Essentials: Fast Food, Bittman's Way, with Shrimp Recipe
In the past few months Mark Bittman's shrimp "my way" has become one of my favorite emergency or late-in-the-week meals. This superfast dish is good with a vegetable, on top of rice, or over angel hair pasta.
In the past few months Mark Bittman's shrimp "my way" has become one of my favorite emergency or late-in-the-week meals. This superfast dish is good with a vegetable, on top of rice, or over angel hair pasta.
- Carbohydrate 0.23226 g
- Cholesterol 0 mg
- Fat 27.1169175776032 g
- Fiber 0.055125 g
- Protein 0.0935025 g
- Saturated Fat 3.73621876071545 g
- Serving Size 1 1 Serving (198g)
- Sodium 40.1800000015521 mg
- Sugar 0.177135 g
- Trans Fat 0.749094002101495 g
- Calories 241 calories
Step-by-step
- Preheat the broiler and slip an oven rack into the closest possible position.
- Warm the olive oil very gently in a large, broad, ovenproof skillet or baking pan. There should be enough olive oil to cover the bottom of the pan; don't skimp.
- Put the garlic in the oil and cook for a few minutes, still over low heat, until it turns golden.
- Raise the heat to medium-high and add the shrimp, salt, pepper, cumin, and paprika.
- Stir to blend and immediately place under the broiler.
- Cook, shaking the pan once or twice and stirring if necessary, but generally leaving the shrimp undisturbed, until they are pink all over and the mixture is bubbly. This will take from 5 to 10 minutes, depending on the heat of your broiler.
- Garnish and serve immediately.
My Go-To Weeknight Meal: Bittman's Speedy Shrimp
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and – most importantly – delicious. That’s why Mark Bittman’s shrimp recipe has become a lifesaver. It’s not just fast; it's incredibly flavorful and adaptable. This isn't your average shrimp scampi; it's a bold, slightly spicy dish that satisfies even the pickiest eaters in my family. The best part? Clean-up is a breeze!
I often find myself craving this meal on those crazy-busy evenings when I’ve barely had a moment to myself. The beauty of this recipe lies in its simplicity. There's no need for fancy ingredients or complicated techniques. Just a few pantry staples and fresh shrimp are all you need to create a restaurant-quality dish in a matter of minutes. The vibrant colors of the shrimp, the fragrant spices, and the rich olive oil create a culinary experience that far surpasses its speed and ease of preparation. I usually serve it over a bed of rice, but it's equally fantastic with quinoa, couscous, or even a simple green salad.
The Versatility Factor: One of the things I love most about this recipe is how adaptable it is. Sometimes I add a splash of white wine to the pan for extra depth of flavor. Other times, I throw in some chopped cherry tomatoes or bell peppers for added color and nutrients. My kids particularly love it when I add a squeeze of lemon juice at the end. The possibilities are endless!
Beyond the Weeknight: This isn't just a weeknight warrior; it's also perfect for impromptu gatherings with friends. It's impressive enough to serve guests but requires minimal fuss, allowing me to enjoy their company instead of being stuck in the kitchen. I often double or even triple the recipe when I’m entertaining. It’s a crowd-pleaser that never fails to impress.
Tips and Tricks from a Busy Mom's Kitchen: To save even more time, I often prep the garlic and measure out the spices ahead of time. This allows me to throw the meal together in under 15 minutes on those exceptionally hectic days. Having the shrimp already peeled and deveined is also a major time-saver. I highly recommend buying pre-peeled shrimp to streamline the process. And don’t be afraid to experiment with different spices. A dash of cayenne pepper adds a nice kick, while a sprinkle of oregano provides a more Mediterranean flair.
The Bottom Line: Mark Bittman’s shrimp recipe is more than just a recipe; it’s a testament to the power of simplicity and efficiency in the kitchen. It's a reliable go-to for those nights when you need a delicious, healthy, and quick meal. It has become a true staple in my kitchen, and I highly recommend adding it to yours.
Ingredients you will need:
- Salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- 1/2 cup extra-virgin olive oil
- 3 big cloves garlic, cut into slivers
- 1 1/2 pounds shrimp, in the 20-30 per pound range, peeled and deveined
- 1 1/2 teaspoons fresh spicy paprika
- Minced fresh parsley leaves for garnish
Enjoy!
