Garlic Shrimp, Yucatecan Style

Name: Garlic Shrimp, Yucatecan Style
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: Chopped fresh cilantro leaves for garnish; 4 plum tomatoes, cored and sliced; 24 large shrimp or about 1 pound smaller shrimp, peeled; 24 large shrimp or about 1 pound smaller shrimp, peeled; Salt and black pepper to taste; Salt and black pepper to taste; 10 garlic cloves, thinly sliced; ¼ cup extra virgin olive or other oil; ¼ cup extra virgin olive or other oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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 or any other relish or salad. Rice is also good, as are French fries.

Ingredients

¼ cup extra virgin olive or other oil
10 garlic cloves, thinly sliced
Salt and black pepper

Americas
United States
Mexico
Connecticut
Dinner
Fish course
Gluten-free
Pescatarian
Summer

Method

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.
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