I have been going through old recipes that I have found in magazines, printed from online somewhere, etc. I love finding recipes that sound delicious but have never really had all that much free time to cook much nor did I want to. To me, cooking is a chore unless I am making something that sounds very delicious or for a party or something fun. But everyday cooking? Meh. I’d just have scrambled eggs and call it a day.
After picking out a few good ones and buying ingredients for them all today (going to the store hungry is such a bad idea and I never learn!), I decided to make this one tonight.
So…when you buy shrimp, you need to make sure it’s de-tailed, de-shelled, de-veined and any other de it can be. Because if it’s not, guess who is doing it. You. Ok..so…I actually would be perfectly OK being a vegetarian (except for the occasional McDonald’s cheeseburger). Not a vegan mind you. The idea of giving up cheese is like giving up breathing. But I know myself well enough to know that I freak out over the smallest things with regards to meat. Blech.
As a child, eating at a very nice restaurant with my parents, and after my dad made a special request for a fish sandwich for me so I would like something I ate there, the breading fell off the fish sandwich (because it was some French chef’s idea of a breaded and fried fish sandwich). I saw veins. I started crying. I don’t think I ate fish again for a couple years. Yuck.
So when I saw legs on these shrimp, I wanted to run away. Sigh. Ok, suck it up. So I de-shelled and de-legged these shrimp. I now understand why Julia Child drank on her cooking show (or at least that’s the rumor.) And why the Drunk Cook girl on You Tube videos drinks (besides being really funny!) I get it. Totally. Also…..ARGH! GROSS. People who do this for a living = GROSS! Chefs = EWWWWWW! Sickos! ARGH!
3 tblsp butter
2 tsp chili powder
chopped garlic (that was my own addition to the recipe – garlic is good!)
1 lb raw peeled shrimp (tails,legs, etc cut off and rinsed…a lot…bottom-feeders….ewwww)
2 tblspn lime juice
1/2 tsp salrt
1/4 black pepper
1. Melt 1 tablespoon of butter in a large nonstick pan over medium high heat. Add the garlic and brown, stirring frequently.
2. Add the shrimp, cook about 2 minutes; add the chili powder to the shrimp, cook 2 minutes or until shrimp is opaque in center, stirring frequently. Remove from heat.
3. Stir in remaining butter, spices and lime juice and stir until butter has melted. Cover and let stand 3 minutes to absorb the flavors. Serve with lime wedges.
I made some quinoa, so spooned the shrimp over the quinoa. WOW! It was very good. And pretty simple minus the whole gross part. Totally making again – with shrimp procured from the meat counter where they do all this stuff for you. I’ll pay extra. Seriously.