Shrimp "scampi" from How to Cook Everything: Simple Recipes for Great Food (page 324) by Mark Bittman

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Notes about this recipe

  • lorloff on August 16, 2020

    I am updating my note. In my most recent version of this great dish I doubled the garlic and cooked it very slowly on low as Bittman recommends in lots of oil. I left in the both the cumin and the hot paprika. I used israeli hot paprika not spanish smoked paprika. I used almost a ½ cup parsley and vinegar de Jerez and it was perfect. I did not marinate the shrimp in advance. That step was not needed.

  • lorloff on January 01, 2014

    This was a hit. I left in the paprika ans cumin, used 2t smoked sweet Spanish paprika and 1t agridulce spanish paprika. I marinated the shrimp fro 2 hours in 2 heaping T garlic the cumin and the paprika. used lemon pepper. Added 1/3 the fresh parsley at the en d of cooking and passed more as a garnish

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