GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE
Steps:
- For the white wine sauce:
- Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
- For the shrimp:
- Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
- Heat the grill to high.
- Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.
GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Provided by Jeanne Kelley
Categories Low Cal High Fiber Backyard BBQ Dinner Sausage Shrimp Summer Grill Grill/Barbecue Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
- Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
- Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
- Arrange skewers on platter. Serve with remaining bowl of glaze.
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.
GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA
Categories Garlic Pepper Roast Low Carb Shrimp Bell Pepper Sherry Summer Bon Appétit
Yield Makes 16 servings as part of buffet
Number Of Ingredients 9
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
Here's what you need: linguine, olive oil, large sweet onion, garlic, dried rosemary, dried thyme, smoked paprika, salt, pepper, large shrimp, white wine, lemon juice, parmesan cheese
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 417 calories, Carbohydrate 53 grams, Fat 6 grams, Fiber 3 grams, Protein 30 grams, Sugar 3 grams
SHRIMP WITH PAPRIKA AND SOUR CREAM
Provided by Craig Claiborne And Pierre Franey
Categories easy, quick, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp. Cut them into half-inch cubes.
- Heat the butter in a small skillet and add the shallots. Cook briefly and add the wine. Cook until the wine almost evaporates. Add the shrimp, salt and pepper to taste and paprika. Cook, stirring, about one minute.
- Add the sour cream and cook just until the cream is piping hot without boiling. Stir in the dill.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
PAPRIKA SHRIMP
Make and share this Paprika Shrimp recipe from Food.com.
Provided by JustJanS
Categories Very Low Carbs
Time 18m
Yield 16 shrimp
Number Of Ingredients 6
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.
Nutrition Facts : Calories 52.8, Fat 5.2, SaturatedFat 0.7, Cholesterol 10.6, Sodium 10.5, Carbohydrate 0.2, Fiber 0.1, Protein 1.4
PAPRIKA AND LEMON SHRIMP
Make and share this Paprika And Lemon Shrimp recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray lg non-stick skillet with cooking spray.
- Add shrimp and cook and stir on med-hi heat for 2-3 minutes, until shrimp turn pink.
- Reduce heat to low.
- Add butter, paprika, salt and cayenne.
- Cook and stir for 2 minutes.
- Add lemon juice, stir to blend thoroughly.
PAPRIKA SHRIMP AND GREEN BEAN SAUTE
This is a really flavorful, heart healthy dish. Not only does it taste fantastic but the aromas while cooking are simply heavenly. Very simple preparation and quick cooking time makes this an easy light dinner.
Provided by ScoutDad450
Categories One Dish Meal
Time 36m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup carrots.
- Divide the green beans among 4 plates. top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup carrots.
SHRIMP IN PAPRIKA-YOGURT SAUCE
Provided by Pierre Franey
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Shell and devein the shrimp.
- Cut the red pepper into 1/2-inch cubes.
- Slice the green pepper into 1 1/2-inch-long strips.
- Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
- In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
- Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 846 milligrams, Sugar 7 grams, TransFat 0 grams
PARSLEY PAPRIKA PESTO SHRIMP COCKTAIL SAUCE
Provided by Aida Mollenkamp
Time 5m
Yield 1 1/2 cups of Sauce
Number Of Ingredients 7
Steps:
- Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
- Serve with cooked and chilled shrimp.
PAPRIKA SHRIMP & GREEN BEAN SAUTÉ
Steps:
- 1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes. 2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley. 3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE
This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)
Provided by Manami
Categories Lunch/Snacks
Time 1h45m
Yield 8 appetizers
Number Of Ingredients 20
Steps:
- FOR THE RED PEPPER-AGAVE SAUCE:
- Heat oil in small skillet on medium heat.
- Add onion; cook and stir 2 minutes or until softened.
- Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
- Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
- Puree until smooth.
- Spoon bell pepper mixture into medium saucepan.
- Bring to boil on medium heat.
- Cook 10 to 12 minutes or until sauce is slightly thickened.
- Keep warm.
- FOR THE POBLANO POLENTA:.
- Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
- Stirring frequently, cook 10 minute.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Remove from heat & stir in butter, corn, cheese and chile until well mixed.
- Keep warm.
- FOR THE SMOKED PAPRIKA SHRIMP:.
- Toss shrimp with 1 tablespoon of the oil.
- Sprinkle with smoked paprika, sea salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
- Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
- TO SERVE:.
- Spoon Poblano Polenta onto each plate.
- Drizzle Red Pepper-Agave Sauce around polenta.
- Arrange Smoked Paprika Shrimp on sauce.
- Sprinkle with green onions.
- *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
- **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.
LEMON PAPRIKA SHRIMP PASTA
Make and share this Lemon Paprika Shrimp Pasta recipe from Food.com.
Provided by iwant2bscrapn247
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
- Toss, serve & enjoy!
Nutrition Facts : Calories 390.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 143.2, Sodium 652.2, Carbohydrate 49.9, Fiber 2.8, Sugar 3.9, Protein 23.6
SHRIMP ROLLS WITH SMOKED PAPRIKA REMOULADE
Sweet, small rock shrimp shine in this classic New England sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.
Nutrition Facts : Calories 310 g, Fat 10 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 g
PAPRIKA SHRIMP WITH HUMMUS AND MINT
Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high. Swirl in 2 tablespoons oil. Add shrimp in a single layer and garlic; season with salt and pepper. Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika; cook until fragrant, about 30 seconds. Stir in lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.
- In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves, with lemon wedges, pitas, lettuce leaves, and cucumbers alongside.
LEMON PAPRIKA SHRIMP PASTA
How to make Lemon Paprika Shrimp Pasta
Provided by @MakeItYours
Number Of Ingredients 13
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.
- Toss, serve & enjoy!
SHRIMP WITH SPINACH, GARLIC AND SMOKED PAPRIKA
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the oil in a large nonstick skillet and heat over medium-high heat. Lower 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 to medium-high, add the shrimp, paprika, salt, and cayenne to the skillet, and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach, return the garlic to the pan, and cook until the shrimp is opaque throughout and the spinach is wilted, 1 to 2 minutes more. Serving size 1 1/4 cups (6-7 shrimp) 260 calories
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