Let’s face it. Shrimp scampi is delicious. Butter, butter, and more butter. (Kerrygold, of course! – There’s no other way to go about this).
Shrimp is pretty great too. Oh, and so is the soft and slithery goodness of baked spaghetti squash, slathered in butter.
…but cilantro and cumin are also some of the very simple culinary wonders of the world.
I’m not a fan of “Mexican” food per se, but definitely adore the sensual experience of fresh cilantro, and occasionally cumin. And, I was inspired to create a few “scents” of cumin in the kitchen this week by an earlier trip to a southwestern cantina in town for a fundraiser.
Cumin Scented Shrimp Scampi
1 large spaghetti squash
1 Tbs. Kerrygold butter
1 lb. frozen, pre-cooked shrimp (fresh is great too, if you have amazing coastal access)
3/4 tsp. dried oregano
2 tsp. cumin seeds
sea salt and pepper
juice of 1 lime
1 bunch of cilantro, chopped
Preheat oven to 425 degrees. Halve the squash and scoop out the seeds. Place the two halves back together and wrap in foil. Bake for 60-90 minutes, or until super soft. Cool. Scoop out the squash “noodles” and reserve.
In a large skillet, melt the butter over medium heat. Add shrimp and all seasonings. Sauté until golden brown. Finish with a bit of lime juice.
Serve shrimp, divided among 3 plates, over squash and garnished with cilantro.