from the Addison on Amelia Island…
Exciting news! Chef Grant Heaslewood is joining our staff as resident chef and will be in charge of Friday and Saturday night dinners, as well as catering and most happy-hour appetizers here at the inn. He may also help out with breakfast from time to time, but that is still largely my domain.
Recently Chef Heaslewood treated the Addison’s guests to a wonderful Shrimp Scampi dinner that we thought you might like to try. With fresh ingredients on hand, this meal can be prepared in a snap and is a delight for the senses.
Enjoy!
The Addison’s Shrimp Scampi
Serves 2
(featured on Inn Cuisine, recipe from the Addison on Amelia Island)
- 10 ounces cooked linguine
- 16 ea. 21-25 count shrimp, fresh
- 1 shallot, slivered
- 4 garlic cloves, minced
- 2 Roma tomatoes, diced medium
- 2 cups fresh lemon juice
- 2 cups white wine (Pinot Grigio works best)
- 1/4 stick butter, unsalted
- 1/4 cup fresh basil, sliced into thin strips (plus more for garnish)
- olive oil for sauteing
- freshly grated Parmesan cheese (optional to garnish)
Heat up a stainless steel pan with olive oil until smoking. Sear shrimp for 3 minutes; add shallots, garlic and tomatoes and saute 2 minutes longer. Add the wine and fresh lemon juice, letting it reduce until almost dry. Turn heat down; emulsify the butter and add fresh basil.
Arrange the shrimp around a plate of cooked linguine; pour sauce on top. Garnish with additional fresh basil and grated Parmesan if desired.
Thank you for visiting Inn Cuisine! Be sure to check out the newly remodeled Recipe Index and subscribe to Inn Cuisine's free RSS feed (also available via email) so you never miss a recipe. Need more ways to stay connected? Follow Inn Cuisine on Facebook & Twitter!
Related posts brought to you by Yet Another Related Posts Plugin.
{ 11 comments… read them below or add one }
Congratulations on your new chef, Sandie, although I’m glad to see that you’re still going to be handling breakfast. What would we do without your delicious breakfast recipes?
Oh does that look wonderful. I wish I could transport myself there right this minute.
Glad to see that breakfast is still under your skillful hand, Sandie!
This sounds so good! I have Roma tomatoes maybe I’ll make my own version of this tonight!
Where do you get your information about these inns? Some of them sound so nice I’d want to stay there!
WOW that looks incredible!! Would definitely be great over the pasta!!
Maris – This particular inn, The Addison on Amelia Island, we stayed at and loved. The owners, Bob & Shannon, were incredibly personable and delightful hosts (not to mention the inn itself—tastefully and elegantly done)!
The other inns featured on the Wednesday InnSider have come to my attention in various ways. Some I discovered, interviewed and developed relationships with over time, while others came highly recommended from reputable, trusted sources (other inns & innkeepers).
All of the inns featured on Inn Cuisine’s InnSider have remarkable ratings and guest reviews. Hopefully, by opening up their kitchens and sharing a bit of themselves (as well as their inns), readers will be encouraged to pay them a visit. Also—be sure to click on the inn’s (name) links found in every InnSider, to visit their respective web sites (and/or inn blogs) and learn more about them!
A Note to All Readers – Just a bit of clarification: the inns featured within each edition of the Wednesday InnSider aren’t mine.
I’m a writer, cook, baker, recipe sharer/developer, chief photographer, food stylist, blogging goddess (sounds so much better than just blogger, wouldn’t you agree?) and site technical director (a title I use loosely), as well as the brainchild/owner/editor of Inn Cuisine—but the Wednesday InnSiders aren’t written or (for the most part) photographed by me—they are guest posts from each featured inn, respectively. This has seemed to cause some confusion.
I think it’s time I round up all the InnSider ladies (and gentlemen!) and give them another introduction. They are wonderful, hard-working people, and I’m anxious for you all to get to know them a little better.
chicken scampi is a personal favorite, and your more traditional shrimp version looks mighty appealing! perhaps one of these days the taste of shrimp will grow on me…
That looks amazingly fresh and delicious! Mmm!
Straight up good falvours here…fresh basil always slays me.
What a fabulous looking dish. So bright and colorful it makes me wish I were someplace that had warmer weather.