Spitfire Shrimp

Name: Spitfire Shrimp
Ingredients: 1 lime, juiced; 2 ounces (1/4 cup) hot cayenne pepper sauce; 1 tablespoon ground cumin; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon crab boil seasoning; 4 cloves garlic, crushed and chopped; 2 shallots, chopped; 1 tablespoon extra-virgin olive oil; 2 tablespoons butter, cut into pieces; 2 pounds jumbo shrimp peeled and de-veined*; 12 to 15 blades fresh chives, chopped, for garnish

11 ingredients

7 steps

Ingredients

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish

Directions

1

*Ask for easy-peel raw deveined shrimp at seafood counter of market
2

Preheat large nonstick skillet over medium high heat.
3

Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
4

Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently.
5

Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly.
6

Garnish with chopped chives.
7

Serve warm or chilled.