy! You end up with butter and garlic all over your face and hands but it’s worth it!
Oh my my my….that killer shrimp looks killer
I have to add that to my repertoire.
steamed the crabs, lay them out on newpapers and grab some nutcrackers and let’s go. oh, don’t forget the soy & garlic dipping sauce. reminds me of home.
My grandmother used to boil ’em and then stir-fry em with a 3 onion, black bean sauce…mmm mmm mmm.
My favorite kind of crab is the one my mom makes with tamarind, oyster sauce, and garlic. You are one funny gal Jaden. I love reading your posts.
Singaporean chili crab or the Vietnamese garlic butter crab, paired up with their garlic noodle. To die for!
Lunch time is definitely not the right time to read your blog…..my lunch is looking more miserable by the minute =P
Crab cakes on hoagie rolls, not too bloody much breadcrumb filler and LOTS of lemon. Oh, and good iced tea!
Makes you think spring in the midst of all this snow and yuck, doesn’t it? 🙂
I am fortunate enough to live in Sonoma county and drive out to Bodega Bay and buy Dungeness crab direct from the boats. My favorite way to have crab is:
With 5 or 6 good friends and lots of napkins.
Soft shell crabs, baby… YUM!
There’s a place in town here that has wonderful cajun food so I would have to say that cajun style is my favorite for crab. 🙂
i love crab the chinese style with ginger and scallions! 🙂
love your site steamykitchen! it’s a sub-conscious addiction these days. i can sometimes type the site in while completely zoned out as i sit down at my computer.
mark bittman’s pasta with crab recipe (from nytimes)
I LOVE crab. Anyway I can get it !
Blue crab: steamed with lots of Old Bay and cider vinegar to dip it in. (Also helps get rid of the “mustard”, which I DON’T like !) Any leftover crab is picked and saved for crabcakes and cream of crab or maryland crab soup.
Snow/king crab: steamed and served with butter for dipping.
I even like krab (although in no way does it compete with REAL crab), especially in a fiery, red sauce that the local Thai restaurant makes !
what a tough question…i’m going to have to stick with ol’ faithful…steamed with a healthy dish of melted butter…i’m going to eat right now.
Favorite is just steamed crab using beer and an Old Bay spice mix.
I’m from Baltimore and can easily clean out a ton of crabs in just a few minutes. My grandmother and I always did this after everyone had gotten their fill of the crab meat.
We would sit down and clean out the rest of the crabs for quite sometime and then refrigerate the meat and some of the shells to make crabcakes and maryland crab soup the next day.
Best ever.
Ahhhh… the ultimate comfort food…. crabcakes!
I LOVE crab! My favorite is the classic crab cake, or well, just steamed crab with a healthy serving of butter. Call me traditional, or just living in a land-locked state. I can’t say anyone is “full of ideas” for crab eating here. Maybe I could start a trend!
while a current resident of maryland, i shun the dousing in old bay preparation. give ’em to me plain. steamed. with optional butter on the side. what a pity to clutter up such a perfect seafood!
My favorite way to have crab is to just steam with with Old Bay and then eat them by dipping them in red wine vinegar and melted butter. So good!!
those shrimps look amazing. your lucky family!
My favorite way of having crab- Chilli crab with egg sauce..with golden fried mantou (bread buns) to soak up all the hot goodness..
just typing that makes me hungry!
mmmmm: your posts always leave me hungry!
(thanks for sharing, as usual)
as for the crab question: it would be a no brainer, and would make the chiu chow side of my family proud –
steamed crab, then thrown in the fridge so it gets nice and cold, and served with vinegar – of coures there are slivers of finely chopped ginger in the vinegar1
Please teach me how to devein shrimp with the shells on. The recipe sounds fabulous.
I love the Chinese restaurant salt and pepper fried crabs! So fattening but so addicting!
Oh my, those shrimp look absolutely divine! As for crab, I love it prepared anyway however, crab cakes are one of my favorite foods of all time.
This is a no-brainer: steamed crabs, cracked and dipped in a mix of soy sauce, white vinegar, sugar, garlic, and ginger.
You had me cracking up with the ‘three finger salute’. I’ve been known to do exactly the same.
Now I live in the SF bay area so luckily crab is a regular feature in our home. My favorite way is actually very similar to the roasted crab killer recipe. Only I use just garlic, butter, oil, salt and pepper and roast it for about 10 minutes. We just had it last night with a nice sourdough baguette to soak up the yummy juices.
