Recipe: West Indian Shrimp

WEST INDIAN SHRIMP

1 1/2 pounds shrimp, cooked, drained and peeled
2 tablespoons olive oil
1 tablespoon Angostura bitters
1 teaspoon dried chervil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon cumin seed
1/4 teaspoon saffron
1/2 cup grated Parmesan cheese
hot cooked rice (for serving)

In an oven-safe skillet, heat olive oil until it smokes. Quickly saute shrimp.

Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly browned.

Serve with rice.

Servings: 6
Source: Elizabeth Powell