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.
"A little bad taste is like a nice dash of paprika."
- Dorothy Parker
This recipe was inspired by a dish that I had in Chile – Gambas Merken.
Gambas is the Spanish word for shrimp and merkén is a local smoked paprika from a pepper, the cacho de cabra, and combined with ground coriander. The combination is a smoky, spicy seasoning that has a nice herbaceous flavor from the coriander.
It is not widely available in the U.S. but is definitely worth seeking out. There are a lot of great smoked paprika varieties available, however, that add so much to any dish.
Cooking wine is to be avoided at all costs. As I mentioned in the section on cooking with wine, using a bad wine will result in a bad dish. In all of your cooking you should strive to use the best quality ingredients. Cooking wine is not one of these. This is primarily because the wine must, by law, be made undrinkable. This is usually accomplished by adding salt (or worse yet MSG) but there are often other ingredients and flavors used.
Hmmm... combine poor quality wine with salt or other ingredients that will render your recipe unpredictable? Best to avoid this one.
Servings = 2 | Serving size =about 4 ounces shrimp with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers served cold or reheated gently. Keeps well, tightly sealed and placed in the refrigerator, about 3 days.
|1 tsp||unsalted butter|
|2 tsp||olive oil|
|1 clove||garlic (minced)|
|1 small||shallot (minced)|
|1 tsp||smoked paprika (or merken)|
|8 ounces||shrimp (peeled and deveined)|
|2 tsp||fresh lemon juice|
|fresh ground black pepper (to taste)|
|1 Tbsp||dry sherry or white wine|
Place the butter and olive oil in a large skillet over medium heat.
Add the garlic and shallot. Cook gently over medium heat. Stir frequently and don't let the shallot or garlic brown.
When they are soft, add the paprika and cook for about 2 minutes.
Add the shrimp and cook for about 8 minutes, until the shrimp are pink and firm.
Add the lemon juice, salt, pepper and wine.
Toss for about 1 minute and serve.
Serving size = about 4 ounces shrimp with sauce
Servings = 2
Amount Per Serving
|Calories 202||Calories from Fat 76|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 8%||Vitamin C 9%|
|Calcium 5%||Iron 18%|
|Vitamin K 3 mcg||Potassium 277 mg|
|Magnesium 46 mg|