San Pedro Fish Market Shrimp with Garlic Toast
Prep 10 mins Cook 25 mins Eat 35 mins
I tasted the San Pedro Fish Market Shrimp Tray for the first time on our August 1 wedding anniversary and have been obsessed with it ever since. We’re talking large shrimp marinated in spices that will turn your head with peppers, onions, tomatoes, potatoes and a side of Garlic Toast. This is a fabulous celebratory meal, large enough for four people, that I was determined to make at home and dare I say, I think I’ve made some improvements!
The large shrimp are shelled and butterflied.
While I loved the original San Pedro Fish Market Shrimp Tray, it was a bit greasy, so I decided to make it more saucy and remove the shells from the shrimp. The large shrimp that I purchased from Costco are butterflied, by slicing deeply around the edge to reveal the inside of the shrimp. Then I made a shrimp broth from the shells that added tons of flavor and added more veggies. The result is more like a French Bouillabaisse with southwestern flavors. In the summer, I added little corn cob-ettes. In the winter, adding broccoli florets gave a nice crunch in our Christmas Eve dinner for “Feast of the Seven Fishes”, which for us was seven shrimps this year.
San Pedro Fish Market Shrimp is addictively good.
The cool thing is that you can make this fabulous celebratory meal in about 35 minutes. Add a little more time for making the shrimp broth, which needs to cook for 30 minutes and can be made while you are prepping the vegetables. I had some shrimp broth in the freezer, so I used that and made another batch for the freezer with the shrimp shells. To make the shrimp broth, bring the shells in 6 cups of water to a boil along with sliced vegetables… half an onion, a carrot, a celery stalk, parsley and thyme stem. Once the mixture boils, turn it to low and cook until you are ready to use the shrimp broth or about 30 minutes. You could also make the broth using a product called Better than Bouillion lobster base.
Caramelize the onions first, then fry the peppers with butter.
Like all good stews, caramelize the onions in a skillet with some oil and a little water to prevent them from burning. Shove the onions over in the skillet and then add the peppers with a little butter which aids in the caramelizaiton.
Baby potatoes, tomatoes and the frozen shrimp broth is added to the peppers and onions.
Once the onions and peppers are caramelized, add in the baby potatoes, tomatoes and the shrimp broth.
Add in the San Pedro Fish Market seasoning along with the broccoli.
Next add in the San Pedro Savory Seasoning Spice blend or a spicy blend that you may have in your pantry. Add in some cayenne pepper for added heat if you wish.
Artisan bread is dipped into an olive oil, butter and garlic mixture.
While the San Pedro Fish Market Shrimp mixture is cooking, make some easy garlic toast by heating butter, olive oil and garlic in a saucepan. Add in fresh or dried oregano.
Garlic bread is ready to be toasted in the oven.
Dip the bread in the mixture and place on a sheet pan to toast in the oven. I usually use the toaster oven for the two of us.
The butterflied shrimp are tucked into the San Pedro Fish Market sauce.
When you are ready to serve, add the shrimp on top of the vegetable mixture and cover for about five minutes, tucking the shrimp into the sauce.
San Pedro Fish Market Shrimp tray at home in 35 minutes.
Cook just until the shrimp turn pink. Serve it in bowls with the garlic bread to sponge up the delicious juices.
San Pedro Fish Market Lobster is another twist with corn cob-ettes.
The San Pedro Fish Market Shrimp is so easy to make that I made it on a sailboat at Catalina Island and then made it at home with lobster tails and little corn cob-ettes. If you are near the San Pedro Fish Market, try the real deal and enjoy a celebratory meal sitting at the historic wharf.
San Pedro Fish Market Shrimp
Going to the San Pedro Wharf in Los Angeles Harbor is quite an experience. The old time San Pedro Fish Market has been a weekend gathering place for families for years. Right on the water, you can watch this working harbor in action as you enjoy its famous Shrimp Tray. The Fish Market has a lot of menu options, but the Shrimp Tray is historic. In my version, I’ve added shrimp stock to make it saucy. Enjoy this celebratory meal any time. Order the Savory Seasoning Spice mix online or use another version you may have in your pantry. I make my own shrimp/lobster stock with the shells, an onion, carrot and celery stalk boiled and simmer for 1/2 hour, strained, then freeze.
