My good friend Karli Freeman is a fellow foodie, Facebook enthusiast, and beef aficionado. Here’s a recipe she created for shrimp “and the kitchen sink…”
This all cooked up really quickly, using only ingredients I had in my house. I keep frozen shrimp in the freezer for quick pastas, etc. I also LOVE those tubes of lemongrass and red pepper paste because I can’t use up a whole bundle of fresh stuff, but these tubes store in the fridge for a while!
As a side note, I’m doing Weight Watchers and this meal totally fit on the plan. Shrimp is very healthy and by only adding a little olive oil, butter and skim milk, the overall meal was pretty healthy (and super filling!)
I don’t really do exact measurements (what fun is that??), so I’ll just guess below.
Thawed, raw shrimp (peeled, de-veined)
Lemongrass paste (I can find this in a tube near the fresh herbs), maybe 1 Tbsp
Red Chili Pepper paste (found in the same area) 1 Tbsp
Lemon Juice 2 Tbsp
Garlic Pepper—quite a bit—I like the look of the pepper flecks on the shrimp
Olive Oil, maybe 1 Tbsp
Coarse Salt, sparingly
Ground Ginger, maybe 1 tsp
Ground Cumin, maybe 2 tsp
Chalula Hot Sauce, a few dashes
The marinade shouldn’t be runny, more like a paste that coats each shrimp, adjust the liquid ingredients accordingly. I marinated them for about 20 minutes. I’m sure they would have been even better had I not been starving (thereby rushing them).
To cook the shrimp, I’m sure you could skewer them and grill them, but I just sautéed them in a med-hot pan. The olive oil from the marinade made it so that I didn’t need to oil the pan first.
I also made some quick-cooking polenta and mixed in a little bit of butter, skim milk, cheese (Mexican blend) and chopped green chilies. I served the shrimp on top of the polenta and had a side of black beans with lime juice and jalapenos. It was a nice spicy dish, but it wasn’t overly hot. You could adjust the amount of red chili paste and chalula to tone it down a bit.
It went well with a light Rose I already had open.