SHRIMP, MARK'S WAY

Shrimp, Mark's Way image

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.

Provided by Mark Bittman And Sam Sifton

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
2 tablespoons slivered garlic
1 tablespoon pimentón or paprika
1 tablespoon cumin
3 to 4 pounds shrimp, in the 20-to-30-per-pound range, peeled or not
Kosher salt and pepper
Chopped parsley
Lemon wedges

Steps:

Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 0 grams, TransFat 0 grams