Alabama Royal Red Shrimp with Sweet Potato Beurre Blanc, Charred Scallions and Peanuts

The recipes for our menus are designed to be created in a restaurant kitchen and are consistently evolving to give our guests the most unique and seasonal Blackberry experience. Each year, we select a few recipes, work with our chefs to test them for home cooking, and share them with our Friends of Blackberry and online audiences.

One of the most requested recipes of 2022 was Sous Chef Lindsay Fitzgerald’s Alabama Royal Red Shrimp from The Barn. We hope you enjoy recreating this memorable dish!

Alabama Royal Red Shrimp with Sweet Potato Beurre Blanc, Charred Scallions and Peanuts
Sous Chef Lindsay Fitzgerald, The Barn at Blackberry Farm®
Serves 4

Peanuts:
½ cup peanuts
1 teaspoon grapeseed oil
1 teaspoon salt
½ teaspoon sugar
Pinch freshly ground black pepper

1. Preheat the oven to 350ºF.
2. Toss the peanuts with the oil and evenly spread on a sheet tray. Place in the oven and roast until golden brown, about 10 minutes.
3. Combine the salt, sugar, and black pepper in a medium bowl.
4. Remove the peanuts from the oven and transfer to the bowl with the salt mixture. Toss to combine. Coarsely chop and set aside until ready to use.

Charred Scallion Oil:
1 bunch scallions
½ cup grapeseed oil
½ teaspoon kosher salt, plus extra to taste

1. Heat a grill to high.
2. Toss the scallions with 2 tablespoons of the oil and grill until slightly charred on all sides, 4 to 5 minutes.
3. Cut the scallions in half, separating the white part from the greens. Transfer the green tops to a food processor or blender, add the remaining oil and puree until smooth. Transfer to a bowl and set aside until ready to use.

Charred Scallion Condiment:
Reserved, grilled, scallion bottoms from above
Scallion Oil, from above
1 teaspoon minced pickled ginger
1 teaspoon pickled ginger liquid
½ teaspoon kosher salt, plus extra to taste

1. Slice the white parts of the grilled scallions and place in a small bowl. Add the scallion oil, pickled ginger, pickling liquid, and salt and stir to combine. Set aside until ready to use.

Sweet Potato Beurre Blanc:
1 cup sweet potato juice (about 1 large)
1 garlic clove
1 bay leaf
1 sprig thyme
½ cup white wine
8 ounces cold, unsalted butter, diced
1 ½ tablespoons pickled ginger liquid
½ teaspoon kosher salt

1. Place the potato juice into a glass container and set aside for 30 minutes or until all the starch has settled to the bottom.
2. Carefully pour the juice into a small saucepan, leaving the starch behind. Add the garlic, bay leaf, and thyme and set over medium heat. Cook until reduced by half, about 10 minutes.
3. Add the wine and reduce by half again. Remove from the heat and cool for 10 minutes.
4. Return to low heat and whisk the butter into the liquid a few pieces at a time. Once all the butter has been added, remove from the heat and strain. Add the pickling liquid and salt and stir to combine. Keep warm until ready to use.

Shrimp:
1 ½ pounds Royal Red Shrimp, tail off, peeled and deveined
2 tablespoons grapeseed oil
2 garlic cloves, minced
1 tablespoon chopped thyme
1 ½ teaspoons chopped rosemary
½ teaspoon kosher salt

1. Preheat the oven to 400ºF.
2. Place the shrimp, oil, garlic, thyme, rosemary and salt into a medium bowl and toss to combine.
3. Spread the shrimp on a baking sheet and roast until cooked through, about 12 minutes.

To Serve:
Place the shrimp in a serving bowl, spoon over the beurre blanc and top with the scallion condiment and peanuts. Serve immediately.

We love seeing you bring a taste of Blackberry home! Post your recreation on social media, and be sure to tag Blackberry Farm. Ready for your next Blackberry getaway? Click here to begin booking your next stay.

Like this recipe? Check out some of the other top requested recipes of 2022!

Cauliflower and Colatura Salad
Roasted Pumpkin Soup with Pear