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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I'm in love with smoked Spanish paprika (pimenton)! This is by far my favorite recipe I've found so far using it. You can get the sweet (pimenton dulce) or hot (pimenton picante) paprika. I like using all hot but I mix the two for guests to make it milder. Ingredients:
1 lb raw shrimp, peeled and deveined |
2-3 cloves of garlic, minced |
4-6 tablespoons good extra-virgin olive oil |
1 1/2 teaspoons spanish smoked paprika |
1/4 cup chopped parsley leaves |
salt to taste |
good crusty bread |
Directions:
1. Add oil, garlic, and paprika to a large, cold skillet. Heat over medium flame until garlic starts to soften and become fragrant. Be careful not to burn the garlic.
2. Add shrimp in a single layer and cook through (~1-2 minutes per side). Do not crowd the pan. Cook shrimp in more than one batch if there isn't enough room.
3. Turn off heat and add chopped parsley. Stir and taste for seasoning. Serve with crusty bread to sop up the oil. Extra oil can be added at the end.
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