When you’re living in the Lowcountry and you start craving some good old Jersey Italian, you’ve got two options: get on a plane… or make it yourself.
So that’s exactly what I did.
I was missing the Belmont Tavern in Belleville, New Jersey — that classic, no-frills spot where the Shrimp Beeps are legendary. Big, juicy shrimp swimming in a spicy tomato sauce that’s just begging to be scooped up with crusty Italian bread. Since I couldn’t hop on a flight to Newark, I decided to bring a little Belmont to the Lowcountry kitchen.
No recipe, no rules — just me winging it. And let me tell you… it came out delicious. Really close to the real thing. See the original and recreation side by side!
🦐 What You’ll Need
For the Shrimp
- 1 ½ lbs shrimp, peeled, deveined, and butterflied
- ½–1 cup all-purpose flour
- Garlic powder
- Salt and pepper
- Cayenne pepper
- Organic extra-virgin olive oil
For the Sauce
- Organic extra-virgin olive oil
- 1 (28 oz) can organic crushed tomatoes
- 6 cloves garlic, minced
- Crushed red pepper flakes
- At least ¼ cup Calabrian chili paste (adjust to taste) I used at least 1/2 cup
- Splash of white wine
- Salt and pepper
🍅 How to Make It
Start with the shrimp. Peel, devein, and butterfly, then pat dry with a paper towel.
In a shallow dish, mix your flour, garlic powder, salt, pepper, and a good shake of cayenne. Coat the shrimp in the flour mixture, shake off the excess, and lay them out in a single layer.
Heat a generous amount of olive oil in a skillet — I used my Le Creuset Cassadou — until shimmering. Sear the shrimp on both sides until they get a nice crust, but don’t cook them through. Remove and set aside.
In the same pot, add a little more olive oil, then toss in the minced garlic and a big pinch (or two) of crushed red pepper flakes. Let it sizzle until golden. Add your crushed tomatoes, a splash of white wine, and that glorious Calabrian chili paste.
Simmer on low for about 20 minutes, partially covered, stirring now and then to keep it from sticking. Taste as you go — add more chili paste, more crushed red pepper, whatever your spicy heart desires.
When your sauce tastes just right, slide the shrimp and their juices back into the pot. Cook for about 5 minutes, just until the shrimp are done. (I always undercook slightly because they keep cooking in the sauce — no one wants rubbery shrimp!)
Give it a final taste and adjust your seasonings. For me, that meant a little more salt… and of course, another spoonful of Calabrian chilies. 😆
🍽️ How to Serve
Serve these beauties on their own with a loaf of crusty Italian bread, or toss them with pasta for a full-on meal. Either way, you’ll be mopping up every last bit of that sauce.
I’ll tell you this — if I were back in Jersey right now, I’d be at the Belmont Tavern. But when you can’t get to the Belmont, you bring the Belmont to you.
Some of my other Belmont favorites? Spaghetti with garlic, oil, and hot peppers — and cavatelli with pot cheese (that’s ricotta for those not from Jersey 😉). Those two are definitely next on my list.
And honestly? I’m thinking Shrimp Beeps might be making an appearance on my Christmas Eve menu this year. What do you think?
I hope you give this one a try — it’s simple, spicy, and full of Jersey soul. If you make it, tag me on Instagram @jacqfromjersey — I posted a quick video there, and it really shows how easy this dish is.
From Belleville to the Lowcountry, Shrimp Beeps are proof you can take the girl out of Jersey… but you can’t take the Jersey out of the girl. ❤️🇮🇹
Want more recipes like this?
💻 Visit: JacqFromJersey.com
📺 Subscribe on YouTube: Jacq From Jersey
📸 Follow along on Instagram @jacqfromjersey Instagram 2 @jacqsrox and TikTok for kitchen inspiration!
💛 Thank you for fueling my kitchen dreams! Your support keeps the recipes flowing and the pantry stocked. Cheers, Jacq 🥂🍝
https://buymeacoffee.com/jacqfromjersey
© 2025 Jacq From Jersey
Jacq from Jersey... 