Indy Style

Shrimp recipes with The Signature Table’s Jolene Ketzenberger


Tired of leftover turkey? So are we! Check out these tasty and easy shrimp recipe ideas from The Signature Table’s Jolene Ketzenberger:

Spicy Cilantro Shrimp with Honey Lime Dipping Sauce Serves 4 For the shrimp:
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 pound large shrimp, peeled and deveined
1 tablespoon butter
2 tablespoons fresh lime juice
2 tablespoons cilantro, chopped

Combine the paprika, salt, cumin, cayenne and cinnamon in a large bowl. Add the shrimp and toss to fully coat the shrimp in seasoning. In a large skillet, melt butter over medium-high heat. Add the shrimp and cook about 2 minutes on each side. Toss the shrimp with fresh lime juice and cilantro and serve with Honey Lime Dipping Sauce.
For the dipping sauce:
1 cup sour cream
1/3 cup cilantro, finely chopped
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
Mix all the ingredients and chill until ready to serve with Spicy Cilantro Shrimp.
Adapted from lovegrowswild.com.

Shrimp and Basil Stir-fry
Serves 2-4
1 jalapeño chile, seeded and coarsely chopped
6 garlic cloves, smashed
1/4 cup sugar
2 tablespoons fish sauce
1 teaspoon kosher salt
4 tablespoons vegetable or grapeseed oil, divided
1 pound large shrimp, peeled, deveined
2 cups basil leaves (about 1 bunch) Lime wedges (for serving).

Blend chile, garlic, sugar, fish sauce, salt and 3 tablespoons oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
Heat remaining tablespoon oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp and marinade to skillet, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
Adapted from epicurious.com.

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