MERKEN SHRIMP

"Cocina" is a column about Latin American food -- some of my favorite stuff -- by Maricel Presilla of The Miami Herald. This shrimp recipe calls for a Chilean spice called merken, but you can substitute smoked paprika mixed with a little ground cumin. This is the last in a week of recipes from food editors around the country.

Ingredients

1 lb. medium shrimp, shelled and deveined but with tails on

Freshly ground pepper

Salt to taste, depending on the saltiness of the merken

2 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

1 can (28 oz.) whole peeled tomatoes, drained and chopped

1 tablespoon merken or 2 teaspoons smoked hot Spanish paprika (preferably Peimenton de la Vera) plus ½ teaspoon ground cumin

1 cup dry white wine or beer

1 tablespoon orange juice

Finely chopped cilantro

Directions

Rinse shrimp and pat dry. Place in a bowl and season with salt and pepper. Let rest at least 5 minutes.

Heat the oil over medium heat in a large skillet until it sizzles. Add the garlic and saute until golden, about 40 seconds. Add the tomatoes and cook 8 minutes.

Stir in the merken and cook about 1 minute. Pour in the wine and orange juice and cook for 2 or 3 minutes. Add the shrimp and cook until curled and rosy, about 3 more minutes. Garnish with cilantro.

Makes 6 servings.