This past week peeled and deveined shrimp was on sale for buy B1G1 free at my local grocery store. A two pound bag of 31-40 count shrimp for less than $12 that I don’t have to peel or devein?! I was all over that deal. My youngest is a shrimp fiend, she could eat it every day if I let her. Luckily, I have a quick and easy recipe that she loves and never gets tired of. The problem is, she’s the only person in my family that loves it, and she’s only 6 years old. Her tummy is only so big…so what was I to do with eight pounds of shrimp? Yeah I know, I went a little crazy…but I love a good deal!
Well, my good deal turned out to be my good deed! My aunt sent out a message asking for volunteers to help clean up our local Burmese Buddhist temple. It’s a house on a pretty large lot that has been converted to a temple, and it serves as a gathering place for the Burmese community. She also asked for those who were able to come help to bring an easy dish to share with all the other volunteers. Hey, I like easy, and I love sharing!
The recipe is really simple, just some onions, jalapeños, shrimp, cilantro, some turmeric, paprika, chili powder and salt to taste. I use Himalayan pink salt. It’s supposed to be better for you and I think it’s pretty, plus I like my little grinder. It makes a cool sound when I salt my food. There’s something both satisfying and soothing about the sound, kind of like bubble wrap.
The first thing I do is soak my frozen shrimp in some water so they can defrost while I peel and slice my onions. I add some salt to the water while they soak, and once defrosted they go into a strainer to drain.
The onions are cooked over medium heat in coconut oil. For this dish I use the refined type so there isn’t a coconutty taste. I’m a coconut fan, but not everyone is. The Internet is going crazy with all the benefits coconut oil has, so this way we get the benefit without turning anyone off who is sensitive to the taste. You can use any flavorless oil of you choosing. When the onions start becoming translucent I add the jalapeños. I leave them whole so they don’t make the dish spicy, it’s my favorite part though, so I can’t leave them out!
When the shrimp starts to look opaque I throw in a handful of chopped cilantro. It adds freshness and color. If you want, you can add a squeeze of lemon at this point. My daughter doesn’t like it, so I leave out. You can serve it with lemon wedges if you’re feeling fancy. I didn’t have any on hand, so no lemons it is!
Give it all another good stir, and there you have it…shrimp in a jiff to share with all! You can serve it with rice, grits, potatoes, roll them up in a tortilla with some salsa and avocado. If you’re low carb, you can make a simple salad, or maybe mashed cauliflower to serve as a side. The possibilities are endless.
I have to give a shout out to my Aunt Dee Dee for telling me about the shrimp sale and my Aunt Yo Yo for organizing the temple cleaning day. Without them I wouldn’t have had a boatload of shrimp or anyone to share it with. My family is the gift that keeps on giving!