cumin shrimp

The night the first TFP bottle was created happened to be on the same night that I made this cumin shrimp then smothered it with Tonga 1.0. It was inspired by a shrimp and grits night in Atlanta back in June of 2020, absolutely heavenly. This cumin shrimp dish is healthy, made with simple ingredients and takes 20 minutes from start to finish. Here’s how you make it:

PREP

1. Heat the olive in a pan

2. Add the cumin seeds

3. Very shortly after, add the diced onions and sauté for 3 minutes

4. Add minced garlic, shrimp and spices and sauté for 2 minutes

5. Add brown sugar and continue to sauté for 1 minutes

6. Add the cilantro, sauté for another 30 seconds, turn off your stove top and add the lime juice

SERVE

Over white rice with Tonga hot sauce dotting the rice, 1 dot per square inch.

Ingredients

• 1.5 lbs peeled or unpeeled med-large sized shrimp (thawed)

• 0.5 cup finely diced shallots or onions

• 1 tsp of minced garlic

• 0.5 cup juice of a lime

• 0.5 cups finely chopped cilantro

• 1 tsp cumin seeds or 0.5 tsp cumin powder

• 0.5 tsp black pepper

• 0.5 tsp sea salt

• 1 tsp brown sugar

• 3 tbsp extra version olive oil

• 1 pouch of the Good & Gather 90 minute rice