SAUTEED SHRIMP WITH MOROCCAN SPICES (for four)
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
4 cloves garlic, crushed
6 tablespoons extra-virgin olive oil
2 teaspoons paprika
1-1/2 teaspoons cumin
½ teaspoon ground ginger
two good pinches cayenne
4 to 6 tablespoons chopped cilantro or parsley
1. Toss the shrimp with the salt, pepper and sugar in a medium bowl.
1. Heat the garlic in the oil until the aroma rises. Stir in the spices and throw in the shrimp. Add the cilantro or parsley, and fry quickly. Stirring, for no more than 2 to 3 minutes, until the shrimp turn pink and are just cooked through.
adapted from Claudia Roden, The New Book of Middle Eastern Food