Dinner's in the bag with frozen shrimp
By Carol Mighton Haddix
Chicago Tribune
A bag of shrimp in the freezer is like a helping hand. It's a great backup for those nights when you just can't make it to the store to pick up dinner.
The shrimp thaws quickly in a bowl of cold water. And with a bit of seasoning and a quick saute, it's versatile enough to go over rice, pasta or, in this case, couscous, to make a filling entree.
If you have time and think of it, marinate the raw shrimp in spices before you leave for work. Or just let them marinate for 15 minutes. Either way, the warm North African spices in this recipe create a flavorful, spicy match for the shrimp.
Tips:
Double or triple the spice amounts so you have extra to store in a jar; this seasoning mix goes well with poultry too.
Look for shrimp that is already deveined to save time.
Beverage:
Beer would be a good match for the spicy shrimp, or try an Alsatian riesling.
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NORTH AFRICAN SPICED SHRIMP
Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl. Add 2 tablespoons of the oil; stir to combine. Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade. Cook until browned and opaque throughout, about 2 minutes per side. Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.
Makes 6 servings.
Adapted from "Olives & Oranges," by Sara Jenkins and Mindy Fox. Serve over couscous, rice or pasta. Aleppo pepper is a Turkish crushed, dried pepper; look for it at spice stores or in spice catalogs, such as Penzeys Spices (www.penzeys.com).
Per serving: 166 calories, 37 percent of calories from fat, 7 g fat, 1 g saturated fat, 224 mg cholesterol, 1 g carbohydrates, 24 g protein, 343 mg sodium, 0 g fiber
