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.
SMOKED PAPRIKA VINAIGRETTE
This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.
Provided by DC Girly Girl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Nutrition Facts : Calories 116 calories, Carbohydrate 9.4 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 166 mg, Sugar 8 g
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.
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
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
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SHRIMP WITH SMOKED PAPRIKA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category EntreesCuisine AmericanTotal Time 15 mins
- 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.
SHRIMP WITH GARLIC AND SMOKED PAPRIKA RECIPE
From myrecipes.com
Servings 4Calories 230 per servingTotal Time 14 mins
- Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.
- Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.
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