Spicy Sauteed Shrimp
I was making a surf-n-turf dinner and true to form, I did not want to spend a lot of money and time on the surf side. I opted for shrimp, which was Eddie's favorite and not necessarily mine, and wanted something spicy. I ran across a lot of scampi shrimp recipes in buttery or lemony sauce, and some sautéed shrimp that was on a spicy side. This experiment was my own, and it had some heat. This yield 4-5 servings, with about 6-7 shrimp per serving.
- 1 lb shelled and deveined medium-large shrimp
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 2 tbsp dry white wine
- 2 tsp dry chipotle & roasted garlic seasoning (If you don't have this, you can go 1 tsp cayenne pepper + 1 tsp smoked paprika)
- 1 tsp red pepper flakes
- 3 tbsp olive oil
- Over medium heat, swirl olive oil in a sauté pan. Add garlic, chipotle seasoning (or cayenne + paprika), and red pepper flakes. Saute for 30-45 seconds until fragrant.
- Increase heat to high, immediately add shrimp, lemon juice, dry white wine, and stir to coat. Saute, turning shrimp occasionally, until color of shrimp is opaque and cooked through, about 4-5 minutes. (The chipotle seasoning had some salt already, but if not using this, taste the shrimp and add the needed salt. You may not need to do this at all.)