Getting spices today is as easy as taking a stroll to our local grocery store, but that wasn’t always the case. In fact, there was a time when spices were worth more than gold!
During the Middle Ages, it has been said that:
- one pound of ginger was worth a sheep
- one pound of mace was worth three sheep or half a cow
- one sack of pepper was said to be worth a man’s life
Luckily, this dinner is far more affordable, but still worth its weight in gold.
- 1 pound raw jumbo or extra-large shrimp, peeled and deveined
- 2 tablespoons gin or water
- 1 tablespoon minced garlic
- 1 tablespoon grated peeled fresh ginger
- 1 1/2 teaspoons light brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric, rounded
- 1/4 teaspoon ground cloves
- 2 tablespoons canola oil, divided
- 1/8 teaspoon fine sea salt
- 1 1/2 tablespoons fresh lemon juice, divided
- 2 1/2 ounces baby lettuce mix (about 5 loosely packed cups)
- Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.
- Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.
- Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp and serve.
Serves 4. Serving Size 4oz shrimp and 1 and ¼ cup lettuce.
This recipe comes from Cooking Light!