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  • Total: 2 h
  • Recipe Yield: 2
Just Eats with Chef JJ

Source: Just Eats with Chef JJ / CLEO TV

Ingredients

  • ¾ cup Avocado oil
  • 2 tablespoons onions powder
  • 2 tablespoons smoked paprika
  • 2 teaspoons cumin
  • Salt and pepper (to taste)
  • 20 extra large shrimp, peeled and deveined
  • Compound butter (see recipe)
  • ¼ cup parsley, chopped
  • 2 cups cooked long grain rice
  • Lime wedges
  • Cilantro sprigs

Instructions

  1. In a large bowl add avocado oil, onion powder, smoked paprika, cumin, salt and pepper.
  2. Whisk until the ingredients come together and then add in shrimp stirring to coat.
  3. In a cast iron pan over medium high heat add the first 10 shrimp one at a time, leaving enough space between each. Sear the shrimp on one side only.
  4. Remove compound butter from the fridge and cut 8 slices. Add 4- ½ inch slices of butter to the pan and melt, allowing the butter to get brown and bubbly.
  5. Turn the shrimp over and turn the heat off to cook the rest of the way through. Sprinkle with chopped parsley.
  6. Remove shrimp from pan and repeat with the next batch of 10 shrimp.
  7. Serve with long grain white rice, fresh squeezed lime, and cilantro sprigs.

JJ’s Tip : Use avocado oil when pan frying because it has a higher smoke point than most other cooking oils.

Chipotle Compound Butter

Ingredients

  • 1 pound unsalted butter, room temperature
  • 5 cloves garlic, whole
  • 2 chipotles in adobo with extra sauce
  • 1 lime, zested and juiced
  • Salt (to taste)
  • Parchment paper
Instructions:
  1. In a food processor add butter, garlic, chipotle in adobo, lime zest and juice, and salt.
  2. Puree until the mixture comes together (There should be some bits of chipotle visible in the butter).
  3. Using a spatula, remove the butter onto sheets of parchment paper and spread out slightly in the middle. Fold the paper over onto the butter once and then fold over a second time. Roll the butter in the paper until it forms a 2 inch log.

  4. Chill until firm.