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Shrimp Scampi

Tybee Island Shrimp Scampi

Serves: 2 to 4

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2 teaspoons dried basil
1 teaspoon dried oregano
1 1/4 pounds shelled and deveined wild Georgia shrimp
1/4 cup extra-virgin olive oil
4 tablespoons salted butter, melted and cooled
2 tablespoons Italian bread crumbs
6 slices pickled jalapenos, minced, plus 1 tablespoon brine from the jar
2 teaspoons minced garlic, or to taste
2 teaspoons chopped fresh curly parsley
Grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 cups hot cooked basmati rice, for serving
Dry white wine, for deglazing pan


Place the basil and oregano in a plastic sandwich bag and, using the back of a spoon, crush the herbs to release their oils. Transfer to a large bowl.

Add the shrimp, olive oil, butter, bread crumbs, jalapeno slices and brine, garlic, parsley, lemon zest, pepper and salt and stir until the shrimp are well coated. Get ready to cook the shrimp or refrigerate overnight to use the next day. (Take the shrimp mixture out of the refrigerator about 1 hour before serving if refrigerated.)

When you're ready to serve, spread the rice on a serving platter.

Heat a large wok or heavy skillet over high heat. When the pan is hot, add the entire contents of the bowl and cook, stirring frequently, until the shrimp are cooked through. Transfer the shrimp to the rice on the platter. 

Return the skillet to the heat and pour in just enough wine to release any browned bits from the bottom of the skillet. Pour the wine mixture over the shrimp and seve immediately.

Photo Credit: Charity Burggraaf

About the recipe

This recipe comes courtesy of Southern Kitchen reader and cookbook author Anna Marlis Burgard, who said she "tinkered with this recipe for years, but it finally came together after living on Tybee Island, where the trawlers are still docked on Lazaretto Creek." If you prefer, you can also make this dish with an equal amount of chicken breast tenders instead of shrimp. This recipe was originally published in Burgard's book, Shrimp Country: Recipes and Tales from the Southern Coasts.