SHRIMP MY WAY
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- 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.
SPICY GRILLED SHRIMP
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it's fresh. If it doesn't taste vibrant and smoky, it's time to buy more.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
- Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 1124 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP, MARK'S WAY
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
Categories quick, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
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
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTéED SHRIMP WITH GARLIC AND SAFFRON
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 7
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, and cook until golden.
- Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 0 grams, TransFat 0 grams
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- In a small saucepan, boil the vinegar with the shallot until evaporated, 3 minutes. Add the cream and simmer over moderate heat until reduced by half. Remove from the heat. Whisk in 4 tablespoons of the butter, 1 tablespoon at a time; return to the heat when the sauce gets cool but do not boil. Season with salt and cayenne.
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