Happy Friday! Once we've had our Canadian Thanksgiving, we're pretty much ready to 'coast' our way through the remainder of the year with ease and maximum deliciousness. Simple and flavourful dishes bring both to our during the week and weekend table, —more time and energy for all our other upcoming festivities. One of our favourite year round dishes is Spicy Shrimp, refreshed and elevated with a light sprinkle of Ground Indian Caynenne. Recipe after the jump...
This is ♫ Paul Heinerman...
Paul Heinerman - Voices Of India
Ingredients (Serves 2 - 3):
1 pound wild shrimp (peeled with tail on, and deveined)
1/4 teaspoon fine iodized salt
1/2 to 1 teaspoon Ground Indian Cayenne Pepper
1 teaspoon smoked paprika
pinch of Old Bay Seasoning
2 tablespoons pure light olive oil
2 cloves garlic (grated)
1/2 teaspoon (grated) fresh ginger
3 (chopped) basil leaves, for garnish
Directions:
Season the shrimp with the salt, Ground Indian Cayenne pepper, paprika and Old Bay. Toss gently and set aside for 20 minutes.
Using a large skillet, heat the olive oil with the garlic and ginger together over medium-high heat. Once slightly sizzling, sauté the garlic and ginger for a quick 20 seconds and then add the shrimp (in a single layer). Toss frequently, cooking 2 - 3 minutes per side.
Off the heat and garnish with the basil.
Serve hot with steamed Basmati Coconut rice and fresh greens. Enjoy!
