This is my version of a recipe from Harris Teeter's yourwellness website. Their version is called "Fanfare Firecracker Shirmp." Most of my changes we done to work with the spices I had on hand, and it turned out wonderful. Next time I think the only thing I will change from my version, is to skewer the shrimp and cook them on the grill.
These are delicious hot or chilled. Top them with a little fresh chopped Cilantro and lime wedges for serving.
SEASONING MIX
2 TBSP Sharp (hot) Paprika
2 TBSP Paprika
2 TBSP Granulated Gsrlic
1 TBSP Curry Powder
1 TBSP Ground Cumin
1 tsp Crushed Red Pepper
1 tsp White Pepper
2 tsp Chili Powder
1 tsp Cayenne Pepper
1 tsp Kosher Salt
(seasoning mix makes enough seasoning for 3 lbs of shrimp, seal unused portion in a jar with a tight fitting lid)
Place all seasoning ingredients in a fry pan, heat over medium heat, stiring constantly for 1-2 minutes (just until you can smell the chili oils being released.).
Wash, peel and devine shrimp, leaving tails intact.
Spread shrimp on paper towels and blot to remove excess moisture.
Place shrimp in a plastic zipper bag, add 3 TBSP of spice mix. Shake to coat.
Refridgerate for one hour.
Heat 1 TBSP butter and 1 TBSP oil over medium heat.
Cook until done. Shrimp cook quickly don't over cook. They should be done in about 3 -4 minutes.
Serve sprinkled with fresh chopped cilantro and lime wedges.
Enjoy!
No comments:
Post a Comment