Once we get the basic hair plan settled, the chat with my talented and charming hairdresser Crystal Burkhead usually turns to food and books. We were commiserating last week about all the ingredients we’ve purchased when we only needed a small amount for a recipe; the remainder lives on indefinitely in the pantry or refrigerator. (Anyone want my giant bottle of Creme de Menthe?)
I was so glad that I whined about a $12 bottle of ancho chili powder, because she knew immediately another recipe I could use it in; a wonderful dinner her husband had made for a special occasion. Reading the list of ingredients made my mouth water, and it only takes about 20 minutes from start to finish. It came from a website called Once Upon a Chef…I substituted “Spicy” for the word “BBQ” in the title of the recipe, as it’s all prepared in a skillet, no grill required.
1 tsp. paprika
1 tsp. ancho chili powder
1 tsp. ground cumin
1 tsp. sugar
3/4 tsp. salt
2 pounds extra large or jumbo shrimp, peeled and deveined
5 Tbs. unsalted butter
3 large cloves garlic, minced
2 Tbs. Worcestershire sauce
1 Tbs. fresh lemon juice
2 Tbs. water
3 scallions, white and green parts, thinly sliced
Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue to cook over medium heat, stirring frequently, until the shrimp are almost cooked through but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice, and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve. Serves 4.
Note: I will happily send you a teaspoon of ancho chili powder – just ask!
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