Waiting for my Tasty burger and milkshake to be delivered to the table, the cover of the April edition of Amelia Islander caught my eye. A shrimp dish pictured along with the words, “17th Annual Shrimp Festival Recipe Issue” deserved a look.
Inside, two dozen shrimp recipes from some of the local restaurants. Lemon Basil Shrimp Salad, Shrimp Pizza, Jamaican Jerk Shrimp with Mango and Plantains. Just a few of the recipes waiting to be tried.
The first weekend in May Amelia Island rolls out the red carpet for some 100,000 shrimp lovers attending the Eight Flags Shrimp Festival, a four day affair which kicks off with a Pirate Parade on Thursday evening and continues throughout the weekend with a Pirate Invasion, Shrimp Festival Run, fireworks, arts and crafts, a Shrimp Boat Parade and of course shrimp dishes sold by local churches and service organizations.
Since I won’t be in on the island for the festival, I’ll try one of the recipes at home without all the crowds.
Kelley’s Courtyard Cafe
- 8 large shrimp, peeled, devined
- 1 pita
- 1 1/2 Tbsp. barbecue sauce
- 2 pepperoncini peppers, chopped
- 1/4 cups shredded mozzarella
- 1 strip bacon, cooked crispy, chopped
- 1 tsp. Cajun seasoning
Looks pretty simple: spread the barbecue sauce on the pita and other ingredients with the shrimp on top in a spiral pattern and sprinkled with the seasoning. Bake at 350° for 8 to 10 minutes.