Pan-Seared Shrimp with Ethiopian Spices
A flavorful and spicy dish that combines the richness of butter with the zesty flavors of Ethiopian cuisine. Serve as a main course or as a snack.
Ingredients
- ●12 Shrimppeeled and deveined
- ●4 tablespoons Butter, unsalted
- ●2 teaspoons Ethiopian Berbere spice mix
- ●1/4 cup Fir needlesfresh or dried
- ●2 tablespoons Zesty lemon juice
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
Heat a skillet over medium-high heat.
- 2
Melt 2 tablespoons of butter and add the Ethiopian Berbere spice mix. Stir to combine.
- 3
Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- 4
Remove the shrimp from the skillet and set aside.
- 5
Add the remaining 2 tablespoons of butter to the skillet and stir in the fir needles.
- 6
Cook for 1-2 minutes, or until the fir needles are fragrant.
- 7
Stir in the zesty lemon juice and season with salt and black pepper.
- 8
Return the shrimp to the skillet and toss to coat with the sauce.
- 9
Serve the shrimp hot, garnished with additional fir needles if desired.