Coon Stripe Shrimp over Corn and Patty Pan Squash

Skillet Coon Stripe Shrimp with Baton Rouge Hot Sauce

Cooking the shrimp in their shells protects the delicate flesh and gives the pan juices a deeper shellfish flavor. A restrained finish of hot sauce keeps their sweetness in focus.

Ingredients

• 2 1/2 lb whole head-on, shell-on coon stripe shrimp
• 2 tbsp ghee, divided
• 2 cloves garlic, finely chopped
• 2 tbsp water
• 2 tsp Acid League Baton Rouge hot sauce, plus more to taste
• 1 tsp fresh lemon juice, plus more as needed
• to taste kosher salt

Instructions

1. Keep the shrimp cold until cooking. Trim exceptionally long antennae if desired. If needed, use kitchen shears to open the shell along the back and remove the vein while leaving the heads and shells attached. Pat thoroughly dry.
2. Heat a wide skillet over medium-high heat. Add half the ghee and arrange half the shrimp in a single layer. Season lightly with salt and cook about 1 1/2–2 minutes per side, until the shells brighten and the flesh turns pearly and opaque. Transfer to a warm platter and repeat with the remaining ghee and shrimp.
3. Reduce the heat to medium-low. Add the garlic to the skillet and stir for 20–30 seconds, just until fragrant. Add the water and scrape up the flavorful pan juices.
4. Return the shrimp and any collected juices to the skillet. Toss briefly, then remove from the heat and add the hot sauce and lemon juice. The thickest tail flesh should be opaque and just firm, reaching 145°F; avoid cooking until the shrimp curl tightly.
5. Taste the pan juices and adjust with a little salt, lemon, or hot sauce. Serve immediately over the vegetables, spooning the juices over everything.

Notes

• Shrimp size varies considerably; use doneness rather than shell color alone to judge cooking time.
• Use very fresh whole shrimp and cook promptly. Head-on shrimp deteriorate faster than peeled tails.
• Start lightly with the hot sauce and offer more at the table.

Corn and Patty Pan Squash Medley

Briefly browning the squash before adding the corn keeps the vegetables distinct rather than watery. Sweet corn catches the shrimp juices, while lemon and fresh herbs keep the base bright.

Ingredients

• 4 ears fresh corn, kernels cut from the cobs, about 3 cups
• 1 1/4 lb small patty pan squash, cut into 3/4-inch wedges or chunks
• 1 medium shallot, finely diced
• 2 tbsp ghee
• 2 tsp fresh lemon juice
• 1/4 cup loosely packed flat-leaf parsley leaves, optional
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the ghee. Add the squash in a mostly single layer and season with salt. Leave undisturbed for 2–3 minutes to develop a little color, then turn and cook for another 2 minutes.
2. Reduce the heat to medium, add the shallot, and cook for 1–2 minutes, stirring, until it begins to soften.
3. Add the corn and cook for 3–4 minutes, tossing occasionally, until juicy and tender but still lightly crisp. The squash should be easily pierced without collapsing.
4. Remove from the heat. Add the lemon juice and black pepper, then adjust the salt. Fold in half the parsley, if using, and reserve the rest for serving.

Notes

• Use a broad skillet so the squash browns rather than steams; cook it in batches if necessary.
• If the vegetables finish before the shrimp, hold them off the heat and rewarm briefly before plating.

Overall Timing / Workflow

Prepare everything first, then cook the vegetables before the shrimp so the shellfish can go straight from the skillet to the table.

Instructions

1. 0:00 — Cut the corn, squash, shallot, and garlic; pick the parsley and measure the finishing ingredients.
2. 0:10 — Clean and dry the shrimp, then keep them refrigerated while starting the vegetables.
3. 0:15 — Cook the corn-and-squash medley.
4. 0:22 — Start the shrimp in a second skillet as the vegetables finish.
5. 0:32 — Finish the shrimp with hot sauce and lemon, rewarm the vegetables if needed, and plate immediately.

Plating

A shallow bed of vegetables catches the shellfish juices while leaving the whole shrimp as the centerpiece.

Instructions

1. Divide the corn and squash among four warm, shallow bowls, or spread them across a large serving platter.
2. Pile the shrimp over the vegetables with heads and tails visible. Spoon over all the warm pan juices.
3. Scatter with the reserved parsley, if using. Serve with extra Baton Rouge hot sauce, a bowl for shells, and napkins.

Leftover Path

Peeling leftover shrimp makes them easier to reuse, and adding them only at the end of reheating prevents rubbery flesh.

Instructions

1. Once cool enough to handle, remove the shrimp heads and shells. Refrigerate the meat and vegetables in separate covered containers within 2 hours.
2. Use within 1–2 days. Reheat the vegetables in a skillet with a splash of water, then add the shrimp at the end and warm gently until the leftovers reach 165°F.
3. Alternatively, serve the chilled shrimp and vegetables as a salad with fresh lemon and a little more hot sauce.