White Pepper Shrimp
I'm "out of town" right now (read: an hour or so from my house, in an area of the metroplex where you can actually see some stars at night) visiting with friends. K isn't much on the whole cooking thing, but she's decided to learn. So we've had entirely too much fun in the kitchen, teaching her some new recipes that she can expand on and tweak to fit her preferences. We made a tomato and spinach soup, apple pie/cake, quinoa, and this peppered shrimp thing I thought of while we were learning how to find the real food in the grocery store. It was pretty good. K and I loved how spicy the pepper made it, but J thought it was a touch too spicy. So I'll just write it out as I did it and y'all can decide how much pepper you want.
1-2 tablespoons olive oil
2-3 cloves garlic, chopped
1 pound peeled and deveined shrimp
1 teaspoon white pepper
salt to taste
pinch cayenne pepper
2 tablespoons lemon juice
spoonful of yogurt (we used a regular eating soup spoon, but use as much as you like)
pinch oregano
Heat the oil and garlic, frying the garlic until golden. Add shrimp, white pepper, salt, cayenne and lemon juice. Cook until the shrimp are pink. Remove the shrimp and whisk in the oregano, another pinch of salt, and the yogurt. Cook to desired level of thickness (thin with water or broth if needed). Serves 2-4.
No picture again. Still no camera.
1-2 tablespoons olive oil
2-3 cloves garlic, chopped
1 pound peeled and deveined shrimp
1 teaspoon white pepper
salt to taste
pinch cayenne pepper
2 tablespoons lemon juice
spoonful of yogurt (we used a regular eating soup spoon, but use as much as you like)
pinch oregano
Heat the oil and garlic, frying the garlic until golden. Add shrimp, white pepper, salt, cayenne and lemon juice. Cook until the shrimp are pink. Remove the shrimp and whisk in the oregano, another pinch of salt, and the yogurt. Cook to desired level of thickness (thin with water or broth if needed). Serves 2-4.
No picture again. Still no camera.
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