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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.

 

"A little bad taste is like a nice dash of paprika."
- Dorothy Parker

The refrigerator light goes on...

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

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. 



 

Shrimp with Smoked Paprika



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.

Serve with Romano Grits or Plain Mashed Potatoes or Plain Mashed Potatoes - Low Sodium Version or Cilantro Lime Rice or Cilantro Lime Rice - Low Sodium Version

AND

Serve with Parmesan Squash. or Spinach and Garlic or Spinach and Garlic - Low Sodium Version or Parmesan Zucchini or Roasted Parsnips and Carrots

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
1/8 tsp salt
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.

Nutrition Facts

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  
Cholesterol 177mg 58%
Sodium 316mg 14%
Total Carbohydrates 5g 2%
    Dietary Fiber 0g 0%
    Sugars 5g  
Protein 23g  
Vitamin A 8% Vitamin C 9%
Calcium 5% Iron 18%
Vitamin K 3 mcg Potassium 277 mg
Magnesium 46 mg