Wednesday, February 19, 2014

Pan Seared Shrimp with Creole Seasoning

If I am very tired, very hungry and I have to cook something, I always find shrimp to come to rescue. Why? It takes less than 5 min to cook. What can be faster than that? Even some of the Lean Cuisine box-es ask for 9 min heating.

Find the recipe for potato fans in the picture here.

Sauté  or stir fry some veggies on the side, and you have a meal for yourself. Or may be boil some pasta (10 min), add garlic to heated olive oil, toss the pasta, add the shrimp- delicious meal in less than 15 min. That's why I love shrimp. Well, and also the fact that I love all seafood, because I am a Bengali (Indian from the eastern part- fish loving people).

I made my own creole seasoning. It has simple ingredients that's already in your pantry, so why spend money buying it.

I followed Emeril's recipe- makes 2/3 cup:

2½ tablespoon paprika
2 tablespoon salt
2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all ingredients and store in an air tight container.

For preparing shrimp:

1 lb peeled and deveined shrimp (size: 31-40) [I kept the tail-on because it looks good in pictures, but you can definitely take them off. Much easier to eat that way]
2 teaspoon of creole seasoning.
1½ tablespoon butter


Pat dry the shrimp. In a bowl, add the shrimp and the seasoning. Mix properly such that all shrimp is covered with seasoning. Do not add salt, as your seasoning already has salt in it.

Choose a wide shallow pan such that all the shrimp can be cooked in a single layer. Heat the shallow pan with butter on medium heat. Add the shrimp. Cook on one side for 2 min. Turn over and cook for another min till all the shrimp is pink and seared nicely. It does not take long to cook shrimp. Do not overcook shrimp. They become rubbery and chewy- not good!

Serve warm and enjoy with sautéed vegetables or pasta (mentioned above).

Recipe for potato fans here.

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