Charleston’s Shrimp Cargot Recipe with Havarti: Restaurant Luxury at Home

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 servings
Calories: Approximately 380 calories per serving

Charleston’s Shrimp Cargot is one of those appetizers that turns first-time diners into regulars. This decadent dish features plump shrimp swimming in garlicky herb butter, topped with melted Havarti cheese and served with crusty bread for dipping.

It’s a play on the classic escargot but made more accessible with shrimp. The result is an indulgent, shareable dish that’s bursting with flavor and perfect for special occasions or when you want to impress.

What Makes This Dish Special?

This recipe combines the best elements of escargot preparation—garlic butter, herbs, and cheese—with sweet, succulent shrimp. The Havarti cheese melts beautifully, creating a creamy blanket over the buttery shrimp.

The garlic-herb butter is so good you’ll want to soak up every drop with bread. It’s elegant enough for a dinner party yet simple enough for a weeknight treat.

Equipment Needed

• Large oven-safe skillet or cast-iron pan
• Medium bowl
• Garlic press or microplane
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Cheese grater
• Baking sheet (optional)

Ingredients You’ll Need

For the Shrimp:

• 1½ pounds large shrimp (21-25 count), peeled and deveined
• ½ cup unsalted butter, softened
• 6 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup dry white wine or chicken broth

For the Topping:

• 8 ounces Havarti cheese, shredded (about 2 cups)
• ¼ cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (for garnish)

For Serving:

• 1 French baguette, sliced and toasted
• Lemon wedges

Step-by-Step Instructions

Prepare the Shrimp: Pat the shrimp completely dry with paper towels. Moisture prevents proper browning and can make the butter sauce watery. Season the shrimp lightly with a pinch of salt and pepper.

If your shrimp still have tails on, you can leave them for presentation or remove them for easier eating. Set the shrimp aside while you prepare the garlic butter.

Make the Garlic Herb Butter: In a medium bowl, combine softened butter, minced garlic, chopped parsley, basil, oregano, lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Mix thoroughly with a fork until all ingredients are evenly distributed.

The butter should be soft enough to mix easily but not melted. This compound butter is the flavor foundation of the entire dish.

Preheat the Broiler: Position an oven rack about 6 inches from the broiler element. Preheat your broiler to high. You’ll use the broiler to melt and bubble the cheese topping.

Make sure your skillet is broiler-safe. Cast iron works perfectly, or use any oven-safe skillet.

Sauté the Shrimp: Heat a large oven-safe skillet over medium-high heat. Add half of the garlic herb butter (reserve the other half). Once the butter melts and starts to sizzle, add the shrimp in a single layer.

Cook the shrimp for 2 minutes on the first side without moving them. This allows them to develop a light golden color.

Flip and Add Wine: Flip the shrimp and cook for another 1-2 minutes until they’re just pink and barely cooked through. They’ll finish cooking under the broiler, so don’t overcook them now.

Pour the white wine or chicken broth into the pan, swirling to combine with the butter. Let it bubble for 30 seconds to cook off the alcohol.

Add Remaining Butter: Remove the pan from the heat. Add the remaining garlic herb butter, stirring to melt it into the sauce. The residual heat will melt it without further cooking the shrimp.

Arrange the shrimp in an even layer in the pan. Make sure they’re all facing the same direction for a beautiful presentation.

Add the Cheese: Sprinkle the shredded Havarti cheese evenly over the shrimp, covering them completely. The cheese should blanket the entire surface. Sprinkle the grated Parmesan over the Havarti.

The combination of Havarti’s creaminess and Parmesan’s sharpness creates the perfect cheese topping.

Broil: Place the skillet under the preheated broiler. Broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown in spots. The cheese should be completely melted with some areas starting to brown.

Don’t walk away during broiling—it can go from perfect to burnt quickly. Keep the oven door slightly ajar and watch constantly.

Garnish and Serve: Remove from the broiler carefully (the handle will be extremely hot). Garnish with fresh chopped parsley and serve immediately while the cheese is still bubbling.

Serve directly from the skillet with toasted baguette slices and lemon wedges. Instruct guests to squeeze lemon over their portion and use bread to soak up the incredible garlic butter.

@sullivanssteakhouse

Ingredient Substitutions

Havarti Cheese: Gruyère, Fontina, or mozzarella work well. Avoid pre-shredded cheese as it doesn’t melt as smoothly.

Shrimp: Scallops make an excellent substitute and cook in a similar time. Adjust cooking time based on size.

Fresh Herbs: Use 1 tablespoon dried Italian seasoning if fresh herbs aren’t available, though fresh is significantly better.

White Wine: Chicken broth, vegetable broth, or even water with a splash of lemon juice works.

Butter: Can use half butter and half olive oil for a lighter version, though butter provides the best flavor.

Parmesan: Pecorino Romano or Asiago can substitute for a different sharp, salty note.

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 32g
• Carbohydrates: 4g
• Fat: 26g
• Saturated Fat: 15g
• Fiber: 0g
• Sugar: 1g
• Sodium: 680mg
• Cholesterol: 265mg

Note: Nutritional values are approximate and based on 6 servings, not including bread.

Tips for Success

Dry Shrimp Thoroughly: Pat shrimp completely dry before cooking. Wet shrimp won’t brown and will steam instead of sauté, making the butter watery.

Don’t Overcook: Shrimp cook quickly and become rubbery when overcooked. They should be pink and opaque, with a slight curl. They finish cooking under the broiler.

Use Fresh Garlic: Pre-minced jarred garlic lacks the pungent, fresh flavor that makes this dish special. Freshly minced garlic is essential.

