Technically speaking, we’ve got three weeks before the official first day of summer. But let’s get serious—here in Alabama, summer starts in May, if not late April.
And that means it’s grilling season!
Sure, there’s nothing wrong with steaks, chicken, and veggies (or hamburgers and hot dogs on the 4th of July), but you aren’t really putting your grill to good use if you’re not putting fresh Alabama Gulf Seafood on it, are you?
If you’re looking for a good recipe or two to start with, or you’re interested in expanding your seafood horizons, we’ve got a few suggestions below that’ll serve you well. Pretty soon you’ll have the most popular backyard in the neighborhood!
Grilled Whole Red Snapper By Chef George Reis Ever noticed those eye-catching whole fish at the local market, but never been adventurous enough to give them a try? Here’s a simple and effective recipe to help you dive right in and enjoy the fantastic flavor of a whole grilled fish.
The recipe calls for Red Snapper, which you’ll find plenty of this time of year. But you can adjust the recipe to work for similar fish as well—just make sure you cook it a total of 10 minutes per inch of the thickness of the fish.
Marinated and Wood Grilled Royal Red Shrimp with Chimichurri Sauce From Chef Leonardo Maurelli III Royal Red Shrimp are absolutely delicious—a true Alabama delicacy. And grilling them over charcoal and hickory wood chips will really bring out that natural flavor, with nothing more than a few extra seasonings thrown in.
We’d recommend grilling up a few dozen and sharing, but make sure you don’t overcook them! These shrimp should be soft and buttery.
Chargrilled Oysters with Compound Butter and Romano Cheese Don’t get led astray by rumors of oysters being off-limits in the summertime—in Alabama (and in the 21st century), Gulf Oysters are available and delicious all year round. And if you’re worried about eating them raw, that’s just another excuse to grill a few dozen!
This simple compound butter recipe will add an extra dose of flavor, and even oyster skeptics will be eager to try this dish.
Grilled Cobia on Three-Bean Salad From Chef Chris Hastings Grilling isn’t just a great way to maximize the flavor of your Alabama Gulf Seafood—it’s a healthier alternative to other preparation methods. And when you pair a tasty Cobia filet with this three bean salad, you won’t even realize you’re cutting calories.
Bonus: Want to watch Chef Hastings cook this one himself? Check out this video from the Southern Living Test Kitchen.
Grilled Shrimp Tapenade Crostini By Chef Brody Olive When Royal Red Shrimp aren’t on the menu, don’t forget that Pink, White, and Brown Shrimp are all delicious variations caught here in the Gulf. And they make for quite an appetizer when you throw ‘em on the grill.
With a few veggies and spices on deck, just toast a loaf of French bread and pile these shrimp high on top for a perfect palate primer.
Searching for more seafood recipes of all kinds? We’ve got 135+ recipes to dig through, so dive in and eat up!