Spicy Shrimp

SPICY!
Still on my healthy food kick I saw this recipe made on Food Network last weekend so it landed on my dinner list last week. It’s both fast and healthy.  I will make it again but with a more mild chilie – no way Eyden would eat this too spicy. But it is very good! I have a new found favorite rice to go along with – basmati rice. It has more flavor than regular white rice and it’s grain is thinner.

Shrimp and Marinade

Adapted from Food Network recipe from Ask Aida for Shrimp Piri Piri

1lb large shrimp
¼ of a Turkey kielbasa, thinly sliced
2 serrano chilies (I will try 1 jalepeno next time)
4 cloves garlic
1 T paprika
¼ c. lime juice
1 T red wine vinegar
1/3 c olive oil
Salt
1/3 c chopped cilantro
lime wedges
cotija cheese
Basmati Rice (cooked)

ROAST serrano chilies at 500° degrees 10-15 minutes until skin is blackened. Remove skin (allow to steam 5 minutes in a plastic bag then remove skin), seeds, and steams.  Combine chilies, garlic, paprika, lime juice, vinegar in a blender about 1 minute. Add olive oil slowly in a stream until marinade thoroughly incorporated.

COMBINE peeled and cleaned shrimp and kielbasa and marinade in bowl for 20 minutes.

HEAT cast iron skillet, add shrimp (in batches if necessary) until shrimp is white with a few brown spots and curled and sausage is cooked.

PLACE atop rice, top with cilantro, lime wedge, and cotija cheese.

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2 Comments to “Spicy Shrimp”

  1. Hi Sweetie……..this sounds very good. Want to ask you if you ever cook Barley? I used to use it instead of potatoes at times. The kids liked it and it is good for your cholestral. I didn’t know that at the time, just used it as something different from everyday potatoes. I cook a cup or so and it makes a lot. I keep it in the frig and use it for a quick side. Zap it in the microwave and use a little butter. UMUM good. Love, Gram K

  2. I have not cooked much with Barley, but I will definitely try it now! Thanks Gram!

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