Sautéed shrimp gets taken to the next level with this perfect mix of herbs and spices.  The inspiration for this recipe came from the Maygu Polow recipe in a Persian cookbook I have (link below).  I just  wasn’t up for the elaborate rice dish that went with the original recipe.  Instead I cooked up the shrimp and served with simple dill rice.  You could easily make this a quick weeknight meal with a little quinoa or rice or go all out Persian feast with Sabzi Khordan, Shirazi Salad, Mast or Musir and Barbari Bread.

You’ll need:

• 2 tablespoons butter, oil or ghee
• 1 pound raw shrimp,  peeled and deveined
• 1 teaspoon lime zest
• 0.5 teaspoon turmeric
• 0.5 teaspoon ground coriander
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon sea salt
• 1 tablespoon fresh chopped cilantro (optional: extra cilantro for garnish)

To Make:

1. Heat two tablespoons oil in a wide skillet until very hot.  Toss shrimp with the mixture of lime zest, turmeric, coriander, cardamom, salt and cilantro.  Sear shrimp for 1 minute on each side until the shrimp change color.  Don’t overcook!

Inspired by Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies