Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of pancetta then fried. A sprinkle of Gorgonzola cheese, some flakes of chive and a drizzle of honey and you’ve got an easy and impressive shrimp appetizer.
We’re big on shrimp around this house, and being landlocked, good quality shrimp can be hard to come by. That’s why I didn’t hesitate to say yes when The Wild American Shrimp Industry asked if I wanted to partner with them.
Every Shrimp has a tail, but wild-caught American Shrimp have a story rich with flavor, history and adventure. It’s about hard-working families who date back to when shrimp were harvested on wooden sailing vessels and peeled by hand. It’s a story of American jobs and livelihoods and an industry’s resilience against tough times.
It’s also a story of all-natural, healthy food that travels directly from warm nutrient-rich waters of the Gulf of Mexico and the South Atlantic to your table, made possible by new processing technology that suspends freshness until cooked.
I couldn’t believe my eyes when a package arrived in a styrofoam container with a gift of Wild American Caught Shrimp. On the doorstep just two days before Christmas, Santa had most certainly arrived.
The first time I knowingly had shrimp from the Gulf of Mexico was on our trip to New Orleans. I couldn’t get over how superior in flavor and texture they were compared to the frozen ones from Thailand that I buy at the grocery store. I remember being so disappointed that I couldn’t bring that fresh flavor back to Denver.
Thanks to the Wild American Shrimp connection, I’m thrilled to learn from their website a list of local shops where I can purchase American shrimp. Nationally they indicate you’ll find it at Walmart, Sprouts and Whole Foods. There is also lists of regional markets and on-line sources who will ship direct to your door.
With all of the ham and beef that had been purchased for Christmas meals, I decided to wait until New Year’s Eve to create a recipe using this shrimp. This was a perfect and elegant appetizer for our tradition of Osso Buco. Upon first bite, Bob exclaimed “restaurant quality.” It’s a great set of flavors. The sweetness of the shrimp and the date, salty with pancetta, add in the strong piquant flavor of the gorgonzola and the sweet honey and it’s truly a treat.
- 2 Tablespoons olive oil
- 12 medium or jumbo American Wild Caught shrimp
- 1 slices package Pancetta 12
- 6 Medjool dates
- 2 Tablespoons chives chopped
- 3 Tablespoons Gorgonzola cheese crumbled
- 1 Tablespoon honey
- Peel, devein and butterfly the shrimp. Leave the tails on. Remove the pits from the dates and quarter or cut the dates in eights, depending on the size of the shrimp. Stuff a slice of the date inside the shrimp. Cut the pancetta in half length wise and wrap a slice around the body of the shrimp. Heat the olive oil over medium high heat. Sautee the shrimp for about 2 minutes per side, or until the pancetta is crisp and the shrimp are cooked through.
- To serve, place shrimp on a plate, sprinkle with Gorgonzola cheese, chives and a drizzle of honey.
Thanks to the American Shrimp Processors Association for sponsoring my writing! When making the decision to cook with shrimp, be sure to check the sourcing. Shrimp purchased from a retailer should proudly state “wild-caught” or “wild American shrimp.” For a list of retailers, please visit www.americanshrimp.com.
Want to learn more about the American Shrimp Organization? Take a look at these impressive statistics. This is a graphic from their website. So many important reasons to check the back of the package to find out where you shrimp comes from.
Sam @ My Carolina Kitchen says
January 2, 2015 at 2:57 pmWild caught shrimp as you said are far superior to the ones from Thailand. In fact I’ve quit buying the Thailand ones. I’m very pleased to hear about this product. And don’t turn your back on those shrimp because I could gobble up several before you knew what happened to them 🙂
Sam
Lea Ann Brown says
January 4, 2015 at 11:59 amYou won’t find me turning my back on those Shrimp, but I’d still share. 😉 Me too, I don’t buy the ones from Thailand anymore since I became educated a couple of years ago.
adam j. holland says
January 2, 2015 at 3:23 pmWithout a doubt, Gulf Shrimp are the best (so are Laguna Madre oysters). And you just made them even better with that badass appetizer. Wow!
Lea Ann Brown says
January 4, 2015 at 12:00 pmBadass is a great way to describe it Adam. Thanks for the compliment, I was pretty proud of that combo.
Larry says
January 2, 2015 at 5:16 pmYour dish looks delicious in that shot Lea Ann. I know what you mean about getting good seafood at an inland location but look up Cedar Key FL. The seafood we are now eating was in the water a day or two before we eat it and it is definitely different. I ate a couple of dozen raw oysters at the UT game halftime just because I had them in the cooler – will finish them off tomorrow.
Lea Ann Brown says
January 4, 2015 at 12:00 pmI’m envious of your food in Florida. I’m following along.
Coffee and Crumpets says
January 3, 2015 at 6:03 pmThe shrimp looks great, Lea Ann! Love the colour on them. I’m not a huge fan of seafood but some of the best shrimp I had were in Texas, Gulf Coast shrimp caught by some customers my hubby had and they gave him a bag of huge shrimp they had caught that morning.
Lea Ann Brown says
January 4, 2015 at 12:01 pmLucky you to get those shrimp. I’m a big fan.
pam (Sidewalk Shoes) says
January 3, 2015 at 6:36 pmI love shrimp too! This looks fabulous!
Lea Ann Brown says
January 4, 2015 at 12:01 pmThanks Pam and Happy New Year.
