PALEO | WHOLE30 | DAIRY-FREE | GLUTEN-FREE
At any given moment, I have at least one ingredient obsession. This time last summer, it was figs (let’s be honest, it’s always figs). A few weeks ago, it was tahini. Right now, it’s this spice mix made by East Nashville Spice Company.
I’m usually not a huge spice mix fan — they’re usually expensive and not as versatile as individual spices. But last weekend, I was feeling particularly lazy, and my sweet friend Hensley was coming over for dinner.
I had promised grilled shrimp, and especially since this was my first time cooking for Hensley, I wanted to make them really good. As I was picking out my shrimp, this cute little jar caught my eye. The mix had no anti-caking agents or preservatives or any other grossness that is usually mixed into spice mixes.
I decided that I would buy the little jar, and I would love it, and it would become my new shortcut. I didn’t know that I’d like it, but I put it in the universe that this would be so.
Little did I know…. I’d become obsessed.
It’s savory, warm, and simply delicious on everything I’ve tried so far: eggs, salad dressing, shrimp, chicken, veggies, oh my. It’s a winner.
Here are the ingredients:
Garlic, Toasted Onion, Black Pepper, Oregano, Rosemary, Marjoram, Turmeric, Coriander, Nutmeg, Paprika, Celery Seed, Sea Salt, Ancho Chili Pepper, Lemon Peel, and Essential Oil of Lemon.
I hope you live in Nashville because it’s a great place. And you can find the spice mix at any of these stores.
If you don’t, it might be hard to find this spice mix. If that’s the case, and you say pretty please, I’ll send you a jar (I’m talking to you Mira!). It’s that good. It’s ship-to-your-friends good. They also have a “heat” version, which seems like it’d be perfect for a bloody Mary.
spice mix, three ways
Thanks to the versatility of the spice mix, this recipe creates a complete, beautiful summery meal out of 6 simple ingredients. The spice mix does triple-duty, creating flavor continuity between each of the meal’s components.
Shrimp Marinade: It serves as a flavor booster for a simple 2-ingredient shrimp marinade: Whisk together olive oil and some spice mix and let those bad boys sit for about 30 minutes at room temperature.
Potato Seasoning: For the potatoes, it serves as a delicious seasoning. I’ve gotten hooked on this one-two method of potato wedge prep: It makes them crispy on the outside and soft and creamy on the inside. Just slice, boil, toss in olive oil (or duck fat, if you’re feeling fancy) and seasoning, and bake then broil for ultimate crispiness.
Salad Dressing: Finally, a small pinch of the spice mix adds a punch of flavor to my standard lemon vinaigrette.
The beautifully spiced, juicy shrimp, crispy baked potato wedges, and refreshing green salad come together to be a seriously flavorful summer meal. Enjoy with people you love. ❤ This recipe serves two — double as necessary.
- Large pot
- Baking sheet
- Nonstick pan, grill pan, or grill*
*If you’re going to grill, I recommend putting these shrimp on some skewers.
- 1 lb. wild-caught shrimp, peeled and deveined
- 4 medium-sized organic red potatoes
- juice of 1 lemon
- 1 cup+ olive oil
- 4 cups organic spring mix
- 1/4 cup. East Nashville Spice Company Original Spice Mix (or other natural spice mix of choice)
- Preheat your oven to 425.
- Marinate your shrimp: Mix together about 1/2 cup of olive oil and 2 tbsp. of the spice mix. Plop in the shrimp and set aside (leave at room temp).
- Prep your potatoes: Wash, scrub, and slice into wedges. Place wedges in a large pot and cover them completely with cold water. Bring the water to a boil, and allow potatoes to boil for a few minutes, until you can easily stick a fork through them. Drain potatoes. Prep a baking sheet with aluminum foil.
- Bake your potatoes: Lay potatoes on your prepared baking sheet and drizzle olive oil all over them. Sprinkle 2 tbsp. of the spice mix over the potatoes and toss to coat. Bake 15 minutes, until the undersides are starting to get golden. Toss the potatoes around and set your broiler to 500. Toss every minute or so, until your potatoes are nice and crispy. Remove from heat and and toss with a little salt. (Trust me, this is worth it!)
- Make your dressing: Combine lemon juice, 1/4 cup olive oil, and about 1/2 tbsp. spice mix in a small bowl or cup. Salt and pepper to taste. Set aside.
- Sautee or grill your shrimp: Heat a nonstick pan or grill pan over medium-high heat. Place shrimp down and allow to cook for 2-3 minutes, until totally pink with a nice sear on them. Turn over and cook on the other side for 1-2 minutes.
- Toss salad: Toss spring mix with dressing and serve!
saucy 7th ingredient
I highly recommend serving this meal with Tessamae’s Chesapeake Mayo! Use it as a dip for both the shrimp and potatoes.