Shrimp Scampi

Classic shrimp scampi — built simple, built right. Fresh shrimp tossed in a buttery garlic-lemon sauce and finished with Seas The Day Blend for a clean, savory finish. A timeless dish made for the ones who carried grace in every small moment.

Ingredients

• 1 lb large shrimp (16/20 count), peeled and deveined
• 3 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1/2 fresh lemon, juiced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1–2 tsp Seas The Day Blend
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Season the Shrimp: Pat shrimp dry and season lightly with salt, pepper, and a pinch of Seas The Day Blend .
2. Build the Base: In a large skillet over medium heat, melt butter with olive oil.
3. Cook the Garlic: Add minced garlic and sauté for about 30 seconds until fragrant—do not brown.
4. Cook the Shrimp: Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.
5. Deglaze: Add wine (or broth) to the pan, scraping up any flavorful bits from the bottom.
6. Build the Sauce: Add lemon juice, red pepper flakes (if using), and another light sprinkle of Seas The Day Blend . Simmer for 1–2 minutes until slightly reduced.
7. Bring It Together: Return shrimp to the pan and toss to coat in the sauce.
8. Finish: Remove from heat and stir in fresh parsley.
9. Serve: Plate immediately and finish with lemon wedges on the side.

Chef Paddy’s Tips

• Move fast: Shrimp cook quickly—stay on the pan.
• Layer the flavor: Season once before cooking and once in the sauce for depth.
• Don’t over-reduce: Keep the sauce light and spoonable.
• Use real wine if you can: It adds a clean lift that pairs perfectly with Seas The Day Blend .
• Finish fresh: Parsley and lemon at the end keep everything bright and balanced.

Let’s cook with heart and hustle.