Well, it's been a couple of days back on South Beach and I have the annoying sugar-withdrawal headache to prove it. *groan* I'm happy to report that, other than a couple glasses of foribben-on-Phase-One glasses of wine, I'm doing really well! Despite being tempted by Bambi's warm-out-of-the-oven crescent rolls that she made last night, Beren's fresh-from-the-deli bagels he brought home yesterday, and all of the tempting treats being served at a friend's birthday party yesterday, I am hanging in there. Big pat on the back to me, these first few days are so freakin' hard!
I have several pounds of shrimp in my freezer so I did a quick search on Kalyn's blog, came up with this spicy Jerk Shrimp recipe from Kevin Weeks. I'll be serving it over rice for the rest of the family, alongside a big green salad for me.
* Exported from MasterCook *
Recipe By :Kevin Weeks
Serving Size : 4 Preparation Time :0:00
Categories : Seafood South Beach-Friendly
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb jumbo shrimp — shelled
1 lg lime — juiced (2 - 3 tbsp)
2 tbsp unsalted butter
2 tsp Herbes de Provence
3 tbsp hot paprika
3 tbsp garlic powder
3 tsp ground allspice
1 1/2 tsp ground nutmeg
3/4 tsp cayenne pepper (more or less -- depending on preferred spice level)
1 tbsp kosher salt
3/4 tsp freshly ground pepper
Thoroughly mix all seasoning ingredients. You'll have more than you need, but it keeps well.
Place shrimp in a large zippered plastic bag. Add lime juice and 1 1/2 tablespoons of seasoning. Toss to mix and refrigerate for at least 1 hour and not more than 2.
Heat a skillet over medium high heat. Add butter and swirl to melt. Dump shrimp and juice into skillet and add Herbes de Provence. Cook about 1 1/2 minutes per side. Serve immediately.
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Per Serving (excluding unknown items): 81 Calories; 6g Fat (64.8% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 1414mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0