Shrimp salad. Shrimp tacos. Shrimp quesadilla.
Shrimp are a delicious and versatile meal all by themselves, but flavors can abound when you combine with other recipes.
Here in Louisiana, we like to make them spicy and flavorful. There’s nothing like a quick and easy skillet recipe to cook up that bounty of the seas.
While you can cook this recipe in any skillet, we do recommend cast-iron. Make sure it’s very hot before adding your shrimp. The shrimp can be marinated overnight as well. Be sure to always use Louisiana shrimp!
1. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
2. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
3. Shrimp can be served in tacos, quesadilla, or in a salad.
• 20 medium Louisiana shrimp, peeled and deveined
• 1 ½ tablespoon olive oil
• 1 clove garlic minced
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1/4 teaspoon onion powder optional
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• squeeze of lime (optional)
In Italy, Moscato wine making is a carefully controlled process, perfected over time. Grapes are hand-harvested then gently pressed in stainless steel tanks. The E’Lunes Moscato wine is infused with essence of strawberry, peach and mango fruit.
These Moscatos can be enjoyed with a variety of spicy dishes as well as with desserts. POV