Pan Grilled Shrimp with Sumac Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 27
- Cholesterol
- 217
- Sodium
- 360
- Total: 20 min
- Active: 20 min
Ingredients
1 1/2 pounds shrimp (size 16 to 20), peeled and deveined
Salt and pepper
2 tablespoons coconut oil, plus more
3 stalks spring onions or scallions, green tops thinly sliced and bottom white half sliced in half lengthwise
4 ounces chicken or seafood stock
4 tablespoons (1/2 stick) cold unsalted butter
2 teaspoons sumac
1/8 teaspoon red pepper flakes
Directions
- Sprinkle the shrimp with salt and pepper. Place a grill pan over medium heat and heat the oil. When the oil is hot, par cook the shrimp by placing them in a single layer across the grill slats and cook for 1 1/2 minutes. Flip and cook for 30 to 45 seconds. The shrimp will start to turn pinkish white. Take them out of the pan before the tails curls. Place them aside and cook the rest. Add more coconut oil as needed.
- In the same pan, add a little more coconut oil and grill the whites of the spring onions until golden brown on both sides, 1 to 2 minutes total. Remove from the pan and allow to cool prior to cutting into bite-size pieces. Deglaze the pan by adding the stock and stirring to pick up any browned bits in the pan. Whisk in the butter. Once completely melted, add the sumac and red pepper flakes, and simmer until it reduces by a third, about 3 minutes. Add the shrimp back into the pan along with the sliced spring onion greens and the grilled spring onion pieces. Toss to coat and allow the shrimp to warm through, but do not overcook!
Cook’s Note
If you can't find sumac, just use the zest of a lemon.