Recipes

What can you expect to see in Book Two? Small Plates and Appetizers – Today, a Spicy Shrimp Small Plate

2/4/2020 This would be great to serve for a Valentines Day Dinner for you and your significant other or for a small dinner party. I came up with this last night, and it was scrumptious!  I used my Spicy Shrimp and Seafood Rub (which you can order on my website store). The whole dish took 15-20 minutes from beginning to end.  As a small plate serve 1-3 Shrimp per person or as a dinner for 2 serve 4-7 Shrimp per person depending on Size.  I used the largest Shrimp I could find (13-15 per pound) which means these are big!

Flavors and Description: The Shrimp is Spicy (but just enough), the Peppers are Sweet, and the Jalapeño, after Sautéed has a mild heat.  The Kale adds a smooth texture, and an earthy flavor, the Cilantro adds spunk (and always compliments well with highly spiced foods), the fresh cut Cherub Tomato adds a coolness and freshness, and a good squeeze of a freshly, picked Meyer Lemon adds a a burst of Citrus, and finishes off the whole dish. Happy, happy!

See ingredients below:

INGREDIENTS: *for the picture shown

  • 7 Large Uncooked Shell on Shrimp (washed, remove shell and tail, butterfly and remove black vein)
  • 1 Medium Shallot (diced)
  •  3 Garlic Cloves (diced)
  •  1/4th Red Bell Pepper (diced)
  •  1/4th Yellow Bell Pepper (diced)
  •  About 1 Cup Flat Leaf Kale (thick stalk removed), roughly chopped  
  •  1/2 Jalapeño (remove seeds and dice)
  •  1/4 Cup Chopped Cilantro with Stems
  •  6-8 Cherub Tomatoes (quartered) *Garnish  
  • 1/4 to 1/2 Juice from a Fresh Meyer Lemon (mellow flavor and drinkable)*Garnish
  • 2 Tbsp Butter and 2 to 2-1/2 Tbsp High Quality Olive Oil
  • Kosher Salt and Cracked Black Pepper to Taste
  • Just Jules in the Kitchen Spicy Shrimp and Seafood Rub (approx. 2 Tbsp)

STEPS:

  1. Shrimp – Wash, remove Shell and Tail, Butterfly and remove Black Vein, dry on Paper Towels then put in fridge until ready to cook 
  2. *Note; all components can be cut and set aside so they are ready to go 
  3. In a Large Sauté Pan – add 1-1/2 Tbsp Olive Oil get hot.  Add in Diced Shallots and Garlic and Cook about 5 Minutes                                                
  4. Next add Diced Bell Peppers and Jalapeño, Sauté about 7 minutes until fork tender
  5. Add Kosher Salt and Cracked Pepper to taste                                                                        Toss in Chopped Kale and Chopped Cilantro and turn off heat. (we’ll come back to it)
  6. In a second Sauté Pan add 1 Tbsp Olive Oil and 2 Tbsp Cold Butter, Melt, get Hot
  7. Add Raw Butterflied Shrimp and Season both sides well with Just Jules in the Kitchen Spicy Shrimp Rub (Shrimp will only take 5 minutes max to cook – turning once or twice)
  8. While Shrimp is Cooking turn the Heat back on the Kale Mixture just to heat through. (Kale only takes a few seconds to cook, you don’t want it to be too wilty, should still have some bend to it)
  9. To Plate; spoon the Kale Mix in the center of the Plate and surround with the Shrimp.  Pour some of the Hot Butter Juices over each Shrimp. Garnish with Tomatoes and Freshly Squeeze Meyer Lemon over the entire Dish.                                                           PASSION My Journey through Food – signed copies available on my website store or order on Amazon, Barnes & Noble or iTunes. Soon available in Ebook.  Just Jules in the Kitchen Spices available on my website store. Delivery or Pick UP available for Encanterra Residents. Ships to all States in the U.S.

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