Debra says
January 4, 2015 at 2:38 am“Restaurant quality…” Is there a greater compliment? Great app for New Year’s and lucky partnership for you!
Lea Ann Brown says
January 4, 2015 at 12:02 pmI love it when he says that Debra. A huge compliment. Happy New Year.
lisaiscooking says
January 4, 2015 at 5:07 pmI love gulf shrimp, and these look like beauties! The gorgonzola sounds great with them too. Hope you’re new year off to a fantastic start!
Lea Ann Brown says
January 5, 2015 at 6:32 amThanks Lisa, always good to hear from you.
Deborah Duncan says
January 4, 2015 at 7:32 pmI kind of like the name you’ve given this shrimp appetizer. One thing we have here locally where I live are plenty of great places to buy fresh wild caught shrimp (and fish). This badass shrimp looks amazing…can’t wait to make it!! Happy New Year, Lea Ann!!
Lea Ann Brown says
January 5, 2015 at 6:33 amI’m really loving my shipment of Gulf Shrimp. What a find! Thanks Deborah!
Susan says
January 5, 2015 at 3:32 pmI won’t knowingly let anything but wild caught Gulf shrimp pass my lips! It’s been several years since I’ve been made aware of the health risks association with some farm-raised shrimp. For me, the same applies to wild caught vs farm-raised salmon. What a great partnership for you and great recipe, Lea Ann!
Lea Ann Brown says
January 6, 2015 at 9:03 amThank you for this confirmation Susan. I read something a couple of years ago about this whole issue and have made it a mission to seek out wild caught. In Denver that can be a challenge. And yes, about the that Salmon also. Thanks for stopping in and the comment.
Holly says
January 5, 2015 at 6:33 pmThis is a stellar appetizer and it sounds like you made it with the best ingredients. I love a short ingredient list that creates food worthy of sharing with company. I will give this a try the next time we entertain. Thanks, Lea Ann!
Lea Ann Brown says
January 6, 2015 at 9:03 amWe thought it was delicious Holly. Let me know what you think.
Pat @ Mille Fiori Favoriti says
January 5, 2015 at 11:25 pmWOW! What a great post and what a wonderful box of shrimp to receive for the holidays! I would have been in heaven to get this, Lea Ann. If there is one thing I really miss about NYC it is all the fresh seafood I was able to buy very easily. Since my husband is Italian I always prepare a very big “Feast of the Seven Fishes” at Christmas and we have lobster, shrimp, mussels clams, Baccala ( dried salted cod fish), salmon, calamri, etc etc. We had to search and shop high and low in the Denver area fro stores that sold what we needed. I had to have the baccala shipped form Brooklyn .
Your shrimp appetizer looks fabulous! I would love to make that on a special occasion. I have a Sprouts nearby and I’ll see if they carry this brand of shrimp!
Heather says
January 6, 2015 at 3:24 pmDelicious! All my favorite flavors together! The shrimp is a a nice touch!
Lea Ann Brown says
January 8, 2015 at 12:11 pmThanks Heather
John@Kitchen Riffs says
January 7, 2015 at 11:01 amI love shrimp! And what a nice gift for you. You’re certainly doing those shrimp justice — wonderful recipe. Thanks — and Happy New Year!
Lea Ann Brown says
January 8, 2015 at 12:11 pmThanks John and Happy New Year to you too.
Carol at Wild Goose Tea says
January 7, 2015 at 3:56 pmI love shrimp too. I live in a town on salt water. So shrimp abounds. This is special in a fairly simple way. Now I am having shrimp craving, when it’s smoked salmon that’s in my fridge now.
Lea Ann Brown says
January 8, 2015 at 12:12 pmDarn you!!!! I’m jealous of that salt water location. 🙂
Amira says
January 8, 2015 at 8:25 amWoow what a precious gift this is 🙂 … This recipe is so new to me, loved the combination of dates and shrimps.. I have to try this. Happy new year to all of you.
Lea Ann Brown says
January 8, 2015 at 12:12 pmThanks Amira, let me know if you like it.
Vickie says
January 8, 2015 at 4:20 pmWowza! I would never have thought of Gorgonzola on shrimp. Beautiful shot!
Lea Ann Brown says
January 9, 2015 at 6:20 amThis was so good Vickie. Sometimes leftovers in the fridge make such wonderful creations… and then sometimes not so much. 🙂
Chris says
January 14, 2015 at 7:42 pmI very very very rarely eat shrimp anymore. Before we moved to Tennessee we were just 2 miles from where the shrimp boats came into Mayport. The place where we bought our shrimp literally had the boat parked out back, you could see it from the cash register (a calculator and a drawer, lol). Most shrimp you can find around here is farm raised stuff.
Lea Ann Brown says
January 15, 2015 at 7:56 amSame here Chris. Most of what I can find is farm raised and from Thailand. This is areal treat to find their business.
Mark Daniel Tallon says
November 1, 2019 at 4:23 pmI want to make this as an entree but have no idea what to serve it with?
Lea Ann Brown says
November 2, 2019 at 1:01 pmHi Mark. Thanks so much for your note. A hearty salad would be really nice for a side dish for this shrimp. Such as this one for Southwest Salad with Black Beans. A pasta salad would work, like this one The Best Pasta Salad. Or a lighter option like sauteed asparagus. Let me know what you think.