So I'm on my wacky diet plan, and I promise details soon. I am realizing it's not so much a wacky plan, but eating super clean. No processed foods, no sauces, salts, "bad" (aka delicious) carbs.
Even though I'm supposed to be sauce free, it is Cinco de Mayo! I must celebrate! I resisted Margaritas, I resisted Mexican beer, hell, I even resisted taquitos! I thought I might reward myself for demonstrating such strong willpower by indulging in something. Ok, I get it. It doesn't totally make sense. However, I figured if it wasn't a completely extravagant indulgence, then I’d be ok. And I officially don’t consider salsa on Cinco de Mayo a diet evil.
But I needed to enjoy my salsa while still eating a low calorie protein. So I busted out my stash of pre-peeled & deveined frozen shrimp. I try to always have a 2 lb bag of these handy little guys in my freezer. They thaw quick, cook quick, and are damn tasty. Plus at only 80 calories for 4 oz of shrimp – they’re a perfect solution to my daily diet drama.
So I spices things up, sautéed me some shrimp, topped it with warm salsa, and dumped it over rice. Bueno!
Smoked Paprika
Cumin
Chipotle Chile Powder
Kosher Salt
Pepper
Olive Oil
½ c Salsa
To thaw your shrimp, drop them in a colander and run cold water over them for 5 – 10 minutes. They’ll be ready by the time you get the rest of your mise en place, en place.
I used about ½ tsp of each spice, but went heavy on the Smoked Paprika and Chipotle Powder (I like it hot baby). Go according to your tastes. Just sprinkle it on to dust the shrimp on both sides.
Get a nonstick pan nice and hot, add about a teaspoon or 2 of olive oil. Dump your spiced shrimp in the pan and cook them on both sides until they’re firm and pink. Don’t leave these babies alone or you’ll turn them into little pieces of shrimp-flavored gum.
Right when they’re done, turn off the burner, and add your salsa. I used Salpica Tomato Jalepeno salsa from Frontera kitchens (it’s what I had on hand) but any old kind will do.
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