Shem Creek Shrimp

Jul 3, 2013

So, when we go to the beaches near Charleston, SC, we always have to drive the 30 minutes to Shem Creek for our seafood.  The first night in town we headed to Shem Creek for shrimp.  I had heard about this fabulous recipe for shrimp from my good friend Cathy Youmans and just had to try it.  It is almost like a shrimp scampi and is great served with boiled new potatoes and slaw or over pasta with green salad.  And, of course pairs perfectly with a smooth Sauvignon Blanc or even something sparkling.  This recipe couldn’t be easier and more delicious for a light summer supper.


Easy Lemon & Herb Shrimp
Recipe type: Main Course
Cuisine: Seafood
Serves: 6
  • 2 lbs peeled and deveined shrimp
  • 6 Tbs butter
  • 2 lemons
  • 2 cloves of garlic minced
  • 2 Tbs chopped rosemary
  • 2 Tbs chopped thyme
  • 2 Tbs chopped basil
  • 2 Tbs chopped parsley
  • Salt and pepper
  1. Preheat oven to 350.
  2. Line a cookie sheet with aluminum foil.
  3. Melt butter on cookie sheet in oven.
  4. Slice lemons and layer over the butter.
  5. Arrange shrimp over the lemons.
  6. Sprinkle with the garlic and herbs.
  7. Salt and Pepper.
  8. Bake for 15 minutes.