Quick Cook: Spicy Skillet Shrimp — in less than 20 minutes


This dish falls into the super-fast and super-easy category. From start to finish, it comes together in just 15 to 20 minutes. Chop some scallions and parsley, mince a bit of garlic and toss in a few spices. A quick sauté and voila, dinner is served!

These flavorful shrimp are like scampi with a kick. They’re equally great served over rice or noodles, tucked into tacos or added to a hearty salad. You can make it even easier for yourself by using cleaned, de-veined, frozen shrimp; just defrost them before adding them to the pan.

If you’re looking to dial up the spiciness, throw in some thinly sliced chiles along with the parsley before serving.

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Serves 3 to 4

Ingredients:

4 tablespoons butter or olive oil

½ cup chopped scallions (about 3 scallions)

2 teaspoons minced garlic (about 2 cloves)

1 teaspoon chile powder

1 teaspoon cumin

¼ teaspoon red chile flakes

1 pound medium shrimp, peeled and deveined

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Garnish: Lemon wedges, finely chopped parsley, thinly sliced chiles

Directions:

In a large sauté pan, heat the butter over medium-high heat. Add the scallions, garlic, chile powder, cumin and chile flakes, and fry for 1 to 2 minutes until the scallions have wilted, the garlic is golden and the mixture is aromatic. (Make sure the garlic does not burn. If the garlic begins to color too quickly, add a tablespoon of water to the pan to slow down the cooking.)
Add the shrimp and sauté for 2 to 3 minutes, until the shrimp just start to turn pink.
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Add the Worcestershire sauce and sauté for another minute or two, until the shrimp are cooked through.
Add a squeeze of fresh lemon and serve garnished with lemon wedges, chopped parsley and sliced chile peppers, if desired.

San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a global twist.

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Source:: The Mercury News – Lifestyle

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