Every year in April,
Amelia Islander Magazine brings out a special recipe issue in celebration of the 52nd Annual Isle of Eight Flags
Shrimp Festival, held on Amelia Island on the first weekend in May and commemorating its role as the birthplace of the modern shrimping industry. Get a taste with these creative twists on our very favorite crustacean, and read on for the expert shrimp buying tips you need to know to elevate your next island-flavored meal (and what not to miss at the Shrimp Festival.)
Copacabana Shrimp
1 cup unsweetened coconut milk 1 egg, beaten 1 garlic clove or 1 tbs. garlic powder 1 tbs. cayenne pepper 1 lb. jumbo shrimp, cleaned and deveined, tail left on 8 oz. Kataifi wrap Seafood flour Salt and pepper
Salsa: Pineapple, red onion, red pepper, hot sliced cherry peppers, lime, cilantro, apple vinegar, salt and pepper In a medium bowl, mix the coconut milk, egg, garlic, and cayenne pepper. Hold in refrigerator for 1 hour. In another medium bowl, mix seafood flour with garlic. Make sure you have pulled out your Kataifi dough to defrost, but remember to keep moist with a damp cloth while working with it so that it does not dry out. Clean and devein shrimp, but leave on the tail. Dip shrimp into flour mixture and then into egg mixture, then wrap with the Kataifi dough. Place on a baking sheet until ready to be fried. Chop up finely the pineapple, red onion, red pepper, hot sliced cherry peppers, and fresh cilantro, and put into another mixing bowl. Add the freshly squeezed lime juice, apple vinegar, salt and pepper. Taste to your pleasure and put into the refrigerator to set. Fry the shrimp and serve with the Tropical Salsa.
Grilled Shrimp Delight
1/4 cup chicken broth 1 cup chopped cauliflower florets 1/2 cup cubed potatoes 1/8 tsp. salt 1 tbs. butter 1/8 tsp. crushed red pepper 3 tbs. smoked gouda cheese Large shrimp, peeled, tails left on Oil of your choice 1/4 tsp. dried thyme 1/2 cup snow peas 1/2 cup grated or julienne carrots 1/4 cup sliced mushrooms 1/4 cup julienne red peppers Cook cauliflower and potatoes in chicken broth until tender. Allow to cool slightly, then place in blender with salt, butter, crushed red pepper, and gouda cheese. Blend until smooth. Grill the shrimp, basting with a butter, garlic, and salt mixture. Cook on both sides until pink, approximately 2 to 2 ½ minutes. Sauté snow peas, carrots, mushrooms, and red peppers in oil with thyme. Cook about 4 minutes or until tender.
Shrimp Buying Tips: Did you know?
- Go wild (wild-caught) for the best taste - wild shrimp feed on seaweed and crustaceans giving them a richer flavor, thicker shells, and the ability to swim freely makes the meat firmer.
- Shrimp sold in the shell will have the best flavor.
- Fresh shrimp should have the smell of sea water - if they smell like ammonia, their prime has passed (and you should pass, too.)
- Shrimp that has been peeled and deveined before freezing will have less flavor and texture.
- Purchase by count instead of size as the terms "jumbo" or "large" are not standardized.
- Fresh shrimp has a shelf life of about 24 hours. Only buy fresh if you plan on cooking it the same day.
If you're attending the
52nd Annual Isle of Eight Flags Shrimp Festival, the executive chefs from Florida and Georgia’s Departments of Agriculture, Justin Timineri and Holly Chute, respectively, will be offering a joint cooking demonstration at 11:00 am, on Saturday, May 2nd. And you might want to follow Anthony Anderson's lead and
eat your way around the Shrimp Festival.