Recipe: Cayenne, smoked paprika, and honey add heat, smoke, and sweetness to sauteed shrimp
Recipe for Hot, Smoky, Sweet Shrimp The recipe for this dish involves a large nonstick skillet over medium-high heat and a large bowl of honey, garlic, lime rind and juice, cayenne, paprika, and salt. Combine these ingredients into a marinade that hits several flavor profiles, including sweet (honey), sharp (lime), hot (cayenne), smoky (smoked paprika), and salt for the shrimp. Cook the shrimp in hot oil and saute for a few minutes or until they're plump and cooked through. If using smaller or larger shrimp, adjust the cooking time. The shrimp are graded by the number in a pound and 21 to 25 count is right for the dish. The recipe can be made in less than 15 minutes, with dinner in under 15 minutes.
gepubliceerd : 3 weken geleden door Sally Pasley Vargas in Lifestyle
2. In a large nonstick skillet over medium-high heat, heat the oil until it shimmers. Spread the shrimp in the pan in one layer. Cook for 1 minute. Turn and cook for 1 minute more, or until the shrimp are opaque in the center (cut one open).
1. In a large bowl, combine the honey, garlic, lime rind and juice, cayenne, paprika, and salt. Add the shrimp and mix to coat it with the marinade.
Make this spicy shrimp saute in the time it takes to cook a pot of rice to go with it. Before the shrimp hit the pan, toss them in a marinade that hits several flavor profiles: sweet (honey), sharp (lime), hot (cayenne), smoky (smoked paprika). Cook the shrimp in hot oil and saute for a few minutes, or just until they're plump and cooked through. Shrimp are graded by the number in a pound; 21 to 25 count is right for this dish. If you're using smaller or larger shrimp, adjust the cooking time. Perfectly cooked shrimp will curl slightly, turn opaque in the center, and become a lovely pink color. Dinner in less than 15 minutes is a gift to the cook, and to the hungry diners at the table, too.
Make this spicy shrimp saute in the time it takes to cook a pot of rice to go with it. Before the shrimp hit the pan, toss them in a marinade that hits several flavor profiles: sweet (honey), sharp (lime), hot (cayenne), smoky (smoked paprika). Cook the shrimp in hot oil and saute for a few minutes, or just until they're plump and cooked through. Shrimp are graded by the number in a pound; 21 to 25 count is right for this dish. If you're using smaller or larger shrimp, adjust the cooking time. Perfectly cooked shrimp will curl slightly, turn opaque in the center, and become a lovely pink color. Dinner in less than 15 minutes is a gift to the cook, and to the hungry diners at the table, too.
1. In a large bowl, combine the honey, garlic, lime rind and juice, cayenne, paprika, and salt. Add the shrimp and mix to coat it with the marinade.
2. In a large nonstick skillet over medium-high heat, heat the oil until it shimmers. Spread the shrimp in the pan in one layer. Cook for 1 minute. Turn and cook for 1 minute more, or until the shrimp are opaque in the center (cut one open).
3. Transfer to a serving bowl. Sprinkle with jalapeno and cilantro. Serve with lime and rice.
Onderwerpen: Food & Drink, Recipes