Paprika shrimp and riceSubmitted by: CHUBBYMUMMY09
IntroductionSuper- Easy Smokey Shrimp... Super- Easy Smokey Shrimp...
3 tablespoons extra-virgin olive oil
1/4 cup minced garlic
1 teaspoon smoked paprika
1.5 teaspoon sweet paprika
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
1/4 cup sherry vinegar, or red-wine vinegar
1 clove of shallot
1/4 cup chicken stock
1/2 teaspoon salt
1/2 cup chopped fresh parsley, divided
Freshly ground pepper, to taste
Heat oil in a large skillet over medium-high heat.
Add garlic, paprika and shallot to oil, stirring constantly for 20 - 30 seconds. Do not brown the garlic.
Add shrimp and cook until pinkand opaque (approx 2 minutes per side)
Stir in red wine vinegar and chicken stock and salt. Cook until heated through.
Stir in 1/4 cup parsley.
Add rice to plates, top with shrimp mixture.
Sprinkle with pepper to taste and the rest of the parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYMUMMY09.