Sunday, May 07, 2006
Point Count: Peel & Eat Shrimp with Barbecue Spices
Modified from Bobby Flay's recipe in Food & Wine Magazine, May 2006.
1.5 TB smoked paprika - 0 pt.
1/2 TB chile powder (we use cayenne & chipotle, the recipe recommends ancho) - 0 pt.
1 TB light brown sugar - 1 pt.
1 tsp ground cumin - 0 pt.
1 tsp kosher salt - 0 pt.
1/2 tsp freshly ground black pepper - 0 pt.
8 garlic cloves, coarsely chopped - 0 pt.
2 lbs shrimp, shelled & deveined (not technicallly peel & eat, because nothing to peel. But I hate peel & eat shrimp because they are goddamn messy.) - 16 pt.
2 TB vegetable oil - 6 pt.
1 TB unsalted butter - 3 pt.
4 scallions, thinly sliced - 0 pt.
Combine paprika, chile powder, sugar, cumin, salt, pepper and garlic in a bowl. Toss the shrimp in to coat in spices.
Heat the oil in a large skillet until shimmering. Add shrimp and cook until done throughout, about 4 minutes. Add the butter and scallions to finish the sauce, and serve.
Serves 4 to 6 - 26 points total. 6.5 points each for 4 servings; 4.5 points each for six servings.
We'll serve this with some cheddar/scallion polenta (not quite grits but sort of grit-ish) and roasted asparagus. Yum.
1.5 TB smoked paprika - 0 pt.
1/2 TB chile powder (we use cayenne & chipotle, the recipe recommends ancho) - 0 pt.
1 TB light brown sugar - 1 pt.
1 tsp ground cumin - 0 pt.
1 tsp kosher salt - 0 pt.
1/2 tsp freshly ground black pepper - 0 pt.
8 garlic cloves, coarsely chopped - 0 pt.
2 lbs shrimp, shelled & deveined (not technicallly peel & eat, because nothing to peel. But I hate peel & eat shrimp because they are goddamn messy.) - 16 pt.
2 TB vegetable oil - 6 pt.
1 TB unsalted butter - 3 pt.
4 scallions, thinly sliced - 0 pt.
Combine paprika, chile powder, sugar, cumin, salt, pepper and garlic in a bowl. Toss the shrimp in to coat in spices.
Heat the oil in a large skillet until shimmering. Add shrimp and cook until done throughout, about 4 minutes. Add the butter and scallions to finish the sauce, and serve.
Serves 4 to 6 - 26 points total. 6.5 points each for 4 servings; 4.5 points each for six servings.
We'll serve this with some cheddar/scallion polenta (not quite grits but sort of grit-ish) and roasted asparagus. Yum.
