Shrimp Mark Bittman's Way

Monday, November 12, 2012

First, let me just say that I am completely obsessed with Mark Bittman's cooking. I can really credit his book "How to Cook Everything" with teaching me how to cook. I have both editions thank you very much. How sad is that? And though I own many other cook books, his are the only ones that I use regularly. Somehow, every single recipe that I have ever made from his book has always come out.

This one is one of my favorites's. Without further adue,

Shrimp "My Way"  from Mark Bittman's How to Cook Everything

1/2 cup extra virgin olive oil
3-4 garlic cloves garlic cut into slivers
1 1/2 to 2 pounds of shrimp peeled, deveined, rinsed and dried
Salt and pepper to taste
1 tsp ground cumin
1 1/2 tsp fresh paprika (recipe calls for spicy but I used smoked)
Mixed fresh parsley for garnish ( I omitted as did not have any on hand)

1) Preheat broiled and adjust rack so that it's as close to heat as possible.
2) In a large oven proof skillet ( I use le creuset cast iron, warm oil over low heat. There should be enough oil to cover the bottom of the pan. Add garlic to oil and cook till golden for a few minutes.
Raise heat to medium high and add the shrimp, salt, pepper, cumin and paprika. Stir to blend and immediately place under broiler . Cook shaking pan once or twice and stirring if necessary but generally leaving shrimp undisturbed, until they are pink all over and the mixture is bubbly. This will take about 5 to 10 minutes depending on heat of broiler and the size of your shrimp. Garnish with parsley and serve.

We like these with a side of brown rice and string beans. These are also awesome as a party appetizer.

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