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