Source: Mark Bittman, How to Cook Everything
- 0.5 c extra-virgin olive oil
- 3 or 4 big cloves garlic, cut into slivers
- 1.5 to 2 lbs shrimp, in 20-30/lb range, peeled, rinsed, dried
- salt and fresh ground pepper, to taste
- 1 tsp ground cumin
- 1.5 tsp fresh spicy paprika
- minced fresh parsley leaves for garnish
Preheat broiler and adjust rack so it is as close to heat source as possible.
Very gently, in a large, broad ovenproof skillet or baking pan, warm olive oil over low heat. There should be enough olive oil to cover the bottom of pan; don't skimp. Put garlic in oil and cook for a few minutes, still over low heat, until it turns golden.
Raise heat to medium-high, and add shrimp, salt, pepper, cumin, and paprika. Stir to blend and immediately place under broiler. Cook, shaking pan once or twice and stirring if necessary, but generally leaving shrimp undisturbed, until they are pink all over and mixture is bubbly. This will take from 5 to 10 minutes, depending on broiler heat. Garnish and serve immediately.
I changed the title: Bittman calls this recipe: Shrimp, My Way. He also provides a "Scampi" variation (his quotes), which doesn't use the broiler, omits the cumin and paprika, and adds 1 tbs lemon juice, dry sherry, vinegar, or white wine 30 seconds before the end. Another variation follows the Scampi version but adds a couple small dried chilies, roughly chopped peel of one orange, and orange juice instead of lemon juice or whatever.
I just sauté the garlic and shrimp, not bothering with the broiler. (My oven/broiler is rarely worth the trouble, anyway.) It may be better his way, but it's very good my way, almost no work, and easier to make sure you don't overcook the shrimp.