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.
