Peel-and-Eat Shrimp with Barbecue Spices


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Member since 2007
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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Instead of the same old ways of serving shrimp, try this Bobby Flay recipe and enjoy! If you don't want to fuss with shrimp shells, you can used shelled shrimp, but cut the cumin in half and cook over moderate heat.


Ingredients You'll Need

1 1/2 Tbsp. Spanish smoked paprika
1 Tbsp. ancho chili powder
1 Tbsp. light brown sugar
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs. large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 Tbsp. unsalted butter
4 scallions, thinly sliced


Directions

Mix the smoked paprika with the ancho chili powder, light brown sugar, cumin, salt, pepper and chopped garlic. Add shrimp to the bowl and toss to coat the shrimp with the spices.


Heat 1/4 cup oil in 2 large skillets until shimmering. Add half of the shrimp to each of the skillets and cook over moderately high heat, stirring occasionally, until the shrimp are curled and white throughout, about 4 minutes. Add half of the butter and half of the scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve right away.


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