A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
4 tablespoons cumin seed
2 teaspoons ground cinnamon
2 teaspoons ground cayenne pepper
1 pound medium to large shrimp
3 tablespoons butter
1 tablespoon garlic, finely chopped
2 tablespoons fresh cilantro, snipped
Using a mortar and pestle or a spice grinder, grind the cumin seed to a coarse texture. Add the cinnamon and cayenne and stir to combine. Store the spice blend in a small jar with a tight-fitting lid. Makes about 1/3 cup.
Peel and devein shrimp. Rinse, drain and pat dry with paper towels. Heat butter in a large skillet over medium heat. Stir in chopped garlic. Add shrimp and toss to coat; cook for about 1 minute.
Sprinkle 1 tablespoon of the spice mixture over the shrimp and stir-fry for 2 to 3 minutes more, until cooked. Remove pan from heat and squeeze 1/2 of a lime over top. Sprinkle with cilantro.
Serve shrimp with warm couscous and garnish with lime wedges.
Makes 4 main courses or
6 first courses.