Enjoying Shrimp In Gulf State Park, AL.

Gulf State Park is nestled between the southern cities of Gulf Shores and Orange Beach, AL. The new facilities at the park are a result of a reconstruction project following the devastating Hurricane Ivan in 2004.


43-1_quick_garlic_ginger_shrimp_02Visitors to this area can enjoy the new tennis courts, golf course, a 5,000-square-foot swimming pool (with splash pad) plus two miles of sugarwhite sand with a beach pavilion. RVers can also enjoy fresh and saltwater fishing, the fishing pier (considered the largest on the Gulf of Mexico), plus a series of hiking and biking trails (along marshes, sand dunes, and creeks). Of course, a choice of cabins, cottages, and oversized RV sites with every type of restaurant just minutes away are available.


For those enthusiasts who like to cook up their own flavour combinations, every site has a paved pad and patio with a pedestal grill. A step-out view of docks and water from the laundry facility replaces the drudgery of the weekly wash and an opportunity to breath in the fresh air. Watch for wildlife in the shrubs, and listen to the birds.


43-1_quick_garlic_ginger_shrimp_01In addition to all the amenities for visitors, Gulf State Park is a “Club Med” for some of Mother Nature’s other creatures. In the park’s Nature Center, an owl turned his head 270 degrees to watch our every move, one eye open, the other closed.


A turtle ambled across the waxed floor to critique our footwear while a young female possum was too shy to take more than a step toward us from the open door of her cage. It seemed the possum insisted that the Park Ranger bring her dinner and turn down the lights, preferring her nocturnal ways.


We drove north of the Gulf State Park to a fishing wharf along the Bon Secour River to purchase fresh shrimp off the boat for this recipe.


Quick Garlic Ginger Shrimp (Makes 4 servings)

After a day of enjoying everything there is to do, simply put together this quick and easy garlic and ginger shrimp and serve as a hors d’oeuvre or over a bed of cooked rice.


3 green onions
2 tablespoons (30 ml) finely chopped red pepper
2 tablespoons (30 ml) finely chopped garlic
2 tablespoons (30 ml) finely chopped ginger
2 tablespoons (30 ml) extra virgin olive oil
20 peeled and deveined extra-large shrimp
cooked rice (optional)


  • Wash, trim, and thinly slice the green onions. Set aside
  • Combine the red pepper, garlic, and ginger in a bowl. Add the olive oil and mix well
  • Add the shrimp to the mixture. Toss the mixture in order to coat the shrimp with the garlic and ginger
  • Preheat a griddle on the barbecue, or a frying pan on the stove, to medium-high
  • Pour the shrimp, pepper, garlic, ginger mixture onto the heated griddle or into the frying pan
  • Don’t walk away. This won’t take long
  • Cook the shrimp by turning them until they are pink on both sides and just cooked through. Stir any loose garlic, ginger, and peppers to cook them evenly while the shrimp turns pink
  • Serve the shrimp as an hors d’oeuvre or over cooked rice.
  • Garnish with the green onions.
Please visit The Cooking Ladies’ website at www.thecookingladies.com or email them at info@thecookingladies.com

Subscribe to our email newsletter and never miss another update!