Shoot, this recipe is just too easy! A grand total of seven ingredients. The hardest part is finding smoked paprika (but you can’t substitute the regular kind).
A word on shrimp. My husband and I have often chat with the woman who staffs the fish counter at our local market, and we eat seafood at least once a week. They sell shrimp there, both raw (shell on) and cooked. In an adjacent case, they sell bags of frozen shrimp. Guess what: it’s all the same shrimp. The bulk shrimp are shipped to the store in large bags, and they’re frozen. For the fresh shrimp, they’re thawed in-store.
|Cleaned and ready|
Stir in the other ingredients and cook, turning the shrimp once or twice, until the shrimp are pink—just a few minutes.
Serve over rice/pasta. Garnish with parsley if you like.
See? Told you it was easy. One bonus: the combination smells wonderful even before you start cooking!
|Coming November 22nd|
|A New York Times bestseller!|