Pages Menu
TwitterFacebook
Categories Menu

Posted on Aug 9, 2015 in Meaty Main | 0 comments

Firecracker Shrimp

Looking for a quick and easy source of protein to cook up for dinner this week? Firecracker shrimp is the answer!

Firecracker Shrimp by Freshly Cut Kitchen

The key to making tender and flavorful shrimp at home is to buy it raw. Maybe I was just naive, but when I first started cooking seafood I didn’t realize that the pink shrimp you bought at the store was actually already cooked. Who knew!? If you are looking for shrimp cocktail then sure, I’ll let you buy it pre-cooked, BUT if you are putting it in a recipe or serving it hot, buy RAW shrimp, that is grey in color. It’s so much more tender this way and you will never have to eat rubbery shrimp again.

Target is my favorite place to buy shrimp because you can buy it raw, no tail, shell off, & de-veined which translates into NO WORK. You basically just have to thaw it, which I do by running it under water in a colander and then it’s ready to go.

Heat up your skillet over medium/high heat, add your butter so that it sizzles and toss in your shrimp. Spice it up with smoked paprika, chili powder, garlic powder, onion powder, salt & pepper and stir frequently until the shrimp turn pink. Once they are all pink, remove from the heat your work is done. So simple! As for the amount of spices…I eyeball it. Quite a bit of paprika, as much chili powder as you can handle the heat, and garlic & onion powder to round it out. No dish is complete without salt & pepper so that one is a given in my book.

Hope you like it!

Firecracker Shrimp

Yield: Approximately 3

Serving Size: 4 oz. cooked

Firecracker Shrimp

Ingredients

  • 1 package (16 oz raw), Large Raw Shrimp, Tail-off, Peeled & Deveined
  • 3/4 Tbsp, Butter - Salted
  • Smoked paprika (a lot)
  • Chili powder (less than the paprika)
  • Garlic powder (moderate amount)
  • Onion powder (moderate amount)
  • Salt & pepper

Instructions

  1. Heat up your skillet over medium/high heat
  2. Add your butter so that it sizzles and toss in your shrimp
  3. Spice it up with smoked paprika, chili powder, garlic powder, onion powder, salt & pepper and stir frequently until the shrimp turn pink.
  4. Once they are all pink, remove from the heat your work is done.
  5. As for the amount of spices...I eyeball it. Quite a bit of paprika, as much chili powder as you can handle the heat, and garlic & onion powder to round it out and the essential salt & pepper

Notes

Calories: 119 Carbs: 0g Fat: 4 Protein: 20g

http://freshlycutkitchen.com/firecracker-shrimp/

Digiprove sealCopyright secured by Digiprove © 2015

Post a Reply

Your email address will not be published. Required fields are marked *