From the Chronicle Kitchen
5 Spices 50 Dishes: Spicy Seared Shrimp
This tangy recipe is one of the easiest ways to make shrimp. In fact, I demonstrated the entire recipe—from start to finish—during a five-minute appearance on TV as a guest chef. It takes an extra three minutes to get the marinade ready, so if you can spare eight minutes, you can make a fantastic shrimp dish. Serve either as an appetizer or as a main course with French bread to soak up all the delicious juices. This dish is so colorful on its own, it doesn’t even need a garnish.
12 jumbo or 8 ounces large Tiger shrimp
1/2 lemon, juiced
2 cloves garlic, minced
3 tablespoons canola oil, divided
1 tablespoon finely chopped cilantro leaves
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
Clean and shell the shrimp, leaving the tails on. Rinse. Place the shrimp in a shallow bowl with the lemon juice, garlic, 1 tablespoon of the oil, the cilantro, cayenne, turmeric, and salt. (Some frozen shrimp are salted, so remember to take that into account.). Stir well and taste–the marinade should be tangy and spicy. Add the shrimp and toss to coat evenly with the marinade.
Heat a large skillet on high heat and add the remaining 2 tablespoons oil. When the oil is smoking, add the shrimp and marinade to the pan. Leave the heat on high. Toss the shrimp several times. Cover the pan while the shrimp cook so all the marinade doesn’t evaporate. When the shrimp are just pink, about 5 minutes, remove and arrange them on a platter, pouring any remaining juices over. Do not overcook.
Serve hot or at room temperature.
Serves 4 as an appetizer or 2 as a main dish
Note: You can also barbecue the shrimp. Use wooden skewers that have been soaked in water for half an hour. Skewer the shrimp, draining and reserving the marinade, and barbecue them over heat until just cooked. Baste with the marinade occasionally.
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