Spicy Shrimp with Jasmine Rice


Combine; Saute in:
1 lb. large shrimp, peeled, deveined, tails left on
2 T. all-purpose flour
2 t. paprika
2 t. brown sugar
1 t. kosher salt
1/2 t. ground cumin
1/4 t. cayenne

1 T. olive oil
1 T. unsalted butter

Deglaze with; Finish with:
1/2 cup dry white wine
1/2 cup chicken broth
2 T. unsalted butter
Fresh chopped cilantro

Combine shrimp, flour, and seasonings in a bowl; toss until shrimp are well coated. Saute shrimp in oil and butter in a large saute pan over medium-high heat. Cook just until well browned on both sides but not cooked through; transfer to a plate.Deglaze pan with wine, using a spoon to scrape up any brown bits on the bottom. Simmer until reduced by half, 2–4 minutes; add broth and simmer another 2–4 minutes. Return shrimp to the pan and cook until firm and sauce is thickened, about 2 minutes; finish with butter.

I then cooked up 1 cup of Jasmine Rice. I took a 1 cup custard cup, lightly coated with vegetable oil. I put in 3/4 cup and pressed it firmly into the custard cup and unmolded it onto the plate and topped the whole dish with the fresh topped cilantro.