Shrimp, Mark's Way

By Mark Bittman and Sam Sifton

Shrimp, Mark's Way
Grant Cornett for The New York Times
Total Time
30 minutes
Rating
4(138)
Comments
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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.

Featured in: Feast in the South

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Ingredients

Yield:8 servings
  • ½cup olive oil
  • 2tablespoons slivered garlic
  • 1tablespoon pimentón or paprika
  • 1tablespoon cumin
  • 3 to 4pounds shrimp, in the 20-to-30-per-pound range, peeled or not
  • Kosher salt and pepper
  • Chopped parsley
  • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

299 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 40 grams protein; 510 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

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Ratings

4 out of 5
138 user ratings
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Comments

Dick

Made this as a main course and served over white rice cooked in chicken broth with a dollop of butter. Also added a few red pepper flakes and sliced scallions... Delicious!

LaraChick

I have made this recipe 100s of times, it never disappoints and is always yummy. I've redirected the seasoning to chicken with great results. Just watch the cook time on the shrimp. In one of Bittmans cookbooks you saute the shrimp for a couple of minutes and then put the pan under the broiler to finish. Either way yum!

roz jaffe

Great easy dish. Wonderful taste. Used smoked paprika, very flavorful. I also put the pan under broiler but will finish on stovetop next time.

Michael

Question: do you eat the head, or remove all outside casing? I saw Andrew Zimmern eat the head, as he would, but I would too if it adds flavor or experience to the meal. Thank you, Mike

Katie

Found this recipe many months into the End Times. When it’s been a particularly hard day, I make this with some sort of starch as a side. Lovely, easy, tastes like it took more work than it did, and healthy-ish. It usually takes less time to cook than it says, and I’ve reduced the oil quite a bit too.

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