Shrimp – Salty & Spicy Style – All Phases
Serving size: 4
- 2 lb. small shrimp, uncooked and in the shell
- ½ tsp. sea salt
- 6 generous pinches of mixed spices (fennel, coriander, cumin and chili) lightly crushed
Directions: Leave the shells on the shrimp if you wish. Remove the shrimp heads. Get a nonstick wok or frying
pan very hot, and then add the sea salt and spices. Toast and toss around for about 30 seconds before adding the shrimp. Add shrimp and shake vigorously and toss. The salt and spices will stick and encrust themselves to the shrimp. After a minute or two the shrimp will have cooked, changed their color and should be very tasty and crunchy. You can eat them with the shells on or off.
Count: 8 oz. Dinner Protein, 1/8 tsp. sea salt
