CookTeaser

Adapted from Mark Bittman in the New York Times

A CookTale

Cathie announced “It’s Broccoli for me tonight”. That left me to my own devices. Pasta was out, no need for 38 carbs in 2 ounces. In the morning’s New York Times, Mark Bittman’s Minimalist column seemed to hold the answer, and all the required ingredients were either in the fridge or in the garden.
One thing about MB, his recipes are always simple and always reliable. As was the case for his “Spicy Shrimp Salad With Mint”.
Full of flavor and non-fattening.

INGREDIENTS for 1 serving

9 to 10 Raw Shrimp in the 15-to-30-a-pound range, peeled
1/4 Cup of EVOO
Salt & freshly ground Black Pepper
1/2 tsp of Cayenne, or to taste
1 tsp of Paprika
1 tsp minced Garlic
3 Cups of Baby Arugula
1/2 Cup of Mint Leaves
1 TB of Lemon Juice.

METHOD

1. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat.
2. Put the shrimp in a medium bowl, drizzle with the EVOO & sprinkle with Salt & Pepper. Add the Cayenne, Paprika, & Garlic, & stir to combine.
3. When skillet smokes, add the Shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The Shrimp are done when opaque & firm, about 2 minutes.
4. Toss together the Arugula & Mint in a large bowl. Add the Shrimp with its pan juices & the Lemon Juice. Toss to combine; the hot Shrimp should wilt the greens slightly.
5. Serve immediately.