{"id":3825,"date":"2012-10-05T11:04:21","date_gmt":"2012-10-05T16:04:21","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=3825"},"modified":"2018-10-25T12:58:11","modified_gmt":"2018-10-25T17:58:11","slug":"spicy-gulf-shrimp","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2012\/10\/05\/spicy-gulf-shrimp\/","title":{"rendered":"Spicy Gulf Shrimp"},"content":{"rendered":"

\"Spicy<\/a>You should know by now that I really love recipes that are Real Food and<\/em> quick and easy.\u00a0 This is one of my favorites–it’s made with wild-caught Gulf shrimp cooked in a spicy flavorful sauce.\u00a0 Here’s how I make it:<\/p>\n

Ingredients<\/strong><\/em><\/p>\n

1 pound raw wild-caught shrimp (I buy Gulf shrimp frozen with shells on)
\n1 medium organic green pepper, diced
\n1 medium organic onion, diced
\n1 can chilies and tomatoes (I use Muir Glen organic)
\n2 teaspoons chili powder, or to taste (I use Frontier organic)
\n1 tablespoon coconut oil (I use Tropical Traditions)<\/p>\n

What you do<\/strong><\/em><\/p>\n

Thaw (if frozen) and peel shrimp.\u00a0 Save & freeze shells, tails, and heads (if you get them) for later use.\u00a0 Melt coconut oil over medium heat in a skillet.\u00a0 Add diced green pepper and onion.\u00a0 Cook until onion begins to turn translucent.\u00a0 Add chilies and tomatoes and chili powder.\u00a0 Simmer for about 10 minutes.\u00a0 Add thawed, peeled shrimp to the skillet and cook for about 3 to 5 minutes until shrimp are done.\u00a0 Shrimp cook quickly so be sure not to overcook.\u00a0 Makes 3 to 4 servings.<\/p>\n

Enjoy!\u00a0 This is a meal in itself served with a green salad and homemade dressing<\/a>.<\/p>\n

Notes:\u00a0<\/strong><\/em><\/p>\n

If you forget to thaw the shrimp in the refrigerator overnight, you can thaw under running water–it doesn’t take long. Do be sure to save the shells, they make wonderful stock!\u00a0 I collect them in a bag kept in the freezer until I have enough to make a good size broth.<\/p>\n

We don’t eat much rice, but if you like rice, these spicy shrimp would be delicious served over soaked rice cooked in broth (maybe shrimp broth?).<\/p>\n

As always, use organic wherever possible and adjust seasonings to your taste.\u00a0 You could substitute a good bacon fat or lard for the coconut oil.<\/p>\n

This post was shared on Freaky Friday 10\/12\/12<\/a> and Fill Those Jars Friday, October 12, 2012<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

You should know by now that I really love recipes that are Real Food and quick and easy.\u00a0 This is one of my favorites–it’s made with wild-caught Gulf shrimp cooked in a spicy flavorful sauce.\u00a0 Here’s how I make it: …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":3829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[214,13,75,172,18,23,9,177],"tags":[35,61,32,273,274,178],"class_list":["post-3825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-healthy-fats","category-low-carbohydrate","category-nutrition","category-organic-food","category-recipes","category-traditional-food","category-whats-for-dinner","tag-healthy-fats-2","tag-healthy-foods","tag-recipes-2","tag-seafood","tag-shrimp","tag-whats-for-dinner-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2012\/10\/Spicy-Shrimp.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-ZH","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/3825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=3825"}],"version-history":[{"count":15,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/3825\/revisions"}],"predecessor-version":[{"id":6916,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/3825\/revisions\/6916"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/3829"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=3825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=3825"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=3825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}