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Recipe Detail Page
Smoked Paprika Shrimp with Lime Dip
Holiday 2006
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.
Serves 8
Lime Dip
¼ 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
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
