Episode 110 - Amelia Island Seafood Loot Fresh Atlantic Shrimp Scampi

Using fresh, local jumbo shrimp from Lofton Creek Seafood on Amelia Island will make for an incredibly flavorful shrimp Scampi. Since the shrimp are already de-headed, you've got a head start. Here's a classic and relatively quick shrimp scampi recipe that will highlight the quality of your Atlantic Ocean shrimp: Classic Shrimp Scampi with Jumbo Shrimp This recipe assumes your shrimp are peeled and deveined. If not, you'll want to do that first. Since they're de-headed, peeling and deveining should be straightforward. Yields: 2-4 servings Prep time: 10 minutes Cook time: 10-15 minutes Ingredients: * 1.5 lbs jumbo shrimp (from Lofton Creek Seafood!), peeled and deveined * 1/2 cup good quality dry white wine (like Sauvignon Blanc or Pinot Grigio) * 1/4 cup extra virgin olive oil * 4-6 cloves garlic, minced (use more if you love garlic!) * 4 tablespoons unsalted butter, cut into pieces * 1/4 teaspoon red pepper flakes (or more, to taste, for a little kick) * Juice of 1/2 to 1 lemon (freshly squeezed is best) * 1/4 cup fresh parsley, finely chopped * Salt and freshly ground black pepper to taste * Optional: Cooked pasta (linguine or angel hair are traditional) or crusty bread for serving Instructions: * Prepare the Shrimp: If your shrimp aren't already peeled and deveined, do so. Pat the shrimp dry with paper towels. Season lightly with salt and pepper. * Heat the Pan: In a large skillet (one that can hold all the shrimp in a single layer if possible), heat the olive oil over medium-high heat. * Sauté Aromatics: Add the minced garlic and red pepper flakes to the pan. Sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic. * Add Shrimp: Add the seasoned shrimp to the pan in a single layer. Cook for 1-2 minutes per side, until they just start to turn pink and opaque. Don't overcook them at this stage, as they will finish cooking in the sauce. Remove the shrimp from the pan and set aside on a plate. * Deglaze and Build Sauce: Reduce the heat to medium. Pour the white wine into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and let it reduce by about half, which should take 2-3 minutes. * Finish the Sauce: Remove the pan from the heat. Stir in the butter, lemon juice, and chopped parsley. Whisk until the butter is melted and the sauce is emulsified (slightly thickened and creamy). * Combine and Serve: Return the cooked shrimp to the pan with the sauce. Toss gently to coat the shrimp. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. * Serve: Serve immediately. Shrimp scampi is fantastic on its own, over your favorite pasta (toss the pasta directly into the pan with the shrimp and sauce), or with crusty bread to sop up all that delicious garlicky sauce. Tips for Success: * Don't Overcook the Shrimp: This is the most crucial tip! Shrimp cook very quickly. Overcooked shrimp become rubbery. As soon as they turn pink and opaque, they're done. * Quality Ingredients: Since shrimp scampi is a simple dish, the quality of your ingredients truly shines through. Using fresh, local shrimp from a reputable fishmonger like Lofton Creek Seafood is an excellent start! * Dry White Wine: Use a dry white wine you'd enjoy drinking. Avoid "cooking wine," which often contains added salt and can have an off-flavor. * Fresh Garlic and Parsley: These are key to the classic scampi flavor. * Lemon Juice at the End: Adding lemon juice at the end brightens the dish and keeps its fresh flavor. Enjoy your delicious homemade shrimp scampi with that amazing Amelia Island shrimp! https://www.facebook.com/share/1CU4NZyXKJ/?mibextid=wwXIfr