Recipe: Spicy Shrimp

It's been a little while since I posted a recipe so I planned with my husband tonight to make my Spicy Shrimp.  This recipe is from my mother and I've adapted it over the years adding even more spices to make the flavour all my own.  It seems like a lot of ingredients and most of your time will be spent measuring out the spices, but the cooking time is really quick.

Make sure you get everything together before hand.

Spicy Shrimp

spinach, mushrooms and butter

26-30 Black Tiger Shrimp, peeled and tails removed

2 generous handfuls of baby spinach
2 portobello mushrooms, cubed
1/4 cup butter plus 2 tbsp
1 tsp cayenne
1 tsp black pepper
1/4 tsp salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme

spices

1/2 tsp dried rosemary
1/8 tsp dried oregano
1/8 tsp cumin
1/8 tsp turmeric
1/4 tsp dried ginger
1 tsp curry powder
2 cloves of garlic, minced
1/4 cup of water, white wine or stock of your choice

melted butter & garlic

On medium heat, melt the 1/4 cup of butter and add the garlic.  Saute mushrooms and spinach and set aside on a plate.

Add the extra 2 tbsp of butter to the pan with all of the spices and 1/4 cup liquid (I used water for this recipe).  Turn temperature to medium high heat and add shrimp.

Saute shrimp until opaque in the centre.  Reduce heat to minimum.

sauteed mushrooms & spinach

Add the mushrooms and spinach back to the shrimp and mix together.  As most of the spinach wilted with the first saute, I threw in another handful of spinach in and stirred through.  I like some larger leaves in the final dish.

shrimp gettin' some love

Adding the veg back in

Snow peas work really well in this dish as well as asparagus and cherry tomatoes.  Try out your own combination of spices . If it's too spicy, reduce the cayenne and black pepper or omit the red pepper flakes.  For a different take, remove the curry, turmeric and cumin.  The possibilities are endless :)

Bon Appetit!