A Sarcastic Appetite


The Ten Minute Dinner: Paprika Shrimp
April 1, 2009, 9:59 pm
Filed under: Uncategorized

Paprika Shrimp

Hunger doesn’t suit me. In fact, I can get downright ugly. So there are nights when lunch seems like it was eons ago (and it probably was) and then somehow it’s 7pm and I’m ready to eat a Post-it Note. The silver lining? On nights like these, I always make the ten block pilgrimage from the office to one of my favorite places in Manhattan – the Grand Central Market – for peeled and deveined shrimp. They’re pricey, I know, but it means I can have dinner ready in about ten minutes. And it would be more like seven minutes if I didn’t dally around trying to open a bottle of wine. Because it’s that kind of night, remember? Anyway, the following recipe is adapted from one of Mark Bittman’s recipes, so you know it’s good.

Paprika Shrimp

Serves 2, with leftovers.

1/4 c. nice olive oil

3 cloves garlic, minced

1 lb. U20 shrimp (the big ones, in the “under 20” per pound range)

1 heaping tsp. cumin

1 heaping tbsp. paprika

Dash of red pepper flakes (optional)

Lots of salt and pepper

Minced flat leaf parsley to garnish

Heat the olive oil for a minute or two on low heat. Add the garlic and continue to cook for another couple minutes. Raise the heat to medium high and add the shrimp, cumin, paprika, red pepper flakes if you are using, and salt and pepper. Toss the shrimp in the pan to combine and add more paprika if you like. (I’m acting all nonchalant here, but I typically use about 2 tbsp. paprika, if not more. It’s an ungodly amount, I realize, but these things can’t be helped.) Let the shrimp loll around in the olive oil, tossing every few minutes. If you’ve got large shrimp, they should take about seven minutes to cook through – less, obviously, if they’re smaller. Serve with rice if you can be bothered, or roasted broccoli, or roasted brussels sprouts….

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