Start with a simple spice rub, then go one step further and add just enough oil to form a paste. The result is more of a clingy marinade, something to slather rather than sprinkle over the entree.
The reason is two-fold. Spices require a touch of oil to release the flavor. And the oil mitigates the heat so the spices cook, rather than burn, in the skillet. The result is a subtly spiced, not scorched, entree. This rub also works on salmon and tuna. If desired, serve with a citrus-y salsa.
Adapted from the December 2002 issue of Cooking Light magazine.
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Ingredients
measuring cupServings: 4-6
Directions
Step 1
Peel and devein the shrimp. Rinse under cool water and pat dry. Set aside.
Step 2
In a bowl, combine the cinnamon, salt, ginger, coriander, cumin, nutmeg, black and, if desired, cayenne peppers. Add enough oil to form a paste. Add the shrimp and toss to completely coat each shrimp. Cover and refrigerate for at least 15 minutes and up to 2 hours.
Step 3
If using the broiler, preheat the broiler and line the pan with foil. Skewer the shrimp. Broil the shrimp, turning once, until pink and cooked through, 1 to 2 minutes per side depending on the size of the shrimp.
Step 4
If using a grill pan or skillet, heat about 1 tablespoon oil in the pan over medium-high heat. Add the shrimp and cook, turning once, until pink and cooked through, 1 to 2 minutes per side, depending on the size of the shrimp.
Step 5
Serve the shrimp hot, if desired with a spoonful of Winter Salsa.
Step 6
For the Winter Salsa: In a bowl, combine about 5 cups chopped clementine, tangerine or orange sections (from about 6 clementines or 4 oranges), about 11/2 cups peeled, chopped jicama, 1/4 cup finely chopped red onion, 1 tablespoon finely chopped ginger root, 1 tablespoon finely chopped serrano chili pepper, 1 tablespoon lime juice, 1 tablespoon extra-virgin olive oil, salt and freshly ground black pepper to taste.
Step 7
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Nutritional Facts
Per serving (based on 4, without salsa)
Calories
302
Fat
11 g
Saturated Fat
1 g
Carbohydrates
2 g
Sodium
481 mg
Cholesterol
345 mg
Protein
46 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from the December 2002 issue of Cooking Light magazine.
Tested by Renee Schettler.
Published December 10, 2002
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