Still Feeling Beachy

Madeline’s heart
It never fails:  We go to the beach and wind up bringing home half the ocean.  I am not talking sand & seashells (although we brought home enough of that to form our own beach), but coolers of fresh, Atlantic seafood.
 Shrimp, scallops, red snapper…. all waiting for me to turn into something spectacular.  I can assure you nothing will be as good as some of the meals we enjoyed in Florida, but I can pretend can’t I?
Before I separated everything into freezer bags and I did prepare a nice supper for the family.  I wanted something different, and based on the ingredients I decided to use, it was.  Audley was nervous because not all of my flavor experiments turn out the best.  Believe it or not, the flavors all mesh and it is quite delicious!
Shrimp Au Gratin over Linguine
1 1/2 pounds medium shrimp (uncooked), peeled, and deveined
1/2 cup white wine ~ I used a chenin blanc

1 1/2 sticks butter ~ channeling Paula Dean here
3 Tablespoons hot sauce
4 Tablespoons Worcestershire sauce
1/4 cup lemon juice
2 T. chopped fresh parsley
3 T. chopped fresh basil
2 cloves garlic, loosely chopped 
1 1/2 cups Panko (Japanese bread crumbs), unseasoned

Prepare your shrimp, leaving uncooked, rinse in cold water and set aside.  In a mixing bowl, combine the remainder of the ingredients except the Panko, mixing well.
Arrange your shrimp in a casserole dish that has been sprayed with just a little Pam.  Pour all but about 1/4 cup of the wine & butter mixture over the shrimp.  Take the remainder of the liquid and mix it with the Panko, then sprinkle the crumbs over the top of the shrimp.


Pop into the oven and bake at 350 degrees until the shrimp are pink and cooked through.
While the shrimp is cooking, prepare your pasta according to pasta directions.  I did try something a little different for our pasta; I used a flavored linguine that we purchased at the Fernandina Beach Farmers market.  One of the venders there makes it and sells each Saturday.
When you can pronounce all five of the ingredients you know it is going to be good.
To serve your shrimp, arrange your pasta and top with the Gratin.  Spoon some of the wine & butter mixture over the pasta as well.  Garnish with a slice of lemon.  I also sprinkled a few fresh chopped chives over mine.


Who would have ever thought it would look so pretty?!  Add a little garlic bread and enjoy!
Participating in Foodie Friday this week.  Stop over at Designs By Gollum and see what everyone else is up to as well!
Have a wonderful Easter weekend!

6 thoughts on “Still Feeling Beachy

  1. Yeah for Jen! She's an ingrediant reader. I will surely try this recipe as my family is crazy for shrimp.

    Sadly, the closet Whole Foods is a good 45 min. trip for me but I do have a lovely market called “Sprouts”. 🙂


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