The Simplest & Best Shrimp is how Mark Bittman describes this recipe in his cookbook “How to Cook Everything”.
Is it the simplest and best?
Clocking in at less than 15 minutes and using just a few spices, these shrimp are definitely easy to prepare and quite delicious. I served the shrimp over fragrant Saffron Rice and added a touch of elegance, color and flavor with a dotting of Sriracha sauce.
Extra virgin olive oil
2 large garlic cloves, chopped
300g shrimp, peeled and deveined
Flaky sea salt
Freshly ground black pepper
1/2 teaspoon ground cumin
3/4 teaspoon hot paprika
Flat-leaf parsley, chopped
1. Pour enough olive oil into a large skillet to cover the bottom. Set the pan over low heat, warm the oil, add the garlic, and cook until it turns golden.
2. Increase the heat to medium-high and add the shrimp. Sprinkle with some sea salt and pepper; add the cumin, and the paprika. Stir and continue to cook, turning the shrimp over a couple of times, until they are pink and the mixture is bubbly, about 5 minutes.
Garnish with the parsley and serve immediately.
Serves 2 (doubles or triples easily)
Recipe from Mark Bittman via Couscous & Consciousness
1 cup basmati rice
2 cups chicken stock
1 tablespoon butter
1 tablespoon dried onion flakes
1/2 teaspoon salt
1 pinch saffron, crumbled
1. Rinse the rice and drain.
2. In a medium size saucepan, add the rice and remaining ingredients.
3. Bring to a boil, cover and reduce heat.
4. Simmer for 15 minutes or until stock is absorbed and rice is tender.
5. Fluff with fork and serve.
Recipe from Food.com
Charlie Oxford’s self-titled album, released last month, is full of soulful, bluesy songs with moody, introspective lyrics.
“Waiting For” is the record’s opener and a sure sign that good things are about to happen in the next 10 tunes.
Check out Charlie Oxford on his Website, where you can learn of upcoming US tour dates and buy the music.