Mark Bittmans Famous Spicy Shrimp Food

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Mark Bittman's Shrimp In Green Sauce image

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

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

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

SHRIMP BURGERS

Shrimp Burgers image

You can make a burger out of anything, as most home cooks know; the challenge is in choosing a central element that delivers superior flavor and texture. Shrimp, like scallops, contain a high amount of natural gelatin, which allows you to incorporate a considerable amount of flavorings without worrying about the burger falling apart. If you purée just a portion of the shrimp, leaving the rest - along with the flavorings - just roughly chopped, you produce a good-textured burger with powerful flavor. Feel free to vary the heat, reducing or increasing the amount of chile. And as with any burgers, these can be seasoned pretty much according to your whim. No grill? Go ahead and pan-fry these burgers with a little bit of oil over medium-high heat.

Provided by Mark Bittman

Categories dinner, quick, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large clove garlic, peeled
1 dried or fresh chile, stemmed, seeded and deveined, or more to taste
1 1-inch piece ginger, peeled and roughly chopped
1 1/2 pounds peeled shrimp, deveined if you like
1/4 cup roughly chopped shallots, scallions or red onion
1/4 cup roughly chopped red or yellow bell pepper, optional
Salt and pepper
1/2 cup cilantro leaves, or to taste
Neutral oil, like corn or canola, as needed
Toasted buns, optional
Lime wedges or ketchup for serving

Steps:

Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

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

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

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

SHRIMP IN SPICY LIME SAUCE

Shrimp in Spicy Lime Sauce image

From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won't take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely."

Provided by JackieOhNo

Categories Lime

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup lime juice (3 or 4 limes)
1/4 cup sugar
1 tablespoon salt (to taste)
2 tablespoons canola oil or 2 tablespoons grapeseed oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes (to taste)
1 1/2 lbs peeled shrimp or 3 lbs head-on unpeeled shrimp
minced cilantro (to garnish)

Steps:

In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chili flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

SHRIMP ALLA MARINARA

Shrimp alla Marinara image

This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.

Provided by Julia Moskin

Categories dinner, quick, appetizer, main course

Time 25m

Yield 5 or 6 servings

Number Of Ingredients 7

Ingredients

8 tablespoons extra-virgin olive oil
8 whole garlic cloves, peeled and lightly crushed
2 1/2 pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8 fresh basil leaves, torn into small pieces (optional)
2 tablespoons minced fresh Italian parsley

Steps:

Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

PEANUT NOODLES WITH SHRIMP

Peanut Noodles With Shrimp image

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Salt
3 limes
1/3 cup peanut butter, chunky or smooth
1 tablespoon sugar
2 tablespoons nam pla (fish sauce)
12 to 16 ounces rice noodles (not vermicelli)
2 tablespoons peanut oil
1 pound raw shrimp, peeled
1 bunch scallions, sliced
2 grated carrots (about 1 cup)
2 tablespoons chopped garlic
1 minced fresh hot chile, like jalapeño or Thai, or more to taste
Freshly ground pepper
1/2 cup chopped fresh cilantro, mint or Thai basil

Steps:

Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
When water comes to a boil, put noodles in pot; remove from heat.
Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams

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Mark Bittmans Famous Spicy Shrimp Food

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

SHRIMP BURGERS

SPICY GRILLED SHRIMP

SHRIMP IN SPICY LIME SAUCE

SHRIMP ALLA MARINARA

PEANUT NOODLES WITH SHRIMP

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