Smoked Paprika Shrimp with Lime Dip

By KeyIngredient

Plain shrimp cocktail is okay but smoked paprika shrimp cocktail is great! Served warm, this shrimp is addictive dipped into a lime-spiked dip and easy to pop into your mouth. Be sure to have a small plate handy for those shrimp tails. Otherwise, they are bound to find a home in your houseplants. Look for smoked paprika in small tins, available in specialty food stores. It is available in sweet or hot styles.

Ingredients

• Lime Dip
• 1/4 cup (50 mL) sour cream
• 2 tbsp (25 mL) mayonnaise
• 1 tsp (5 mL) grated lime rind
• 1 tbsp (15 mL) lime juice
• Chopped fresh coriander or Italian parsley, optional
• Shrimp
• 2 tbsp (25 mL) vegetable oil
• 1 large shallot, minced
• 1 tbsp (15 mL) smoked paprika
• 2/3 cup (150 mL) dry white wine
• 1 lb (500 g) jumbo raw shrimp, peeled and deveined
• 2 tbsp (25 mL) chopped fresh coriander or Italian parsley
• Garnish
• Chopped fresh coriander or Italian parsley

Preparation

Step 1

1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.

2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.

3. Serve shrimp with dip. Sprinkle with coriander if desired.


Serves 8
Holiday 2006