This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish.
"I have a greater appreciation for kitchen appliances, having played one."
-Anthony Daniels, Actor
I have said for a long time that simple recipes are the best recipes. This is full of Spanish flavor with paprika, oregano, shrimps, olive oil and butter. Fantastic over polenta or Cheesy Quinoa.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 2 | Serving size =4 ounces shrimp
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|8 ounces||shrimp (peeled and deveined)|
|2 cloves||garlic (thinly sliced)|
|1 Tbsp||olive oil|
|1 large||shallot (minced)|
|fresh ground black pepper (to taste)|
|1 tsp||unsalted butter|
|1 Tbsp||fresh oregano|
Combine the shrimp with the garlic and paprika until well blended.
Heat the olive oil in a medium skillet over medium heat. Add the shallot and cook, stirring frequently, for about 3 to 5 minutes until slightly translucent.
Add the shrimp and cook for about 5 minutes until they begin to turn pink.
Add the beer, salt, pepper and butter. Cook for another 5 minutes.
Add the fresh oregano and toss for about one minute and then serve.
Serving size = 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 228||Calories from Fat 77|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||3%|
|Dietary Fiber 1g||4%|
|Vitamin A 23%||Vitamin C 15%|
|Calcium 8%||Iron 22%|
|Vitamin K 7 mcg||Potassium 383 mg|
|Magnesium 55 mg|