Last-Minute Sort-of Spanish Shrimp

  1. Put the olive oil in a skillet just big enough to hold the shrimp in one layer and turn the heat to low.
  2. Add the garlic and adjust the heat so that it barely sizzles; when it colors nicely, add the saffron, chipotle and cumin, and stir for a minute or so.
  3. (All of the seasonings can be adjusted to taste.)
  4. Add the shrimp and season well.
  5. Raise the heat a bit and cook, turning once or twice, until firm, 5 minutes or less depending on their size.
  6. Garnish and serve.

olive oil, garlic, saffron, ground cumin, threequarters, salt, parsley

Taken from cooking.nytimes.com/recipes/12503 (may not work)

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