Posts Tagged ‘obama’

Obama Shrimp

Tuesday, February 3rd, 2009

shrimpEveryone should have a few dishes they can make just from things they keep stashed in their pantries.  Case in point, the night of the last presidential election, I was glued to the television all day long and hadn’t shopped for dinner.  I had some frozen shrimp, so I decided to check in with Mark Bittman, whose ingredient lists are usually pleasingly brief.  He has a recipe in his book How to Cook Everything, called “Shrimp My Way,” that he says people go nuts for, and which, besides the shrimp, only needed garlic, a few spices, and olive oil.  Being keen on things people go nuts for, I decided to try it out.  Needless to say, it is fantastic, especially on top of roasted Yukon Gold potatoes, or with a baguette, a nice green salad, an IPA or a nice Torrontes, and OBAMA!!!!

Bittman calls for hot paprika, but I like to use hot smoked paprika — it adds a little extra zazz, and who couldn’t use a little zazz? I buy frozen uncooked shrimp, peeled and cleaned but with the tails on, which is the only way to fly.  Most shrimp you buy will have been frozen previously anyway, so why not buy them that way and have them whenever you want them?  To defrost just put them in a colander and run them under cold water for about 10 minutes.

1/2 cup olive oil
3 or 4 large cloves garlic, sliced
1 1/2 to 2 lbs shrimp
Salt and freshly ground black pepper
1 tsp ground cumin
1 1/2 tsp hot smoked paprika
minced fresh parsley or cilantro and lemon wedges to garnish

1. Preheat the broiler to its highest temperature, and adjust the rack so that it is as close as possible to the heat source.
2. Very gently warm the olive oil over low heat in a large, broad, ovenproof skillet or baking pan. My Le Crueset tarte tatin pan is perfect — heavy, and with 2 handles! A cast iron skillet would also be perfect. 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.
3. Raise the heat to medium-high and add the shrimp, salt, pepper, cumin, and paprika. Stir to blend, and then place immediately 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 minute depending on the heat of your broiler. Garnish and serve immediately.