We made this Spicy Shrimp with Yogurt over the weekend because my friend Robin had texted me a photo of it, rediscovering the meal after poking around in the DALS archives. (You would laugh at the percentage of our text thread that is dinner-related. Thank you, Robin!) The meal had not graced our table for a very long time, and it was crazy how much those flavors, that pinch of cinnamon, the cool yogurt cutting the heat, brought us back to such a specific time in our parenting lives, when we spent half our afternoon in a car shepherding the kids and their friends to various activities around the county, Meghan Trainor and Katy Perry on the radio. The other thing I loved so much about the meal? How freaking fast it came together. The hardest thing is making the spice mixture, which isn’t actually hard at all, and after that it’s 10 minutes in the fry pan. Add one of those Near East couscous boxes and you’ve got something pretty special for a regular old weeknight.
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.
[Under the category of Make New Friends But Keep the Old, we served the shrimp with our new favorite salad, a chicory-gorgonzola-hazelnut number, which will be arriving in subscriber inboxes later in the week.]
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