Aimer faire plaisir à ceux qu'on aime

Ingredients

• 5 ml (1 tsp.) smoked paprika
• 5 ml (1 tsp.) cumin seeds, crushed
• 5 ml (1 tsp.) coriander seeds, crushed
• 30 ml (2 tbsp.) brown sugar
• Zest and juice of 1/2 lemon
• 20 to 24 large raw shrimps, deveined
• 30 ml (2 tbsp.) butter
• 2 garlic cloves, crushed
• 2 green onions, finely chopped
• 12 cherry tomatoes, cut in 2
• 8 thin slices (170 g or 2/3 cup) Pied-De-Vent 
• 30 ml (2 tbsp.) fresh cilantro, chopped 
• Salt and freshly ground pepper

Preparation

In a small bowl, mix smoked paprika, cumin and coriander seeds, brown sugar, salt and pepper. Add the lemon juice and zest and mix to form a paste. Rub shrimps with this preparation and set aside in the refrigerator for about an hour.

In a pan, melt butter and cook shrimps on high for 1 to 2 minutes until golden. Transfer shrimps to another dish, set aside and keep warm.

In same the pan, add garlic, onions and tomatoes. Cook 2 to 3 minutes until they are coloured and softened. Place shrimps in the pan. Add the Pied-De-Vent and cook a few seconds until melted. Serve with fresh cilantro.