Archive for Wednesday, November 21, 2001

Jayni’ casts new ideas for fresh catches

November 21, 2001


Join "Jayni's Kitchen" this week for an encore presentation of "Shellfish: From the Ocean to the Kitchen."

Host Jayni Carey will prepare recipes for mussels, scallops and shrimp, including the one below.

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.


Stir-Fried Shrimp

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 limes

2 tablespoons fresh cilantro, snipped

Couscous, cooked

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.

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