SHRIMP WITH SMOKED PAPRIKA
This recipe for shrimp with smoked paprika, or pimentón, is from Paula Wolfert, the doyenne of Mediterranean cooking. Its name says it all-succulent shrimp swimming in a smoked-paprika-and-garlic olive oil bath. Call it a spa for crustaceans.
Provided by Emily Kaiser Thelin
Categories Mains
Time 15m
Number Of Ingredients 8
Steps:
- Remove the shrimp from the fridge and let them come to room temperature while preparing the garlic oil.
- In a 12-inch (30-cm) cazuela or heavy skillet, combine the oil, garlic, and pepper flakes. Set it over medium-low heat to warm slowly (on a diffuser if using a cazuela), gradually raising the heat to medium-high until the oil is hot and the garlic starts to sizzle and just turns golden, 3 to 4 minutes.
- Add the shrimp and cook, turning once, until firm and white throughout, 3 to 6 minutes; the timing depends on their size. Remove the cazuela from the heat and sprinkle the shrimp with the hot water, salt, and paprika. Taste and adjust the seasoning, adding more pepper flakes, salt, or paprika, if needed.
- Serve at once, directly from the cazuela or divided between plates. Accompany with plenty of crusty bread or rice for sopping up all that garlicky goodness.
Nutrition Facts : ServingSize 1 portion, Calories 432 kcal, Carbohydrate 3 g, Protein 21 g, Fat 38 g, SaturatedFat 5 g, TransFat 0.01 g, Cholesterol 191 mg, Sodium 1256 mg, Fiber 0.3 g, Sugar 0.1 g, UnsaturatedFat 30 g
PAPRIKA SHRIMP
Make and share this Paprika Shrimp recipe from Food.com.
Provided by JustJanS
Categories Very Low Carbs
Time 18m
Yield 16 shrimp
Number Of Ingredients 6
Steps:
- Remove the shell from the centre of the shrimp, leaving the head and tail intact.
- Devein the shrimp.
- Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
- Stir together, then add the shrimp and turn until they are coated.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
- Turn over and continue to cook for an additional minute, or until cooked through.
- Serve at once with lemon wedges for squeezing over the shrimp.
Nutrition Facts : Calories 52.8, Fat 5.2, SaturatedFat 0.7, Cholesterol 10.6, Sodium 10.5, Carbohydrate 0.2, Fiber 0.1, Protein 1.4
BUTTERMILK FRENCH FRIED SHRIMP WITH REMOULADE
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
- For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.
- Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer.
- Serve immediately with the remoulade and ketchup.
SHRIMP ROLLS WITH SMOKED PAPRIKA REMOULADE
Sweet, small rock shrimp shine in this classic New England sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.
Nutrition Facts : Calories 310 g, Fat 10 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 g
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- Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.
- Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.
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