Here is another recipe out of my cookbook, How to Cook Everything by Mark Bittman. We all really enjoyed this shrimp recipe. The Cumin in this gave the shrimp a southwestern flare and I loved the chunks of garlic in it. The ingredients are:
- 1/2 cup extra-virgin olive oil
- 3 or 4 big cloves garlic, cut into slivers (I used 4, YUM!)
- 1 1/2 to 2 pounds shrimp, in the 20 to 30 per pound range, peeled, rinsed, and dried
- Salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- 1 1/2 teaspoons fresh spicy paprika (I had regular paprika so I used that)
- Minced fresh parsley leaves for garnish
- Preheat the broiler and adjust the rack so that it is as close to the heat source as possible.
- Very gently, in a large, broad ovenproof 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.
- Raise the heat to medium-high and add the shrimp, salt, 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 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 your broiler. Garnish and serve immediately.