If you need a break from turkey this holiday season why not try having some shrimp instead. When I lived in Australia I enjoyed having shellfish for the holidays instead turkey and ham. I love shrimp and they are quick and easy to cook. I feel like too many people out there think that shellfish are difficult to cook, but what other food drastically changes color when cooked? It is just like a red light telling you to stop at a signal, it is the same when knowing if shellfish are done. When they turn red stop! I prefer to always cook with raw shellfish for this reason. For this recipe I use the jumbo shrimps from Trader Joes. These meaty little guys are perfect for this recipe. If you don’t have a Trader Joe’s near you than just look for any raw jumbo shrimps. The perfect complement to this recipe is my cauliflower rice.
Ingredients:
- 1lb Raw Jumbo Shrimp
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 3 cloves Garlic, crushed
- 1/2 cup Chicken Broth
- 1/4 Extra Dry Vermouth
- 1 teaspoon Cajun Seasoning
- 1/4 teaspoon Old Bay Seasoning
- 1 tablespoon Dried Chives
- 1 tablespoon Dried Parsley
- Cauliflower Rice
- In a sauté pan melt butter with olive oil and garlic.
- Add Shrimp and cook on medium heat.
- Add spices.
- When shrimp are almost done cooking (about 5 minutes) add broth and vermouth.
- Sauté shrimp till cooked through and have changed to a pinkish red color.
- Serve over cauliflower rice.
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