Tuesday, December 09, 2008

Shrimp, His Way

The "His" referring to the master of simple deliciousness, Mark Bittman (who in his
"How To Cook Everything" calls it Shrimp, My Way). I made this recipe out of the book last night for some friends as a quick appetizer, and it received much praise and even a couple of "oohs" and "aahs". Try it at your next gathering (it would be perfect at a tapas party), preferably washed down with copious amounts of dry rosé like in the pic!
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Shrimp, My Way
from Mark Bittman's "How To Cook Everything"

1/2 cup olive oil
4 or 5 big cloves garlic, thinly sliced
1-1/2 to 2 pounds shrimp, 20-30 count, peeled, rinsed, and dried
salt and freshly ground black pepper to taste
1 teaspoon cumin
1-1/2 teaspoons smoked Spanish paprika
minced parsley leaves for garnish (optional)

1-Preheat broiler and set rack as closely as possible to heat

2- Very gently, in a broad, oven-proof skillet, warm the oil over low heat. There should be enough oil to coat the bottom of the pan; don't skimp. Put the garlic in the oil and cook over low heat until it starts to turn golden.

3- Raise the heat to medium-high and add the shrimp, salt and pepper, cumin, and paprika. Stir to blend and immediately place under the broiler. Cook, shaking the pan once or twice and stirring if necessary, but generally leave the shrimp undisturbed, until they are pink all over and the mixture is bubbly. This will take from 5-10 minutes. Garnish and serve immediately.
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one year ago today @ E.D.T.: Cooking Up a Story at Gaining Ground Farms!

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