Shrimp, Strategy, and Southern Charm: The Revival of Sunday Supper

Sunday supper at my house was a cherished tradition until Covid turned everything upside down. But I am determined to bring it back and maybe even do a better job of it this time around. It’s not something you want to just dive into; you’ve got to be smart about it to get it right. The secret to getting it right is detailed planning, and luckily for me, I enjoy thinking about those kinds of details.

Making sure that those that you invite are compatible is the first step (and I found that out the hard way!), and I guarantee that is very important. I invited two friends who had radically opposing opinions on gaming on the Mississippi Coast, and they had quite a row. It was unpleasant, to say the least. Never again!

It seems like common sense, but you would be surprised how often people forget to ask about strong likes, dislikes, and even allergies.  I have a friend who is so allergic to eggs that if he eats something at a restaurant that was cooked on a flattop with eggs nearby, he becomes quite ill. It’s always best to check first.

The meal itself should be well planned, with at least three courses. If you go for a family style serving, with everything on the table at once, it could be quite a short get together. I like multiple courses, well-spaced out, so we can enjoy good conversation.

The first consideration in planning the menu is to consider what foods are in season, fresh and available. I really try to avoid frozen anything, although it will do in a pinch. Shrimp can be had year around these days, but it is always a good idea to ask where they are from and if they have been frozen. Our shrimp season usually starts in June, so now is the perfect time to plan a shrimp boil or fry.

Here is my favorite recipe for a shrimp boil.

I have known Max Ly for countless years. He is the owner of the Lee International Market in Biloxi, one of the most interesting and delightful places to shop on the Coast. This is his recipe for a shrimp boil.

Fresh Gulf Shrimp

1 bunch celery

3 large red onions

2 large oranges

4 jalapenos

2 whole garlic cloves cut in half

4 tablespoons salt

½ cup sugar

2-3 tablespoons red pepper flakes

1 stick butter

1 bag ice

Chop the vegetables and fruit, fill the stock pot ⅔ full of water and bring to a boil. The size of the stock pot is determined by how much shrimp you want to cook. Add all of the ingredients and bring to a boil for 10 minutes. Turn off the heat and allow it to cool completely. This step really intensifies the flavors, so don’t skip it. Bring it back to a boil, add the shrimp and simmer for 2 to 3 few minutes, then turn the heat off add the ice to stop the cooking process and allow it to sit 10 more minutes.

You better have lots of paper towels on hand, these are going to be messy!