Eagle Wood Farms has the best easy shrimp scampi recipe using Certified Wild Georgia Shrimp

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Easy Shrimp Scampi Recipe #1 (serves 4)
(Robusto Style)

1. 1 pound of Certified Wild Georgia Shrimp, 21 - 25 count/lb, peeled / de-veined
2. 1 cup olive oil
3. ½ cup chopped garlic
4. Red pepper to taste
5. 1 cup white wine
6. 2 cups chopped tomatoes
7. 4 cups marinara sauce
8. ¼ cup chopped fresh basil
9. 2 pounds of uncooked whole grain organic pasta
10. Crusty whole grain bread
11. Garlic Butter

1. Heat the olive oil large sauce pan to hold 25 shrimp - The best cooking temperature for frying in olive oil is about 355 °F. Any hotter and the oil will begin to smoke in the pan. How do determine the temperature? We recommend purchasing a simple cooking thermometer at any food or retail store. An alternative method is to place a small piece of bread on the oil. If it turns golden brown in less than a minute the temperature is OK.


2. Add the shrimp, garlic and pepper to the hot olive oil.


3. Sauté the shrimp until they turn bright pink. Do not overcook. Properly cooked, the shrimp should pop in your mouth when chewed. Overcooked shrimp will be rubbery, tough and chewy.


4. Deglaze the pan with wine. Deglazing means liquid is added to loosen and dissolve the brown drippings at the bottom of the pan that form during cooking. Adding wine pulls all the flavor possible out of the cooking process. Deglazing liquid is usually broth, a marinade, or wine.


5. Add the tomatoes, marinara sauce and basil. Simmer for 3 to 4 minutes.


6. Cook the pasta using the package directions and drain. Toss the pasta with the shrimp in a large bowl.


7. Serve with bread and garlic butter.

Easy Shrimp Scampi Recipe #2 (serves 4)
(Captain's Style)

1. 1 pound of Certified Wild Georgia Shrimp, 21 - 25 count/lb, peeled / de-veined
2. 5 tablespoons of olive oil
3. 2 garlic cloves, minced
4. Freshly ground black pepper to taste
5. ½ teaspoon garlic salt
6. 2 tablespoons chopped parsley
7. ½ teaspoon dried basil
8. 2 ½ teaspoons of sea salt
9. ¼ teaspoon dried orégano
10. 1 can Italian tomatoes, undrained
11. 2/3 cup canned tomato paste
12. Grated Parmesan cheese
13. Crusty whole grain bread
14. Garlic butter
15. Whole grain pasta

1. Sautee the garlic in the olive oil until lightly brown. Heat the olive oil large sauce pan to hold 25 shrimp - The best cooking temperature for frying in olive oil is about 355 °F. Any hotter and the oil will begin to smoke in the pan.
   How do determine the temperature? We recommend purchasing a simple cooking thermometer at any food or retail store. An alternative method is to place a small piece of bread on the oil. If it turns golden brown in less than a minute the temperature is OK.
2. Add tomatoes, parsley, basil, sea salt and pepper.
3. Simmer uncovered for ½ hour.
4. Stir in the oregano, tomato paste and cook uncovered for 15 minutes.
5. Cook pasta according to package instructions.
6. Stir in garlic, sea salt and shrimp to tomato mixture. Sauté the shrimp until they turn bright pink. Do not overcook. Properly cooked, the shrimp should pop in your mouth when chewed. Overcooked shrimp will be rubbery, tough and chewy.
7. Heat and serve topped with grated cheese over pasta.

Easy Shrimp Scampi Recipe #3 (serves 4)
(Simple Style)

1. 1 pound of Certified Wild Georgia Shrimp, 21 - 25 count/lb, peeled / de-veined
2. ½ cup butter
3. 2 garlic cloves
4. Sea Salt
5. 1 teaspoon lemon juice
6. 1 teaspoon brandy
7. Freshly ground black pepper
8. ½ cup chopped parsley
9. Crusty whole wheat bread
10. Garlic butter

1. Sautee the garlic in the butter until lightly brown. Heat the butter in a large sauce pan to hold 25 shrimp - The best cooking temperature for frying is about 355 °F. Any hotter and the oil will begin to smoke in the pan. How do determine the temperature? We recommend purchasing a simple cooking thermometer at any food or retail store. An alternative method is to place a small piece of bread on the oil. If it turns golden brown in less than a minute the temperature is OK.
2. Add the shrimp and ingredients to the hot olive oil.
3. Sauté the shrimp until they turn bright pink. Do not overcook. Properly cooked, the shrimp should pop in your mouth when chewed. Overcooked shrimp will be rubbery, tough and chewy.
4. Serve with bread and garlic butter.

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