OLYMPUS DIGITAL CAMERA Shrimp, sauteed shrimp with caraway seeds 3


2 pounds extra-large shrimp (21 to 25 per pound) peeled, leaving the last section of the shell and the tail intact, deveined, rinsed under cold water and patted dry with paper towels

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon sugar

2 garlic cloves, minced

1-1/2 teaspoons caraway seeds, ground coarsely with a mortar and pestle

3 tablespoons olive oil



1. Toss the shrimp, salt, pepper and sugar together in a medium bowl.

2. Heat the oil in a large heavy skillet over high heat until smoking. Add the shrimp and toss over high heat for 2 to 3 minutes only, just until shrimp are pink, have curled and feel springy to the touch. Add the garlic and caraway seeds and toss. Remove from heat and serve immediately.


adapted from Gourmet Magazine, September, 1998


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