Shrimp Festival RECIPE ISSUE
THE PICNIC BASKET Shrimp Salad
1 lb. fresh shrimp 1 green pepper 1 red pepper 1 tsp. chopped garlic
1 cup mayonnaise 2 tbsp. Old Bay seasoning Oil
Cut red and green peppers into a small dice. In a bowl, place peeled shrimp, Old Bay, and oil. Mix and then roast at 350 degrees for 8 to 9 minutes. Chop the shrimp, then blend with other ingredients. Serve chilled.
BRETT’S WATERWAY CAFÉ Shrimp Alfredo
6 oz. 21/25 peeled and deveined shrimp, tail off 1 cup baby spinach 1/8 cup peeled shallots, julienned 1 tsp. fresh garlic, finely chopped 1/4 cup white wine 1 cup heavy cream 3/4 cup Parmesan cheese
1/4 cup fresh tomatoes, small dice Pinch of fresh herbs (parsley, rosemary, thyme, finely chopped) 1 Parmesan tuile (garnish) 8 oz. cooked fettuccini (al dente) 2 tbsp. olive oil Salt and pepper to taste
For tuiles Preheat oven to 325 degrees. Place Parmesan cheese on a silicon baking sheet using a 2 inch ring mold to form into a circle. Each circle should be approximately 1 oz. Bake at 325 degrees until cheese is golden brown. Let cool at room temperature. For alfredo Heat a large sauté pan on medium heat. Sauté shallots and shrimp until the shallots are almost tender. Add the baby spinach and garlic until the spinach is wilted and the garlic is fragrant. Deglaze with white wine and reduce until the wine is almost dry (au sec). Add heavy cream and fettuccini, then bring the cream to a simmer. Lower heat and reduce the cream by one-quarter. Remove from heat and fold in the Parmesan cheese. Add salt and pepper to taste. Finish with fresh herbs, tomato, and Parmesan tuile.
HORIZONS RESTAURANT Shrimp ‘n’ Kale
24 medium shrimp, peeled and deveined 2 lbs. washed kale 8 oz. andouille sausage 1/2 diced medium onion 1 diced tomato
2 cups jasmine rice, cooked 1 lemon, zested and juiced Blackening seasoning 2 oz. sherry vinegar 2 oz. olive oil 2 oz. butter
Cook rice according to the instructions on the box. Sear andouille sausage, then add onion and tomato. Add half of the olive oil and kale, then simmer until kale has softened. Put to the side, then add remaining oil olive and shrimp. Season with blackening seasoning. Add kale mixture. Toss with sherry vinegar, lemon, and butter to create a sauce. Serves 4. 24 AMELIA ISLANDER MAGAZINE • MAY 2017
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