Mark Bittman calls this “The simplest and best shrimp dish: Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. ,,, It’s good with bread, over rice, tossed with pasta or stuffed into tacos.”
The Hungarians make more than 200 versions of paprika. American supermarkets rarely stock anything but sweet (sometimes smoked) paprika. For this recipe we recommend “half-sharp” paprika, available from The Spice House in Evanston, IL.
1/3 cup extra virgin olive oil, more if needed
3 or 4 large cloves of garlic, cut into slivers
About 1 ½ pounds shrimp, 20 to 30 per pound, peeled, rinsed and dried
Salt and freshly ground black pepper
1 ½ tsp hot paprika
Chopped fresh parsley for garnish
Source: “How To Cook Everything” by Mark Bittman, John Wiley & Sons, 2008.
Created with the Personal Edition of HelpNDoc: Full-featured Help generator