Adventures Recipes

Thursday, January 26, 2006

Spanish-Style Shrimp

Spanish-Style Shrimp
adapted from The Minimalist Cooks Dinner by Mark Bittman
1/4 cup extra-virgin olive oil
4 big garlic cloves, cut into thin slivers
1 teaspoon ground cumin, or to taste
1 teaspoon smoked Spanish paprika, or to taste
2 pounds shrimp (31-40 per pound range or larger)
Salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley

1. Combine the olive oil and the garlic in a 12-inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle. Add the cumin and paprika. Stir, raise the heat to medium-high and add the shrimp, along with salt and pepper to taste.
2. Cook, stirring occasionally, until the shrimp have all turned pink, you do not want to evaporate the liquid. Turn the heat off, add the parsley, and serve with some crusty bread for dipping.


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