- Total: 2 h
- Recipe Yield: 2
- 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
- In a large bowl add avocado oil, onion powder, smoked paprika, cumin, salt and pepper.
- Whisk until the ingredients come together and then add in shrimp stirring to coat.
- 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.
- 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.
- Turn the shrimp over and turn the heat off to cook the rest of the way through. Sprinkle with chopped parsley.
- Remove shrimp from pan and repeat with the next batch of 10 shrimp.
- 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
- 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
- In a food processor add butter, garlic, chipotle in adobo, lime zest and juice, and salt.
- Puree until the mixture comes together (There should be some bits of chipotle visible in the butter).
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.
Chill until firm.