I love shrimp all year long even in the middle of the most brutal April winter. Yes, it is still showing signs of winter here in Alabama. Instead of beautiful pictures of tender green shoots and leaves across richly fertilized farm soil, we have this.
And I’m in extreme denial that I’m still wearing a turtleneck so my food lately has been screaming “BRING IT, SPRING”! Tonight was no exception.
Ginger-Lime Shrimp adapted from Melissa Joulwan’s recipe in Well Fed. Get the book! I deleted cilantro, doubled the pepper, took the lazy route with ground ginger, added Dijon mustard because I was just wondering how that would work, and skipped the skewers and grill pan. It was freezing and my imagination didn’t stretch that far to grilling. I will make this full recipe when I can actually grill without frostbite. Can anybody tell that the whine-o-meter is in full swing tonight? I need to change that to wine-o-meter .
- juice of 1 lime (about 2 tablespoons)
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon ground ginger (I use Penzey’s)
- 1/2 Tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp
- 1 Tablespoon butter or ghee
1. Clean and devein your shrimp, if you did not buy the already-done-for-you. Run a knife along the back edge of the shrimp and hold under running water to release the black vein.
2. Combine the juice, pepper flakes, garlic, ginger, and mustard in a bowl. Add the oil, whisking into submission. Add cleaned shrimp and store in fridge to marinate. Cover completely.
3. Pick a skillet. Let it warm to med-high heat. Add butter and let it melt.
4. This will happen quickly, so have serving dish ready and other sides. Nobody likes cold or rubbery shrimp. You can’t let this just hang out in the pan while everyone fills the tea glasses. Add the shrimp to the pan and spread into a single layer. Let it cook 1-2 minutes then flip them. Let them cook another 1 minute until they are pink through. Take up from heat and sprinkle with salt and pepper.