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Catch ‘em & Cook ‘em: Spicy shrimp with lime and cilantro

July 24, 2013
Capt. Dick May , Pine Island Eagle

Ingredients

3/4 tsp. coarse salt

3/4 tsp. smoked paprika

1/2 tsp. ground cumin

1/2 tsp. curry powder

1/8 tsp. cayenne pepper

1/8 tsp. ground cinnamon

1 1/4 Lb. large shrimp - peeled and deveined

1 Tbsp. unsalted butter

Chopped cilantro, lime wedges, toasted whole wheat and plain yogurt for serving.

How to:

2. Combine salt, paprika, cumin, curry powder cayenne and cinnamon. Sprinkle over shrimp and toss to combine.

3. In a large skillet, melt butter over medium-high heat.

4. Add shrimp and cook, stirring occasionally, until opaque throughout 3 to 5 minutes

5. Serve shrimp with cilantro, lime wedges, toasted whole wheat and yogurt, as desired.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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