Grandma’s Salty Shrimp

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Grandma's Salty Shrimp

Weird name for a dish right? Well there’s a reason for that. One of my friends who took a trip to Copenhagen recently brought me back one of my favorite souvenirs: spices! That’s right, I would much rather someone bring me some seasonings or spice mixes from their travels than a postcard or a spoon. But hey, that’s just me. This particular friend went to the popular Copenhagen-borne store Flying Tiger and picked me up something called Grandma’s Salt Mix. Hence Grandma’s Salty Shrimp.

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This is a pack of seasoning that is perfect for seafood, meats, even vegetables. It’s basically an all encompassing flavor enhancer with strong Mediterranean and Middle Eastern notes. I made this the night before I went to Qatar (where I am posting this from) because I had to use up the rest of the shrimp or they would go bad.

Grandma’s Salty Shrimp Ingredients

1 kg Shrimp; whole, unpeeled. I like to do a little peel-and-eat shrimp every once in a while. It gives me and Alona something to do while we binge shows on Netflix. For this dish I used my go-to Argentinean Red Shrimp.

4 tbsp Butter

3 tbsp Grandma’s Salt Mix. This is from Flying Tiger Copenhagen, but you can go to their find a store page to find one in America closest to you!

2 tbsp Olive Oil

Grandma's Salt Mix package from Flying Tiger Copenhagen. I used 4 tbsp of this to make 1 kg of Grandma's Salty Shrimp

Grandma’s Salty Shrimp Instructions

1. In a hot skillet on medium high heat add a bit of olive oil and a tbsp of butter and then toss on the shrimp. You will cook them about a minute each side if you use big shrimp like I did. I do this in 4 batches, hence the tbsp of butter per 1/4th of a kg of shrimp.

2. When the shrimps are done cooking tip the entire pan into a large bowl, making sure to get all the butter and oil in there. Repeat until all the shrimps are cooked.

3. Add the Grandma’s Salt Mix to the bowl and toss the shrimps around. Serve immediately and with lots of paper towels.

Notes

If you don’t like using whole shrimp, you can use already peeled and deveined shrimp, just cut down the recipe by weight. The reason it seems like I am using so much seasoning is because most of it gets lost on the shell.

Why then you might ask do I like cooking whole shrimp? Well other than extending the length of my dinner, I also like to suck the buttery head juice out when I pull the head off the cooked shrimp. It absorbs some of the cooking fat as well as the seasoning mix and that to me is much better than the body anyways.

Grandma’s Salty Shrimp Recipe

 

Grandma's Salty Shrimp

A great peel and eat shrimp recipe using a spice mix from Flying Tiger Copenhagen. Use Grandma's Salt Mix for this and you won't be disappointed.
Course Appetizer, Main Dish, Side Dish
Cuisine Fusion
Keyword Salty Shrimp, Saute Shrimp
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 2 people

Ingredients

  • 1 kg Shrimp large
  • 4 tbsp Butter
  • 3 tbsp Grandma's Salt Mix
  • 2 tbsp Olive Oil

Instructions

  • In a hot skillet on medium high heat add a bit of olive oil and a tbsp of butter and then toss on the shrimp. You will cook them about a minute each side if you use big shrimp like I did. I do this in 4 batches, hence the tbsp of butter per 1/4th of a kg of shrimp.
  • When the shrimps are done cooking tip the entire pan into a large bowl, making sure to get all the butter and oil in there. Repeat until all the shrimps are cooked.
  • Add the Grandma's Salt Mix to the bowl and toss the shrimps around. Serve immediately and with lots of paper towels.
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