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Category: Seafood
Prep Time: Cook Time: Total Time:
1 1/2 tbsp sweet Spanish smoked paprika
1 tbsp chili powder and brown sugar
1 tsp ground cumin and kosher salt
1/2 tsp freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tbsp unsalted butter
4 scallions, thinly sliced
In a large bowl, mix the paprika with the chili powder, brown sugar, cumin, salt, pepper and garlic Add the shrimp and toss to coat in the spices. Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve. SERVES: 6 NOTES If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.
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PEEL-AND-EAT SHRIMP WITH BARBECUE SPICES
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Category: Seafood
Prep Time: Cook Time: Total Time:
1 1/2 tbsp sweet Spanish smoked paprika
1 tbsp chili powder and brown sugar
1 tsp ground cumin and kosher salt
1/2 tsp freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tbsp unsalted butter
4 scallions, thinly sliced
In a large bowl, mix the paprika with the chili powder, brown sugar, cumin, salt, pepper and garlic Add the shrimp and toss to coat in the spices. Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve. SERVES: 6 NOTES If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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