DoRan Seafood Shrimp



Prep Time: 25 Min
Cook Time: 15 Min
Total: 40 Min
Servings: 4
Level: Easy


  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound of DoRan Seafood shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced


Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.



Prep Time: 25 Min
Cook Time: 15 Min
Total: 40 Min
Servings: 4
Level: Easy


  • 2 lemons, halved, plus wedges for serving
  • 1/2 cup Old Bay Seasoning
  • 8 cloves garlic, smashed
  • 1 large red onion, quartered
  • 6 sprigs fresh thyme
  • 1 pound baby red potatoes
  • 4 ears corn, husked and snapped in half
  • 1 1/4 pounds large DoRan Seafood shrimp, unpeeled
  • 2 tablespoons unsalted butter
  • Hot sauce, for serving (optional)


Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.

Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.



Prep Time: 25 Min
Cook Time: 15 Min
Total: 40 Min
Servings: 4
Level: Easy


  • 1 lb penne pasta
  • 1 tablespoon Sal and Judy’s Creole seasoning
  • 4 tablespoons Flag or Partanna extra virgin olive oil
  • 1 Jar of Sal and Judy’s Heart Smart
  • Original Pasta Sauce
  • 1 lb of DoRan Seafood shrimp (peeled with tails on)
  • Fresh basil if desired
  • Parmigiano-Reggiano cheese if desired


Boil pasta, strain and place in mixing bowl. Add two tablespoons of olive oil and mix. Heat 1 jar of Sal and Judy's Heart Smart Sauce on stove top.

Mix peeled shrimp with 2 tablespoons of extra virgin olive oil. Saute shrimp in pan over medium-high, sprinkling ½ the seasoning, flip and repeat while cooking. Cook shrimp until pink. Do not over cook.

Mix sauce into pasta, add shrimp. Top with fresh basil and cheese if desired.


Prep:15 min
Cook:23 min


  • 10 cups cold water
  • 2 medium carrots, quartered
  • 2 stalks celery, quartered
  • 1 large onion, quartered
  • 1 head garlic, halved
  • 1 lemon, halved
  • 1/2 bunch parsley
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 pound medium or large peeled and deveined DoRan Seafood wild caught American shrimp
  • 1 tablespoon kosher salt
  • Cocktail Sauce, recipe follows
  • Lemon wedges
  • 1 cup ketchup
  • 1 lemon, zest finely grated and juiced
  • 4 teaspoons prepared horseradish, or to taste, drained
  • 1/4 teaspoon Worcestershire sauce
  • Hot sauce, to taste




Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat.

Cocktail Sauce:
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce (to taste). Mix well, then refrigerate until ready to serve


Total: 30 min
Prep: 20 min
Cook: 10 min
Servings: 4


  • 1 pound jumbo peeled DoRan Seafood wild caught American shrimp
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves


Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among plates or arrange on a platter and serve.



Total:5 hr
Prep: 1h 10 min Cook: 3hr 50min
Servings: 12 to 15
Level: Easy


  • 1 cup all-purpose flour

  • 1 cup vegetable oil

  • 2 cups finely chopped onion

  • 2 green bell peppers, finely chopped

  • 1 blue crab

  • 1 lobster tail

  • 1/4 cup Creole seasoning (preferably Tony Chachere's)

  • 4 pounds medium DoRan Seafood wild caught American shrimp, peeled and deveined

  • 1 pound crabmeat

  • 1 bunch scallions, finely chopped

  • 1/2 bunch parsley, finely chopped

  • Cooked white rice, for serving (optional)


Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.

Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.

Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.