Total Time
20mins
Prep 20 mins
Cook 0 mins

I found this one in a "Best American Recipes" cookbook...I don't know if it really was one of the best recipes published in 2001, but it's really good! I had to approximate the prep time (I never really paid attention to how long it took), so let me know if I was way off.

Ingredients Nutrition

Directions

  1. Combine the oil and garlic in a very large skillet. Turn the heat to medium and cook until the garlic sizzles.
  2. Add the cumin and paprika. Stir, raise the heat to medium-high, then add the shrimp. Season with salt and pepper.
  3. Cook, stirring occasionally, until the shrimp are just pink (no longer!). Do not evaporate their liquid. Add parsley and serve with some good bread.
Most Helpful

5 5

So easy yet so good. I substituted Old Bay Seasoning for the ground cumin, but other than that made as directed. Thanks

5 5

WOW! What a fabulous recipe! This is perfect as an appetizer or as a course during a Spanish Tapas meal. Very quick, I would say it took me 10 minutes tops to make this, and that would include peeling the shrimp (e-z peel). I used smoked Spanish paprika and no parsley, we ate it too fast! Make sure you have bread to mop up the smokey garlic oil in the bottom. Thanks Aunt Cookie - this is a KEEPER!