I came across a recipe by Bobby Flay in Food & Wine Magazine's archives for "Peel & Eat Shrimp with Barbecue Spices" (circa 2017) and adapted it as follows. Bobby's spice blend is delicious, but I opted to reduce the pimenton from 1 1/2 tbsp. to 1 tbsp., salt from 1 tsp. to 3/4 tsp., and to decrease the amount of brown sugar from 1 tbsp. to 2 tsp. since I'm partial to more savory rather than sweet. Also, I shelled the shrimp rather than leaving the shells on because I just think they're easier to eat that way. The flavors are fantastic and the dish comes together in no time. This makes for a great appetizer or tapas-style dish.
INGREDIENTS:
2 lbs. large shrimp (16-20), peeled and deveined
Spice Blend:
1 tbsp. Ancho or New Mexico chili powder
1 tbsp. sweet Pimenton de la Vera (Spanish smoked paprika)
2 tsp. brown sugar
1/2 tsp. ground cumin
3/4 tsp. kosher salt
1 tsp. black pepper
8 cloves garlic, minced
1/2 cup vegetable oil
4 scallions, thinly sliced
2 tbsp. unsalted butter
Optional:
Lime wedges
Chopped fresh cilantro
1. Place the peeled & deveined shrimp into a large bowl and pat dry with paper towels.
2. Combine the spice blend in a small bowl. Add the spice blend and minced garlic to the shrimp; stir gently until combined.
3. Heat 1/2 cup of vegetable oil in a large saute pan over high heat; when shimmering hot, add the seasoned shrimp and spread out in 1 layer. Let shrimp cook for 2 minutes; turn the shrimp over and cook another 2 minutes until cooked through and lightly browned.
4. Stir in 2 tbsp. butter and the sliced scallions; plate the shrimp on a serving dish or bowl.
5. If desired, garnish with chopped cilantro and lime wedges on the side. Rice also works well as a side to sop up the sauce.
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