Barbecue Shrimp With Boiled Peanuts Recipe

Carolina shrimp combined with boiled peanuts and bacon make a savory appetizer. shrimp and boiled peanuts recipe
Brandon Carter•

Music To Your Mouth has been one of the food and drink world's best-kept secrets for the past seven years, a chef-studded festival held on the grounds of Palmetto Bluff in the South Carolina low country. Last year's celebrations included guest chefs showcasing the region's cuisine, intimate music performances and a boat cruise with John Currence, Allan Benton, Julian Van Winkle and, predictably, some of the best pork and bourbon ever served at sea.

A few months back we hosted a party in New York City with Music To Your Mouth and snagged this recipe from Palmetto Bluff executive chef Brandon Carter. We enjoyed mini-spoons of plump shrimp and tender peanuts, boiled Georgia-style, and so should you! This dish also makes a great main course.

Barbecue Shrimp With Boiled Peanuts Recipe
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Prep Time
45
minutes
Cook Time
50
minutes
Servings
4
Carolina shrimp combined with boiled peanuts and bacon make a savory appetizer.
Total time: 1 hour, 35 minutes
Ingredients
  • 2 cups green Georgia peanuts (or other large raw peanuts)
  • 2 slices Benton's bacon
  • 1 Vidalia onion
  • 1 fresh bay leaf
  • 2 tablespoons sea salt
  • 2 quarts chicken stock
  • 20 21/25 Carolina shrimp (head on preferably)
  • 2 teaspoons Aleppo chili
  • sea salt
  • 2 tablespoons canola oil
  • 1/4 cup pickled garlic
  • 2 tablespoons worcestershire sauce
  • 1 lemon
  • 1 small pinch cayenne
  • 3 tablespoons butter
  • 1 handful frilly mustard greens
Directions
  1. In a pressure cooker, render bacon until it’s about halfway to crispy.
  2. Add onions and sweat until translucent.
  3. Add remaining ingredients to the pot and pressure cook at full pressure for 40 minutes.
  4. Depressurize cooker by running cold water over the lid.
  5. Adjust seasoning as desired with salt and set aside.
  6. Season shrimp with Aleppo, salt and oil.
  7. Grill until about halfway cooked.
  8. In a large sauté pan add the remaining ingredients with the exception of the butter and the mustard greens.
  9. Bring the mixture up to a simmer and whisk in the butter.
  10. Add the shrimp and the mustard greens.
  11. Cook briefly until the mustard greens are slightly wilted. Adjust seasoning to taste.
  12. To plate, divide the peanuts with some of their broth between 4 bowls.
  13. On top of the peanuts divide the shrimp with their goodies and serve. 
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