Last-Minute Sort-of Spanish Shrimp


  • ¼ cup olive oil
  • 1 teaspoon chopped garlic
  • 1 pinch saffron
  • 1 dried chipotle, left whole
  • 1 teaspoon ground cumin
  • Three-quarters to one pound shrimp, peeled or not
  • Salt and pepper
  • Chopped parsley and lemon wedges for garnish
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      445 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 46 grams protein; 365 milligrams cholesterol; 456 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings, or more with pasta or bread


  1. Put the olive oil in a skillet just big enough to hold the shrimp in one layer and turn the heat to low. Add the garlic and adjust the heat so that it barely sizzles; when it colors nicely, add the saffron, chipotle and cumin, and stir for a minute or so. (All of the seasonings can be adjusted to taste.)
  2. Add the shrimp and season well. Raise the heat a bit and cook, turning once or twice, until firm, 5 minutes or less depending on their size. Garnish and serve.

15 minutes, tops

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