A well executed sautéed shrimp is one of those cooking techniques you’ll take with you throughout life and gets easier and more exciting to customize along the way. This shrimp dish has enough flavor to be served on its own or on top of your favorite grain or pasta (we like it with couscous). Enjoy!
Work Time: 10 Minutes
Hang Time: N/A Minutes
- ¼ of a cup of extra-virgin olive oil
- 3 cloves of sliced garlic
- 1 ½ pounds of fresh peeled shrimp
- 1 tsp of smoked paprika
- 1 tsp of ground cumin
- Add your olive oil and sliced garlic to your Big Pan over medium-low heat and cook until golden brown. You’ll want to keep a close eye on this as garlic tends to burn the very second you look away from it – it should only take about 1 minute to get nice and fragrant.
- Stir in your peeled shrimp, paprika and cumin and cook, flipping once or twice, until the flesh of the shrimp is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp this will usually take 4 to 5 minutes.
A nice alternative to paprika and cumin would be a few fresh squeezes of lemon juice with your garlic and a small tab of butter. You can also add a dash of white wine and serve over pasta.
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