FLORENCE FABRICANT’S CUMIN SHRIMP (for four)
8 tablespoons (1 stick) unsalted butter
2 teaspoons ground turmeric
1-1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-1/2 teaspoons salt
juice of 2 lemons
1-1/2 pounds large shrimp, shelled and deveined
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1. Preheat the broiler.
2. Melt the butter in a saucepan. Stir in the turmeric, cumin, coriander, salt and lemon juice.
3. Arrange the shrimp in a single layer in a shallow broiling pan. Spread the butter mixture over them.
4. Broil under high heat, turning once, until the shrimp are glazed and golden brown, about 3 minutes per side. Serve immediately.
NOTE: Florence served these, skewered on toothpicks, as appetizers. Here they’re served as a main course alongside couscous tabbouleh, hummus and toasted pita bread.
adapted from Julee Rosso and Sheila Lukins, The New Basics Cookbook