Smoked Paprika Shrimp Recipes

EASY PAELLA WITH SMOKED PAPRIKA

Steps:

• Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
• Measure out all the remaining ingredients before you start. The cooking process goes fast!
• Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
• In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
• If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
• When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice.
• In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
• When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

SMOKY PAPRIKA SHRIMP WITH QUINOA TABBOULEH AND GARLIC YOGURT SAUCE

Steps:

• Soak your bamboo skewers in a shallow baking dish filled with about 2 inches of water for at least 30 minutes.
• Pour the quinoa into a small saucepan and add ¾ cup water. Bring to a boil, lower to a simmer, cover and cook for 12-15 minutes until all the water has been absorbed. Let the quinoa rest, covered, for 5-10 minutes and fluff with a fork.
• While the quinoa is cooking, tackle the shrimp. In a shallow baking dish, whisk together the smoked paprika, cumin, red pepper flakes, salt, garlic and olive oil. (It will be a pretty pasty, people.) Add the shrimp to the spice mixture and toss to coat. Refrigerate for at least 20 minutes (and up to overnight).
• While the shrimp is marinating, prep the tabbouleh. In a medium bowl, whisk together the lemon juice, garlic and olive oil with a pinch of kosher salt and fresh ground pepper. Add the cooked quinoa, cherry tomatoes, cucumber, mint and parsley, and toss to combine.Taste and season with extra salt and fresh ground pepper if necessary. Cover and refrigerate for at least 20 minutes to let the flavors mingle.
• Combine all the ingredients for the yogurt sauce in a medium bowl. If it's too thick, add a couple teaspoons of water until your desired consistency is reached. Refrigerate until ready to use.
• Now it's time to skewer the shrimp. Squeeze the juice of half a lemon over your spiced shrimp and give them a toss. Thread the shrimp onto your soaked skewers. (I like to use two bamboo skewers for each kabob for stability.) You should be able to get 4-5 on each "kebab."
• Heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the shrimp skewers and cook for about 2-2½ minutes on each side until they're opaque and cooked through.
• Serve shrimp over tabbouleh and drizzle with yogurt sauce. I like to serve everything on a warm pita, but you do you.

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!

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.

GRILLED SHRIMP (THE BEST RECIPE)

Steps:

• Rinse the shrimp with cold running water. Drain and pat dry with paper towels.
• Marinate the shrimp with all the ingredients in the Grilled Shrimp Marinade. Stir to mix well. Set aside for 10-15 minutes.
• Fire up a grill. Place the shrimp on direct heat and grill for about 1-2 minutes on each side. Turn the shrimp over and grill for another 1-2 minutes. Turn another time and grill until they are cooked through, total time to grill shrimp is about 5 minutes.
• Remove grilled shrimp from the grill, serve immediately.