6 oz spaghetti
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, finely minced
8 oz tail-on, shelled and deveined shrimp
2 tablespoons white wine, optional
1/3 cup pasta water
1/2 teaspoon salt or to taste
2 cups baby spinach
1/2 tablespoon chopped Italian flat-leaf parsley
Bring a pot of water to boil. Cook the spaghetti according to package instruction until al dente. Drain and save 1/3 cup of the pasta water. Set aside.
Heat up a skillet with the unsalted butter and olive oil. Saute the garlic and add the shrimp. Cook the shrimp until the surface turns opaque, add spaghetti, pasta water, white wine, salt, spinach, stir to combine well.
Turn off heat, stir in the parsley and serve the pasta immediately with some lemon wedges.
1 lb shrimp, shelled and deveined, tails on
Bamboo skewers, soaked in water before using
Oil, for basting
1/2 tablespoon chopped cilantro
1 lime, cut into wedges
1/3 cup Greek yogurt
1 teaspoon finely minced garlic
1/2 teaspoon Garam Masala
1/4 teaspoon chili powder
2 tablespoons lime juice
1 tablespoons oil
1 1/2 teaspoons salt or to taste
1/4 teaspoon turmeric powder
Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.
For the shrimp:
1 lb large shrimp, peeled and deveined
1 ½ tbsp ground cumin
1 ½ tbsp ground coriander
2 tbsp turmeric powder
2 garlic cloves, grated
1 tbsp lime juice
1 cup full-fat coconut milk
Salt to taste
For the peanut sauce:
3 tbsp masaman curry paste
1 ½ cups full-fat coconut milk
3 tbsp creamy peanut butter
2 tbsp palm sugar
2 tsp white vinegar
2 tbsp crushed peanuts
¼ cup water
Salt to taste
Combine all shrimp ingredients, cover, and let marinate for at least 1 hour.
Meanwhile, make the peanut sauce: combine all sauce ingredients in a saucepan, simmer for 10 minutes, remove from heat and set aside.
Skewer the marinated shrimp. Heat a lightly greased grill to medium-high, and grill the shrimp until lightly charred and cooked.
Serve with peanut sauce on the side.
1 lb peeled and deveined jumbo shrimp
1 tbsp mild jerk seasoning
1/2 tbsp butter or coconut oil
1 scallion, chopped
1/4 cup chopped onion
1/4 cup chopped bell peppers
1 scotch bonet pepper, seeded and diced (I only use 1/4)
1 cup light coconut milk
chopped scallions or cilantro, for garnish
Season shrimp in a bowl with jerk seasoning. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes. Garnish with cilantro or scallions and serve.