Toups’ Meatery Drunken Shrimp Recipe – New Orleans

Toups’ Meatery Drunken Shrimp – Serves 2 – 3
Time to Prep: 10 minutes
Kitchen Equipment Required: Large sauté pan
Photo Credit: Denny Culbert

Chef Isaac Toups

Why I Love This Recipe: This is a great, quick way to serve beautiful fresh head-on shrimp. Got someone coming over in 20 minutes? This is your go-to. Just try and dupe someone else into peeling the shrimp.

Technique Tip: Don’t be afraid of the heads—they really make this dish. You don’t have to serve them with the heads on if you’re a big old scaredy-cat. But when you’re cooking them, gently crush the heads with the back of a spoon. This squeezes out a lot of extra flavors that amps up the dish.

Swap Option: Can use mild white fish instead of shrimp


1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon ground Aleppo pepper (or paprika or crushed red pepper flakes)
½ tbsp. kosher salt
1½ lbs. extra-jumbo shrimp (about 16 to 20 shrimp per pound), peeled and deveined
2 tbsps. neutral vegetable oil, like canola or grapeseed
2 cloves garlic, minced
2 tbsps. chopped fresh oregano
¼ cup dry white wine
1 cup shrimp stock (or unsalted fish stock or Easy SeafoodStock*)
10 ea. cherry tomatoes halved
4 tbsps. (½stick) unsalted butter softened and cut into ½-inch pieces
2 tbsps. lemon juice
Everyday Rice for serving


1. In a small nonstick pan, toast the fennel seed and black pepper over medium-low heat until aromatic, about 3 minutes. Allow to cool and then grind in a spice grinder. In a bowl, combine the ground fennel and black pepper with the Aleppo pepper and salt. Lay the shrimp on a baking sheet and generously season both sides with the pepper mixture.

2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Add the shrimp and sear for1½ minutes. Flip the shrimp, add the garlic and oregano, and cook for 10 seconds. Deglaze the pan with the white wine, being sure to stir with a spoon to the bottom of the pan.

3. Add the stock and tomatoes and cook until they are heated through. Crush the shrimp heads with the back of a spoon to release the juices. Remove from the heat and fold in the butter and lemon juice, quickly but gently. Serve over rice.


Zulma Torres

Read Previous

Toro Toro Mojo Pork Chop with Plantain Puree and Hot Sauce Vinaigrette Recipe – Downtown Miami

Read Next

​Valentine’s Day Dinner Recipes for your Stay at Home Celebration