Mark bittman improvises with what he has on hand in his pantry.
Put the olive oil in a skillet just big enough to hold the shrimp in one layer: turn the heat to low and add the garlic , adjusting the heat so it barely sizzles . When the garlic colors nicely, add the saffron, chipotle and the cumin, stirring for a minute or so.
Add the shrimp and season well with salt and pepper, raising the heat a bit. Cook until firm, turning once or twice , until shrimp are firm (about 5 min).
Garnish with parsley and lemon and serve.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 381 | ||
Calories from Fat: 160 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 344.7mg | 106 % | |
Sodium 376.4mg | 13 % | |
Potassium 523.2mg | 14 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.1g | ||
Protein 47g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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