One of the few dinners I make over and over, this shrimp is so easy.
My mum and I found this recipe over the summer and loved it.
I have tried serving it with several sides but this brown rice pilaf is my favourite.
Spicy Shrimp with Lime and Parsley
(Adapted from Dinner, A love story Blog)
- 3/4 teaspoon coarse salt
- 3/4 teaspoon smoked paprika (or 1 teaspoon paprika)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 tablespoon unsalted butter
1 lime
Combine salt, paprika, cumin, curry, cayenne, and cinnamon in a small bowl.
Toss with shrimp.
Heat a large pan over med-high heat. Melt butter and add shrimp.
Cook until pink, 3-5 mins.
Squeeze lime over shrimp and serve over rice.
Brown Rice Pilaf with Peas
(adapted from Everyday Food)
1 Tbsp olive oil
1tsp fennel seeds (I used Herbs de Provence)
1small yellow onion, finely chopped
1 C brown rice
1 3/4 C stock or water
1 Tbsp soy sauce
1 C frozen peas, thawed
1/3 C chopped parsley
Heat olive oil in a large sauce pan.
Add fennel seeds and cook 1 minute. Add onion and cook until soft, 5 mins.
Stir in rice.
Pour in stock and soy.
Cook until rice is softened. (30 mins or so.)
Remove from heat, add peas and parsley.
Stir and let stand 5 mins.