I love to make crab cakes. I like finding recipes that use LITTLE filler and LOADS of crab! And I love recipes for interesting sauces/dips for them.
My parents are from Burma, so the way we had crab growing up was in a simple curry, coconut milk added if we were going fancy. I remember my grandmother sitting at the table sucking and chewing on one crab for about an hour. For whatever reason, asians really like to chew on the shells to extract all the flavor they can. They did that a lot with chicken bones too. I’m really happy to have been born in America. The chewing and spitting out fettish skipped my generation, Thank God!
I love crab no matter how it’s cooked!!! Here in VA, you can get soft shelled blue crab. Just fry it in a pan, slap some mayo between 2 pieces of bread and viola – a crab sandwich………..my mouth is watering just thinking about it. PS— Good luck on the C_A_D ’cause OMG it’s like your BFF etc etc.
ahahahaha…omg i love that ctrl. alt. del. salute LOL…hahahahaha
Gosh that’s a classic! 🙂
I’ll try it when the occasion arise!
If i was a shrimp i would write that recipe in my Will .. it looks Shrimplicious!!
This sounds delicious!
I’m from Maryland, so I have to repeat that my favorite way to have crabs is steamed with Old Bay, picked at the table, and dipped in white vinegar.
Okay, so the shrimp is scaring me! I will make this dish but the the normal, every day looking shrimp that I find in the grocery. Those long thingys by those beady black eyes are going to give me nightmares tonight! Seriously, I love crabcakes and just plain steamed snow crabs with lots of artery clogging BUTTER!
PICK ME FOR THE COOKBOOK!
Maryland crabcakes are the best!!
Alaskan King Crab legs, steamed with white wine and old bay. Of course, drawn butter for dipping! Simple but fabu!!
Boiled with Old Bay on a pile of newspaper. Or crab rangoons….yum….
pizza!! omgosh, it’s so yummy on a gino’s pizza – i live at the coast, my dad and son are always bringing in fresh crab and aside from eating enough to be full before dinner while *picking* the crab for dinner…the stuff that made it into the *picked* bowl was absolutely FANTASTIC on pizza one night (working in the pizza joint helps…)
*sigh*
wishing there were fresh crab tonight!
Crab galettes, curry vinaigrette. Good and good for you.
Steamed whole pick it apart and dip it in a little bit of butter mmmmm
this prawn dish looks so superb!
those pics are dripping wit delicious-ness! =]
man, crab is good cooked any way. give it to me any way, its just plain good.
Dungeness Crab!..I cook it only two ways that my boys and hubby prefer…cut into segments and deep-fried first and sauteed in a cream sauce with garlic, ginger and green onion , then a touch of coconut milk and cream. Sometimes, I leave out the cream sauce …just have it coated with eggwhite and cornstarch and then deep-fried…sauteed in a garlicky, spicy thingy…have to have rice with it though!
My favorite ways to have crab, forced-ranked:
1. Cooked in coconut milk/cream, with yard-long beans and squash/pumpkin
2. Steamed, with vinegar-garlic-shallot dipping sauce
3. Thanh Long style
That shrimp dish is what I need to make to get over my jetlag;).
Favorite way of having crab…hmmmm
crab cooked in an onion, garlic, blackpepper and tad bit of tamarind paste gravy…. yummmm
The creamy buttery crab with salted egg yolk
I’m so glad I came upon your blog. Love your humor! I am totally new to the whole blog thing (a month ago I didn’t know what a blog was and now I have one!) and I am in the Tampa Bay area. I’d love to know where you shop for food! I moved here from California and am having a hard time adjusting to the lack of Whole Foods and Trader Joes and Gelsons!
Check out my blog if you have a chance, I’d love to know what you thiink. I am all gluten free.
http://crazycrashedadrenals.blogspot.com/
PS My favorite way to have crab is simple – steamed with lemon and butter.
My favorite way to have carb is simply steam it, then squeeze a little lemon juice and dip in butter.
Looks so delicious! My favorite way to have crab is just steamed with a little salt, or as part of a sushi roll. Tough call!!
Those shrimp look so good and they are so big! You know I do not think I have ever had crab. Come to think of it I tried lobster once when I was young and I have not had it since. I will have to add both crab and lobster to my to try list!
If I can find the soft-shelled stuff then pan-fried and lightly breaded is definitely the way to go…
Steamed whole, to be picked at bit by bit: utterly delicious.
