Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6
© Ngoc Minh Ngo

How to Make It

Step 1    

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.

Step 2    

Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Notes

If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.

 

Suggested Pairing

BEER These sweet but fiery shrimp really need a cold beer—ideally, a fresh, hoppy lager—to counter their heat. The well-known Dutch brewery Grolsch offers a light lager with refreshingly tangy herbal notes. For something with more power and richness, look for Mahr's Unfiltered Lager, from Germany.

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Aggregate Rating value: 5

Review Count: 2530

Worst Rating: 0

Best Rating: 5

Author Name: Sabrina Burrows Hancock

Review Body: Loved it! Made it just how the recipe says except I used coconut oil instead of veg oil. My husband and I both loved it. I'm going to make this again this weekend for my sister and her husband!

Review Rating: 5

Date Published: 2016-09-08