Panfried spiced shrimp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Paprika |
| 8 | ounces | Medium shrimp or prawns in shell; washed |
| 2 | tablespoons | Olive oil |
| 1 | Red jalapeno chile; stem, seed, | |
| ; and julienne | ||
| (or a small red bell pepper) | ||
| 1 | large | Scallion; trim, thinly slice |
| ; on the diagonal | ||
| 1 | Garlic clove; thinly sliced | |
| Juice of 1 lime | ||
Directions
Combine the salt, pepper, cumin and paprika in a bowl. Add the shrimp and toss to coat evenly. Heat the oil in a large skillet over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapeno or bell pepper, scallion and garlic and cook 1 minute longer. Remove from the heat, stir in the lime juice and serve. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6131 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.