UPC’s Spicy Shrimp is becoming a summer favorite!
The “Super Moon” here in NYC was absolutely amazing over the weekend! I happened to be out for a quick run on Sunday evening as the moon was rising. The path that I run is right by the Hudson River, and has a full view of NYC over the water. It’s an amazing place to run in general, with the water keeping the air cool, and the smells of the river mixing with the manicured grass and trees that people keep as their lawns along the River Walk. On super-moon night, nearly every free space along the railing was taken up by people with tripods and cameras, waiting for that perfect shot. And Sunday night was the night for perfect shots!
Since I was running, I didn’t need to be right on the railing and so I had a fairly unobstructed view. The sight of the moon peaking between the buildings of NYC was stunning. It was so impressive that I actually had to stop and watch – it was a picture that I hope I will never forget! Obviously, the cameras around me were clicking furiously. But while they were cataloging the picture, I was viewing it through my own eyes, enjoying the sight unobstructed. It was amazing.
Spicy Shrimp and Vegetable Stir Fry; What you’ll need:
- Spicy Shrimp:
- 1 lb Wild Caught Shrimp (mine is Argentine Red)
- 1 tablespoon Coconut Oil
- 2 tablespoons Coconut Butter
- Spices: Turmeric and Oregano
- Stir-Fry Vegetables:
- Carrots, long-cut
- Mushrooms, quartered (Crimini or Button)
- Green Olives, hand-broken
- 1 tablespoon Coconut Oil
- Spices: Fresh black pepper, Thyme, Marjoram
- Side Salad:
Cook and Prep Time: 25 minutes
1. In a pan, combine the shrimp, coconut oil, and coconut butter. Cook on high, covered, until at a rolling boil.
2. In a separate pan, combine the coconut oil and carrots. Cook on medium for 5 minutes, stirring occasionally.
3. Once the shrimp is at a rolling boil, remove the cover and add the spices; stir the spices in thoroughly. Let this boil down on high heat for at least 10 minutes, stirring occasionally.
4. After 5 minutes of cook time for the carrots, add the mushrooms and olives.
5. Let the vegetables cook for another 3-5 minutes before adding the spices; continuing to stir occasionally.
6. As the water in the shrimp cooks down, start to stir more frequently. This should be after about 15 minutes of cooking, but may be sooner depending on the stove.
7. The shrimp is done when the coconut butter starts to stick to the shrimp, sticking the herbs and spices on to the shrimp for serving.
I really love this recipe, and we eat different variations of the spiced shrimp often. Some of the time we use hot spices, like a chile pepper spice mix or a mustard spice mix, while other times we use more savory flavors as we did in today’s post. No matter how you do it though, the coconut butter will cook up beautifully, grabbing the spices in the pan and sticking to the shrimp. The result is a delicious, savory treat, filled with the flavors of cooked shrimp and spice!