Friday, May 15, 2009

Smoked Paprika Shrimp with Sweet Roasted Red Pepper Sauce

The hubby and I spent most of our free time this week shopping for a TV and a daycare. We're batting .500. This may surprise you, but a TV is actually a lot easier to find. I'm getting a lot of that whole "Don't call us; we'll call you" thing. I assume that means "We don't want your kind here," not "We don't have any open spots."

After a busy day of daycare tours and naps, I had just enough time to throw together a recipe the hubby had been wanting to try. This is a modified version of a McCormick recipe that the hubby saw in bon appetit.

Yes, he reads it for the pictures.

This dish makes a good light main course, and would be perfect as an appetizer or an addition to a tapas party. Note that the sauce recipe makes a ton; if you plan on doubling or even quadrupling the shrimp, you can make the same amount of sauce and be fine. You can also substitute chicken for the shrimp, if you're so inclined. I'm not a shrimp person, so I made a batch of each.

This recipe did call for agave nectar, which I couldn't find. (I was going to run over and ask to borrow some from the neighbor, but he was gone.) Apparently honey is an approved substitute. So if you can find the agave nectar, give it a try, but don't sweat it.

Smoked Paprika Shrimp with Sweet Roasted Red Pepper Sauce
Makes 2 main dish servings

Sauce
1 Tbsp. olive oil
1/4 c. chopped red onion
3 Tbsp. agave nectar or honey
1 12-oz. jar roasted red peppers, drained
1/2 c. chicken broth
1/2 c. heavy cream
1 Tbsp. tomato paste

Shrimp:
1 lb. large shrimp, peeled and deveined
2 Tbsp. olive oil, divided
2 tsp. smoked paprika
1/4-1/2 tsp. cayenne pepper (optional)
1/2 tsp. Sicilian Sea Salt (obviously, McCormick would like you to use theirs; I had hickory smoked sea salt on hand, so I used that)
1/2 tsp. freshly ground black pepper
2 green onions, thinly sliced

1. Heat 1 Tbsp. olive oil in a small skillet over medium heat. Add onion; cook and stir until softened, about 2-3 minutes. Add agave nectar or honey; cook and stir until onion starts to caramelize, about 1 minute.


2. Place onion mixture, roasted peppers, broth, cream, and tomato paste in blender or food processor. Puree until smooth.

3. Pour sauce into a medium saucepan. Bring to a boil over medium heat. Cook 10-12 minutes, stirring occasionally, until sauce is slightly thickened.

4. Meanwhile, toss shrimp with 1 Tbsp. olive oil. Sprinkle with paprika, cayenne, salt, and pepper, and mix up with your hands or a fork.

Although we use fresh shrimp on occasion, we typically use frozen because that's what we always keep on hand. North Dakota is the geographical center of North America. That means we're as far as you can get from a fresh seafood supply.

Toss THAT one out during a conversational lull at your next cocktail party, huh?

5. Heat 1 Tbsp. olive oil in a nonstick skillet over medium-high heat. Add shrimp. Cook and stir about 3 minutes, or until shrimp turn pink.

6. Sprinkle shrimp with green onion, and serve with sauce.

2 comments:

girlichef said...

These sound soooo good...look at those golden edges...Yum! I bet is tasted great with chicken, too.

Lickedspoon said...

I am sitting here with my mouth watering. Those look quite addictively delicious.