Garlic-and-Paprika Shrimp

Name: Garlic-and-Paprika Shrimp
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters brandy; 2 ribs inner celery ribs, thinly sliced; 1 Tbsp chopped cilantro; 1 fennel bulb, thinly sliced; 6 garlic cloves—2 smashed, 4 minced; 2 Tbsps fresh lemon juice; 6 Tbsps extra-virgin olive oil; 1 small onion, thinly sliced; 2 parsley sprigs, plus 1 tablespoon finely chopped parsley; 59 milliliters Pernod; 1 pinch Pinch of saffron threads, crumbled; 6 servings Salt and freshly ground pepper; 680 grams shrimp—shelled and deveined, shells reserved; 2 teaspoons sweet paprika; 2 tarragon sprigs; 1 teaspoon tomato paste; 3 Tbsps unsalted butter

Garlic-and-Paprika Shrimp might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 24g of protein, 21g of fat, and a total of 367 calories. If you have butter, saffron threads, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

In a large pot, heat 2 tablespoons of the oil.

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Cooking Oil

Equipment you will use

Pot

Add the shrimp shells and cook over moderate heat until they turn pink, 3 minutes.

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Pasta Shells

Shrimp

Add the onion, fennel, celery, smashed garlic and saffron and cook until softened, 5 minutes.

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Saffron

Celery

Fennel

Garlic

Onion

Add the Pernod and brandy and cook until evaporated. Stir in the tomato paste, add 6 cups of water and bring to a boil. Simmer until the broth is reduced to 4 cups, 45 minutes.

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Tomato Paste

Brandy

Pernod

Broth

Water

Add the tarragon and parsley sprigs and let stand off the heat for 15 minutes.

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Tarragon

Parsley

Strain the liquid, pressing the vegetables to mash them through the sieve. Alternatively, pass the mixture through a food mill. Discard the shrimp shells.

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Vegetable

Pasta Shells

Shrimp

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Sieve

Transfer the liquid to a saucepan and simmer until reduced to 2 cups, 30 minutes. Swirl in the butter and season with salt and pepper.

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Salt And Pepper

Butter

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Sauce Pan

In a large skillet, heat 1 tablespoon of the oil until shimmering. Season the shrimp with salt and pepper, then saut over high heat, turning once, until nearly cooked, 2 minutes.

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Salt And Pepper

Shrimp

Cooking Oil

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Frying Pan

Transfer the shrimp to a plate.

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Shrimp

Add the remaining 3 tablespoons of oil to the skillet.

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Cooking Oil

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Frying Pan

Add the minced garlic and cook over low heat until softened and golden, 1 minute. Stir in the paprika. Return the shrimp to the skillet and add the chopped herbs and the lemon juice. Cook for 1 minute longer, until the shrimp are white throughout.

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Minced Garlic

Lemon Juice

Paprika

Shrimp

Herbs

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Frying Pan

Ladle the sauce into bowls and top with the shrimp.

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Shrimp

Sauce

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Bowl

Ladle

Drizzle any garlic oil over the shrimp and serve right away.

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Garlic Oil

Shrimp

Equipment

Ingredients

Servings:

59milliliters

brandy 2ribs

inner celery ribs, thinly sliced 1Tbsp

chopped cilantro 1

fennel bulb, thinly sliced 6

garlic cloves—2 smashed, 4 minced 2Tbsps

fresh lemon juice 6Tbsps

extra-virgin olive oil 1small

onion, thinly sliced 2

parsley sprigs, plus 1 tablespoon finely chopped parsley 59milliliters

Pernod 1pinch

Pinch of saffron threads, crumbled 6servings

Salt and freshly ground pepper 680grams

shrimp—shelled and deveined, shells reserved 2teaspoons

sweet paprika 2

tarragon sprigs 1teaspoon

tomato paste 3Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.