Shrimp my way

Yield: 4 servings

Measure Ingredient
¼ cup Extra-virgin olive oil
3 larges Garlic cloves - (to 4); cut thin slivers
2 teaspoons Ground cumin
2 teaspoons Spicy paprika
16 larges Shrimp; peeled
Salt; to taste
Cayenne pepper; to taste
¼ cup Minced parsley leaves
1 tablespoon Freshly-squeezed lemon juice or
Sherry vinegar; to taste

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. 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. Serves 4.

Cuisine: "Mexican" Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 149 Calories (kcal); 14g Total Fat; (84% calories from fat); 5g Protein; 1g Carbohydrate; 36mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Bittman Converted by MM_Buster v2.0n.

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