Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 lime, juiced
Special equipment needed:
- Large skillet or grill pan
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper.
2. Heat a large skillet or grill pan over medium-high heat.
3. Add olive oil to the pan and swirl to coat.
4. Add the shrimp to the pan and sprinkle with the spice mixture.
5. Cook the shrimp for 2-3 minutes on each side, or until they are pink and cooked through.
6. Squeeze lime juice over the cooked shrimp.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 130
- Total fat: 6g
- Cholesterol: 143mg
- Sodium: 634mg
- Total carbohydrates: 3g
- Protein: 17g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add diced bell peppers and onions to the pan with the shrimp for a complete meal.
- Serve the shrimp over a bed of rice or quinoa.
Tips and tricks:
- Make sure the pan is hot before adding the shrimp to ensure a nice sear.
- Use tongs to flip the shrimp to prevent them from falling apart.
- Don't overcook the shrimp, as they will become tough and rubbery.
Storage instructions:
- Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the shrimp on a platter with lime wedges for garnish.
Garnishes:
- Lime wedges
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the shrimp are sticking to the pan, add a little more oil to the pan.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
Food history:
- The use of cigar spices in cooking originated in Cuba, where cigars are a popular export.
Flavor profiles:
- Smoky, spicy, and tangy
Serving suggestions:
- Serve as an appetizer or main course.
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