Pan Grilled Shrimp With Sumac Sauce
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt2 tbsps
Coconut Oil (plus more)3 stalks
Spring Onion110 g
Chicken4 tbsps
Unsalted Butter (1/2 stick cold)2 tsps
Sumac1 tsp
Red Pepper FlakeDirections:
1
Watch how to make this recipe
2
Sprinkle the shrimp with salt and pepper
3
Place a grill pan over medium heat and heat the oil
4
When the oil is hot, par cook the shrimp by placing them in a single layer across the grill slats and cook for 1 1/2 minutes
5
Flip and cook for 30 to 45 seconds
6
The shrimp will start to turn pinkish white
7
Take them out of the pan before the tails curls
8
Place them aside and cook the rest
9
Add more coconut oil as needed
10
In the same pan, add a little more coconut oil and grill the whites of the spring onions until golden brown on both sides, 1 to 2 minutes total
11
Remove from the pan and allow to cool prior to cutting into bite-size pieces
12
Deglaze the pan by adding the stock and stirring to pick up any browned bits in the pan
13
Whisk in the butter
14
Once completely melted, add the sumac and red pepper flakes, and simmer until it reduces by a third, about 3 minutes
15
Add the shrimp back into the pan along with the sliced spring onion greens and the grilled spring onion pieces
16
Toss to coat and allow the shrimp to warm through, but do not overcook!