I am an oxymoron — a figureof speech by which a locution produces an incongruous, seemingly self-contradictory effect, as in “cruel kindness” or “to make haste slowly.” according to the dictionary and this is what I feel like these days. I love food and eating different things yet I seem to constantly get into a rut of eating the same thing over and over again. These two acts are just not congruent. I can eat the same thing for lunch for weeks on end, it’s easy, it’s mindless and if I like or love something I will make it over and over again rarely thinking even about what I’m eating or preparing to take to work with me everyday.
This is what I have done with these damn BAM Shrimp. They are so easy and they appeal to my need to ease up on carbs during the winter — okay this particular winter — because I’ve been lazy and my activity level has been plummeting. To combat my inactivity I need to take it easy on carbs or those damn little critters will shamelessly turn into fat and though I can definitely enjoy the meals I’ll be bloated and miserable as the number on the scale slowly creeps me into a depression.
It’s not fair, this getting older, having to watch what you eat. Though I have never counted carbs I have in the last year tried really hard to not eat that lovely soft and crusty loaf of bread or that bowl of cream laden pasta. If you are struggling with the same things I seem to be consider this a gift from me to you. Though I’m certain I’m not the one to have discovered this particular way of eating shrimp I am posting it here to share with you.
I discovered Emeril Lagasse’s BAM Creole Seasoning mix quite some time ago and have recently been putting it on everything. Maybe I’m missing New Orleans where the spicy foods abound or maybe I’m being lazy and just putting it on everything (like in my previous post Bam Cup of Soup) because the seasoning punch in this mixture seems to make up for the lack of fat and carbs, no matter. This little treat is so simple and quick it makes for a perfect weeknight meal.
BAM Shrimp
- 1 bag of deveined shrimp (thawed and peeled leaving the tail on)
- 2 tablespoons or more of the BAM Seasoning
- 1-2 tablespoons flour
- 2 tablespoons butter (to fry)
- 1 + 1 tablespoon canola oil (1 added to butter in the pan so that it the butter doesn’t burn and 1 for the shrimp)
- Sprinkle of salt
Thaw the shrimp and toss with the seasoning, flour and 1 tablespoon of oil, let this sit while the pan heats up (about medium heat) melting the butter and mixing with the oil in the pan. Lay the seasoned shrimp in the hot pan in one layer and let these babies sizzle for 2 – 3 minutes. Turn them over and cook for a couple of minutes more until they are opaque. Quickly transfer to a bowl and serve with a wedge of lemon, seasoning with a little salt and serve. Don’t forget to scrape up the fried bits of seasoning (with the butter) and add that to the shrimp.
These are so yummy you won’t miss the pasta… at least not for today.