Marks Shrimp Recipes

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

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

Mark Bittman's Shrimp In Green Sauce image

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

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

SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO

Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano image

Steps:

Turn on the broiler, and position the oven rack close to the heat.
Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1 garlic clove
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
2 tablespoons olive oil
Black pepper
1 1/2 pounds peeled shrimp
Chopped tomatoes, for serving
Crumbled feta, for serving

SPICY GRILLED SHRIMP

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

Spicy Grilled Shrimp image

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

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

SHRIMP MY WAY

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

Shrimp My Way image

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.

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

SHRIMP, MARK'S WAY

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.

Provided by Mark Bittman And Sam Sifton

Categories quick, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

Shrimp, Mark's Way image

Steps:

Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1/2 cup olive oil
2 tablespoons slivered garlic
1 tablespoon pimentón or paprika
1 tablespoon cumin
3 to 4 pounds shrimp, in the 20-to-30-per-pound range, peeled or not
Kosher salt and pepper
Chopped parsley
Lemon wedges

More about "marks shrimp recipes"

30 BEST SHRIMP RECIPES READY IN UNDER 30 MINUTES

From allrecipes.com
Author Carl Hanson
Published Apr 22, 2020

Simple Garlic Shrimp. Ready in less than 30 minutes. Get everything prepped and ready in advance because things come together fast. And don't be shy about the garlic!
Szechwan Shrimp. Ready in 20 minutes. This spicy number combines fresh shrimp with ginger, soy sauce, garlic, crushed red peppers, and ketchup.
Garlic Shrimp Linguine. Preps in 10 minutes, ready in 30. "Absolutely loved this dish," said GATERJEN. "This is a perfect weeknight dinner — very quick and easy!
Authentic and Easy Shrimp Curry. Ready in 20 minutes. "This is a home-style South Indian shrimp curry recipe from my husband's family," says RK.
Honey Walnut Shrimp. Ready in 30 minutes. This Hong Kong-style Chinese recipe stars crispy battered shrimp tossed in a creamy sauce. Top it off with sugar-coated walnuts.

Marks Shrimp Recipes

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO

SPICY GRILLED SHRIMP

SHRIMP MY WAY

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

SHRIMP, MARK'S WAY

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.

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