2 Tablespoons canola oil
1 onion, sliced thin
2 bell peppers, sliced
1 Tablespoon butter
1/2 pound small baby potatoes (cut in half)
3 plum tomatoes, cut in eighths
1 Tablespoon fresh oregano leaves or 1 teaspoon dried
2 Tablespoons chili seasoning mix (from San Pedro Fish Market or other)
2 cups broccoli florets (optional)
2 cups shrimp or lobster stock
1 pound shrimp (size 21-30), peeled, deveined
1/2 teaspoon salt and pepper to taste
Garlic Bread
4 slices french bread
1 Tablespoons butter
1 Tablespoons olive oil
2 cloves garlic cloves, minced
1 Tablespoon fresh oregano leaves, finely chopped (or basil)
1. In a large skillet, fry the onion in canolia oil and the peppers in butter on medium-low heat until wilted and starting to brown, about 8-10 minutes.
2. Add in potatoes, tomato, shrimp stock and the seasoning. Cook until the potatoes are soft when pierced with a fork. Halfway through, add optional broccoli florets.
3. While everything is cooking, make the garlic bread. Melt the butter and olive oil in a small pan. Add the minced garlic and oregano and watch it sizzle. Remove from heat immediately. Dip the french bread into the butter garlic mixture. Place in a 350° oven for 5-10 minutes or until the top is golden brown.
4. Just before serving, add shrimp and cook for 4-5 minutes or just until the shrimp have turned pink. Taste and season with salt and pepper.
5. Serve in bowls with the juices and the crusty garlic bread.
Servings: 4 – 509 calories
San Pedro Fish Market Shrimp
Ingredients
- 2 Tablespoons canola oil
- 1 onion sliced thin
- 2 bell peppers sliced
- 1 Tablespoon butter
- 1/2 pound small baby potatoes cut in half
- 3 plum tomatoes cut in eighths
- 1 Tablespoon fresh oregano leaves or 1 teaspoon dried
- 2 Tablespoons chili seasoning mix from San Pedro Fish Market or other
- 2 cups broccoli florets optional
- 2 cups shrimp or lobster stock
- 1 pound shrimp size 21-30, peeled, deveined
- 1/2 teaspoon salt and pepper to taste
Garlic Bread
- 4 slices french bread
- 1 Tablespoons butter
- 1 Tablespoons olive oil
- 2 cloves garlic cloves minced
- 1 Tablespoon fresh oregano leaves finely chopped (or basil)
Instructions
- In a large skillet, fry the onion in canolia oil and the peppers in butter on medium-low heat until wilted and starting to brown, about 8-10 minutes.
- Add in potatoes, tomato, shrimp stock and the seasoning. Cook until the potatoes are soft when pierced with a fork. Halfway through, add optional broccoli florets.
- While everything is cooking, make the garlic bread. Melt the butter and olive oil in a small pan. Add the minced garlic and oregano and watch it sizzle. Remove from heat immediately. Dip the french bread into the butter garlic mixture. Place in a 350° oven for 5-10 minutes or until the top is golden brown.
- Just before serving, add shrimp and cook for 4-5 minutes or just until the shrimp have turned pink. Taste and season with salt and pepper.
- Serve in bowls with the juices and the crusty garlic bread.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
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When things open back up I can’t wait to explore the San Pedro Wharf in Los Angeles Harbor! Your dish looks delicious and I am looking forward to making it.
Cathy, you will love the bustle around the wharf. A fun outing with a delicious meal with a lot of history attached to it. Make sure to pick up the San Pedro Fish Market seasoning while you are there.
LOVED the San Pedro Fish Market Shrimp!!! I made it with tail-on shrimp, but boiled the tail shells with Vegetable broth concentrate. The flavors were amazing! This will be a regular at our house! 🙂
Risa, glad you enjoyed making the San Pedro Fish Market Shrimp with Garlic Toast. I just discovered they just opened a new location in Long Beach on Alamitos Bay, across the bay from Long Beach Yacht Club. I picked up some more seasoning mix there for $8
Sounds so good, Patricia! I’ve been on a seafood kick lately, too! So good!
Christina, I love that this is so easy to make and have such elegant results. Enjoy!