Shramp.

No it’s not a typo. It’s a shrimp recipe that is amped up with all kinds of yummy flavors. Hence shramp. It’s ok if my word blending confuses you because the blend of these ingredients will be sure to make you happy (ha did you like how I did that, oh come on, I have so much fun writing these). Anyway, let’s get down to biz. Its quick and has a short grocery list, enough said. Try it and let us know how it turns out on Twitter, Instagram, or the comments section below. We need more of you guys talking vs. us rambling.
  • 1 tsp. minced garlic (Again that jar stuff I keep referencing and using in like EVERY recipe, if you haven’t gotten it yet, what exactly are you waiting for?)
  • 1 tbsp. of mojo Cuban seasoning (I bought the pre made stuff at Whole foods but heard McCormick’s has stuff in regular (non price gauging) grocery stores as well)
  • 1 tbsp. of olive oil
  • 1-2 tbsp. of fresh lime juice (bottle stuff has preservatives, just sayin’).
  • 1 lb*. of peeled & deveined shrimp (have the guy do it, I wouldn’t know the 1st clue on advising you to do it yourself).
Mix the first 4 ingredients and marinade the shrimp for 15-30 minutes, however much time you can afford to let it sit for. Then pan sear in a nonstick pan for 3-4 min on each side. When pink and cooked you can serve warm over spinach, the heat will wilt it and the extra sauce from pan acts as a dressing.
*Note: its a tbsp. to each pound of shrimp (or scallops). So if you do less/more than a pound, make sure to cut/increase the seasoning accordingly.
Shramp
Happy Eating, XO.