Sautéed Shrimp With Garlic and Saffron
Published October 5, 2013
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup olive oil
3 sliced garlic cloves
1 ½ pounds peeled shrimp
1 teaspoon smoked paprika
1 teaspoon ground cumin
pinch of saffron
GARNISH
Parsley
Nutritional analysis per serving
1 gram carbs; 274 milligrams cholesterol; 272 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 205 milligrams sodium; 35 grams protein
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 ¼ cup olive oil in a large skillet over medium-low heat.
- Step 2
Add 3 sliced garlic cloves, and cook until golden.
- Step 3
Stir in 1 ½ pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
- Step 4
Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Private Notes
Comments
This was very tasty. Adding a spritz of Meyer lemon juice really amped the flavor.
Made with 1 lb shrimp, for two. Used seasonings slightly reduced. Added spinach after garlic, added juice of half a lemon. Served over less than half pound fresh linguini. Excellent, a repeat. Next time will use full amount of seasonings.
Quick, easy and flavorful, a great go-to recipe for shrimp. Due to the smokiness of the cumin and paprika, pair it with a salad or slaw with a bright citrus note for a nice balance.
Can you serve this as a cold appetizer?
We enjoyed this recipe. First of all it was quick to compile and cook. Best of all the spice combination was excellent. I would make this again and again!
Easy and excellent flavor.