hot damn, shim does shrimp!
photo by the lovely and talented laura roberts!
usually i don’t dig frozen shrimp, but i just discovered that sam’s club has an excellent wild-sourced, flash-frozen large shrimp deal that will whet any appetite. this dish is so fast and easy and so fucking good you might just blow your own taste buds.
step one: prepare a caesar or creamy basil salad and let sit in fridge. then you’ll need (to serve 2):
- 20 or so quality large shrimp (fresh is the best, if you got it), rinsed and patted dry on paper towels
- 1 shallot, chopped fine
- 2 cloves of smashed garlic
- 1 tsp of cumin
- a pinch of cayenne
- half a lemon
- salt and pepper to taste
then do this:
- get a non-stick skillet to med-high and coat with a couple of good pats of butter. drop in the garlic and shallots and stir. cook for 2 mins, max, and set aside.
- add a couple more pats of butter, salt the shrimp and place into the pan so every shrimp gets a space. sprinkle the shallot, garlic, cayenne and cumin and cook until the shrimp are just beginning to curl and turn white. (about 2 mins)
- carefully flip the shrimp, salt if desired and cook a couple more mins until shrimp are curled. (maybe 2-3 mins)
- plate the salad, grate some fresh parmesan or raw milk cheddar and fresh ground pepper.
- plate the shrimp and equally divide the pan sauce over the top. squeeze lemon over each plate and pour a couple of glasses of a nice chardonnay. tip: my pref is a very dry and citrusy/lemongrassy sauvignon blanc.
kick fucking ass!
enjoy!
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