Thinking Spring! and Spice Crusted Wild Shrimp with Remoulade Sauce

Laura & Tony’s Kitchen

Gourmet Market   Cafe 

With the warmer weather approaching, we are looking forward to (small) gatherings with friends and family ....outdoors, safely distanced of course!

      This is an easy to prepare, flavorful Shrimp recipe that has been in our family for years ( Thanks Kathy!)   - it is great as an appetizer, but can easily be served as an entree, salad topper or even Tacos !!

Perfect recipe to have in your repertoire.

Spice Crusted  Wild Shrimp with Remoulade  Sauce

Sauce :- can be prepared up to three days in advance

1/4 cup mayonnaise *(option use low fat)

1/4 cup plain yogurt *

1 teaspoon grated lime rind 

1 1/2 tablespoon fresh lime juice

1 teaspoon capers,chopped

dash of ground pepper

 Combine all ingredients and keep refrigerated until you are ready to serve.

Shrimp:

1 Tbsp  ground cumin

1 Tbsp paprika 

2 tsp  ground coriander

1 tsp  garlic powder

1/2 tsp salt

1/4 tsp  black pepper

40  shrimp peeled & deveined ( about 2 pounds) we always look for Wild USA Gulf Shrimp 16-20 

olive oil

cilantro optional 

Combine spices in a large ziplock bag, dry shrimp with paper towel and add to spices up to one hour before you plan to cook - toss to coat

In a hot (med high heat) nonstick pan add oil, add shrimp they should sizzle, if not, your pan is not hot enough .... be careful not to overcrowd, you want a crisp sear on each shrimp ...yum!!!

cook for approximately 3 minutes on each side or until cooked thru, remove shrimp and keep warm on a tray single layer  in a 200*F oven until all shrimp are cooked ....again, don’t overcrowd or they will steam and  you will lose the delicious crispy sear ...

serve shrimp with sauce and garnish with cilantro

Great served with a chilled Pinot Grigio,a crisp,Handcrafted IPA or your favorite beverage!