Piment d'Ville + Curry Shrimp
Boonville Barn Collective
4
35 minutes
10 minutes
Appetizer, Dinner
This was a regular dish made in the kitchen when I worked at the Boonville Hotel. These flavorful shrimp are perfect as an appetizer on their own or with toasts and a bowl of mayo for dipping. They also go great with a bowl of grits and some greens!
Ingredients
- 20 shrimp, peeled with tail left on
- 2 garlic cloves, minced
- 1 Tbsp olive oil, plus 2 Tbsp for cooking
- 1 tsp oregano
- 1 tsp Piment d’Ville
- ¼ tsp ground cumin
- ¼ tsp curry powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lime
Directions
- Pat shrimp dry and add to a medium bowl. Add all spices, 1 Tbsp olive oil, and garlic to shrimp and toss together.
- Let the shrimp marinate for 15-30 minutes in the fridge.
- Heat 1-2 Tbsp olive oil in a large skillet over a medium flame. Add shrimp to pan in a single layer and cook until they just tart to turn pink on the underside. Flip with tongs quickly and continue cooking until they are just pink all the way through.
- Remove from heat, squeeze a lime over the shrimp, and eat while still warm on their own, with toasts and mayo, or with grits and cooked greens.
