St. Augustine Shrimp & Carolina Gold Middlins Recipe

Prepare shrimp and marinade

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp hot sauce, 1 tsp Worcestershire sauce, 3 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until combined.

Add the shrimp to the marinade and toss to coat. Cover and refrigerate 15–30 minutes (no longer than 45 minutes to avoid over-tenderizing the shrimp).

Cook the shrimp

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tbsp unsalted butter and let it foam. Add shrimp in a single layer (work in two batches if necessary). Sear 1.5–2 minutes per side until opaque and lightly charred. Remove cooked shrimp to a plate and tent with foil. Keep skillet drippings for finishing.

Rinse rice

Place 1.5 cups Carolina Gold rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear to remove excess surface starch. Drain well.

Sauté aromatics

In a medium heavy-bottomed saucepan heat 2 tbsp unsalted butter over medium heat. Add 1/2 cup finely diced yellow onion, 1/2 cup diced celery and 1/2 cup diced red bell pepper. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add 1 minced garlic clove and 1/2 cup diced smoked ham or andouille (if using) and cook 1–2 minutes more to bloom flavors.

Toast rice and simmer

Add the drained rice to the pan and stir to coat with butter and aromatics; cook 1–2 minutes to lightly toast the grains. Season with 1 tsp Creole seasoning or Old Bay. Pour in 3 cups hot chicken or seafood stock and add 1 tsp lemon zest. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover tightly and cook undisturbed 18–20 minutes, or until liquid is absorbed and rice is tender.

Finish the middlins

Remove the pot from heat and let sit, covered, 8–10 minutes to steam. Fluff rice with a fork and gently fold in 1/2 cup thawed frozen peas (if using), 2 tbsp chopped fresh parsley and 2 tbsp sliced scallion greens. Adjust seasoning with salt and pepper to taste.

Finish shrimp

Return the skillet with shrimp drippings to medium heat. Add 1 tbsp unsalted butter and swirl until melted. Return cooked shrimp to the pan just to reheat and coat in the butter for 30–60 seconds. Remove from heat.

Plate

Divide the Carolina Gold middlins among 4 plates (or 2 large portions). Mound shrimp atop the rice. Sprinkle with 1 tbsp chopped parsley, sliced scallions if desired, and lemon zest or squeeze a lemon wedge over each portion. Garnish with microgreens or baby arugula if using.

Serve

Serve immediately while hot with extra lemon wedges on the side.