Shrimp Scampi Wows Shoppers at Kings Customer Appreciation Event

Kings Food Market unveiled its newly-updated look with a pasta-ribbon cutting, sheet cake and apple cider celebration Friday morning. The event kicked off weekend-long customer appreciation festivities that include cooking demonstrations, food and wine tastings and an opportunity to have a consultation with a Kings' nutrionist.

King's President and Chief Executive Officer Judy Spires, Summit Mayor Ellen Dickson and store manager Ken Rizzie were on hand for the occasion and, as part of the market's commitment to 'Act Against Hunger,' Kings made a $1,000 donation to St. Teresa’s Loaves & Fishes, a local non-profit committed to ending hunger in the Summit area.

Shoppers had a chance to check out the store's new outdoor seating area and sample organic ground beef in a tasty bolognese sauce, Blue Almond Artisan Crackers topped with Kerrygold cheese and butter and even a French Chocolate Mousse Cake. But the real show-stopper was the Shrimp Scampi prepared by Summit's own chef and founder of the food blog Secrets of a Home Cook, Amy Currie.

The fragrant smell of garlic and white wine drew customers right to Currie for a sample of what she refers to as her "go-to recipe." Quick, easy and delicious, Currie said as long as you keep a bag of frozen shrimp in the house, you probably almost always have all the ingredients you need on hand to prepare the meal. 

Currie, who be hosting another demonstration Saturday, shared her Shrimp Scampi recipe below:

Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 4-6

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons olive oil

2 garlic cloves, minced

2 shallots, minced

Juice of half a lemon

½ cup good quality wine

2 lbs. jumbo shrimp, uncooked, cleaned and shelled

¼ cup flat leaf parsley, chopped

Salt and pepper

In a large skillet over medium heat, combine 3 tablespoons butter with the olive oil.  Add the garlic and shallots and sauté until fragrant, about 5 minutes.  Add lemon juice and wine, bring to a boil and reduce to a simmer until there’s about 2 tablespoons of liquid in the skillet.  Whisk in the remaining tablespoon of butter.

Add shrimp and sauté until opaque, 2-4 minutes. Season to taste with salt and pepper, then sprinkle with parsley.  

For those with a hearty appetite, Currie suggested adding a cup of heavy cream to the recipe for an alfredo sauce or serving it over pasta or black rice.

Customers joked that they wouldn't need lunch following the samplings and agreed that the renovations make the food market "an attractive place to shop." Events continue throughout the weekend at Kings.

Kings is located at 784 Springfield Ave. For more information, call 908-598-4500.