Thursday, October 4, 2012

The Weekend Chef: Paprika Shrimp

This was my husband's dish for our "spice grab bag" themed supper club last month.  He had picked Paprika.  At first he really wanted to make the classic Hungarian Goulash.  However, with me making chicken and rice we thought that it might be a tad bit on the heavy side.  Plus, one of our members doesn't eat pork or beef and we wanted to make a dish that everyone could eat.  So, he found this recipe, with the spice name right in the title.  This dish was super quick and easy to make.  There were some leftovers and we gave some to the kids the next day.  It wasn't too spicy and they ate the shrimp right up. 

Paprika Shrimp
recipe from The New York Times, Dining & Wine, December 29, 2004

1/2 cup extra virgin olive oil
1 tablespoon mild Spanish paprika
1 1/2 teaspoons ground cumin
2 teaspoons salt, or to taste
Pinch cayenne
3 cloves garlic, sliced
3 pounds large shrimp, peeled and deveined
Juice of 2 lemons.

1. Place oil in a small saucepan. Add paprika, cumin, salt, cayenne and garlic. Bring to a simmer, and cook just until garlic starts to brown. Remove from heat, and remove garlic.

2. Place shrimp in a bowl. Toss with oil and spice mixture. Arrange shrimp in a single layer in a baking dish.

3. Heat broiler. Place shrimp under broiler until lightly browned. Douse with lemon juice.

Family Rating: 1 1/2 thumbs up.

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