Paprikashrimp Recipes

PAPRIKA SHRIMP

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.

SMOKED PAPRIKA SHRIMP

Steps:

• Place the shrimp in a medium-sized bowl. Toss with the olive oil, smoked paprika, salt and garlic powder until coated.
• Heat a large nonstick or enameled cast-iron skillet over medium-high heat. Make sure it's good and hot before adding the shrimp.
• Add the half of the shrimp. There should be a bit of space between the shrimp so that they sear rather than steam.
• Cook for 1 minute. Using tongs, flip the shrimp and cook for another 30 seconds to 1 minute. Take care not to overcook the shrimp or they will become rubbery.
• Transfer the shrimp to a plate or bowl. Repeat with the remaining shrimp.
• In a small bowl, whisk together the apple cider vinegar and maple syrup.
• Reduce the heat to medium and add the apple cider mixture. Simmer for 1 minute, then remove from the heat.
• Add the shrimp to the vinegar-syrup mixture and toss to coat. Sprinkle with parsley. Serve immediately.