Seven-Spice Lemon Garlic Georgia Shrimp

Don’t be bamboozled by the simplicity of this savory shrimp recipe. As nutritious as they are delicious, Georgia shrimp are uniquely chubby, sweet, and juicy, and carry the shichimi togarashi’s matrix of flavors to a level of eloquence that belies the effortlessness of this dish. So if the weekend is coming up and you’re in need of a magical “cheat” for a date night, or your in-laws have a tendency to “drop by” without notice, grab a couple of pounds of peeled, deveined shrimp, some fresh snow peas (or sugar snap peas), and a pack of nice pasta noodles. —Natalie Keng, from her new cookbook, Egg Rolls & Sweet Tea: Asian Inspired, Southern Style

Ingredients

Seven-Spice Lemon Garlic Georgia Shrimp (Yield: 3 to 4 servings)

2 tbsp. butter
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1 lb. medium to large shrimp, peeled and deveined
Grated zest and juice of 1 lemon
½ tsp. Japanese shichimi togarashi
1 tsp. Beautiful Briny Sea’s French Picnic Sea Salt, or sea salt of choice
¼ cup chopped cilantro, for garnishing

Preparation

In a large skillet over medium heat, melt the butter and olive oil. Stir-fry the garlic for 30 seconds. Increase the heat to medium-high and add the shrimp. Stir-fry the shrimp until pink and heated through, about 3 minutes. Add the lemon zest, lemon juice, shichimi togarashi, and sea salt. Toss to coat the shrimp in the seasonings. Garnish with the cilantro and serve immediately.