Something New: One-Skillet Shrimp Paella
This got universal thumbs up and that is a rarity, especially when Hannah is home.
Tom is not a paprika fan so I halved the amounts. Also, I didn't have any clam juice so simmered the shrimp shells for a while in a couple of cups of water to make a light shrimp stock.
This was incredibly delicious, savory ... and, yes, easy. From The Quick Recipe.
If you want a little heat, add a pinch of cayenne pepper with the paprika or mix sweet and hot paprika....
1 teaspoon vegetable oil
1-1/2 pounds extra-large shrimp (21-25 count per pound), peeled and deveined, if desired
3 tablespoons extra-virgin olive oil
3 teaspoons paprika
Salt
1 medium onion, diced fine
6 medium cloves garlic, slivered thin
6 sprigs fresh thyme (I didn't have fresh thyme and used a pinch of dried)
1 (14-1/2 ounce) can diced tomatoes, drained well
1-1/2 cups Arborio rice
2 (8 ounce) bottles clam juice
Ground black pepper
3 medium scallions, sliced thin on the bias
1 lemon, cut into wedges
Step 1:
Heat the vegetable oil in a large skillet over medium-high heat until smoking. Meanwhile, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon paprika, and 1/2 teaspoon salt in a large bowl. Add half of the shrimp in a single layer and cook until speckled brown, 30 to 45 seconds. Using tongs, flip the shrimp and cook until speckled brown on the second side, about 30 seconds longer. Transfer the shrimp to a bowl. Repeat the process with the remaining shrimp. Cover the bowl with foil to keep the shrimp warm.
Step 2:
Reduce the heat to medium and add the remaining 2 tablespoons olive oil, onion, garlic, thyme sprigs, and 1/2 teaspoon salt to the empty skillet. Cook, stirring frequently, until softened and beginning to brown, 3 to 4 minutes. Stir in the remaining 2 teaspoons paprika and cook until fragrant, about 30 seconds. Stir in tomatoes, rice, clam juice, and 2 cups water. Once the liquid comes to a boil, reduce the heat to medium-low and cook, without covering or stirring, until the rice is tender and the liquid is absorbed, about 18 minutes. Spread the shrimp over the rice and cover until the shrimp are heated through, about 2 minutes. Remove and discard the thyme sprigs. Adjust the seasonings with salt and pepper to taste, sprinkle the scallions over the top, and serve immediately, bringing the skillet to the table along with the lemon wedges.
Tom is not a paprika fan so I halved the amounts. Also, I didn't have any clam juice so simmered the shrimp shells for a while in a couple of cups of water to make a light shrimp stock.
This was incredibly delicious, savory ... and, yes, easy. From The Quick Recipe.
If you want a little heat, add a pinch of cayenne pepper with the paprika or mix sweet and hot paprika....
1 teaspoon vegetable oil
1-1/2 pounds extra-large shrimp (21-25 count per pound), peeled and deveined, if desired
3 tablespoons extra-virgin olive oil
3 teaspoons paprika
Salt
1 medium onion, diced fine
6 medium cloves garlic, slivered thin
6 sprigs fresh thyme (I didn't have fresh thyme and used a pinch of dried)
1 (14-1/2 ounce) can diced tomatoes, drained well
1-1/2 cups Arborio rice
2 (8 ounce) bottles clam juice
Ground black pepper
3 medium scallions, sliced thin on the bias
1 lemon, cut into wedges
Step 1:
Heat the vegetable oil in a large skillet over medium-high heat until smoking. Meanwhile, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon paprika, and 1/2 teaspoon salt in a large bowl. Add half of the shrimp in a single layer and cook until speckled brown, 30 to 45 seconds. Using tongs, flip the shrimp and cook until speckled brown on the second side, about 30 seconds longer. Transfer the shrimp to a bowl. Repeat the process with the remaining shrimp. Cover the bowl with foil to keep the shrimp warm.
Step 2:
Reduce the heat to medium and add the remaining 2 tablespoons olive oil, onion, garlic, thyme sprigs, and 1/2 teaspoon salt to the empty skillet. Cook, stirring frequently, until softened and beginning to brown, 3 to 4 minutes. Stir in the remaining 2 teaspoons paprika and cook until fragrant, about 30 seconds. Stir in tomatoes, rice, clam juice, and 2 cups water. Once the liquid comes to a boil, reduce the heat to medium-low and cook, without covering or stirring, until the rice is tender and the liquid is absorbed, about 18 minutes. Spread the shrimp over the rice and cover until the shrimp are heated through, about 2 minutes. Remove and discard the thyme sprigs. Adjust the seasonings with salt and pepper to taste, sprinkle the scallions over the top, and serve immediately, bringing the skillet to the table along with the lemon wedges.
Tags:Food
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