Wednesday, May 5, 2010
Shrimp, My Way - How to Cook Everything, Mark Bittman
One of my favorite dinners! Or, as Bittman says, (yes we operate on a last-name basis) "This recipe is so good it makes people go nuts". David prefers fresh-ground cumin (photo 2). Also, for other Bittman enthusiasts, there is a new iphone app available "How to Cook Everything...On the Go" it includes the entire cookbook, shopping lists, quick dinners, and Bittman's picks. We served this with broiled asparagus (over which I always add grated reggiano) and brown rice (I keep forgetting to wait for the starch before I snap the photo - sorry!)
Prepared by: David
Serves: (I buy 3/4 lb shrimp for 2 )
You will need:
1/2 cup extra virgin olive oil (I used 1/4 cup)
3 or 4 big cloves garlic, cut into slivers (I used 4)
1 1/2 to 2 pounds shrimp, in the 20 to 30 per pound range, peeled, rinsed, and dried(I used 26/30 ct)
salt and pepper to taste
1 teaspoon ground cumin
1 1/2 teaspoons fresh spicy paprika
minced fresh parsley leaves for garnish
Prep:
1. Preheat the broiler and adjust the rack so that is as close to the heat source as possible.
2. Very gently, in a large, broad oven-proof skillet or baking pan, warm the olive oil over low heat. There should be enough olive oil to cover the bottom of the pan; don't skimp. Put the garlic in the oil and cook for a few minutes, still over low heat, until it turns golden..
3. Raise the heat to medium-high and add the shrimp, salt, pepper, cumin, and paprika. Stir to blend and immediately place under broiler. Cook, shaking the pan once or twice and stirring if necessary, but generally leaving the shrimp undisturbed, until they are pink all over and the mixture is bubbly. This will take from 5 to 10 minutes, depending on the heat of the broiler.(mine cooked really fast!) Garnish and serve immediately.
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