Sugar and Spice Baked Shrimp -- really easy and SO good. This dredge has also been a hit on chicken, scallops and beef, but it's really best on shrimp.
Mix the following in a bowl:
1 cup sugar
2 ½ tsp kosher salt
½ tsp freshly ground pepper
1 large clove garlic, minced (i use 1 TB jarred)
1½ inch slice of ginger, minced (i use 1 TB jarred for this too, though that's harder to find)
½ tsp each cayenne (or red pepper flakes) & allspice
2 TB flour
Take 24 jumbo shrimp, peeled but wit the tails on, and dunk them. Heat the oven to 500 degrees, and grease a large baking sheet. Get lots of sauce (well, its dry but you know what I mean) on your shrimp, and stick them in. About 10 minutes should go by before the sugar caramelizes, and theyre done. Squeeze lime juice over the shrimp before serving them (immediately). Usually I think of lime as being optional, but with this I think it really makes the whole dish come together.
Serve with rice.
You said simple:
1) Toss in butter in a hot pan, then throw in a slug of prepared red curry (I use Pataks). The butter curry tastes wonderful. You can also add a bit of coconut milk.
2) Stir fry with a little habanero, sea salt, lime, and orange rinds (twists, like a martini), flame with tequila. You can also add achiote.
I actually haven't made it yet, but this recipe has been in my to-make file since forever...maybe I will do it this weekend. I've already made my cajun spice blend.
It's Cha Cha Cha's Cajun Shrimp
I am also still working on my dumplings (a la dim sum), and haven't yet done the shrimp dumplings (using a different skin because I am too lazy to make the classic har gow skins).
re: Anne in SF
I would imagine any cajun spice blend will do, commercial or home made. I just did a google and found one that looked decent and that I had all the spices for. (I didn't want to purchase any additional ingredients for this, as I am trying to keep down costs as much as possible, so couldn't seeing spending an extra $3 or more for a spice blend I could readily make on my own with ingredients already on hand.)
For the beer, I will be using my favorite dark, Negra Modelo. Yummm...
re: Anne in SF
Gambas al Ajillo - the ubiquitous tapa, and one of the easiest to make. Put about a quarter inch (or more) of good olive oil in a shallow pan, add a few dried Chinese chilies and saute until they color (or just add a pinch of cayenne later on), throw in some chopped garlic and saute for a moment, then add your shrimp and sprinkle on a bit of paprika. When the shrimp are done in a minute or two put the whole pan right on the table. Eat with good French bread for dunking into the oil.
My favorite is a marinated shrimp that I usually grill:
shrimp (maybe 15-20 large)
1/2 cup olive oil
3 cloves coarsely chopped garlic
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon red pepper flakes (or to taste)
Mix all the ingredients together, add shrimp. Cover and chill for about a 1/2 hour. I prefer them grilled, but have pan friend them as well and they are still great.