Garlic Soup W Shrimp Mark Bittman Recipes

GARLIC SOUP

Steps:

• Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
• Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
• Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
• Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
• In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.

SHRIMP, MARK'S WAY

Steps:

• Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
• Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
• Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Steps:

• Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
• Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

GARLIC SOUP W/ SHRIMP (MARK BITTMAN)

Steps:

• 1. Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon. 2. Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Place each piece of bread into a soup bowl. 3. After removing the bread, brown the cumin and paprika in the oil and add the stock. 4. When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place some of the browned garlic cloves atop the bread in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.

GARLIC SOUP WITH SHRIMP

Steps:

• Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.
• Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
• When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.

SHRIMP MY WAY

Steps:

• Combine the oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high.
• Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley.

SHRIMP WITH GARLIC

Steps:

• Combine the oil, garlic and red pepper flakes in an 8- 10-inch skillet and turn the heat to medium.
• When the garlic begins to sizzle and turns golden, add the shrimp.
• Cook, stirring, until the shrimp just turn pink and opaque, 2 to 4 minutes.
• Stir in the salt, garnish with parsley, and serve immediately, directly from the pan.

MARK BITTMAN'S FAST VEGETABLE SOUP

Steps:

• Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
• Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
• Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
• Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.