Paprika Shrimp

As most of you probably already know, I love shrimp.  I agree with Bubba, from the movie Forrest Gump, “shrimp is the fruit of the sea”.    There are so many different ways to cook and prepare it and each one is just as delicious another.

 

I tried a new shrimp dish, that was again, very tasty.  It was yet another cool, chilly night, and usually when I think of shrimp dishes, I equate them with warmer days and lighter foods.  This new recipe was definitely a good one to prepare on a chilly night though, since it not only tasted really good, but it also warmed me up from the inside out.  It was just what we needed.  It is very similar to a stroganoff, but instead of using beef, I used shrimp.  It was a simple dinner served over white rice, with green beans, warmed bread and a glass or two of a cool, crisp fume blanc on the side.

Paprika Shrimp

1 onion, diced fine

1 TBSP garlic

1-2 cups mushrooms, sliced

1 lb large shrimp or prawns, peeled and deveined

3 TBSP butter

1-2 TBSP olive oil

2 TBSP flour

2 tsp paprika

1 cup dry white wine

3/4 cup cream (if using heavy whipping cream, also add about 1/2-3/4 cup of milk as well)

1/2 cup sour cream

1-2 tsp Tobasco sauce, or to taste

salt to taste

 

Saute the onion, garlic and mushrooms in a combination of both butter and olive oil until the onions are soft and translucent.  Then remove from the pan and set aside.

In the same pan, adding more oil and/or butter, add the shrimp and cook until done and they are pink all over.  This will take about 3-4 minutes or so.

Add the cooked vegetables and the flour, paprika and salt.  Mix everything together well, then add the wine.

Bring everything to a boil, stirring constantly until the sauce thickens, then add the cream, the sour cream and the Tobasco sauce and combine well.  Usually, when cooking with wine, I add the same wine I am drinking with the meal.

When the sauce is done and everything is ready, serve it over white rice and enjoy.