Gala Gamberi alla Romana (Sautéed Shrimp Roman Style with Southern Italian Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian Blend

This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table Southern Italian Blend makes the seasoning a snap. If you use it as a pasta sauce, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.

Serves 4 as a main dish, 6-8 as an appetizer


  • 1¼ pounds medium to large shrimp
  • ½ cup extra virgin olive oil
  • 2 large cloves garlic, lightly crushed, peeled, and minced
  • 2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
  • ¾ cup dry white vermouth or dry white wine
  • Salt Table Southern Italian Blend
  • 1 tablespoon finely chopped flat-leaf (Italian) parsley, optional
  • 2 lemons, cut into wedges

How to Make It:

  1. Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
  2. Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Salt Table Southern Italian Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
  3. Turn them out onto a platter and serve warm or at room temperature with lemon wedges.


Suggested Seasonings

Southern Italian Grinder Blend

Shrimp and Potato Salad


Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Grinder Blend

Inspired by Damon’s dear friend Sallie Ann Robinson. She taught him how to make her mother’s shrimp and potato salad, which was a staple during the long hot summers of Daufuskie Island.

Serves 4 to 6



  • 1 pound medium shrimp
  • Salt Table Tybee Island Coastal Grinder Blend
  • 1½ pounds small red-skinned potatoes, scrubbed under cold running water
  • Dry white wine, dry white vermouth, or chicken broth
  • ½ cup thinly sliced scallions (about 4 scallions)
  • 2 tablespoons green tops set aside for garnish
  • ½ cup small-diced celery (about 2 medium ribs)
  • 3 tablespoons nonpareil capers, drained
  • 1/3 cup chopped bread-and-butter pickles or sweet pickle relish
  • 1 cup mayonnaise
  • 2 tablespoons Creole or coarse Dijon mustard, or to taste
  • 1 tablespoon chopped flat-leaf parsley


  1. Bring 2 quarts water to a rolling boil. Add the shrimp and cook until they’re curled and pink and 2 or 3 float, about 1 minute. Don’t let the water return to a boil. Pour them into a colander, drain, and rinse well under cold running water. Generously grind Tybee Island Coastal Blend over them, toss to coat, and let them completely cool.
  2. Meanwhile, cut the potatoes into 1-inch chunks. Put them in the pot in which the shrimp cooked and add enough water to just cover them. Bring it to a boil over medium high heat, adjust the heat to medium-low, and simmer until they’re just tender, about 8-10 minutes. Drain and put them in a large bowl. While they’re still hot, sprinkle them generously with the wine or broth and season with several grindings of Tybee Blend. Gently toss and let them cool.
  3. Peel and devein the shrimp and add them to the cooled potatoes. Add the scallions, holding back a 2 tablespoons of their green tops for garnish, the celery, capers and chopped pickles. Gently toss. Blend together the mayonnaise and mustard. Add it to the salad and gently but thoroughly fold it in. Taste and adjust the mustard and Tybee Blend. Chill at least 2 hours and serve on lettuce leaves, garnished with the reserved green onion tops


Suggested Seasonings

Tybee Island Coastal Grinder Blend