Prep 10 mins
Cook 5 mins
Love the firy spice with shrimp, fresh surprised looking shrimp. The recipe from the LA Times Food & Drink Weekly will be used when our shrimp start coming in before too long. Since ours are fresh (netted 300 yards from the house often enough) we'll opt to keep head & shells on & cook the marinade as well. This is a perfect meal for newspaper covered table alfresco dining - with ice cold 8 ounce bottles of beer (the little ones stay cold better) in a galvinized pail of ice on the table & good conversation over leisurely shelling & slurping. Ok, maybe some tabouli & lightly steamed fresh Silver Queen corn on the side for the landlubbers to take respite from the heat. Good summer eating. The recipe originally stated this was for 6 servings & they served over couscous, rice or pasta - nah, down here we eat SHRIMP!
- 2 teaspoons coriander, ground
- 1 teaspoon pepper, Aleppo (1-2 dried red chili peppers OK too)
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon ginger, ground
- 1⁄4 teaspoon turmeric, ground
- 1⁄4 cup extra virgin olive oil
- 2 lbs shrimp, peeled (16/lb if possible)
- 1 lime, juiced
- 1⁄4 teaspoon kosher salt
- Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl.
- Add 2 tablespoons of the oil; stir to combine.
- Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
- Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade.
- Cook until browned and opaque throughout, about 2 minutes per side.
- Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.