I’m happy to say my hubby is taking me out to dinner tonight so my Cioppino will have to wait until tomorrow. So I’ll share my 15 minute lunch which could be expanded into a dinner with some sides. I was so hungry that this is as far as I got today.
1 pound 16/20 wild caught shrimp
1-2 tsp Virgin Coconut Oil
Penzeys spices and seasonings:
1 tsp Shallot Pepper (hand mixed: coarse salt, Tellicherry black pepper, shallots, tarragon and bay leaves)
½ tsp Smoked Paprika
¼ tsp Cayenne Pepper
½ tsp Onion
1 Haas avocado (organic if you can find them)
Lime (if you want to squeeze on avocado and shrimp)
This served 2.
Peel the shrimp, rinse and dry off. The dry off step is key if you want your seasonings to adhere to your shrimp. Place oil in pan and heat on medium high. Place your shrimp in pan.
Sprinkle on your seasonings. My amounts are estimates. I sprinkle so I can see them on the shrimp and taste before I serve. Keep in mind the smoked paprika can really fill your nasal cavity so go light on that one.
You will see the shrimp start to curl and get pink. Turn over and sprinkle more seasoning.
Two important letters to remember when cooking shrimp.
C and O
C is cooked
O is over cooked
Watch your shrimp and the letter they take will tell you if your shrimp will be tasty or tough.
Prepare your avocado:
Slice a circle around the avocado. Twist and the two sides should separate. Using your chef knife in a cleaver like quick motion drive the blade into the pit, twist and it should pop right out. Notice I did not say stab. Caution, if you hold the avocado half while you are doing this you better not miss. Push the pit off the knife with your dominant thumb while holding the knife in your dominant hand. Create slices in each half and scoop out.
I love this avocado scoop I purchased at Sur la Table. When I went searching for this tool so I could direct you in case you also wanted to purchase one it was almost impossible to find online. So I called my local Sur La Table store in Tyson’s Corner (yeah I know, how lucky am I) and talked with Chris. He was great! He gave me the item number #551705 and the national phone number for Sur La Table 1-800-243-0852. He also said we could call his store 703-749-1125. These tools are inexpensive and wonderful. You can scoop out the avocado and not leave anything behind. It’s also great for making guacamole even if you don’t know what you’re doing. I like mine so much I gave them out as Christmas gifts. I hope they’re using them.
Now if you’re looking for a fun party game pull out your avocado scoop and have people guess what it is. First the looks on their faces are priceless and the answers can be hysterically funny. So far no one has ever guessed even with a countertop full of guacamole ingredients.