1 pound Florida shrimp (peeled or unpeeled)
¼ cup Florida white wine (optional)
1 cup seafood, chicken, or vegetable stock
1 lemon, thinly sliced
1 tablespoon garlic, minced
2 teaspoons smoked paprika
1 teaspoon cumin
½ teaspoon coriander
2 tablespoons fresh parsley, roughly chopped
4 tablespoons butter
2 tablespoons vegetable oil
Sea salt and fresh ground pepper, to taste
Preheat a large skillet over low heat. Do not add any butter. Add spices to dry pan and toast for 2 to 3 minutes or until you begin to smell the spices. Do not leave pan unattended if you opt to perform this step, certain spices are prone to burn quicker than others. Remove spice mixture from pan and set aside.
Preheat a large sauté pan over medium-high heat. Add butter and oil and allow to melt. Now add shrimp, garlic and toasted spices; stir to coat shrimp. Season with salt and pepper. Carefully add white wine and stock. Bring to a boil and reduce heat to low and simmer for 1 to 2 minutes. Finish with lemon slices and fresh parsley, serve with crusty bread for dipping.
Fresh tip: Feel free to sauté fresh seasonal vegetables using same pan to make a complete meal.
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