Shrimp with Red Peppers in a Smoked Paprika Sauce

by Michael on February 22, 2012 · 0 comments

in Recipes,Seafood

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Back to cooking then.

Well I wanted to make shrimp gumbo. But when I got home, there was no celery for the trinity of peppers, onions and celery that is the anchor of  creole food. I would have gone back to the store but I was also out of the okra I put up in the freezer last fall. I don’t use a lot but one pod grated up adds a good bit of flavor and helps thicken the sauce.

That’s how it goes. Sometimes you just have to cook with what you have. Wing it.

So here is what I came up with. Basically large shrimp seared in butter with a sauce of red peppers, smoked paprika, shallots, garlic and dry sherry. Served over brown basmati rice. I was thinking of a Spanish tapas. And as before, I didn’t have any sherry. So I went with Marsala and white wine to make the dry sherry that I thought I had. And the freezer did not offer up the expected large shrimp. I had small rock shrimp… Like I said, sometimes it is all winging it.

Maybe I should keep a list of what I DO have.

Anyway it came out great. The color is wonderful and the taste is just a bit different. Spanish food is awesome.


1 lb shrimp peeled and deveined.
2 large shallots diced
5 cloves garlic minced
1 large red pepper
1/4 cup chopped parsley
2 tablespoons butter
1 tablespoon olive oil
1 heaping tablespoon flour
1/2 cup dry sherry or Marsala wine
1/2 cup white wine
5 teaspoons smoked paprika
salt and pepper

OK, just in case you have frozen shrimp, thaw them before starting the dish. And unless you want to just make it up as you go along, check that you have the ingredients.


Get the rice going.
Depending upon the rice, start the rest when you have about 20 minutes left.

Melt butter until bubbly in a in a heavy skillet on medium high.
Salt and pepper the shrimp and add to the pan.
Cook two minutes per side and remove from pan.

Add olive oil and flour to the pan and stir it until it starts to bubble.
Add the shallots, garlic and diced red pepper to the pan and sauté for 5 minutes.
Add the paprika and stir it into the mix.

Add the sherry and white wine and bring to a boil.
Reduce to a simmer.
Add the shrimp back into the pan and mix into the sauce.
Adjust salt and pepper and serve over rice.

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