Frozen shrimp can be a godsend when you don’t know what to cook for dinner. Tonight when I woke up, I putzed around in the kitchen in a daze until I remembered I had a bag of frozen shrimp in the freezer. Woohoo!
I’ve posted about how convenient frozen shrimp can be before. Tonight, I basically made the same meal but I just changed up the fat and seasoning. And I was too lazy to garnish my shrimp with chopped parsley.
- 1 lb of large frozen peeled shrimp (21-25 per pound)
- 1 tablespoon Tabil seasoning
- 1 tablespoon kosher salt
- 2 tablespoons melted ghee, avocado oil, olive oil, or macadamia nut oil
I dumped the bag of frozen shrimp in a colander and ran cold water over it for around 5 minutes until it defrosted.
Then, I tossed the drained shrimp with a tablespoon of fat, Tabil seasoning, and salt.
I heated up my cast iron skillet on medium high and added a tablespoon of fat When the pan was hot, I seared the shrimp in two batches making sure they weren’t crowded…
…about a minute on each side.
I served the shrimp with some sautéed lancinato kale with shallots and Tabil seasoned cauliflower fried “rice.”
To make the meal even quicker, you can just nuke some frozen veggies to serve with your shrimp. That reminds me, we gotta get a new chest freezer for our garage…2
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