Last-Minute Sort-of Spanish Shrimp
- Total Time
- 15 minutes, tops
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 1teaspoon chopped garlic
- 1pinch saffron
- 1dried chipotle, left whole
- 1teaspoon ground cumin
- Three-quarters to one pound shrimp, peeled or not
- Salt and pepper
- Chopped parsley and lemon wedges for garnish
Nutritional analysis per serving (2 servings)
448 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 46 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
Private Notes
Comments
Watch the video. Mark addresses the ingredients and doesn't follow the recipe exactly. He sorta makes it up as he goes. Whatever you do will turn out great.
Just a little confused .... Photo shows tomatoes & name indicates smoked paprika, but neither are mentioned in the recipe -- is a correction forthcoming?
After watching the video and hearing Mr. Bittman saying he was too lazy to peel the shrimp, I did cringe a bit. I used red Argentine shrimp; shells do add a considerable amount of flavor so I used a shears and cut them up the back to devein them. I just can't abide the thought of consuming shrimp poop! I used cumin, pimenton and saffron, plus red pepper flakes for heat. I served it with my own rice pilaf. Absolutely delicious!
I made it as per recipe as no gambas al ajillo I've eaten in Spain (and that's dozens, if not hundreds of times) includes tomatoes. And I sliced my 4-5 cloves of garlic as I figured they wouldn't brown as fast/burn in the hot oil. Pretty good otherwise -- fast and easy. Think the parsley and lemon are essential. And the crusty bread for dipping, which is almost the best part.
This was terrific! Important: WATCH THE VIDEO, because it strays significantly from the recipe (in a good way). I did not measure but would guesstimate that I used about 1 tsp of smoked paprika, 1/2 tsp cumin, healthy pinch of saffron, and about 1/4 tsp red pepper flakes, with two cloves of garlic and the juice of one lemon. Served with brown rice to soak up all the nice sauce.
Forgot to include in my note: I too added tomatoes -- 1/2 large tomato, chopped coarsely.
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