We made ourselves a little surf and turf last night. A petite piece of filet, this shrimp recipe, bbq’d asparagus with thyme and avocado oil. On the side a light salad with tomato, avocado, thin sliced onion and parmesan cheese dressed with Rice wine vinegar.
1 lb peeled medium shrimp
¼ cup Sesame seeds
¼ cup Sesame oil
¼ cup soy sauce
3 tbs Avocado oil or your preference
½ sliced green onion
pepper flakes to taste
peel and devein shrimp, pat dry, set aside
blend together sesame oil, say sauce, 1 tbs oil.
In a large skillet, roast sesame seeds until golden brown, add to sauce and purée.
Pour sauce into bowl, add green onions and pepper flakes, blend well
Add remaining 2 tbs oil to your large skillet and heat. Dredge Shrimp through the sauce, then to the hot skillet. Cook both sides a short time.
Don’t forget shrimp takes a very short time to cook. Pull them out of the pan as soon as they turn white. They will continue to cook after you put them on the plate for a short time. Overcooked Shrimp is tough and chewy.