Shrimp Paprikash

Shrimp paprikash is a variation of the very popular Hungarian dish, chicken paprikash, or paprikás csirke or csirkepaprikás. It is also a very similar dish to Hungarian goulash, but that is typically made with beef and is not thickened with flour. All three of these dishes are stews made with lots of paprika and sour cream, for the paprikash dishes. And as with any dish, there are lots and lots of personal recipes and renditions. Everyone always has their own favorite family recipe. Here is my rendition.

The origins of this delicious stew are humble, and started with the one-pot stews of the poor, using whatever ingredients they had. At first, it was made without paprika, and then paprika became a staple to the recipe and to Hungarian cooking in general. Paprika was used a lot because it was initially cheaper to use than pepper.

Hungary is a major source of paprika, and it is the spice most closely associated with Hungarian cooking. The spice was first used in Hungarian cuisine in the early 19th century. It is available in different grades: Noble sweet (Édesnemes) – slightly pungent (the most commonly exported paprika; bright red). Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis. Native to Mexico, these peppers were brought to Spain in the 16th century. There are eight types of Hungarian paprika, but three are used most. They are sweet, hot and smoky versions. All are very tasty and delicious.

Shrimp Paprikash

I loaded my shrimp paprikash up with all kinds of stuff. It was definitely a hearty meal that was perfect for a cool, crisp fall night.

1 1/2-2 lbs large shrimp, peeled deveined and rinsed

1 onion, diced fine

1 TBSP garlic

2 tsp paprika

1-2 cups sliced mushrooms

5-6 slices bacon, cooked and crumbled

3/4 cup vegetable stock

1 cup sour cream

salt & pepper tot taste

butter and olive oil for cooking

2 TBSP fresh parsley, chopped

cooked noodles or pasta

Start by cooking the bacon. Once it is cooked, drain the excess grease off then crumble and set aside.

Cook the shrimp in the bacon grease for about 3-5 minutes or until it is completely cooked, then remove and set aside, keeping it warm.

Cook the mushrooms, onions and garlic in the bacon grease until the onions are translucent, for about 2-3 minutes. Add more butter and/or olive oil if needed.

When the mushrooms and onions are cooked, add the vegetable stock and bring to a boil, then reduce to a simmer and continue to cook until the liquid is reduced by about half.

Mix in the sour cream and salt & pepper and re-add the shrimp and the bacon.

You can add a dollop of butter at the end and incorporate it in well if you like. This will finish the sauce and make it a little creamier. Add the parsley and mix in. Serve over the cooked noodles or pasta and enjoy.

I served it with garlic bread and a cool, crisp white blend. The acidity of the white wine help to cut the fat and really brought all the flavors together well.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.