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.
If the temptation of plump, tender shrimp with smoked paprika and ample garlic doesn’t send you sprinting to the kitchen, we’re fairly certain that knowing this recipe from Paula Wolfert can be on the table in less than 15 minutes will do the trick. It’s not overwhelmingly hot or spicy, so rest assured that even picky eaters should feel safe with it.–Angie Zoobkoff
Shrimp With Smoked Paprika
- Quick Glance
- 10 M
- 15 M
- Serves 3 to 4
- 1 pound large shrimp, preferably shell-on
- 1 cup extra-virgin olive oil, preferably Spanish
- 1 tablespoon finely chopped garlic
- 1 teaspoon mild crushed red pepper flakes, preferably Aleppo or Marash
- 2 tablespoons hot water
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon sweet smoked paprika (pimentón de la Vera dulce) [Editor’s Note: Or, if you like things hot, use hot smoked paprika]
- Crusty bread or rice , for serving (optional)
- 1. Remove the shrimp from the fridge and let them come to room temperature while preparing the garlic oil.
- 2. 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, about 3 minutes.
- 3. Add the shrimp and cook, turning once, until firm and white throughout, 3 to 4 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.
- 4. 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.