We ate a similar dish at ABC Cocina and knew that I had to recreate it for my daughters. If the other components are already made this dish comes together really fast. We eat these little shrimpies with our grain bowls, as a side dish or appetizer. I love to set out a big platter at gatherings and let people snack. Just increase the recipe proportions to your needs.
Heat canola oil in a medium cast-iron skillet over medium high heat. Season shrimp with salt. When pan is very hot, add shrimp and cook until just cooked thru, light golden brown on both sides, 1 ½ – 2 minutes per side. Arrange on a small serving platter. Allow pan to cool slightly, place over medium low-heat. Add 2 tbsp. of chili oil and garlic, cook until fragrant and just tender, about 2 minutes. Pour garlic infused chili oil over shrimp. Add a few more tablespoons of chili oil, if desired. I love my little shrimpies drenched in it. Top with flakey salt, puffed rice and cilantro. Serve with a lemon wedge.
This chili oil is inspired by a recent trip to ABC Cocina where they served it with shrimp. When I made if for my house and the oil did not last long. We eat it with shrimp, fish, chicken, on eggs, with rice, on pizza. Things like “why don’t we always have chili oil in the house”, was said. So now we always do. It just adds a little extra something-something to whatever you’re eating.read more
I had puffed rice recently as a garnish on a crudo dish and I loved the contrast of the crisp puffed rice against the tender pieces of fish. The crispy-ness doesn’t last long so make it soon before you use it. It’s a fun way to use any leftover rice (or grains), use it on salads or in grain bowls, anytime you want a little extra crispy.read more
I’ve been loving nutmeg lately so I decided to make it the star of the show. If nutmeg isn’t your thing, you can add cardamom or cinnamon to the filling. I’ve made it with some black pepper in the crust and enjoyed that too. Choose your own adventure!read more