Garlic and smoked paprika shrimps

Name: Garlic and smoked paprika shrimps
Prep time: 40 min
Cook time: 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 600 g raw shrimp, peeled; 1/3 cup (80 ml) olive oil; 4 garlic cloves, finely chopped; 2 tbsp (30 ml) smoked paprika; 2 tbsp (30 ml) soy sauce; 1/2 tbsp (7.5 ml) Italian spices; 1 tsp (5 ml) onion powder; 1 tsp (5 ml) rice vinegar; 1/2 tsp (2.5 ml) salt; 2 pinches cayenne pepper

Preparation 40 min
Cooking 10 min
Servings 4
Freezing I do not suggest

This recipe for grilled shrimps with garlic and smoked paprika is delicious. This marinade is simply perfect! Use it on tofu, pork, potatoes, beef or chicken, this little wonder will become your secret weapon in the kitchen. With a blend of garlic, smoked paprika and soy sauce, this sauce packs an effortless punch and is guaranteed to keep everyone coming back for more. Simple to prepare, yet packed with flavor, it’s the magic touch that will make you look like a chef.

Cook mode

Add to favorites

Ads

Ingredients

600 g raw shrimp, peeled
1/3 cup (80 ml) olive oil
4 garlic cloves, finely chopped
2 tbsp (30 ml) smoked paprika
2 tbsp (30 ml) soy sauce
1/2 tbsp (7.5 ml) Italian spices
1 tsp (5 ml) onion powder
1 tsp (5 ml) rice vinegar
1/2 tsp (2.5 ml) salt
2 pinches cayenne pepper

Preparation

Press the shrimp between several sheets of paper towels, removing as much water as possible. Set aside in a bowl.
In another bowl, combine olive oil, garlic, smoked paprika, soy sauce, Italian spices, onion powder, cayenne pepper, salt and rice vinegar. Mix well until smooth.
Pour half the mixture over the shrimp and toss. Marinate on counter for 15 minutes. Preheat BBQ or frying pan to maximum power. Oil the grates and add the shrimp. Cook for 3 to 4 minutes per side until shrimp are nicely grilled! Serve over your favorite rice and drizzle shrimp with remaining sauce.

Ads

Our sommeliers suggest

Bordon Gran Reserva 2005

Spain, Vallée de l'Ebre

A complex nose of orange blossom, cigar box, figs and a hint of butterscotch on the finish. The palate is suave and rich, with ripe tannins. Just WOW... you're in for a treat, especially at this price for an 11-year-old wine! See the product

IRISH RED ALE, 4.9%

Brasserie Mille-Îles

Irish-influenced red, this beer offers notes of toffee and toasted toast, complementing the honey aromas of the recipe and the smoky notes of paprika. Not very effervescent, this beer will envelop the filet to add tenderness. Oh yes, tenderness. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!