Quality Cheese Matters: Block Havarti that you shred yourself melts much better than pre-shredded. The anti-caking agents in pre-shredded cheese affect melting.

Watch the Broiler: Cheese can go from perfectly melted to burnt in seconds. Keep a close eye and remove as soon as it’s golden and bubbly.

Serve Hot: This dish is best enjoyed immediately while the cheese is melted and the butter is hot. Have everything ready before you start cooking.

Crusty Bread is Essential: Good bread for soaking up the garlic butter is half the experience. Toast it lightly for better texture.

Serving Suggestions

Appetizer for Four: Serve this as a shared appetizer with plenty of toasted baguette slices. Place the skillet in the center of the table for dramatic presentation.

Main Course for Two: Double the bread and add a simple green salad for a romantic dinner that feels restaurant-special.

Party Platter: Make multiple skillets for larger gatherings. Keep them warm in a 200°F oven until ready to serve.

With Pasta: Serve over angel hair pasta or linguine for a complete meal that soaks up all the delicious garlic butter.

Wine Pairing: Pair with the same white wine used in cooking—Chardonnay, Pinot Grigio, or Sauvignon Blanc all work beautifully.

Storage and Shelf Life

Refrigerator: Store leftovers in an airtight container for up to 2 days. The shrimp will continue to absorb the butter and become more flavorful.

Reheating: Reheat gently in a skillet over low heat or in a 300°F oven until warmed through. Don’t microwave as it makes shrimp rubbery.

Not Freezer-Friendly: Shrimp doesn’t freeze well after cooking, and the cheese sauce will separate. Best enjoyed fresh.

Make-Ahead: You can prepare the garlic herb butter up to 3 days ahead. Store covered in the refrigerator and bring to room temperature before using.

Variations to Try

Shrimp and Scallop: Use half shrimp and half sea scallops for variety in texture and flavor.

Cajun Style: Add 1 tablespoon Cajun seasoning to the butter for a spicy Louisiana twist.

Mushroom Addition: Sauté sliced mushrooms with the shrimp for extra earthiness and texture.

Spinach Boost: Add a handful of fresh spinach after cooking the shrimp. It wilts into the sauce beautifully.

Crab Cargot: Replace shrimp with lump crab meat for an even more luxurious version.

Different Cheese: Try smoked Gouda for a smoky flavor, or use all Gruyère for nutty, sweet notes.

Extra Spicy: Increase red pepper flakes or add diced jalapeños for serious heat lovers.

Common Mistakes to Avoid

Overcooking Shrimp: Shrimp cook in minutes. Overcooked shrimp are tough and rubbery. Remove them while slightly underdone—they finish under the broiler.

Using Cold Butter: The compound butter needs to be softened (not melted) to mix properly with herbs. Cold butter won’t incorporate well.

Crowding the Pan: Shrimp need space to sear properly. If they’re too crowded, they’ll steam instead of getting that light golden color.

Forgetting to watch the broiler: Cheese under the broiler needs constant supervision. Look away for a minute, and it can burn.

Skipping the Wine: The wine adds acidity that balances the rich butter and cheese. Even a small amount makes a difference.

Using Pre-Shredded Cheese: The anti-caking agents prevent smooth melting. Always shred block cheese yourself for the best results.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat them very dry before cooking, as they release more moisture than fresh.

What size shrimp should I use?

Large shrimp (21-25 count per pound) are ideal. They’re substantial enough to stand up to the rich sauce without overcooking. You can use jumbo (16-20) for an extra impressive presentation.

Can I make this without wine?

Absolutely! Replace wine with chicken broth, vegetable broth, or even just water with an extra tablespoon of lemon juice. The wine adds depth but isn’t essential.

Why is my sauce watery?

Wet shrimp are the usual culprit. Always pat shrimp completely dry before cooking. Also, don’t add too much wine—¼ cup is enough for flavor without making it soupy.

Can I use a different type of cheese?

Yes! While Havarti is traditional and melts beautifully, Gruyère, Fontina, mozzarella, or Monterey Jack all work well. Choose a good melting cheese.

How do I know when shrimp are done?

Shrimp are done when they turn pink and opaque with a slight C-curve. They’ll be firm but not tight. Overcooked shrimp curl into tight Os and feel rubbery.

Can I make this in individual ramekins?

Yes! Divide the shrimp and sauce among 4-6 individual oven-safe ramekins, top with cheese, and broil. This makes for beautiful individual servings.

What if I don’t have a broiler-safe skillet?

Transfer the cooked shrimp and sauce to a broiler-safe baking dish, top with cheese, and broil. You’ll lose the presentation factor, but the taste will be the same.

How do I keep leftovers from being rubbery?

Reheat very gently over low heat just until warmed through. High heat makes shrimp tough. The garlic butter actually improves overnight as flavors meld.

Can I prep anything ahead of time?

Yes! Make the garlic herb butter up to 3 days ahead and store it refrigerated. Peel and devein the shrimp the morning of. Toast bread slices ahead and reheat briefly before serving.

An Appetizer Worth Celebrating

Charleston’s Shrimp Cargot with Havarti is the kind of dish that makes ordinary dinners feel special. The combination of tender shrimp, aromatic garlic butter, fresh herbs, and melted cheese creates layers of flavor that keep you coming back for more.

Whether you’re entertaining guests or treating yourself to restaurant-quality food at home, this recipe delivers impressive results with minimal effort. The bubbling cheese, fragrant garlic, and crusty bread for dipping make it an experience as much as a meal. Make it once, and it’ll become your go-to impressive appetizer!