3 Fantastic Recipes for National Shrimp Day
“You can barbecue it, boil it, broil it, bake it, saute it.”
We’re talking about shrimp, America’s favorite seafood! Today, May 10th is National Shrimp Day and wouldn’t you know it? Spring is the perfect season for shrimp.
The water in the seas has warmed from the sun, which stimulates the growth of plankton and other fishy food. More food equals more fish. Your palate will be swimming in seafood this season, with oysters, halibut and salmon all on the menu. But, it’s the shrimp we’re fishing for (that’s the last pun, we promise). Shrimp is not only delicious, it’s good for you too! Shrimp is low in calories and high in levels of omega-3, calcium, iodine, and protein. You need all of these vital vitamins for healthy hair, skin, nails, bones, and circulatory system function.
Farmview is proud to stock Wild Georgia shrimp, the sweetest shrimp this side of the Mississippi. And, we looked into our recipe book and found some incredibly light and fresh shrimp dishes that are perfect for the spring. Try our traditional shrimp scampi, with low-carb zucchini noodles. It’s unbelievably easy and healthy. We also have a traditionally southern recipe for delectable shrimp & grits. Give this meal an organic spin by trying our local shrimp and freshly milled grains! And for a shrimpy snack dish, try the unique "Shrimpo De Gallo" we found that would pair perfectly with fish tacos.
Looking for some Cajun flavor? Our very own Shrimp Etouffee is chock full of bayou flavor. But we aren’t giving away the chef’s special secret to this recipe—just come by the cafe on May 14th to try our etouffee as the Daily Special. Go on! Fish around Farmview for the freshest ingredients and scrumptious shrimp and celebration National Shrimp Day!
Zucchini Shrimp Scampi
- 2 tbsp. unsalted butter
- 1 lbs. medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 tsp. red pepper flakes, or more, to taste
- 1/4 cup chicken stock
- 2 tbsp freshly grated Parmesan
- 2 tbsp chopped fresh parsley leaves
- 1 1/2 lbs. (4 medium-sized) zucchini, spiralized
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.
Via Food Network on Pinterest
Southern Shrimp & Grits
Ingredients for Grits
- 4 cups chicken broth
- 1/2 cup whipping cream
- 1 cup quick cooking grits
- 1 tbsp. butter
- 1/4 cup Parmesan cheese
- Salt and freshly ground black pepper
Ingredients for Shrimp
- 2 tbsp. butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1/2 lb. smoked kielbasa sausage, sliced
- 2 lbs. uncooked large shrimp, peeled and deveined
- 1 (14.5 oz) can diced tomatoes
- Chopped chives, for garnish
In a large saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering, whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring occasionally for about 5 minutes. Stir in the butter and Parmesan cheese. Then season, to taste, with salt and pepper.
Heat a large saute pan over medium heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
Shrimpo De Gallo
- 1 lb. cooked shrimp (tails removed), chopped
- 1/2 red onion, finely diced
- 1/2 cup green or black olives, chopped
- 2 tomatoes, diced
- 2 fresh jalapeno peppers, minced
- 2 avocados, chopped
- 2 limes, juiced
- 2 cups cilantro, chopped
- Kosher salt to taste
- Tortilla chips
Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.
Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.
Serve with your favorite tortilla chips!