Quil Ceda Creek Casino Food & Beverage Shane Warbus’ coastal shrimp bake.

Quil Ceda Creek Casino Food & Beverage Shane Warbus’ coastal shrimp bake.

The South meets the Pacific Northwest in this rustic dish

With flavor that builds as you bake it, coastal shrimp bake brings Southern flair to a memorable mid-summer meal.

  • By Shane Warbus Food Beverage Director, Quil Ceda Creek Casino
  • Tuesday, July 19, 2022 1:30am
  • Food & Drink

By Shane Warbus / Food & Beverage Director, Quil Ceda Creek Casino

Throughout July, we are pleased to feature our Coastal Shrimp Bake on the menu at The Landing at the new Quil Ceda Creek Casino. It is easily adaptable for at-home preparation, and is great for an out-of-the-ordinary summer meal. Skip the need to dress up — this meal is as rustic as they come!

You can serve it with Southern flair and present it in a bowl on a tablecloth-lined dinner table with portions spooned out individually. Or simply roll up your sleeves, dive in and use your hands. You will, eventually, since the shrimp is cooked unshelled. Shelling the shrimp? It may not sound fun, but it is part of this dish’s charms.

From a culinary perspective, cooking the shrimp shells-on adds to the flavor. As an example, excellent homemade chicken broth uses the bones with the cartilage, joints and otherwise. Shellfish is the same — cook in the shells when you can since they impart their flavor to the dish. Embrace peeling the shells and savoring the flavors!

For our readers, here we have used a boil method for tasty at-home preparation. At The Landing and other dining options at the new “Q,” our ovens use the latest green technology. These ovens use wind speed and temperature to cook with intensified heat. Along with many sustainability benefits, this method concentrates the flavors as we bake.

Coastal Shrimp Bake

Serves two.

For seasoned butter:

¾ cup unsalted butter

4 ounces garlic, minced

1 tablespoon Old Bay seasoning

1 teaspoon Paul Prudomme Redfish Magic, Emeril’s Essence or a comparable Creole seasoning

½ teaspoon cayenne pepper. This has a moderate heat. If you want less, adjust to taste

Melt butter on medium low heat, use a rubber spatula and keep the butter moving to prevent the butter from separating

Add garlic and all seasonings to the mix and cook on medium low heat for 7-8 minutes, stirring frequently. You should start to smell the garlic and the aromas of the spices should be blooming/fragrant.

Remove from heat and hold at room temperature for the following recipe

(If you make the butter in advance, just keep in refrigerator and warm butter on stove top at medium low heat to melt again)

For salt, pepper and garlic seasoning:

3 tablespoons salt, iodized

2 tablespoons pepper, ground/coarse

1 tablespoon garlic powder

Add all ingredients in a jar with an air-tight lid and shake “that bad boy” up to mix!

For shrimp bake:

1 pound shrimp, shell-on and head off

1 pound baby red potatoes

1 ear fresh corn cob, cut into 3 pieces (feel free to add another ear of corn if you like!)

4 ounces Andouille sausage, sliced about ½ inch thick. (Slice diagonally to give the final presentation a special touch!)

1 batch your prepared Seasoned Butter (above), melted. This is where the magic begins!

1 whole lemon, cut in half

1 loaf ciabatta or baguette; warm the loaf and then slice it afterwards, or slice it first and then grill it – either way works.

¼ teaspoon “SPG,” your prepared Salt, pepper and garlic seasoning (above)

2 tablespoon olive oil

2 ounces unsalted cold butter, cut into chips

1 tablespoon dried parsley (purchase organic and look at the color — it should be a vibrant green)

Preheat oven to 425 degrees

Quarter the baby red potatoes and cut corn into 3 pieces; coat all with 2 tablespoons of olive oil, toss it in a bowl, then season with “SPG”

Cook potatoes and corn for 10 minutes in the oven

After the potatoes and corn cooked combine the shell-on shrimp, andouille sausage, corn and potatoes in a stainless-steel bowl

Pour seasoned butter over the shrimp, sausage, corn and potatoes and toss to coat. The corn and potatoes will start to “cook” the shrimp, so move quickly, flipping the contents of the bowl gently like a chef or toss with a large spoon

Empty the contents of bowl onto a full-size sheet pan. Spread the contents into one even layer, leaving some space between — don’t crowd the pan!

