Spanish-Style Shrimp
- â…“ cup extra virgin olive oil
- 3 or 4 big garlic cloves, cut into thin slivers
- 1 teaspoon ground cumin, or to taste
- 1 teaspoon paprika, or to taste
- 2 pounds unshelled shrimp, in the 15- to 20-per pound range
- Salt and freshly ground black pepper
- ¼ cup chopped fresh parsley leaves
Instructions:
Much of the flavor of shrimp can be lost in the cooking, especially when you’re grilling or broiling, which allow the juices exuded by the shrimp to escape.
- Combine the oil and garlic in a 10- or 12-inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle. Add the cumin and paprika. Stir, raise the heat to medium-high, and add the shrimp, along with some salt and pepper.
- Cook, stirring occasionally, until the shrimp are all pink, no longer; you do not want to evaporate their liquid. Turn off the heat, add the parsley and serve.