All-You-Can-Eat Shrimp with Green Onion, Garlic and BBQ Spices
Recipe from
Ladies' Home Journal
Paprika, chili powder, and cumin add delicious heat to the shrimp in this 30-minute recipe. Serve it on a large platter at a summer party.
Servings:
Makes 4 to 6 servings.
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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1/4 cupsmoked sweet paprikasee savings
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2 Tbspancho chile powder or chili powdersee savings
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2 Tbsppacked light brown sugarsee savings
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2 tspground cuminsee savings
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2 tspkosher saltsee savings
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1 tspfreshly ground peppersee savings
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2 lbslarge (21 to 30 count) shrimp, shells onsee savings
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6 Tbspcanola oilsee savings
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12garlic cloves, coarsely choppedsee savings
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1/2 cupthinly sliced scallionsee savings
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Directions
1.
Heat grill to high. In a large bowl, combine paprika, chile powder, sugar, cumin, salt and pepper. Add shrimp and toss until coated well.
2.
In a large cast-iron skillet or stainless-steel saute pan placed on grill, heat 2 tbsp oil. Add one-third each of the shrimp and garlic; saute, turning once, until shrimp is opaque and just cooked through, 3 to 4 min. Stir in one-third of the scallion and transfer to a large platter or turn out onto brown paper bags.
3.
Wipe out skillet with paper towels and repeat, in 2 more batches, with remaining oil, shrimp, garlic and scallion. Serve immediately.
4.
To cook indoors: In a large cast-iron or nonstick skillet, heat 2 tbsp oil over medium-high heat. Saute shrimp and garlic in batches as above. Stir in scallion and serve. Makes 4 to 6 servings.
Nutrition information
Per serving: Calories 400, Total Fat 21 g, Saturated Fat 2 g, Cholesterol 276 mg, Sodium 1080 mg, Carbohydrate 15 g, Fiber 4 g, Protein 39 g.
Percent Daily Values are based on a 2,000 calorie diet
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