Recipe by JanuaryBride
Great as an appetizer or main course, this dish is fast and healthy. If you don't want to fuss with shells, you can use shelled shrimp but cut the cumin in half and cook over moderate heat. Recipe from Food and Wine.
Top Review by The Flying Chef
These prawns/shrimp are soo goood!!! I served mine over a salad with mango and avocado and it made for a truly delicious meal. This has gone way up there as one of my new favourite spices mix for prawns. My son likes prawns but is not a lover like my me and even he raved about these as did my DH. This got thumbs up from us all JB and will definitely be enjoyed again and again this summer. I think I will try skewering them next time and doing them on the BBQ. Yummo Recipe
- 1 1⁄2 tablespoons sweet smoked paprika
- 1 tablespoon dried ancho chile powder
- 1 tablespoon light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 8 garlic cloves, coarsely chopped
- 2 lbs large shrimp, deveined but not shelled
- 1⁄2 cup vegetable oil
- 2 tablespoons unsalted butter
- 4 scallions, thinly sliced
Directions See How It's Made
- In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
- Add the shrimp and toss to coat in the spices.
- Heat 1/4 cup of the oil in 2 large skillets until shimmering.
- Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
- Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.