Grilled shrimp Toulouse

From the coast: N.C. coastal shrimp make for great skewers to toss on the grill — they cook fast, too.

Shrimp marinade:
1 gal. sealable freezer bag
1 pound fresh N.C. shrimp (get 1.5 pounds if leaving head on for presentation), peeled and de-veined
2 cloves thinly sliced fresh garlic
5 bay leaves
juice of one lemon
1/4 cup white wine
1/2 cup vegetable or canola oil
1 tsp Old Bay seasoning
1/2 tsp sea salt
½ tsp cracked black pepper
8 to 10 6-inch sprigs of hearty rosemary with approx. 4 inches of leaves removed from bottom, allowing room to thread 3-4 shrimp on each rosemary skewer.

Place rosemary sprigs in a bowl or sealable bag of warm water and allow to soak at least 30 minutes before skewering shrimp. Whisk all marinade ingredients in a bowl.

Put shrimp into a 1-gallon sealable bag and pour marinade over shrimp. Seal and marinate approximately 15 minutes.

Remove shrimp from marinade and thread onto rosemary skewers. Save remaining marinade for the sauce Toulouse, and put skewered shrimp in the refrigerator until ready to grill.

Sauce Toulouse:
½ cup cooking oil
½ lb. butter
1 cup halved chanterelle mushrooms (button will work if unavailable)
1/2 cup medium diced red bell pepper
1/2 cup medium diced yellow bell pepper
1/2 cup medium diced green bell pepper
½ cup sliced green onions
1/2 cup white wine
1 tsp Blue Water’s smoked blackening spice (or another type)
Reserved marinade (bay leaves included)

Heat oil and butter in sauce pan. Add mushrooms and peppers and sauté until fairly soft. Add Blue Water blackening spice, remaining marinade and white wine. Reduce by half and add green onions. Slowly whisk in butter approximately 2 ounces at a time over medium heat until creamy texture and remove from heat. Grill rosemary-skewered shrimp over nicely oiled grill. Grill on medium heat for approximately 5 minutes each side and place in serving dish. Pour sauce Toulouse over shrimp and serve.

This dish is complemented beautifully by a bed of long grain, fragrant rice such as jasmine or basmati to accentuate the sauce Toulouse.

Blue Water Seafood is located at 94 Charlotte St. For more information, call 253-2080 or visit

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