Low Country Guava Shrimp

I don’t know if you’ve ever had the opportunity to see and smell a real live guava fruit, but it is now officially my favorite aroma. I bought one a few weeks ago, even though it was something like $4 or $5 dollars for just one lone fruit. I put it in the fruit bowl and actually forgot about it. Since I keep the fruit bowl on the dining room table, every time I sat down I could detect this delightful aroma, but didn’t know where it was coming from.  I also feared that perhaps my senses were deceiving me and I was actually smelling something rotten, but thought it was yummy! I kept wandering and sniffing around the house to fine the thing. I finally figured it out and didn’t want to eat it because then it would be gone. Finally, I shared it with my husband and we were sorely disappointed.  It didn’t taste sweet or anything.  Then he informed me that there were differing varieties of guava. I bought the wrong one if I wanted a sweet fruit.

I did wind up buying a different one and that was more tasty, but $4 is still too much to pay for a fruit when I can buy guava paste for far less. You may have to go to a Latin market to find it, but it is worth it because there are many things you can make with it. I love a guava tart with a little cream cheese in it. You can just slice the guava paste and serve that as part of a relish or cheese plate with crackers or crostini. It can be made into a sauce or glaze for just about anything.

In this recipe the shrimps are lightly sauteed in butter, then they finish cooking in a barbecue-like sauce made from guava paste.  This idea comes from Chef/Owner Louis Osteen of Louis’s at Pawleys, Pawley’s Island, South Carolina. He serves this with buttermilk biscuits.


Low Country Guava Shrimp



  • 1 1/3 pound butter
  • 36 medium shrimps, heads removed and shells intact
  • 3 tablespoons freshly ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon salt
  • 1 1/3 cup ketchup
  • 1/4 pound guava paste



Heat 1/3 pound butter in a skillet over medium heat. Saute the shrimp, on both sides, until they are about half-way cooked.

In a saucepan, set over medium heat, whisk together remaining ingredients to form the sauce.

Remove the shells, leaving the tails if desired, from the shrimp and return them to the skillet. Add the desired amount of sauce and finish cooking the shrimp in the sauce.  Serve with biscuits, if you like.

Serves 6.

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