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Epicurious

Garlic Shrimp, Yucatecan Style

I ate this by the Gulf of Mexico, in a place with pink and avocado-green walls, a mariachi, and an outside shower. It tasted just as good last winter in Connecticut. Serve this, if you like, with Cebollas Curtidas (page 615) or any other relish or salad. Rice is also good, as are French fries.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1/4 cup extra virgin olive or other oil
10 garlic cloves, thinly sliced
Salt and black pepper to taste
24 large shrimp or about 1 pound smaller shrimp, peeled
4 plum tomatoes, cored and sliced
Chopped fresh cilantro leaves for garnish

Preparation

  1. Step 1

    Put the oil in a skillet large enough to hold the shrimp and turn the heat to medium. Add the garlic and cook, stirring occasionally, until it turns brown and crisp, about 10 minutes; do not burn. Sprinkle with salt and remove.

    Step 2

    Raise the heat to high and add the shrimp, along with a sprinkling of salt and pepper. Cook, turning once or twice, until pink and firm, about 5 minutes. Put the shrimp and oil on a platter and garnish with the garlic, tomatoes, and cilantro. Serve hot.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsMexicanLatin AmericanShrimpShellfishSeafoodGarlicRoot VegetableVegetableStarterMainDinnerGluten FreeNut FreeDairy FreeKetoOne-Pot MealsEasyWeeknight Meals5 Ingredients or FewerSauteCookbooks
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