Party Shrimp and a Fantastic Shrimp Loaf

This Party Shrimp recipe is an oldie, but a goodie. I’ve tried various updates and fancifications–roasted or grilled rather than boiled shrimp, making the dressing totally from scratch instead of using a Good Seasons seasoning packet–and have finally concluded all that is pointless. Messing with perfection just because I think I ought to is silly. I’m pretty good in a kitchen, and if a totally from-scratch updated method is better, I will certainly tell you that. But the fact is, I like this recipe best the original 1970’s way, and it’s not like I’m making shrimp with lead paint. (Just wait though, people. The day is coming when I ask you to buy a can of Campbell’s Cream of Chicken soup. Or even Velveeta. You’ll see.)

What you really need to know is that Party Shrimp are extremely easy to make, and are always a huge hit. You make them a day ahead, and put the shrimp out in a pretty bowl with toothpicks at party time. They are at home at everything from stand-up cocktail parties to Superbowl brawls to casual wine o’clock afternoons on the porch. Everybody loves them because they’re delicious. No dip is needed. And there are never, ever, ever any left over. That last part is disturbing though, because I am always hoping to have leftovers. These shrimp make a fine shrimp salad piled on top of lettuce and sliced tomatoes. But my favorite off-label use is in a Party Shrimp Loaf. I’ve learned to make and hide extra shrimp for just this purpose. Read on.

When I was a little girl, shrimp po’boys were not a thing around here. The shrimp loaf, however, was a big thing. Local tradition has the distinction between the two as huge, but it’s hard to find anyone who knows that anymore, and, naturally, it’s hard to find a good shrimp loaf. Still technically a po’boy sandwich, the old-school shrimp (or oyster) loaf did not have lettuce, tomato, or anything like mayonnaise on it. They were absolutely served on French-style po’boy rolls, though. Typically, the rolls were split and soft bread was plucked from down the middle, making a hollow roll. Next, the interiors of both sides were brushed liberally with butter or garlic butter and the roll was toasted. Then that toasted, buttery, crunchy, tasty, hollow po’boy roll was stuffed with well-seasoned hot fried shrimp, or oysters, or both, and the loaf was put back together. (The oyster ones were called “peacemakers”. But this is a family blog, and I’m stopping there.)

Since I don’t fry food at home inside much anymore–too messy!–Party Shrimp are a delightful alternative as a shrimp loaf filling. All that sweet, shrimpy, tasty goodness on buttery, garlic toasty bread . . . ?

Laissez les bonne crevette rouler!

Party Shrimp

¾ cup cup olive oil
⅓ cup red wine vinegar
1 packet of Good Seasons Italian Dressing mix
1 t. dried basil
2 cloves garlic, minced
3 T. dried parsley
½ cup grated parmesan cheese
2 T. Worcestershire sauce
1 t. Dijon mustard
1 t. honey
2 lbs. boiled shrimp, peeled, tails left intact

Put all ingredients except shrimp into a jar with a tight lid. Shake well. Put the shrimp in a large bowl and cover with 1 cup of the marinade, reserving the rest. Toss to coat. Cover and refrigerate overnight, stirring a couple of times. Serve with toothpicks. Drizzle with some of the extra marinade if shrimp seem to need it.

Shrimp Loaf with Leftover Party Shrimp

1 po’boy roll
Butter or garlic butter
Leftover Party Shrimp
Reserved Party Shrimp marinade, optional

Remove the tails from the Party Shrimp.

Cut open the po’boy roll and hollow it out by removing some of the soft bread from the center inside. Leave the outer crust intact. Slather the interior with garlic butter and broil until nicely browned.

Fill with Party Shrimp and drizzle with a little more of the marinade. Enjoy!