It’s been awhile since I’ve tried anything from Martha Stewart’s magazine. I’ve been getting 2 versions of each issue lately, because I got a subscription as a gift for my bridal shower. (Already had one version before that.) This dish was easy to make, since I had everything in the kitchen. I love shrimp and I buy mine frozen at Sam’s Club. I was expecting this shrimp to be really spicy, since it had cayenne pepper and curry in it, but I think the curry powder kind of balanced the spice out. The shrimp was even better with some cilantro and lime on it. Look how pretty it looks on a white plate.
3/4 teaspoon coarse salt
3/4 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 1/4 pound large shrimp, peeled and deveined
1 tablespoon unsalted butter
1. Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.
2. In a large skllet, melt butter over medium-high. Add shrimp and cook, stiring occasionally, until opague throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt if desired.
179 calories, 6 grams of fat, 29 g protein, 2 g of carbs, 0 g fiber