Shrimp is one of those food I am always craving. Shrimp cooks fast and it can be used in many cooking applications. It is also quick cooking, and if you buy tail on and deveined shrimp, they are a convenience food. This recipe is so simple, but incredible delicious.
Shrimp also has many health benefits. Besides helping your balance your ratio of omega-3 to omega-6 fatty acids, shrimp are an excellent source of B-12 and selenium.
Spicy, Sautéed Shrimp
1 pound large shrimp defrosted, deveined, and shell removed
4 tbs melted butter, olive oil, coconut oil, or ghee
3 tsp red pepper flakes
1 tbs hot sauce or to taste
1 tbs butter
1/2 tsp ground cumin
1/2 tsp kosher or sea salt
1 cup flat leaf parsley or cilantro
2 tbs butter
pepper to taste
juice of one lime
drizzle of olive oil
- In a large bowl combine the shrimp, 3 tbs of fat, red pepper flakes, hot sauce, and salt. Stir to coat – the shrimp should be glistening. If you are using olive oil as your fat, you can store this bowl covered in your fridge overnight to make the next day.
- Heat a large saute pan over medium-high heat. Add 1 tbs of your fat. Your pan is ready when the oil shimmer or the butter stops bubbling. The fat should not smoke. If it begins to smoke, clean the pan and start the fat again.
- Add the shrimp to the pan. They should sizzle. Keep stirring the shrimp until they become opaque and firm. This took me about five minutes. You can add more fat at this point if it looks like there is not enough.
- Remove the pan from the heat and add the extra butter and pepper.
- Finish the dish with the parsley, olive oil. and butter.
I put this over a bed of sautéed greens for an easy meal.