When we first heard about the concept of Cumin Fried Shrimp, we were totally sold. This idea is genius, simple and something that you must try and eat... now!
One time, while I was living in France, I had my friend Max come visit for the weekend. He had been in Kenya with his dad working for a medical mission and was passing through on his way back to the US. While there, he won a tennis match against a fellow doctor. The doctor gave him some cash and said, spend it on a nice meal in Paris.
Max, graciously, decided to share it with me and took me to one of the best meals I have ever eaten in my life. Actually, it wasn't the food so much, but that the wine paring was incredible. Each wine was fantastic, more memorable than the food which was also, memorable. It was also the wine pairing that introduced me to orange wine from the Lazio region of Italy, but that is another story.
When I said the food the was memorable,
📖 Recipe
Cumin Fried Shrimp
- Yield: Serves 6
Description
When we first heard about the concept of Cumin Fried Shrimp, we were totally sold. This idea is genius, simple and something that you must try and eat... now!
Ingredients
- ⅔ cup olive oil, divided
- 5 large garlic cloves, slivered
- 2 lbs. shrimp, 20 to 30 per pound, peeled
- 2 tsp. MarnaMaria Turkish Cumin
- 1 tsp. Spanish paprika (optional)
- 1 tsp. salt
- ½ tsp. ground black pepper
- freshly chopped flat leaf parsley for a garnish
Instructions
- Heat ⅓ cup olive oil in a large skillet over low heat. Make sure you have enough olive oil to cover the bottom of the pan.
- Add the garlic and let cook until it turns golden, about two minutes.
- In a large bowl, combine the remaining olive oil, cumin, paprika, salt and pepper.
- Add the shrimp and mix, making sure to coat the shrimp evenly.
- Raise the heat in the skillet to high, wait 20 seconds and then add the seasoned shrimp being sure to spread them out in an even layer.
- Let the shrimp cook one minute per side or until they are pink and fully cooked through.
- Garnish with parsely and serve immediately using the infused olive oil as a sauce.
Notes
We recommend serving over our recipe for Saffron Rice.
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