Monday, July 30, 2007

Shrimp Salamanca

I brought several kinds of the Spanish smoked paprika called pimentón home with me from a trip to Salamanca.
The pimentón adds incredible smoky depth of flavor to this dish, which would just be a straightforwardly lemony, briny shrimp piccata without it. Bill licked his fingers and groaned as he ate this, so it seems worth preserving.

Spice mixture:
Spanish smoked paprika (mild or spicy)
Garlic powder

1 pound U-16 shrimp, shelled and deveined
Olive oil
4 cloves garlic, sliced thin
1/2 cup lemon juice (about 1 1/2 lemons)
about 1 cup dry white wine
1/4 cup capers
1 T chopped lemon zest
1/3 cup chopped parsley
1 T unsalted butter
3 cups cooked brown rice

Make a spice mixture out of the cornstarch, paprika, garlic powder, salt and pepper. Taste it and adjust for seasoning. It should be salty and full of flavor. There should be about 3/4 cup of it altogether.
Pat the shrimp dry and coat them liberally with the spice mixture. Heat a small amount of olive oil in a nonstick pan over medium high heat. Brown the shrimp on one side, about 2 minutes, adding the sliced garlic 1 minute into the cooking time, and taking care that the garlic doesn't burn. Turn the shrimp over and add the capers, lemon juice and white wine. Bring to a boil and scrape up any browned bits on the bottom of the pan. Let cook until the shrimp are cooked through. Stir in the parsley and lemon zest. Adjust for seasoning. Add a little sugar if the sauce is too sour. Off the heat, swirl in the butter. Serve hot over rice, topping each serving with a final dusting of smoked paprika. Serves two.

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