Hot Stuff for the Weekend! 

shrimpThis recipe was in Food & Wine magazine and is one of my favorites. Its quick and easy and it will make you look like a food channel pro!

I increased the amount of paprika, changed the ginger from powdered to fresh and omitted the parsley.

Another variation is to omit the olive oil and cook in ½ cup white wine, (That would be Cynthia’s choice – but it also makes the recipe lower in fat without losing the flavor).  My family likes spicy foods! I usually serve this with Gingered Coconut Rice. (Link for that recipe below)


  • ¼ cup extra virgin olive oil (or white wine)
  • 4 garlic cloves, minced
  • 1 TBSP sweet paprika
  • 1/2 TBSP ground cumin
  • 1 Tsp fresh grated ginger
  • ¼ Tsp cayenne pepper
  • 1 ½# large shrimp, shelled and deveined
  • Salt to taste


  • Heat olive oil or wine in a large skillet.
  • Add garlic, paprika, cumin, ginger and cayenne and cook over moderate heat, about 1 ½ minutes.
  • Add the shrimp and cook, stirring until they turn pink- about 2-4 minutes.
  • Season with salt.

Serve with Gingered Coconut Rice.  (Click for a link to recipe)

Click for a printable page:  Fiery King Prawns