I definitely hear you about the blog coding! I think your site looks fab!!
Hey Jaden,
I live in Vancouver, B.C. and Dungeness crab is the norm in Chinese restaurants…though you can get Snow Crabs too…but they look too much like spikey spiders to me! The only crab worth eating is Dungeness crab (from an authentic Cantonese restaurant) with a garlicky Ginger & Green Onion sauce clinging to its orangey-red shell. If the chef did it right, there would be the artery-clogging “innards” deep fried to a crisp when you peeked under the hood. All of this glorious crabbiness would be stacked on top of a bed of Yee-Mein, which would soak up all the crab juices and sauce. This, you would grab with your chopsticks–and it would resist in a tug-o-war– slithering and sliding back into the noodle pile until you finally ended up pulling and plucking a huge clump of Yee-Mein to the dismay of the rest of your table. “Hey, it was all stuck together!” you would exclaim. MMM. Come to Vancouver and eat the best crab in the world. Juicy and succulent.
Steamed dungeness is great but when I’m back in Malaysia, the mudcrabs are always bathed in either a sweet sour chilli sauce or in black pepper sauce. Yum!
In a burrito with avocado and smokey hot sauce. Don’t knock it until you’ve tried it.
Hi Jaden!
The shrimp looks wonderful! My favorite crab to eat is Hairy Crab. You can’t get it in America but it’s quite famous in China/Hong Kong. Have you ever had it??
Well my favorite way to eat it is just steamed, picked apart by hand, and dipped into a special black vinegar (dzeet cho) that has slices of ginger marinated in it.
Heaven.
Could you please make your recipes easier to print?
I’m looking for a soup recipe with coconut milk and seafood. I mentioned it at a cooking class, I believe it may be Thai.
When I was in SF last year, I had the best dungeoness crab ever – it was steamed in some garlicky, white wine-y, buttery sauce. It was a mess to eat but so delicious!
i like your new design, even though it’s a soft launch like you said…
i must say i still love the asian preparation for crab, that’s black pepper crab. the spicier the better 🙂
Crab. I’m crabby when people mess with it.
I like crab broiled, steamed, whatever–just don’t take the meat out of the bones, don’t over season, don’t bake it with crap on it–just let me work it out of its shell and enjoy the flavor standing alone.
The worst, absolutely nastiest, hands-down one of my unfavorite foods is the crab cake. It’s the equivalent of Oysters Rockefeller. It’s like taking chicken and making chicken salad or taking delicious beef and making a meatloaf. I think I’m a purist. No wonder I like sushi.
Ramen.for.Breakfast
I love crab every way imaginable. From crab legs to crab cakes to crab linguine to crab scampi (made like shrimp scampi). Even better my kids love it too (they are 3 and 6 and LOVE crab ask them what they want for a special dinner and the answer is CRAB!!!)
The shrimps look a little scary…but sound good 🙂 The only way I have ever eaten crab is by crunching open their little legs and sucking out their delightful flesh!!! Oh baby!!!!!
Boiled and spread out on newspaper all over the table, with dishes of melted butter here and there.
I live on the other side of Florida, where the blue crab use to thrive until the onslaught of unfettered growth turned the Indian and Banana rivers into a slurry of fertilizer enriched toxic goo and killed off the oyster and crab industries.
Nothing simpler or better than a backyard crab boil with some good friends or family. Taters, shrimp, crabs, corn, sausages and some onions in a big pot with mucho cold beers.
I use to love buying fresh live local crabs at Island Crab Company in my town but now it’s a TGI Friggin’ Friday or some other loathsome monument to the folly of having an open border. It’s not the Mexican invasion that’s killing Florida, it’s the unchecked masses from north of the Mason-Dixon line that are doing it, one early-bird-condo-on-the-golf-course at a time.
But I digress. Only a cookbook can stop me now.
The Maryland place mentioned multiple times is Evan’s Seafood. Unfortunately they have no web site (here’s a pic) and it’s difficult to get to, but it’s worth the effort! The local Navy base, NAS Patuxent River, takes bigwigs from out-of-town over there, so the lobby’s full of all kinds of signed photos from Blue Angels and such. I used to live in the area and have enjoyed the food there over at least a dozen visits. The brown kraft paper on the table is decidedly necessary!
