Quick & Easy Spicy Shrimp

These spicy shrimp that cook in moments make a wonderful appetizer or satisfying entree. If you love spicy food, you’ll love this recipe!

It’s really cold here right now so last night something hot and spicy sounded really good?. “Don’t these look amazing! ” Be sure your ghee or butter is foaming before you add your shrimp.

After yesterday’s long run, I think it took me all day to warm-up. It certainly doesn’t help to do strength work at the gym in damp running clothes. I should start stashing a dry sports bra and shirt at the gym on days when I end my run there. Now that’s a NOVEL idea. Why didn’t I think of that before ?.

Anyhow, after 2 hours of running in 8 below zero and almost 20 below wind chill, than another 30 minutes of strength exercises, I was chilled to the bone….all day long!

Since I barely had time for anything other than a this smoothie due to back to back appointments all afternoon, I was certainly famished by the time dinner rolled around. I needed something quick & easy but also satisfying and hot?.

Both my husband and I LOVE spicy food and this dish definitley hit the spot. I spotted these Wild Caught Black Tiger Shrimp at Aldi a while back and whenever I am there, I grab a bag. These are AMAZING!

I served these with a side of Farro and fresh cilantro for a complete satisfying meal. This would also be great with naan and a fresh green salad.

QUICK & EASY SPICY SHRIMP

INGREDIENTS:

• 1 lb large raw shrimp
• 1-inch piece fresh ginger, grated
• 2 garlic cloves, minced
• 1 teaspoons cayenne pepper
• 1 teaspoon ground turmeric
• 2 teaspoons black mustard seeds crushed
• Seeds from 4 cardamom pods, crushed
• 4 tablespoon ghee or butter
• 1/2 cup coconut milk
• 2 -3 tablespoon chopped cilantro
• salt & pepper
• nan bread or rice, to serve

DIRECTIONS:

1. Peel shrimp carefully. Using a small sharp knife, make a slit along the back of each shrimp and remove the dark vein. Rinse under cold running water, drain and pat dry.
2. Put the ginger, garlic, cayenne, turmeric, mustard, and cardamom in medium size bowl. Add the shrimp and toss to coat with the spices.
3. Heat a large deep sided cast-iron skillit or wok and add ghee. Swirl around till foaming.
4. Add the marinated shrimp and stir fry for 1-1 1/2 minutes, until they
5. are just turning pink.
6. Stir in the coconut milk and simmer for 3-4 minutes, until the shrimp are cooked through. Season with salt and pepper. Sprinkle over the cilantro and serve at once with side of choice.

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Do you like spicy food?

How cold does it have to be before you run on the treadmill?

How often do you incorporate strength training during the week?