Delicious Shrimp Destin Recipe (Home Cookin’ Done Right!)

This article was originally published in 2011 and updated in 2020

A Southern Living Heirloom Cookbook Shrimp Recipe

Shrimp Destin: Marian Cooper Cairns’ Favorite Recipe (Well, one of her favorite recipes!)

Several years ago I was given the opportunity to do a Southern Living cookbook review and interview the author and food stylist Marian Cooper Cairns. She revealed that her favorite recipe was this delicious and versatile recipe for “Shrimp Destin”. Like all the recipes in this amazing cookbook, it’s real home cookin’ done just right. The Southern Living Heirloom Recipe Cookbook has been out for a while now. It was originally published in 2011, but it’s still a cookbook I use frequently.

I appreciate a good cookbook, and actually own a lot of them. I inherited some, have been gifted some, and I have purchased quite a few over the years. This is a gift-quality cookbook, with stories, notes, reminiscences and some great photos.

It seems that every one of them has one or two special recipes that I love. This recipe for Shrimp Destin was Ms. Cairns’ favorite, so of course I tried it! Delicious. This recipe is definitely a comfort food…it has everything I love…shrimp, butter, garlic, white wine, lemon juice, and easy instructions. This is a recipe we have enjoyed in our home mostly in the fall/winter. It’s a cozy, comfy, filling meal that’s a treat on any day.

Here is her recipe for Shrimp Destin…enjoy!

Shrimp Destin

A Southern Living Heirloom Recipe Cookbook fav from Marian Cooper Cairns

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Cook Time 24 minutes mins

Servings 6

Calories 562 kcal

Ingredients

  

• 2 pounds unpeeled, large raw shrimp (21/25 count)
• 1 cup butter
• 1/4 cup chopped green onions
• 2 tsp. minced garlic
• 1 tbsp. dry white wine
• 1 tsp. fresh lemon juice
• 1/8 tsp. salt
• 1/8 tsp. coarsely ground pepper
• 1 tsp. dried dill weed
• 1 tsp. chopped fresh parsley
• 6 French rolls, split lengthwise and toasted

Instructions

 

• Peel shrimp; devein, if desired
• Melt butter in a large skillet over medium-high heat
• add green onions and garlic, and sauté until onions are tender
• Add shrimp, wine, and next 3 ingredients; cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink.
• Stir in dill weed and parsley.
• Spoon shrimp mixture over toasted rolls, and serve immediately.

Notes