Paprika is a recipe that originally comes from Hungary, but over the years we have adopted it as our own and today it is cooked in every Slovak household. It is traditionally made with chicken or pork and served with homemade pasta or gnocchi. Have you ever heard of paprika with shrimp? Yes, you read that right: this summer twist on the traditional recipe turns it into a tasty, lighter version, and you can also serve it with basmati rice.
For the summer version of paprika with shrimp, you will need:
- About 4 servings:
- around 900 grams large shrimpspeeled, stripped of veins and tails
- 5 teaspoons Hungarian paprika
- 3 teaspoons soli
- freshly ground black pepper
- 3 extra spoons virgin olive oil
- 1 small onion, finely chopped
- 4 pods garlic
- 1/2 cup chicken broth
- 1 can crushed tomatoes
- 1 cup sour cream
- finely chopped fresh parsley
- boiled rice or egg noodles for serving
Pat the shrimp dry, then transfer to a medium-sized bowl. Mix the shrimp with paprika, 1 tsp salt and ground black pepper. Heat 2 Tbsp oil in a large skillet over medium heat. Spread the shrimp evenly and fry, turning halfway through, for 2 to 3 minutes. Transfer to a clean plate. In the same skillet, heat the remaining 1 Tbsp oil over medium-high heat. Fry the onion, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
Pour the remaining 4 tsp of paprika into the entire pan and cook, stirring constantly, until fragrant, about 1 minute. Slowly pour in the stock, stirring constantly, then add the tomatoes. Season with 1 tsp salt and ground pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the sour cream until everything is nicely combined. Return the shrimp to the pan and bring to a boil. Cook while stirring constantly, season with salt and pepper if necessary. Sprinkle with parsley. Serve with rice.
