Smoked Paprika Shrimp

Smoked Paprika Shrimp
  • Servings: 3
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 lb. raw shrimp (21-25 count is best), peeled and deveined
  • 5 Tablespoons extra virgin olive oil
  • 1 1/2 cups diced green pepper (1/4-inch dice)
  • 1 cup diced onion (1/4-inch dice)
  • 1/2 cup finely minced hot sopressata or pepperoni
  • 2 large or 3 small garlic cloves, minced
  • 1 1/2 Tablespoons smoked paprika
  • 1/8 teaspoon dried thyme leaf
  • 3 cups seeded and diced tomatoes
  • 1 1/2 cups chicken broth
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice


1. In a large saut� pan over high heat, saut� the shrimp in 2 batches in 3 Tablespoons of olive oil. Once they firm up, remove them from the pan even if they are not totally cooked through. This will only take a few minutes. Reserve the shrimp.

2. Put the pan back on the stove on high heat. Add remaining 2 Tablespoons olive oil. Once the oil is hot, add green pepper, onion, and sopressata or pepperoni. Saut� until the green peppers and onions are softened and cooked through (about 5 minutes).

3. Add garlic, smoked paprika, and thyme. Cook for 1 minute, stirring constantly.

4. Add tomatoes and cook for several minutes to soften the tomatoes.

5. Add chicken broth, black pepper, salt and lemon juice. Bring to a boil, reduce to a simmer and cook for 5 minutes.

6. Add shrimp, simmer for several minutes and serve.
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