Shrimp with Smoked Paprika
Servings
2Serving size
about 4 ounces shrimp with sauceThis recipe can easily be multiplied and makes great leftovers served cold or reheated gently. Keeps well, tightly sealed and placed in the refrigerator, about 3 days.
Serve with Romano Grits or Plain Mashed Potatoes or Plain Mashed Potatoes – Low Sodium Version or Cilantro Lime Rice or Cilantro Lime Rice – Low Sodium Version
AND
Serve with Parmesan Squash. or Spinach and Garlic or Spinach and Garlic – Low Sodium Version or Parmesan Zucchini or Roasted Parsnips and Carrots
Serve with Cilantro Lime Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Root Vegetables
AND
Ingredients
| 1 tsp.. Unsalted butter |
| 2 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 2 Small Shallots, raw (minced) |
| 1 tsp.. Smoked paprika (or Chilean merken) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 2 tsp.. Lemon juice |
| 1/8 tsp. Salt |
| 1 Tbsp White wine (or dry sherry) |
Instructions
Add the garlic and shallot. Cook gently over medium heat. Stir frequently and don't let the shallot or garlic brown.
When they are soft, add the paprika and cook for about 2 minutes.
Add the shrimp and cook for about 8 minutes, until the shrimp are pink and firm.
Add the lemon juice, salt, pepper and wine.
Toss for about 1 minute and serve.
Serve this recipe with one of these starch side dishes.
Cilantro Lime Rice
Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Root Vegetables
Place a large roasting pan in the oven and preheat the oven to 325°F. When the oven is hot, add the olive oil and swirl to coat the bottom of the pan. Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil. Roast…
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Serve this recipe with one of these vegetable side dishes.
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Spinach with Roasted Garlic
Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe was inspired by a dish that I had in Chile – Gambas Merken.
Gambas is the Spanish word for shrimp and merkén is a local smoked paprika from a pepper, the cacho de cabra, and combined with ground coriander. The combination is a smoky, spicy seasoning that has a nice herbaceous flavor from the coriander.
It is not widely available in the U.S. but is definitely worth seeking out. There are a lot of great smoked paprika varieties available, however, that add so much to any dish.