Smoked Paprika & Garlic Shrimp
Its name says it all—succulent shrimp swimming in a smoked paprika and garlic butter bath. The higher the quality of the smoked paprika, the better your dish will be. Trust me, it's worth it. These are great served on top of pasta, with grilled veggies, on salads, bowls, or just straight as a snack.
Smoked Paprika & Garlic Shrimp
active time: 35 minutes
ingredients
- 1 lb wild caught shrimp, preferably shell-on
- 1 cup extra-virgin olive oil
- 1 Tbsp garlic, minced
- 1 tsp crushed red pepper flakes, preferably Aleppo or Marash
- 2 Tbsp hot water
- 1/4 tsp sweet smoked paprika (pimentón de la Vera dulce)
- 2 Tbsp butter
- Sea Salt TT
method
Clean and devein the shrimp. Set aside and let them come to room temperature. Combine the oil, garlic, and red pepper flakes and cook in a heavy skillet over medium-high heat for about 3 minutes, or until garlic starts to turn golden.
Add the shrimp to the hot pan, turning once and then add the butter, cook until firm and white throughout, 3 to 4 minutes depending on the size.
Remove 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.
Remove the shrimp from the heat and pour the garlic butter over the top. Garnish with fresh chopped parsley and serve hot with crusty bread to sop up the sauce.
