Here is the very definition of a Nice Problem: A healthy dinner that cooks too quickly, allowing for no time to savor a glass of wine while one prepares it. I’m not kidding. This spicy shrimp (adapted over the years from an old Cooking Light recipe) takes about 10 minutes from start to finish — and closer to five if you have the spices mixed already. Phoebe requests the dish often, so we periodically prepare a stash of the smokey paprika rub to have it ready to go — the spice mixture even gets its own special jar painted with her name. Of course, in the eyes of the little sister, there is no more flagrant example of condiment injustice, so we painted a jar for her, too and filled it with McCormick’s California Garlic Powder.
I only had regular Nan toasts to serve with the shrimp, but you can find whole wheat at most supermarkets.
Spicy Shrimp with Cilantro and Lime
Below are the spice amounts to sprinkle over one shrimp dinner for four. Triple or quadruple if you want to make a stash to have on hand for the next time.
3/4 teaspoon salt
3/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne
1. Mix together the above spices. Sprinkle over 1 1/4 pounds of peeled shrimp.
2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp to pan — try to get the spiced side down — and saute 5 minutes until done, adding more spice as they flip around and cook.
3. Toast a few pieces of Nan (such as Kontos brand) and serve with cooked shrimp, a spoonful of plain yogurt, chopped cilantro, sliced almonds and a squeeze of lime.