Spice up your life! These shrimp from Chef Danielle Leoni from The Breadfruit & Rum Bar in Phoenix, Arizona packs quite the punch. Sautéed seafood gets a flavorful spice rub before hitting a pan sizzling with aromatics and cayenne-tinted oil. If that wasn't enough for you, did we mention there's a whole habanero in the mix? Garnished with fried arugula (a novel and delicious way to cook up salad), this dish is the spicy and tangy meal we've been dreaming of!
Image by @what_she_ate
- 6 cloves garlic finely chopped
- 1/ 3 cup minced onion
- 1 tablespoon fresh thyme
- 1 habanero, including seeds, minced
- 1 tablespoon cayenne
- 1/ 2 teaspoon dried oregano
- 1 1/ 4 teaspoons ground celery seed
- 1 1/ 4 teaspoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard seed
- 1 tablespoon ground allspice
- 2 tablespoons salt
- 1 1/ 2 tablespoons finely ground black pepper
- 2 tablespoons cayenne oil
- 1 pound shrimp, peeled and deveined, tails on
- 3/ 4 cup white vinegar
- 1 1/ 2 cup lime juice
- 1 1/ 2 tablespoons water
- 2 limes, zested
- Bok choy or other greens, cut into a chiffonade and fried for garnish
In a small bowl, combine the garlic, onion, thyme and habanero. In another small bowl, make the seasoning mix by combining the cayenne, oregano, celery seed, coriander, cumin, mustard seed, allspice, salt and pepper. Mix well.
In a large skillet, heat the cayenne oil. When it starts to shimmer, add the garlic and onion mixture. Sauté until fragrant. Add the seasoning mix and stir for 1 minute. Add the shrimp to the pan and cook until they start to lose their translucence. Add the vinegar, lime juice and water and cook until pink.
Garnish with lime zest and fried bok choy and serve immediately.