The Recipes

Iron-Skillet Shrimp

Well, dangit... there's no story here.  Just good food.

Iron-Skillet Shrimp


- 1 dried cascabel chile pepper
- 1/3 of a 14.5-oz. can of white beans, drained
- 2 cloves garlic, minced
- 1/3 of a 14/5-oz. can of tomato sauce
- 1 T. tomato paste
- splash of seafood, chicken or vegetable stock
- 4-5 shrimp, peeled and de-veined
- 2 sprigs of oregano, leaves stripped and torn
- 1/2 lemon, zested
- olive oil
- salt
- pepper

In a cast iron skillet, heat 1-2 T. of olive oil.  Add the chile pepper.  Once the chile starts to sizzle and pop, Add in the garlic and stir quickly, then add in the beans.  Add the tomato paste, stir, and let it simmer for 1-2 minutes.  Season with salt and pepper.  Next, add the tomato sauce and stock.  Once that comes to a simmer, submerge the shrimp and let them cook for 2-3 minutes on the first side until they turn pink and start to curl.  Turn and cook 1-2 minutes longer.  Remove from the heat and garnish with the oregano and lemon zest.