Last-Minute Sort-of Spanish Shrimp
- 1/4 cup olive oil
- 1 teaspoon chopped garlic
- 1 pinch saffron
- 1 dried chipotle, left whole
- 1 teaspoon ground cumin
- Three-quarters to one pound shrimp, peeled or not
- Salt and pepper
- Chopped parsley and lemon wedges for garnish
- Put the olive oil in a skillet just big enough to hold the shrimp in one layer and turn the heat to low.
- 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.
- (All of the seasonings can be adjusted to taste.)
- Add the shrimp and season well.
- Raise the heat a bit and cook, turning once or twice, until firm, 5 minutes or less depending on their size.
- Garnish and serve.
olive oil, garlic, saffron, ground cumin, threequarters, salt, parsley
Taken from cooking.nytimes.com/recipes/12503 (may not work)