Fiery Lemon Shrimp

Fiery Lemon Shrimp by The McCalums Shamrock Patch

Easy Fiery lemon Shrimp is a delicious recipe that has a perfect bold, buttery, spicy flavor, with a just a hint of lemon flavor; that makes it perfect menu item for over white rice, quinoa, pasta, or even a nice fresh, crusty, french baguette.

The recipe for Easy Fiery Lemon Shrimp came to me one day, years ago, when I was having one of my oddball pregnancy cravings; for all things shrimp, lemon, tomatoes, and spice. This fabulous spicy, lemony, buttery shrimp recipe has been one hell of a hit since that day so many years ago. One of my best pregnancy recipe ideas ever. I know some of you are thinking; good grief she could eat spicy food while pregnant? YES! The spicier the better!

Why do pregnant women crave spicy foods?

The cause of pregnancy cravings remain a mystery, some experts have made a few educated guesses. Some experts believe that the hormonal changes during pregnancy can impact upon taste and smell. This could explain the food cravings associated with pregnancy.

An old wives tale has indicated that if you are craving spicy foods you are most likely probably carrying a baby boy on board. Well, that was definitely the case, because, on April 2nd of that year, my adorable son Kory was born.

Since we are on the topic, I think we should address; “How much seafood is safe?”

The Food and Drug Administration and the Environmental Protection Agency; say pregnant women can safely eat up to 12 ounces or about 340 grams of seafood a week. In the year 2010, the dietary guidelines for Americans; recommended only 8 to 12 ounces of seafood a week for pregnant women Not all researchers have fully agreed with these guidelines, however, a recent study no negative effects for women who ate more seafood than the FDA’s guidelines.

What seafood is safe to eat while pregnant? Pregnant women should only be consuming a variety of seafood that’s low in mercury and high in omega-3 fatty acids, such as:

  • Salmon
  • Anchovies
  • Herring
  • Sardines
  • Trout
  • Atlantic and Pacific mackerel
  • shrimp
  • pollock
  • albacore tuna and tuna steak only 6 ounces or 170 grams a week.

For those of you not expecting, thank you for bearing with me while I went on my wild tangent of pregnancy, cravings, wives tales, and safety cautions. I feel it’s important when you bring a subject to the table you also make everyone aware of the safety concerns as well.

The great news friends; are you don’t have to be expecting a little one to enjoy this fabulous recipe for my Easy Fiery Lemon Shrimp. However, if your daughter or daughter in law is expecting and craving spicy foods, feel free to share your delicious Easy Fiery Lemon Shrimp with them.

EASY FIERY LEMON SHRIMP

  • 3 tablespoons of unsalted butter
  • 2 tablespoons of authentic olive oil
  • 4 cloves of garlic thinly sliced
  • 8-ounces of Spanish-style tomato sauce
  • 2 tablespoons of lemon juice
  • 1 teaspoon of Worcestershire sauce
  • a splash of hot sauce
  • 1 teaspoon of dried thyme
  • 1/2 of a teaspoon of oregano
  • 1/4 of a teaspoon of onion powder
  • 1/4 of a teaspoon of garlic powder
  • 1/4 of a teaspoon smoky paprika
  • pinch of hot pepper flakes, to taste
  • dash of cayenne pepper, to taste
  • kosher salt, to taste
  • cracked black pepper, to taste
  • 2 pounds of raw large shrimp cleaned with tails on
  • 2 thinly sliced lemons
  • chopped fresh parsley

DIRECTIONS

  1. Place a large deep metal skillet on medium heat, add 3 tablespoons of unsalted butter, 2 tablespoons of authentic olive oil and melt butter completely before adding 4 cloves of thinly sliced garlic. Cook for about 2 minutes.
  2. Add 8-ounces of Spanish-style tomato sauce, 2 tablespoons of lemon juice, 1 teaspoon of Worcestershire sauce, a splash of hot sauce, 1 teaspoon of dried thyme, 1/2 of a teaspoon of oregano, to large metal skillet, 1/2 of a teaspoon of oregano, 1/4 of a teaspoon of onion powder,1/4 of a teaspoon of onion powder, 1/4 of a teaspoon of garlic powder, 1/4 of a teaspoon of smoky paprika, a pinch of hot pepper flakes, kosher salt, and cracked black pepper,reduce heat to low, cook stirring occasionally, for 18-20 minutes.
  3. Add 2 pounds of cleaned, shells removed, tail-on large shrimp to metal skillet, gently toss in the sauce. Cook shrimp for about 5 minutes or till shrimp are no longer translucent looking in color.
  4. Remove from heat. Garnish with lemon slices, and chopped parsley.
  5. Let sit for about 5 minutes before serving with your choice of white rice, quinoa, pasta or a nice fresh, crusty, french baguette.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

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