This recipe for shrimp with smoked paprika, or pimentón, is from Paula Wolfert, the doyenne of Mediterranean cooking. Its name says it all—succulent shrimp swimming in a smoked-paprika-and-garlic olive oil bath. Call it a spa for crustaceans.
Shrimp with Smoked Paprika
- Quick Glance
- 10 M
- 15 M
- Serves 3 to 4
Remove the shrimp from the fridge and let them come to room temperature while preparing the garlic oil.
In a 12-inch (30-cm) cazuela or heavy skillet, combine the oil, garlic, and pepper flakes. Set it over medium-low heat to warm slowly (on a diffuser if using a cazuela), gradually raising the heat to medium-high until the oil is hot and the garlic starts to sizzle and just turns golden, 3 to 4 minutes.
Add the shrimp and cook, turning once, until firm and white throughout, 3 to 6 minutes; the timing depends on their size. Remove the cazuela from the heat and sprinkle the shrimp with the hot water, salt, and paprika. Taste and adjust the seasoning, adding more pepper flakes, salt, or paprika, if needed.
Serve at once, directly from the cazuela or divided between plates. Accompany with plenty of crusty bread or rice for sopping up all that garlicky goodness.
Recipe Testers' Reviews
This was simple, good food. It was tasty, easy to make, and came together in under 15 minutes. A definite weeknight win in my books. The shrimp were tender and flavorful and the garlic oil was perfect for dipping crusty bread. In the future I wouldn't use shrimp with shells on—I'm sure they added flavor, but peeling shrimp covered in oil is a very messy experience. I served with crusty bread for dipping and a simple salad of butter lettuce and radish in a Dijon vinaigrette.
This was a nice simple recipe with a mild flavor. Shrimp cooks quickly so this is good for a weeknight dinner but this recipe would also be nice to serve for a weekend dinner with friends. Personally, I prefer a slightly spicier dish but this did not qualify as bland and I think most people would enjoy the garlic-pepper blend. I used sweet, smoked paprika and Aleppo pepper. I served it with rice and a salad and found it would easily serve 5 or 6.