Cook the mixture in oven for 15-17 minutes

Use the same stainless-steel bowl (cleaned) or a different bowl, put the cold butter chips in the bowl and carefully put the cooked shrimp, sausage, potatoes and corn in the bowl; squeeze half the lemon juice over the ingredients and butter and mix together with a clean spoon

Garnish with parsley and squeeze the other half of the lemon over the top of the shrimp bake; serve with ciabatta or baguette

You can present the finished product in different ways. One option is skipping the final bowl toss: just squeeze the lemon on top the shrimp bake; guests can dip the shrimp into a bowl of the melted butter. And may I suggest a nice sauvignon blanc to accompany this memorable meal?

We all have fond memories of the meals prepared, shared, and enjoyed with others. Every family boasts that recipe no one can make like that special person in our family. While that holds true it is often the stories and the conversations, or simply feeling better after a rough day that really makes the meal. When we break bread together, we not only share food but the lives of those joining us at the table. That is the heart of what we try to do in The Landing, as our name’s sake honors the Coast Salish Tribes and the annual Canoe Journey. We travel on open waters to visit hosting tribes, sharing songs and stories, while dining on the bounty of nature provided for us.

At home or at The Landing, this is a meal worth sharing with friends and family.

Shane Warbus is the Food & Beverage Director at the new Quil Ceda Creek Casino. He has worked for Tulalip for 12 years, and 31 years in the industry in Seattle, Bellevue, Baton Rouge and Spokane. He is a Tulalip tribal member and tribal culture, family and community are important to him.

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Food & Drink

Outside of the Hollywood Tavern on Monday, Oct. 7, 2024 in Woodinville, Washington. (Olivia Vanni / The Herald)
Order a double shot of fun at this corner of Woodinville

Hollywood Tavern and Woodinville Whiskey Co. share a parking lot for a two-fer of food and spirits.

Everett business shares a cookie recipe sure to sweeten your holidays

South Fork Baking Co. shares the details for making Ginger Molasses Cookies for yourselves.

Bothell
3 Bothell restaurant ideas for a soul-warming meal

Now’s the time to go to Bothell for some steamy soups.

Photo courtesy of Tulalip Resort Casino
Smoked Gouda Cheese Kielbasa will be featured at the Tulalip Resort Casino restaurant The Draft during the holiday season.
Adding ‘old country’ flair to the holiday lineup

Try the limited-edition Smoked Gouda Cheese Kielbasa at Tulalip Resort Casino restaurant The Draft.

Mimosa Salad, Lasagna Potato Cheddar Soup at Cristiano’s Pizza.
Snohomish County’s fresh and flavorful top salad spots to savor

Where can you find the most delicious salads in town? Let’s find out.

(Getty Images)
Stacked and packed: Best sub sandwich spots in town

Craving a delicious sub sandwich? Where will you go first? Let’s find out.

At J&L BBQ in Snohomish, owner Joel Sexton (left) talks with customer Tony Cecsarini and Austin Eisenhuth (right) after hanging banners announcing the restaurant’s ability to accept takeout orders. (Andy Bronson / The Herald)
Smokin’ good eats: The top three BBQ spots in town

Where can you find the most mouthwatering barbecue around? Let’s find out.

Teresa Godfrey and Sandra Reichstetter, married 22 years, work at their new restaurant, Cup & Crepe on Everett Mall Way in Everett. (Ryan Berry / The Herald).
Sweet escapes: Discover the best dessert spots in Snohomish County

Which place will satisfy your next sugar craving? Herald readers answered for you.

LJ’s Bistro in Lake Stevens serves up a steak knife-worthy asparagus toast ($14), with whipped feta, local asparagus, fresh herbs, za’atar and pickled shallot atop grilled bread. (Taylor Goebel / The Herald)
Sizzling perfection: The best steak spots to indulge

Ready to discover where to savor the juiciest steaks in town? Hearld readers have you covered.

Image from Pexels.com
Roll with it: uncover the top sushi spots near you

Where can you find the freshest sushi and unforgettable flavors? Let’s find out.

Mexican food (Pexels.com)
Fiesta of flavors: best Mexican food spots to try

Craving tacos, enchiladas, or fresh guac? Where will you dine first?

Stir Fry Noodles in Bowl (Pexels.com)
Savor the flavors: Best Chinese food spots in town

Where can you find the most delicious Chinese dishes near you? Let’s find out.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.