Mark Bittmans Famous Spicy Shrimp Recipes

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Mark Bittman's Shrimp In Green Sauce image

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.

Provided by Mark Bittman

Categories dinner, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cloves garlic, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
1/3 cup stock (shrimp, fish or chicken) or white wine or water

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.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it's fresh. If it doesn't taste vibrant and smoky, it's time to buy more.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 1/2 to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
Lemon wedges

Steps:

Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 1124 milligrams, Sugar 0 grams, TransFat 0 grams

SHRIMP IN SPICY LIME SAUCE

Shrimp in Spicy Lime Sauce image

From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won't take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely."

Provided by JackieOhNo

Categories Lime

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup lime juice (3 or 4 limes)
1/4 cup sugar
1 tablespoon salt (to taste)
2 tablespoons canola oil or 2 tablespoons grapeseed oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes (to taste)
1 1/2 lbs peeled shrimp or 3 lbs head-on unpeeled shrimp
minced cilantro (to garnish)

Steps:

In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chili flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

SHRIMP MY WAY

Shrimp My Way image

With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 extra-virgin olive oil
3 or 4 large cloves garlic, cut into thin slivers
2 teaspoons ground cumin
2 teaspoons spicy paprika
16 large shrimp, peeled
Coarse salt
Cayenne pepper, to taste
1/4 cup minced parsley leaves
1 tablespoon freshly squeezed lemon juice, or sherry vinegar, to taste

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.

MARK BITTMAN'S FAMOUS SPICY SHRIMP

MARK BITTMAN'S FAMOUS SPICY SHRIMP image

Categories Shellfish

Yield 1 pound

Number Of Ingredients 8

Ingredients

2-3 cloves of garlic, minced
salt to taste
a pinch of cayenne
1/2 Tbsp paprika
1/2 Tbsp Spanish paprika
1 Tbsp olive oil
1 Tbsp lemon juice
1 lb. cleaned shimp

Steps:

Use the side of a knife (or a mortar and pestle) to make a paste from a couple of minced garlic cloves with some salt. Add the other ingredients and stir into until combined. Add the shrimp to the bowl and cover the shrimp with the pasty mixture (can use your hands). Grill or broil the shrimp for about 2 minutes on each side and serve with lemon wedges.

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