Feb 112019
 

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis.

The Sauce

1 cup plain low fat Yogurt

1/2 cup coarsely chopped fresh Mint

3 tablespoons Lime Juice

Zest of 1 Lemon

The Shrimp

1 can nonstick Cooking Spray

1 pound 16-20 count Louisiana Shrimp, peeled, deveined and butterflied

4 tablespoons toasted Sesame Oil

3 tablespoons Curry Powder, spicy

2 teaspoons Frank Davis Seafood Seasoning

Coarse Ground Black Pepper, to taste

First off, preheat your grill pan over medium-high heat. Make sure it’s well-cleaned and liberally sprayed with nonstick cooking spray so that the shrimp don’t stick to the grating while cooking. Next, make the coating sauce. Whisk together the yogurt, mint , lime juice and lemon zest. When combined, set it aside so the flavors marry.

In a medium-large bowl, toss the shrimp in the sesame oil until they are uniformly covered. Sprinkle on the curry powder and the seafood seasoning. Toss once again to get the shrimp “spicy.” Using tongs, place the shrimp onto the hot metal grate (they may be touching but should not be tightly cramped.)

When all the shrimp are in place, sprinkle with black pepper to taste and grill them, turning only once, until opaque (3 to 4 minutes per side). Serve them with the yogurt sauce right out of the hot pan as an appetizer or on a bed of rice as an entrée. These are so tasty you might want to double the recipe.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.