Hilton Head Island Shrimp Festival: 2 Award-Winning Shrimp Recipes
Championship recipes from the past two Hilton Head Island Shrimp Festivals
Story by B.C. Rausch
Before the Hilton Head Island Shrimp Festival returns to Harbour Town on Sept. 19, bring a taste of the competition to your own kitchen. Each year the festival celebrates South Carolina’s wild-caught shrimp with creative dishes from some of the Lowcountry’s top chefs, all competing for the coveted Judge’s Choice award. These past festival winners showcase the creativity of the Lowcountry’s chefs and the unique flavor of local shrimp. The festival also supports a worthy cause, with proceeds benefiting the Boys & Girls Club of Hilton Head Island.
Shrimp Aguachile
Ingredients
- 2 pounds U-8/12 shrimp peeled
- and deveined
- 5 ounces celery
- 5 ounces yellow onion
- 1 1/2 ounces garlic
- 8 1/2 ounces peeled cucumber
- 2 tablespoons kosher salt
- 4 1/2 ounces lemon juice
- 4 1/2 ounces lime juice
- 2 bunches parsley
- 2 bunches cilantro
- 2 jalapeños seeded
- 1 ounce fresh ginger
Instructions
- Combine all ingredients, except the shrimp, in a blender. Blend until completely smooth. Transfer the sauce to a glass or plastic container and refrigerate until ready to use.
- Bring a large pot of water to a boil, and season with 5 tablespoons kosher salt. Prepare an ice bath using approximately 70% ice and 30% water. Turn off the heat once the water reaches a boil.
- Add the shrimp and stir occasionally for about 6 minutes, or until just cooked through. Transfer immediately to the ice bath for 2 minutes.
- Drain the shrimp and combine with the aguachile sauce. Refrigerate for at least 6 hours before serving. Serve with tortilla chips and an ice-cold cerveza.
Notes
Shrimp Lumpia
Ingredients
- 1 pound raw shrimp peeled, deveined and finely chopped
- 2 tablespoons cornstarch
- 1 1/4 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon fish sauce
- 1 teaspoon fresh lime juice
- 2 teaspoons fresh orange juice
- 2 1/2 teaspoons garlic minced (about 2-3 cloves)
- 2 1/2 teaspoons ginger puree
- 2 tablespoons scallions finely chopped
- 12-15 spring roll wrappers
- 1 liter vegetable oil for frying
Spicy mayo
- 1/2 cup Japanese mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon fresh lime juice
- 1/4 teaspoon toasted sesame oil
Garnishes & plating
- Toasted sesame seeds
- Micro cilantro or cilantro leaves
- Sliced avocado
Unagi sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
Instructions
- In a small bowl, whisk together the rice wine vinegar, soy sauce, fish sauce, lime juice, orange juice, garlic, ginger puree and scallions. Place the chopped shrimp in a separate bowl, and toss with the cornstarch until evenly coated. Add the liquid mixture, and stir until a sticky filling forms. Transfer the filling to a piping bag or a resealable plastic bag with one corner snipped.
- Lay a spring roll wrapper on a clean surface in a diamond shape. Pipe or spoon about 1 1/2 to 2 tablespoons of filling across the lower third of the wrapper. Fold the bottom corner over the filling, tuck tightly, fold in both sides and continue rolling. Seal the edge with a slurry made from equal parts cornstarch and water.
- Heat 2 to 3 inches of the vegetable oil to 350°F. Fry the lumpia in small batches for 4 to 5 minutes, turning occasionally, until crisp and deep golden brown. Transfer to a wire rack and let drain.
Spicy mayo
- Whisk together the mayonnaise, Sriracha, lime juice and sesame oil until smooth.
Garnishes & plating
- Arrange the warm lumpia on a serving platter. Drizzle with spicy mayo and unagi sauce, then garnish with toasted sesame seeds and micro cilantro or cilantro leaves. Serve with sliced fresh avocado.
Unagi sauce
- Combine the soy sauce, mirin and sugar in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, or until the sauce thickens enough to coat the back of a spoon. Let cool slightly.
Notes
Hilton Head Island Shrimp Festival
When: 1-4 p.m., Saturday, Sept. 19
Where: Liberty Oak in Harbour Town, The Sea Pines Resort
Details: Enjoy unlimited shrimp dishes prepared by some of the Lowcountry’s top chefs, beer tastings from more than a dozen craft breweries, live music, specialty vendors, family-friendly activities and the Judge’s Choice chef competition. Admission is $79 for guests 21 and older, including craft beer tastings, and $59 for guests under 21 or those who choose not to drink. Children 8 and younger are admitted free. Complimentary parking is available in Lot 1, with shuttle service beginning at 12:30 p.m. and continuing for one hour after the festival ends. Guests should print or display their ticket confirmation for complimentary gate access into Sea Pines. For tickets and additional information, visit seapines.com.
