Smoked Paprika Shrimp with Lime Dip
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