Yes, I said, “Big Ass Shrimp”. 
I was given this recipe by a friend a few years ago, like about 10 years age. Well, just like I do with most of the great recipes I get, I whip them up a few hundred times then, POOF! The recipe is forgotten. Or more likely played out.
Then few weeks ago I was invited to my girlfriends house for dinner and for some crazy reason I wanted to bring something different to the dinner table… what did I remember…I remembered that BAS recipe. Now I began to search for it. I am so happy that I had placed the recipe in a binder. About 10 years ago I did manage to create a binder for all my favorite recipes, and was able to remember where the binder was, now this was truly amazing.
So I prepared the dish and brought it over to my friends house and guess what…BAS was a great hit…so go ahead prepare this dish for guests or better yet just for yourself…
Ingredients:
Olive Oil
1 pound of clean jumbo shrimp
4 medium scallions
3 garlic cloves
plum tomatoes, about 4 medium diced – long skinny tomatoes is best to use
2 medium Jalapeno peppers – clean seeds out, if using fresh
1 teaspoon anise seeds
1 teaspoon cumin seeds
1 teaspoon oregano
salt and pepper to taste
In a nonstick skillet, toast anise and cumin seeds. Remove from pan and set aside. In olive oil, saute garlic and chopped scallions for about 2 minutes. Add tomatoes and peppers and all seasonings. Cook until tomatoes are soft. Add in shrimp, stirring occasionally until shrimp turn pink: just a few minutes will do it…Serve over rice cooked with cilantro in the water and lime wedges on the side.
I did not serve over rice…just placed shrimp in a nice bowl and placed lime around the dish and served it as an appetizer…it was sooooo good…choice is yours…Hope you enjoy this BIG ASS SHRIMP dish.
mb