Shrimp in Paprika Garlic Sauce

from Café Panache in Ramsey

“This is a great holiday party appetizer because it is not time-consuming and is perfect for serving to guests. The dish is simple, looks fantastic and has a great, rich winter taste.” —Chef Kevin Kohler


2 cloves garlic
2 tsp. Spanish vinegar
¼ cup heavy cream
¼ pound salted butter
1 tsp. smoked paprika
1 pound large fresh shrimp
Extra-virgin olive oil
Freshly cracked black pepper


Mince the garlic cloves and set aside. In a saucepan, add 2 teaspoons of the Spanish vinegar. Next, add the heavy cream and heat until it starts to bubble. Whisk in the butter, paprika and minced garlic. Stir over low heat and then pour into a small bowl. Next up is the shrimp: Heat a grill or grill pan. Brush shrimp with olive oil, then season with salt and pepper. Grill shrimp until pink, 1 to 2 minutes. Serve on a plate with your paprika cream sauce.

Prep time: 15 minutes; total time: 25 minutes

Serves 8


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