Paprika Shrimp Recipes

Steps:

• Bring a large pot of water to a boil. Generously salt the water.
• Cook pasta for 8-9 minutes, or until al dente, and drain.
• In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.
• Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.
• Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.
• Add the white wine and lemon juice. Cook until the wine has reduced.
• Add the cooked pasta to the skillet and serve.
• Enjoy!

Steps:

• Remove the shell from the centre of the shrimp, leaving the head and tail intact.
• Devein the shrimp.
• Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
• Stir together, then add the shrimp and turn until they are coated.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
• Turn over and continue to cook for an additional minute, or until cooked through.
• Serve at once with lemon wedges for squeezing over the shrimp.

Steps:

• Heat a large skillet over medium-high. Swirl in 2 tablespoons oil. Add shrimp in a single layer and garlic; season with salt and pepper. Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika; cook until fragrant, about 30 seconds. Stir in lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.
• In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves, with lemon wedges, pitas, lettuce leaves, and cucumbers alongside.

Steps:

• Spray lg non-stick skillet with cooking spray.
• Add shrimp and cook and stir on med-hi heat for 2-3 minutes, until shrimp turn pink.
• Reduce heat to low.
• Add butter, paprika, salt and cayenne.
• Cook and stir for 2 minutes.
• Add lemon juice, stir to blend thoroughly.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.

Steps:

• Peel and devein the shrimp. Cut them into half-inch cubes.
• Heat the butter in a small skillet and add the shallots. Cook briefly and add the wine. Cook until the wine almost evaporates. Add the shrimp, salt and pepper to taste and paprika. Cook, stirring, about one minute.
• Add the sour cream and cook just until the cream is piping hot without boiling. Stir in the dill.