Sauteed shrimp with spice rub

When we leave the marina on a Friday after work, we often don’t reach an anchorage until well past 7pm. Although we could prepare a meal underway, usually we just like to enjoy being out on the water for a bit and winding down from the week. So on Friday night we typically favor lighter, simpler fare that is easy to prepare.


Most Friday night meals are accompanied with Rosemarie Diamante bread from the Essential Baking Company (we buy it at our local QFC.)  We usually also boil a half-pound of frozen Edamame (soy beans in pod) that we buy at Uwajimaya in Bellevue. Recently, we’ve started eating more shrimp, and came up with a simple recipe that fit our Friday night dinner style perfectly.


1.       Use 10-12 shelled, deveined, uncooked shrimp per batch

2.       Heat a tablespoon or so of olive oil on medium to high heat

3.       Sprinkle shrimp with spice rub. We used Nantucket Off-Shore Rasta Rub on the first batch and Dragon Rub on the second batch.

4.       Sauté, spice rub side down, for about a minute

5.       Sprinkle the other side with spice rub as the first side books

6.       Sauté the other side for about another minute

7.       Serve with wedges of fresh lemon


We use a variety of spice rubs, some that we make ourselves. One of our favorite recipes is Moroccan Spiced Chicken with Rosemary Oil. We also make blackened seasoning from one of Paul Prudhomme’s cookbooks. The Nantucket rubs are convenient to have on hand and have wonderful flavors. We particularly like boneless, skinless chicken breasts coated with their Rasta Rub and grilled.







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