So, CSS must stand for “Cranial Septic Seepage” because, as you say, all the shit leaks out. 😉
Let’s see here … missing pages … Videos … Store …
I have lots of ways I like to eat crab! The one that freaks people out the most is the full-on deep-fried Chesapeake Bay soft shell blue crab sandwich, where the whole thing is used (pincers and all) and you just bite into it. Great to eat in front of someone with a weak stomach!
Oh god I love crab. My dad had some crab pots and sometimes he would give me my very own whole crab….bliss.
My favorite way to have crab is cracking it myself and eating it with homemade cocktail sauce (ketchup + horseradish + lemon). I also like to whip up some cream cheese with lemon, make a mound, then put the crab meat on top. Pour a bit of cocktail sauce on top and eat it with Triscuits….bliss!!!
Can’t get great crab here in Italy 🙁
I like crab best when he calls in sick.
Oh wait, you mean the seafood, not my coworker. Fresh from the shell is best, or maybe a little crab salad in an avocado half.
Oohhhhhh how I would love some steamed Chinese mitten crab with vinegar and ginger…
You get no live crabs in your hood? Oooh man, that’s just blasphemy , you have to move back to CA, I tell you!
I am going to post a sake and butter crab recipe soon…are you jealous, huh huh?
Love the site!! Proud to say I share it with all my cooking ‘homies’ – the new landing page looks more refined, but is def ‘teh sexay’ 🙂
Just moved down FL way and have found a lil shop called ‘penn dutch’ right down the steet – Alaskan king crab legs the size of baseball bats steamed and served with clarified butter – there really isn’t anything like fistfuls of crab
Spicy crab dip and deviled crabs. Yum-O!
Love your writing Jaden!
No No No No!! This format is all wrong Jaden. This is a made-for-adsense template and people are gonna so judge you. I liked your previous one. But, the three recupes at the bottom is a great idea.
The shrimps look a lil too raw for my Indian tastes. But the pic is amazing as usual 🙂
Our favorite crab must be Dungenness, fresh out of the water, steamed for 18 – 20 minutes, and eaten just like that. It needs no butter or lemon or anything else that can get in the way of that deliciously sweet flesh. Oh, and I am not afraid to go after the tomalley either. Just mix it in with your rice and devour!
We’re gonna have some this coming week.
I love the new design. More room for food porn, as you say. Can I steal it?
Ah!..talk about codes…when I tried changing mine…I too felt it didn’t love me a bit!..but this is love-hate relationship…you will finally get it around to love you…
about crab…you asked me to mention my favorite way to have crab….well I will like mine without the Crab!…hheehhe….
I just love your blog! And, it’s one of the few, where I sent an email to my son, with the PICTURE you had of the bowl of beef poridge … and he wrote back that it looked great. And, he was going to try it.
Our kids do funny things when they grow up. They eat as if they were never even raised at home. My son? Who wouldn’t touch green vegetables. Who hated lettuce.
Grew up to love Japanese and Chinese food. And, cooks his own. Using a wok.
So there ya go.
Can’t imagine why you’d want people at the table to deal with the shrimp’s heads. (When I was very young my mom explained to me that “shrimp had huge, and very ugly heads, and so the man in the fish store took them off.” Well, the heads aren’t quite as ugly as I imagined; but they’re no fun at the table.)
However, I’ll give ya that the shells and stuff imparts “taste.” All the stuff that’s good for broth, that gets strained away before you even see it.
By the way, Jaden, the demonstrations you leave to your boys to do, are the best thing about how wonderful it is to read your stuff. More personal than letters from home. So many of your photographs just makes my day.
Wow! That shrimp looks so good! As for my favorite way to have crab, I’m having trouble deciding. Its between steamed with a dip of lemon juice, salt, pepper, sugar, and pulverized chili peppers or else cooked in a sweet, spicy, tangy, and completely addictive tamarind sauce. Wow, I have to go visit the fishmonger now.
Steamed with butter. Pure crabby heaven.
I love crab cakes!
A friend of mine (sbroadway.livejournal.com) pointed me your way. I look forward to reading what you have to say!
Yeah yeah I am greedy… 🙂 I am trying my luck once more… 🙂 I don’t even have to think about my answer – Malasian Dry Curry Crab, the best way to have crab… I am drooling just thinking about it…
And LOL at the Ctrl+Alt+Del on the baldie… It is a much more powerful gesture than the middle finger… you are using three fingers, that will send the message 😉
The roasted shrimps are making me salivate :)~ I love black pepper crab … Cooked with crushed Chinese black peppers and lots of spring onions… so heavenly! Writing this has given me an instant craving! 😛
I love me some soft shell crabs!
