Charleston’s Shrimp Cargot With Havarti Copycat Recipe – A Cozy, Crowd-Pleasing Appetizer

Shrimp cargot brings the charm of Charleston and the comfort of garlic butter escargot into one irresistible appetizer. Tender shrimp baked in a pool of garlicky butter and topped with melty Havarti is simple, rich, and perfect for sharing. It’s the kind of dish that makes people lean in, tear bread, and scoop every last drop.

If you’ve had it at a Lowcountry spot and want to recreate it at home, this version nails the flavor and the texture. It’s quick enough for a weeknight but special enough for guests.

What Makes This Recipe So Good

• Bold, familiar flavors: Garlic, butter, lemon, and fresh herbs coat juicy shrimp, while Havarti melts into a creamy blanket.
• Quick to make: From prep to plate in about 30 minutes. Great for last-minute get-togethers.
• Restaurant-style presentation: Bake in an escargot dish, small ramekins, or a cast-iron skillet for that classic look.
• Built for bread: The buttery pan sauce begs for crusty baguette or toasted crostini.
• Flexible and forgiving: Works with fresh or frozen shrimp, and you can tweak the herbs and heat to your taste.

Ingredients

• 1 pound large shrimp (16–20 count), peeled and deveined, tails off
• 6 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely minced
• 2 tablespoons dry white wine (optional but recommended)
• 1 tablespoon fresh lemon juice, plus zest of 1/2 lemon
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4–1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon paprika (sweet or smoked)
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped (optional)
• 6–8 ounces Havarti cheese, sliced or grated
• 1/4 cup grated Parmesan (optional, for a lightly nutty finish)
• Crusty bread or crostini, for serving
• Lemon wedges, for serving

Step by Step Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels.Dry shrimp sear and bake better, so this step matters.
2. Make the garlic-butter base: In a small saucepan over medium-low heat, melt the butter with the olive oil. Add the garlic and cook 30–60 seconds until fragrant, not browned.
3. Build flavor: Stir in white wine, lemon juice, lemon zest, salt, pepper, red pepper flakes, and paprika. Simmer 1–2 minutes to meld.Remove from heat and fold in parsley and chives.
4. Set up the dish: Heat the oven to 425°F (220°C). Lightly butter an escargot dish, 6–8 small ramekins, or an 8-inch cast-iron skillet.
5. Add shrimp: Arrange shrimp in a single layer. In an escargot dish or ramekins, tuck one shrimp per well.Pour the garlic-butter mixture evenly over the shrimp.
6. Top with cheese: Add Havarti in thin slices or a loose mound of grated cheese to cover the shrimp. Sprinkle Parmesan on top if using.
7. Bake: Bake 8–10 minutes, until the shrimp turn pink and opaque and the cheese is melted and bubbling. Avoid overbaking.
8. Optional broil: For light browning, broil 1–2 minutes.Watch closely to prevent scorching.
9. Serve: Let rest 2 minutes. Serve hot with lots of crusty bread and lemon wedges. Spoon the buttery sauce over each bite.

How to Store

• Refrigerate: Cool leftovers, then store in an airtight container for up to 2 days.
• Reheat gently: Warm in a 300°F (150°C) oven until just heated through, 8–10 minutes.Avoid microwaving; it can make shrimp rubbery.
• Do not freeze: Cooked shrimp and melted cheese don’t thaw well. The texture suffers.
• Make-ahead tip: Mix the garlic-butter up to 3 days in advance and refrigerate. Assemble and bake just before serving.

Benefits of This Recipe

• Fast and impressive: You get restaurant-level results with minimal effort.
• Protein-forward: Shrimp delivers lean protein with rich flavor from butter and cheese.
• Great for sharing: It’s interactive and fun with bread, which makes it perfect for gatherings.
• Scales easily: Double for a party or halve for date night without fuss.

What Not to Do

• Don’t overcook the shrimp: They go from tender to rubbery quickly.Pull them as soon as they’re opaque and pink.
• Don’t scorch the garlic: Bitter garlic ruins the dish. Keep heat moderate and watch closely.
• Don’t skip the acidity: Lemon juice (and wine if using) balances the butter and cheese. Without it, the dish tastes flat.
• Don’t use water-logged shrimp: Thaw frozen shrimp in the fridge and pat dry thoroughly so the sauce doesn’t get thin.
• Don’t bury the shrimp: Too much cheese prevents even cooking.A light, even layer is best.

Variations You Can Try

• Herb switch: Swap parsley and chives for tarragon or dill for a more aromatic, coastal vibe.
• Spicy Charleston: Add a pinch of Old Bay or a dash of hot sauce to the butter for a Lowcountry kick.
• Citrus twist: Use a blend of lemon and orange zest for a sweeter, rounded brightness.
• Cheese swap: Try Gruyère or fontina for a slightly nutty or extra-melty finish. Provolone works in a pinch.
• Breadcrumb topper: Mix 1/3 cup panko with a tablespoon of melted butter and a spoon of Parmesan. Sprinkle lightly before baking for crunch.
• Skillet style: Cook the shrimp in the garlic-butter on the stovetop, top with cheese, then slide under the broiler to finish.
• Gluten-free: Serve with gluten-free baguette or spoon over warm polenta.

FAQ

Can I use pre-cooked shrimp?

Using pre-cooked shrimp isn’t ideal.

They can overcook and turn tough. If that’s all you have, reduce the bake time and just warm through until the cheese melts.

What’s the best shrimp size?

Large shrimp (16–20 count) work best. They stay juicy and hold up under the cheese and heat.

Do I need an escargot dish?

No.

Ramekins or a small cast-iron skillet work well. The goal is to keep the shrimp nestled in the butter so they stay moist and flavorful.

What if I don’t cook with wine?

Skip the wine and add an extra teaspoon of lemon juice plus a splash of chicken broth for depth. The acid is important for balance.

Can I make this ahead for a party?

Yes.

Prep the garlic-butter and clean the shrimp a day ahead. Assemble right before guests arrive and bake fresh for the best texture.

What bread should I serve with it?

A warm baguette, ciabatta, or sturdy sourdough is perfect. Toasted crostini are great for bite-sized servings.

Is Havarti necessary?

Havarti gives the classic creamy melt and mild flavor.

If you must substitute, go with fontina or a young Gouda for a similar effect.

Final Thoughts

Charleston’s Shrimp Cargot with Havarti is comfort food with a coastal twist: buttery, garlicky, and utterly scoopable. It’s simple to pull off and always feels special, especially with good bread and a squeeze of lemon. Once you make it at home, you’ll see how easy it is to get restaurant-quality results without the fuss.

Keep these ingredients on hand, and you’ve got a ready-to-go appetizer that never disappoints.