The other day, I had some fancy schmancy shrimp recipe planned. Only I had forgotten to get some key ingredient at the grocery store. Since it was a weeknight and my brain had been all used up at school that day, I didn’t have anything left to try and become creative with a substitution. And then I remembered a really simple saute of shrimp from:
|The Minimalist Cooks Dinner|
There are a couple of riffs on the recipe in the book, including a Scampi style and an Asian style. But I had just bought a cute tin of smoked paprika on the sole basis that I love all religious art, so the Spanish-style was it. This was quite tasty, completely easy, perfect for a weeknight!
- 1/3 cup extra-virgin olive oil
- 3 or 4 big cloves of garlic, cut into slivers
- 1 t. ground cumin
- 1 t. paprika
- 2 pounds unshelled shrimp
- salt and fresh ground pepper to taste
- 1/4 cup chopped fresh parsley leaves
In a 10-12 inch skillet, combine the oil and the garlic. Turn the heat to medium and cook until the garlic begins to sizzle. Add the cumin and the paprika. Stir, and turn the heat to medium-high, and the shrimp and season with salt and pepper.
Cooking stirring occasionally until the shrimp are all pink, but no longer because you don’t want to evaporate their juice. Turn off the heat, add the parsley and serve.