This shrimp dish was delicious , easy and cooked up in about 15 minutes. First thing you’ll want to do is buy the shrimp. I go to a local fish store and ask for Mexican White Shrimp and then I ask what size they have . I usually buy the largest ones they have which this time were under 16, which is sort of perfect, anywhere from 15 – 20 per pound is what you want. I bought 1 lb. and had them cleaned and de-veined. Very easy so far right? I had 16 beautiful cleaned shrimp. This is beautiful served over any rice, orzo, or any pasta. This time we ate them alone as a sort of side dish . Served over rice or pasta this makes a wonderful entrée. The whole thing cooked up so fast and the prep was nothing, really. Beautiful sautéed shrimp with spices.
*inspiration for this recipe came from my new favorite cookbook “The Pollan Family Table” which I highly recommend.
1/2 cup extra-virgin olive oil
4 large cloves garlic, sliced into thin slivers
1 1/2 teaspoon sweet paprika ( just not hot paprika) now you can use 1/2 teaspoon of smoked paprika and I didn’t have it so I just used plain paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle-chile pepper, or to taste if you’re not a fan. I love this flavor and it gave it a little kick. Next time I am using 1/2 teaspoon of this
1/2 – 3/4 teaspoon of Kosher Salt , and I think next time I will use 3/4 teaspoon of salt
1/8 teaspoon of freshly ground black pepper–a few grinds of the mill
1 – 1 1/2 lbs. of shrimp ( anywhere from 15 to 20 per pound) peeled and deveined
* 2 tablespoons finely chopped Italian parsley–I didn’t have in the house but if I did I would have used it ( makes it look prettier and adds a nice little flavor)
In a large skillet, heat the oil over medium-heat until it shimmers. Add the garlic and cook until it is soft, about 4 minutes. Don’t Burn the Garlic!!! lower the heat if you have to .
I also lay my shrimp out on paper towels so my shrimp isn’t wet. I like it to be dry when I start.
In a small little bowl combine the paprika, cumin, ground chipotle, 1/2 teaspoon salt, 1/8 teaspoon pepper.
Raise the heat to medium-high and add the shrimp in one-layer. Cook until the shrimp just turn pink and start to curl up, about 3 – 4 minutes, then flip the shrimp and cook until just opaque, at least 2 minutes more, you’ll have to be careful not to overcook but you don’t want to undercook either. You can give a little cut into one if you’re not sure. I pretty much can feel the shrimp and know when they are done but it doesn’t always work and sometimes you just need to cut into it.
Remove the pan from the heat. I transferred the shrimp to a plate and added some of the flavored oil to the shrimp, sprinkle with parsley and squeeze a little lime!! That’s it.
Now if you are adding rice you’ll probably want a little more of the flavored oil on it.
Obviously you can play with spices, using smoked paprika will give it a smokier flavor . More chipotle will give it more kick. You can even add a little cayenne pepper. However you do it, it is delicious and very quick to prepare.