This is a simple, lovely shrimp appetizer that takes just moments to prepare. It's inspired my South American and Caribbean flavors. The technique here is getting the shrimp seared without overcooking it. If shrimp isn't your thing, no worries! You can apply this recipe and technique to fish and vegetables. The key is using just a little oil for searing, and powders to create a "crust" of sorts. Here you go! This appetizer feeds 2-3 people. If you serve it over toast, it serves 4 people.
8-10 Jumbo shrimp, thawed, peeled and cleaned
Seasoning blend: 1/2 tsp garlic powder, 1/2 tsp onion powder,1/2 tsp paprika
1/2 tsp salt
1/2 tsp white pepper (Sub: black pepper)
2 cloves of garlic, sliced thin
2 TBS of my Red Pepper Paste (Sub: roasted red pepper sauce from the grocery store)
2 TBS white wine (optional)
1/2 TBS extra virgin olive oil for searing + 1/2 TBS for finishing sauce
A squeeze of lemon juice at the end.
Clean and dry shrimp.
Toss it in all of the seasonings, like a coating.
Heat 1/2 TBS oil in a 12-inch skillet, over med-high heat.
Sear each side, 2- mins, each. Remove from pan. Set aside on a plate.
Add remaining olive oil and garlic to your skillet. Once garlic starts to become fragrant, add white wine and red pepper paste. Stir around and add shrimp back into the sauce.
Toss around for about 1 minute, then remove from heat.
Squeeze a little fresh lemon juice on top. Garnish with green onion and fresh cilantro (optional)