Shrimp With Spinach Smoked Paprika Recipes

SHRIMP WITH SMOKED PAPRIKA

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.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
• Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
• Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
• Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
• Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA

Steps:

• Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
• Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
• *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

PAPRIKA SHRIMP PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a boil. Generously salt the water.
• Cook pasta for 8-9 minutes, or until al dente, and drain.
• In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.
• Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.
• Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.
• Add the white wine and lemon juice. Cook until the wine has reduced.
• Add the cooked pasta to the skillet and serve.
• Enjoy!

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.

SHRIMP WITH SPINACH & SMOKED PAPRIKA

Steps:

• Rinse the shrimp and pat dry with a paper towel. Thinly slice the garlic. Coarsely chop the spinach.
• Place the oil in a large non-stick skillet and heat over a medium-high heat. Reduce the heat to medium-low, add the garlic and cook, stirring frequently, until the garlic is golden, about 5 minutes. Watch closely so the garlic does not burn. Transfer the garlic to a small dish using a slotted spoon, leaving the oil in the skillet.
• Raise the heat on the skillet to medium-high, add the shrimp, paprika, salt and cayenne and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach and return the garlic to the pan and cook until the shrimp is opaque throughout and the spinach is wilted, 1-2 minutes more.