Calicolady
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[FONT=Arial, Helvetica, sans-serif]Cal's Shrimp & Spaghetti in BBQ Spices[/FONT]
( make a bigger batch of the spice mix, bottle and freeze)
Spice Mix
1 TBS. sweet paprika
1 TBS. ancho chili powder
1 TBS. light brown sugar
1 TBS. Knorr Caldo de Tomate spice
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
4-5 cloves of garlic, chopped
Combine all above in medium size bowl.
1 large tomato, diced
3 scallions, sliced on a slant
2 TBS. italian parsley, chopped
lemon juice from 1/2 a lemon
1/3 cup of light olive oil, or vegetable oil
2 TBS. butter, in dollops
1 lb. large shrimp, peeled and de-veined
1 lb. spaghetti, or other long pasta
1-2 hours ahead combine spices in medium sized bowl and add shrimp, coating each one.
Cover and place in fridge.
Prep tomatoes, scallions and parsley.
Fill 6 qt. pot with salted water for pasta.
When boiling add pasta and stir to seperate.
When cooked about 4 minutes:
Heat oil in a large frypan, until hot, but not smoking. Add shrimp/spice mix and cook
about 1 minute on each side til shrimps turn white.
Remove shrimp from pan and add tomatoes, scallions and lemon juice, and cook until tomatoes are softened.
Cook pasta until alittle tougher than al dente, add a big ladel of pasta water to the frying pan, add the shrimp back to frypan and stir.
Turn up the heat to medium high.
Drain pasta and add it to the frypan, stirring to coat all pasta with spice mix and absorbs some of the liquid to cook to al dente.
Place in serving bowl, scatter dollops of butter on the top and sprinkle on chopped parsley.
( make a bigger batch of the spice mix, bottle and freeze)
Spice Mix
1 TBS. sweet paprika
1 TBS. ancho chili powder
1 TBS. light brown sugar
1 TBS. Knorr Caldo de Tomate spice
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
4-5 cloves of garlic, chopped
Combine all above in medium size bowl.
1 large tomato, diced
3 scallions, sliced on a slant
2 TBS. italian parsley, chopped
lemon juice from 1/2 a lemon
1/3 cup of light olive oil, or vegetable oil
2 TBS. butter, in dollops
1 lb. large shrimp, peeled and de-veined
1 lb. spaghetti, or other long pasta
1-2 hours ahead combine spices in medium sized bowl and add shrimp, coating each one.
Cover and place in fridge.
Prep tomatoes, scallions and parsley.
Fill 6 qt. pot with salted water for pasta.
When boiling add pasta and stir to seperate.
When cooked about 4 minutes:
Heat oil in a large frypan, until hot, but not smoking. Add shrimp/spice mix and cook
about 1 minute on each side til shrimps turn white.
Remove shrimp from pan and add tomatoes, scallions and lemon juice, and cook until tomatoes are softened.
Cook pasta until alittle tougher than al dente, add a big ladel of pasta water to the frying pan, add the shrimp back to frypan and stir.
Turn up the heat to medium high.
Drain pasta and add it to the frypan, stirring to coat all pasta with spice mix and absorbs some of the liquid to cook to al dente.
Place in serving bowl, scatter dollops of butter on the top and sprinkle on chopped parsley.
