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Shrimp My Way

With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.

  • yield: Serves 4

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Ingredients

  • 1/4 extra-virgin olive oil
  • 3 or 4 large cloves garlic, cut into thin slivers
  • 2 teaspoons ground cumin
  • 2 teaspoons spicy paprika
  • 16 large shrimp, peeled
  • Coarse salt
  • Cayenne pepper, to taste
  • 1/4 cup minced parsley leaves
  • 1 tablespoon freshly squeezed lemon juice, or sherry vinegar, to taste

Directions

  1. Step 1

    Combine the oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high.

  2. Step 2

    Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley.

Source
Martha Stewart Living, July/August 1999

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