Although I like complicated shrimp dishes, I prefer my crabs pretty simple: steamed. I grew up near DC, so everyone dumps tons of Bay seasoning on crabs, but I don’t care for that. Sometimes I like the meat to speak for itself.
My favorite way to have crab is in my Mom’s Gumbo. She uses what she calls the crab fingers. I’ve never seen them in a store that way. It looks like the end of the claw though, and the pincer is ready to puncture your brain pan if you’re not careful while eating it. But the shell and all goes in the gumbo and it gives it a really great flavor.
My most memorable crab dish was a sweet, aromatic, and spicy preparation served at a roadside food stand on Old Klang Road in Kuala Lumpur that had been demolished many years ago. The best part was sopping up the gravy with toasted white bread.
A few months ago, Mark Bittman of the New York Times published a recipe he called “chili shrimp” that evoked memories of that classic dish. I tried tweaking Bittman’s recipe but could not reproduce the true flavour.
This looks absolutely divine!!! And like I could actually make it!
good luck with the site…I’m sure it will look fantabulous after you’ve had your way with it!
It’s probably unoriginal, but my absolute favorite way to eat crab is in a crab cake.. but one with TONS of fresh crabmeat. And with a sauce of a little lemon, a little sriracha and a smidge of mayo and voila, the best ever.
Also, if you need help with the dreaded HTML or CSS (I’m a web designer), shoot me an email. I’ve gotten enough awesome recipes off here, I’m sure I owe you big time. 😉
Crab cakes with minimal filler, cooked in a cast iron pan for crunchy outsides served with a garlic aioli.
Chinese crab at Lily’s in Berkeley (when I lived there). Now I’m stuck in Tucson and I’d like to know where Lilie goes for Chinese food here. It’s dismal.
Jaden, your shrimp look AMAZING! Yum!
Crab is finally available again (post oil spill) here in San Francisco, and it tastes sooo good, but your shrimp are awfully tempting. xox
I love to eat crab any way it is served! We go to the beach and wade out for our crab pots and cook them and eat them fresh. Or, cheesy crab puffs on little toasts from trader joes or in mushrooms. We like it stuffed in the fresh salmon with some brie. We like it in pasta. Oh, dumped on top of the tomato checa sauce with lots of garlic, parm, basil, etc! Man, now I want crab and I have chicken for dinner! And later when the kids are in bed – we like to savor that homemade baileys! Jaden – did you try it? Is that taking over for the bloody mary?
I LOVE having Chinese crab. I don’t know the “real” name for it but its crab with ground pork and black beans. Man, I haven’t had that in a while. I don’t even have a real Chinese resturant where I live. I have to go into Tucson for anything remotely like a Chinese resturant.
You had me at roasted garlic! The new layout is beautiful and hopefully you’ll not leak too many brain cells in the process of ironing out the kinks.
Crab for me has to be Dungeness. I prefer it Cantonese style, stir fried with ginger, scallions and garlic, with a egg thrown in to make a clingy sauce.
One of the things I miss about the East Bay are the crab feeds held by the local churches and school booster clubs. $30 for spaghetti and all you can eat cold cooked crab. Bring your own drawn butter, or garlic butter, lemon wedges, and cocktail sauce. Of course one of the things you have to do at these feeds, is to take a bag of crab home, shell it, and make crab cakes.
Funny story about crab. My son adores crab also. My mom tends to get crazy Chinese superstitious and said, he’s gonna be a ‘Baat yeem jai’ Octopus boy, into everything. Well that old wives tale was right, but then again he’s a boy. Of course mommy cracks the crab and gets all the meat out for him to eat, and once he was so impatient he cried out, “Mommy get the chicken out of the crab for me please!” Hey, it’s the other white meat!
I have found a Ranch 99 off the Buford highway in Atlanta that sells fresh, fighting crab. We try to buy them alive, take them home, let them crawl around on the kitchen floor freak out the dogs, then throw them in the sink, and I pop off the the flap, and yank the shell off the body. Quick easy death, and oh so yummy. Use to have a neighbor with a retail crabbing license, and I’d get crab that way too. $5 for a 2-3lb live crab.. Oh the best! Can’t wait to get back to CA and eat some crab!
Best way to have crab? Steamed, with a bucket (ok..cup) of melted butter and pile ’em high on newspaper spread across the table. 🙂
(PS: Where in town can you get shrimp with all the legs on like that in the pic?)
