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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Paprika

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.


 

Paprika Shrimp



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.

Serve with Dirty Rice or Cheese Grits or Cheesy Quinoa or Cheesy Quinoa - Low Sodium Version or Smoked Gouda Polenta

AND

Serve with Sauteed Spinach or Parmesan Squash. or Maple Sweetened Collard Greens or Parmesan Zucchini

8 ounces shrimp (peeled and deveined)
2 cloves garlic (thinly sliced)
1 tsp paprika
1 Tbsp olive oil
1 large shallot (minced)
1/4 cup beer
1/4 tsp salt
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.

Nutrition Facts

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  
Cholesterol 177mg 58%
Sodium 465mg 20%
Total Carbohydrates 11g 3%
    Dietary Fiber 1g 4%
    Sugars 0g  
Protein 25g  
Vitamin A 23% Vitamin C 15%
Calcium 8% Iron 22%
Vitamin K 7 mcg Potassium 383 mg
Magnesium 55 mg