Photography
julia calleo
my lavender blues
Spiced Blueberry Shrimp
Has anyone seen 45 Years? Well if you haven’t, don’t. And if you have, please tell me that you too have decided to now dedicate your life to collecting cats and repelling the opposite sex as best as you can.
Even though I don’t really have much of a problem with that last part, I am now going to try EXTRA hard to keep the filthy paws off my silky draws.
And by silky, I mean oversized, cotton & extra holey.
*Real Life*
But here’s to food for keeping me young, full, and maybe not always healthy, but at the very least, happy.
Spiced Blueberry Shrimp. Interesting……… Right? I was skeptical at first until my dad presented this drool worthy crustacean to me a couple of weeks ago on a high density polyethylene (plastic) platter.
And let me tell you, it was “all that and a bag of potato chips”. Snap, snap, snap.
Blueberry juice marinated with a flare of Indian spice, garlic powder & some cayenne to really turn it up a notch and reach new flavor levels that you haven’t ever experienced before. And want to know the best part? It is so incredibly easy, the spices do all the work leaving you with very little maintenance.
Can you say last minute game-day appropriate ten times fast? I can’t, but this dish can.
Recipe Notes:
If you can’t find straight up blueberry juice, you can use the blueberry-pomegranate juice that both Trop 50 & Pom have.
The longer you marinate the shrimp, the sweeter they will be. So if you aren’t into your shrimp being sweet cut marinating time in half.
Serve naked or with cocktail sauce….. but I always recommend cocktail sauce because the majority likes it (granted these are excellent without it).
- 2 lb Shrimp deveined and shells removed (except for tail)
- 16 oz blueberry juice
- ½ lemon squeezed
- 1 tbsp garlic powder
- 2 tsp garam masala
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1 tbsp olive oil + more for sauté
- First take your shrimp in a large bowl or ziplock bag and add your blueberry juice. Shake or stir and place in fridge for 8-24 hours. The longer it marinates the sweeter it will be.
- Once shrimp is done marinating, remove from marinade and pat off with a paper towel. In a bowl add your shrimp, lemon juice, garlic powder, garam masala, cayenne pepper, salt & 1 tbsp olive oil. Mix together until shrimp is evenly coated.
- On a grill pan (or out on a grill over medium high heat) Add a little bit of oil to prevent sticking and then add your shrimp (without over crowding pan or grill) Cook about 2 minutes on each side (total 3-4 minutes if they are medium sized shrimp, 2-3 minutes if they are small, 4-5 minutes if they are larger shrimp) and remove from heat. Serve warm or at room temperature. Optional cocktail sauce for dipping.
Blueberry shrimp I have never tried – and so I did with this recipe and it turned out to be really really great. Thanks for the recipes and good humor.
Yay! That makes me heart happy, glad it turned out!!! No problem. I’ll try to keep the humor up as long as the alcohol never runs out 😉
Thanks Michelle! Hope you’re following me there, and you should subscribe and follow me on here as well (girls gotta hustle, right!?) Hope you enjoy!!!
Saw this pic on instagram, love your feed! But glad I found your site, because your commentary is hilarious. These looks delicious, can’t wait to try!