THE 20TH ANNUAL
Shrimp Festival RECIPE ISSUE PHOTOS BY WILLIAM RASER
CUCINA SOUTH Shrimp and Linguini Caprese
Balsamic vinegar Butter White wine Garlic Shallots Lemon juice Salt and pepper
Shrimp Linguini Cherry tomatoes Mozzarella pearls Fresh basil Parmesan cheese
Combine first seven ingredients in a sautĂŠ pan to make the sauce. Boil and peel the shrimp and cook the linguini according to instructions. Toss the shrimp and sauce with the linguini, cherry tomatoes, mozzarella pearls, and basil, then garnish with Parmesan cheese.
Shrimp Tempura Roll 2 pieces tempura shrimp 4 oz. crab mixed with mayo 1 whole avocado 1/2 diced mango 1/4 diced cucumber
2 strawberries 1 sheet seaweed nori 1 oz. red tobiko (fish egg) 4 oz. sushi rice 1 oz. homemade eel sauce
Spread rice on the seaweed nori to make the foundation. Place tempura shrimp and crab mix inside the roll. Top with thinly sliced avocado, and roll up. Cut roll into 8 even pieces. On each piece, layer diced mango, strawberry, cucumber, and red tobiko. Drizzle with eel sauce.
11 AMELIA ISLANDER MAGAZINE â€˘ MAY 2017