Quick ‘n Spicy Shrimp

 Quick ‘n Spicy Shrimp

Whether cooking inside your RV or outside on a grill or portable stovetop, this simple recipe is delicious as an appetizer or served on top of a salad or serve as a main dish or a side!  I purchased frozen Red Argentinian Shrimp for this dish, they are huge and have a great firm consistency. 

I serve 4 shrimps per person.  Feel free to increase or decrease quantities to fit your needs.

Serves 2

Ingredients

8                      large raw shrimp in their shells, remove black vein from in the shrimp 

2 tbsp              vegetable oil

few dashes      Tapatio' (or other) hot sauce

Directions

  1.  Use fresh or defrosted large raw shrimps for this dish.  Remove the outer black vein that runs along the mid portion of the        back portion of each shrimp.  Rinse the shrimp and set aside.
  2.  Heat a grill pan with the oil over medium/high heat.
  3.  Add shrimp to the grill pan once the pan is hot.  Cook and turn the shrimp until the it reaches 145 degrees and the inner mid portion of the shrimp is opaque and no longer translucent.  Check with an internal thermometer.  Cooking time is approximately 5 minutes but the time varies with the size of the shrimp and the temperature of the raw shrimp (cold vs. room temperature).  *  I always use a digital thermometer when cooking.
  4.  Add a few dashes of hot sauce, turn the shrimp to coat both sides with the sauce, then serve.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

 

 

 

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!