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Oh My! Oh My! Oh My!
ONLY FOUR DAYS Y’ALL!!!!
Are we ready? Are we really ready?
Did you see that Shrimp up there? The one that’s all pretty and crusty and golden brown and just filled with all sorts of deliciousness? That right there is an Argentinean Red Shrimp. It’s pretty much the shrimp dreams are made of. Or at least this Salt & Pepper Shrimp was made with them 😉
You need this shrimp in your life. I need this shrimp in MY life. This shrimp is as sweet as lobster y’all. Not even kidding. Serve with a simple Panzanella Salad and let the swooning ensue.
Yep. We are so ready.
Pink Himalayan Sea Salt & Cracked Black Pepper Shrimp
- 2 pounds Argentinean Red Shrimp
- 5 tbsp. cornstarch
- 2 tsp. California Blend Cracked Pepper, or your favorite pepper
- 3 tsp. Pink Himalayan Sea Salt
- 1 cup Baklouti Green Chili Olive Oil
- 1/2 cup Cilantro, chopped
- 2 Watermelon Radishes for garnish
Devein shrimp by using kitchen shears to cut down the back side of the shrimp to expose veins. Remove veins while leaving shell on and in tact. Set aside. Blend cornstarch, peppers and salt in a ziplock bag. Add shrimp in batches to coat with mixture.
Heat olive oil in a skillet on medium high. Gently place shrimp in hot oil in a single layer. Allow shrimp to cook one minute on each side. These shrimp cook very fast and you do not want to overcook so be careful to keep the cooking time to 2-3 minutes max.
Remove from pan and drain on paper towels. Place back in a bowl and toss with additional cracked pepper and pink salt. Garnish with radishes, red jalapeno and fresh Cilantro.
Life is too short to eat ugly food y’all.
* To find Argentinean Red Shrimp, check with your local seafood provider, or you can order these beauties direct from TK Gourmet here.
Note: As part of my relationship with TKGourmet, I received 1 bag of complimentary Argentinean Red Shrimp for recipe development. However, all thoughts, opinions and swooning in this post are my own.