A Year-Round Guide to Franklin and Nantahala

1½ pounds medium shrimp, peeled and deveined ¼ teaspoon Kosher salt 1 teaspoon sugar 1 tablespoon chili powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon dried oregano

Madison County Championship Rodeo

1½ pounds medium shrimp, peeled and deveined ¼ teaspoon Kosher salt 1 teaspoon sugar 1 tablespoon chili powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon dried oregano

Rosemary and Goat Cheese Strata

1½ pounds medium shrimp, peeled and deveined ¼ teaspoon Kosher salt 1 teaspoon sugar 1 tablespoon chili powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon dried oregano

Spicy Shrimp

1½ pounds medium shrimp, peeled and deveined
¼ teaspoon Kosher salt
1 teaspoon sugar
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1½ tablespoons extra-virgin olive oil, divided
Lime wedges

Sprinkle shrimp with salt. Combine sugar, chili powder, cumin, coriander, and oregano. Coat the shrimp with the spice mixture. Heat a teaspoon of oil in a large, non-stick skillet over medium-high heat. Add half of shrimp and sauté several minutes until done. Do not crown skillet. Remove shrimp; add another teaspoon of oil and remaining shrimp. Place shrimp on a platter and serve with lime wedges.

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This story was published on Aug 05, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.