Thursday, March 22, 2012

Fire Shrimp & Slaw

Oh how I love the jumbo wild caught shrimp from Trader Joes.  I still think it's the best shrimp I have ever had.  This is a quick and easy recipe for some spicy shrimp over a pile of creamy Celery Seed Coleslaw.  Inspired by the rich flavors of Mexico, I whipped up this dish for lunch using some garlic, shallots, fire roasted diced tomatoes, chipotle and cilantro.  The whole thing only took me about 15 minutes start to finish which makes this recipe great for weekdays and weekends alike.  The cool creamy slaw helps to tone down the rich spicy shrimp to make the whole thing perfectly balanced.  There's only one word to describe it:  unbelievable.

A rich spicy jumbo shrimp paired with a creamy crunchy sweet slaw:  perfection!
1lb jumbo shrimp, peeled & deveined, tail on
1tbs butter
4 shallots, sliced thin
3 cloves garlic, minced
juice of 1/2 lime
1 chipotle chile in adobo, minced (remove seeds first if you don't like a lot of spice)
1 can fire roasted diced tomatoes
1/2c fresh cilantro, chopped
1tsp chile powder
1/2tsp cumin
salt to taste
3c Celery Seed Coleslaw for serving

1. Heat a large skillet over medium high heat with 1tbs butter until melted.  Add garlic and shallots and cook until soft.  Add your shrimp and sprinkle with chili powder, cumin and salt.  Cook on one side about 3 minutes or until white and curled.  Flip shrimp.
2. Add tomatoes, cilantro, lime juice and chipotle chile.  Stir well and cook until the sauce has reduced a bit and the shrimp is done, about 3 minutes more.
3. Serve shrimp over a pile of slaw.  Enjoy!

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