Dooky Chase's Breakfast Shrimp


Recipe courtesy of New Orleans Classic Brunches, Kit Wohl

Serves 6

  • 4 tomatoes, very ripe
  • ​1 quart boiling water
  • ​1 4-ounce stick unsalted butter
  • ​1/2 cup onion, diced
  • ​1/2 cup bell peppers, diced
  • ​2 cloves fresh garlic, fine chopped
  • ​2 pounds medium to large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • ​1/4 teaspoon cayenne pepper
  • ​2 fresh basil leaves, chopped
  • ​1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

Breakfast Shrimp 

Click image to enlarge


In a 2-quart pot, bring water to a boil. Using a slotted spoon or tongs, dip tomatoes into the boiling water for 15 to 20 seconds. Remove, rinse under cold water, slide off peels, core, seed, and chop. Set aside.

​In a large saucepan over medium heat, melt butter. Add onions, green peppers, and garlic. Stir until onions are transparent. Add tomatoes; shrimp, and paprika, salt, cayenne pepper, and basil leaves. Stir 10 minutes or until shrimp are cooked (pink throughout.)

​Serve over Baked Cheese Grits and garnish with chopped parsley.

NOTE: Heads on unpeeled shrimp are about 1/3 to 1/2 more weight than peeled shrimp.

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