.
Cut tails off shrimp and cut shrimp into pieces. Turn pan
1. Combine the shrimp, lime juice, garlic, Jerk Seasoning,
tart preparing the blackened shrimp.
Finish the grits by
Defrost spinach and shrimp.
Preheat oven to 400\
eel, devein and butterfly the shrimp, leaving the tails on.
inutes.
Stir in the shrimp and cook until just done
In a separate skillet, saute shrimp and scallops in 1 tablespoon
he pasta boiling. Peel the shrimp and devein them if you
ean.
Meanwhile, put the shrimp in a large bowl,
edium high heat. Pat the shrimp dry with paper towels and
Rinse shrimp and shake off excess water.<
ver high heat.
Add shrimp.
Shrimp will almost immediately turn
SHRIMP:
Pat the shrimp with paper towels to remove
side.
For the shrimp:
Cut shrimp into bite-size pieces
ombine the flavors. Add the shrimp and marinade 2-3 hours
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
PREPARATION.
Prepare shrimp by taking off shell and
In a large skillet heat the olive oil over medium heat. Add the shrimp and season with the Jerk seasoning. Cook 3 to 4 minutes or until pink.
Add the onion and rice, cook until the rice is warm, about 2 minutes. Warm the tortillas. Evenly distribute the rice and shrimp mixture between the tortillas. Top each with lettuce, salsa, cheese, and ranch. Roll up burrito style and cut in half. Serve immediately.
Peel and devein shrimp, retaining tails, if desired; set
s bright green, add the shrimp, stirring to combine.
Cover