Saturday, September 10, 2011

A black tie affair

Oh Jason Wu, how I love thee. This collection is absolutely exquisite.


Spicy shrimp with yogurt

It's been a week of quick meals -- yummy salads with fruit and nuts, Mediterranean wraps and a quick curry with rice and sauteed veggies. I'm going to add this one to the lineup for next week -- Moroccan spicy shrimp with yogurt and Nan or whole wheat tortillas. Super easy and delicious.

Spicy Shrimp with Yogurt

Below are the spice amounts to sprinkle over one shrimp dinner for four. Triple or quadruple if you want to make a stash to have on hand for the next time.

Phoebe’s Spice
3/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne
1/8 teaspoon cinnamon

1. Mix together the above spices. Sprinkle over 1 1/4 pounds of peeled shrimp.

2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp to pan — try to get the spiced side down — and saute 5 minutes until done, adding more spice as they flip around and cook.

3. Toast a few pieces of Nan (such as Kontos brand) and serve with cooked shrimp, a spoonful of plain yogurt, chopped cilantro, and a squeeze of lime.

(via Dinner, A Love Story)