I remember my family eating fresh cracked crab with cocktail sauce along with spaghetti on christmas eve. I think it is an italian thing – but we are not italian. I don’t eat it much, but that was one of my favorite memories.
Oooo… I’m going to say steamed… With lots of butter and beer on the side.
Crab cakes!
I love crab cooked anyway at all, but really like it best with Thai seasonings. How lucky are you to be able to buy head-on shrimp!!!
I love sucking the heads…oh yum…they remind me of my 4 wonderful years living in Hong Kong and eating at the outdoor restaurants on the outer islands,,fantastic!
Jaden, I feel your coding pain. I recently moved my blog from blogspot to my own site with wordpress. Who knew I had so many curse words in my vocabulary? I sounded like a sailor for days, and pulled in every favor I had with my favorite geek friend. (Tip: ALWAYS have at least one good geek friend). So I for one, and I’m sure most of the rest of us loyal readers of yours, totally and completely understand any little hiccups.
But, I have to say, it looks great! So the soft launch is looking like it’s going to set rather well. Use ice cubes instead of cold water! HA!
Regarding crab, well my favorite way to enjoy it is to leave it in Florida! Why? Because that’s what everyone calls my husband’s mother. So my mother-in-law’s nickname is Crabby. She’s in Florida. That’s how I like to enjoy her. 😛
sadly, I have to agree with the Maryland peeps. Just give me a freaking mallet and a green bottle of heinie and I’m SET. Having said that, I don’t live in Maryland so i have to make do with what I’ve got.
In the winter time, I love having my crab in a big steaming pot of yosenabe with nappa cabbage, spinach, clams, fish…yum…
Singapore Chilli Crab’s the way to go! 🙂
I’m going to have to second some others’ comments: there’s nothing like just the taste of king crab with nothing masking it. As far as other crab, lump crab in a nice cream sauce….yum!
Fresh, hand-pulled, cold crab sandwich, with cucumber and mayo and the best multigrain bread in the world, made by an artisan baker in NH.
*bluebirds sing and a band plays schmaltzy songs*
Dammit, now I have to go see if the so-called Fish Lady at the local farmer’s market has any.
No website for me that was an error…ps it’s third paragraph before the recipe….
Third paragraph from bottom: I modified….u missed a space…aw but that’s the editro in me …lol… i know i know, the site looks great and my goodness are those head-on shrimp….
I adore fresh crab just simply steamed in water and served with drawn butter with a squeeze of lemon and a dash of hot sauce. Some of my favorite childhood memories are of going crabbing with my grandmother off the Oregon coast for Dungeness crabs, coming back ashore at the end of the day, steaming them up on a propane stove right in the parking lot, and getting burned fingers cracking them open!
For reg. crab I’d have it cut up by the store, then cook it at home with tomyum paste. Throw in some cubed tofu, tomatoes, eggplant, even okra and I call it a “balanced meal”! Some toasted french bread to soak up the juices as well.
For snow/king crab, I’ve steamed it with ginger, scallions, chinese rice wine and a beaten egg white. The egg white acts like a binder to the juices and it’s all together very yummy!! I’ve also added some soaked mung bean noodles to line the steam platter before putting the crab in; also a big hit!
For me nothing rivals a fresh and delicious Crab Cake! I get mine at a local restaurant in Seattle.
Thank you for a great blog and best of luck to you with the HTML/CSS updates.
While Danielle makes a good case above for the classic Maryland presentation, I’m going to have to go with chopped into segments and stir-fried with scallions and ginger, with a few drops of soy sauce. Heaven! (Now I’m hungry.)
Funny you should mention that.
I had a massive snow crab last night steamed with ginger and shallots, and the best way to eat it is to bite, crack, tear, suck and pick it apart with fingers. Screw etiquette I want every little morsel I can get.
Be it mud crab snow crab or blue swimmers, steamed is my favourite
Cheers
Henrybucks
Oh, that look sooo good! My favorite way to have crab is really simply, those platters of crabs you can get at crab houses down in Maryland, where you sit at a table covered in brown paper, and all they give you are a mallet, a knife, some butter, and some bay seasoning.
Well, when it comes to Snow Crab, just having it fresh on its own, no sauce, no seasoning, nothing, is just heavenly.
As for your average run-of-the-mill crab, if it can be in a mouth-scorchingly spicy thai stir fry with basil and eggplant, I’m happy as can be.